Green leaves, similar in shape to the leaves of a lily of the valley, with the smell and taste of garlic - wild garlic. We will prepare a salad with this juicy herb. A step-by-step recipe with a photo of a salad of wild garlic, young cabbage, cilantro and poached eggs. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of wild garlic salad, young cabbage, cilantro and poached eggs
- Video recipe
The warm season has come, spring is in full swing, and the first fresh young greens and vegetables appear on the shelves of shops and bazaars. They contain many vitamins that our body needs after a long winter. Therefore, we will prepare vitamin salads, the recipes for which there are many. One of the first greens is wild garlic. This amazing herb with a light pleasant garlic taste and smell. Recently, it has become very popular and is increasingly being used for making salads.
Ramson is used in cooking in a wide variety of forms. It is pickled, salted, boiled and eaten fresh. It is used for making delicious soups, making main courses and preparing salads. It can be added wherever fresh herbs are used. Today we will prepare a salad of wild garlic, young cabbage, cilantro and poached eggs. This is a light, healthy and nutritious dish with an interesting taste. For salad use only wild garlic leaves, in May they are the most tender and juicy. A poached egg will slightly soften its "daring" taste, and a cucumber will add freshness to the dish. You will get a spicy and delicate salad. And if you wish, you can include meat, sausage or poultry in the dish. These products will make great friends in a salad and will add additional satiety to it.
- Caloric content per 100 g - 104 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Ramson - 50 g
- Cucumbers - 1 pc.
- Olive or vegetable oil - for dressing
- Young cabbage - 200 g
- Eggs - 1 pc. for 1 serving
- Cilantro - small bunch
- Salt - 0.5 tsp or to taste
- Radish - 5-7 pcs.
Step-by-step preparation of salad from wild garlic, young cabbage, cilantro and poached eggs, recipe with photo:
1. Wash the white cabbage, dry it with a paper towel and cut into thin strips.
2. Wash and dry the ramsons. Cut the stems, and cut the leaves into thin strips.
3. Wash cilantro greens, dry and finely chop.
4. Wash the cucumbers, dry them, cut off the ends and cut into thin half rings about 3 m thick.
5. Wash the radishes, dry them and also cut them like cucumbers: into thin half rings.
6. Place all food in a large bowl and season with salt.
7. Season vegetables with olive or vegetable oil.
8. Stir the salad well.
9. Boil the poached egg. This can be done on a stove, steam bath or microwave oven. I preferred to use the microwave. To do this, place the eggs in a glass of water and place them in the oven for 45 seconds at maximum power.
10. The protein should coagulate and the yolk should remain soft.
11. Put salad in a serving plate.
12. And put the poached egg on top. Serve the salad of wild garlic, young cabbage, cilantro and poached eggs to the table immediately after cooking. Since it is not customary to cook it for the future.
See also the video recipe on how to make a warm salad with chicken and poached egg.
