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snejanka salata (снежанка салата)
This is a creamy, fresh and light salad, ideal for a starter or as a side dish to grilled meats or hamburgers. When I first tried it I was a bit dubious, but it is now one of my favorites Bulgarian salads, and trust me, they know how to make salads over there!
WARNING: It needs to be made at least the night before serving!!
Ingredients for 6 people
- 1.5 Kgs of whole plain yogurt (not the sweetened kind!)
- 5 cloves of garlic
- 4 - 5 medium cucumbers
- 50 g of walnuts
- A nice bunch of flat leaf parsley
- 1 Tbsp olive oil
- Salt
Method
- Making a salad a day in advance may seem weird but here is why, the yogurt needs to be drained of much of its water content. To do this you can use a cheesecloth or a clean nylon stocking. Fill with the yogurt and leave to drain overnight.
- Shortly before serving wash, peel and chop in small pieces the cucumbers
- I don’t like crushing garlic but unless you can chop it very thinly then I suggest you crush the cloves with a garlic press
- Chop the walnuts into small pieces, don’t use a mixer as they need to stay coarse for a little crunch in the salad
- Chop the parsley as thinly or as coarsely as you like
- Mix everything with the drained yogurt (if it is too thick then just use some more yogurt to thin it a little bit)
- Add the olive oil and salt to taste
- Garnish with a little chopped parsley and black olives
Trivia: Snejanka means snow white, as in the fairytale!