There are many good ingredients in Wenche cuisine these days. Here are three delicious salad recipes. See a separate recipe for tzatziki.
Desta salad recipe:
This is the base: finely chopped lettuce, tomatoes in boats, gherkins in pieces, finely chopped scallions, finely chopped red onion (put in ice-cold water for 30-40 minutes, gives a slightly milder taste), corn kernels from a box, salt and olive oil.
For extra flavor: Add diced cheese (Valdres beta/feta cheese), shredded raw carrot, lightly cooked broccoli florets, chunky boiled potatoes, chicken/ham or boiled/baked salmon/trout. Tzatziki: see separate recipe.
Caprese (Italian lunch salad) recipe:
- 4-5 delicious Norwegian tomatoes, preferably different types/colors
- 2 pieces of fresh mozzarella (in brine)
- Fresh basil
- Olive oil
- Sweet and good balsamic vinegar
- Flakes of salt and ground pepper
- If desired, a thin layer of dried meat can be added
Approach: Cut the tomatoes into slices, boats or suitable pieces. Place the tomatoes on a plate. Tear the mozzarella into 3-4 pieces and place the whole cheese on top of the tomatoes. Drizzle well with oil and drizzle with balsamic vinegar. Sprinkle with flaked salt and ground black pepper. Finish with coarsely chopped/grated basil.
Advice:
Start by making the tzatziki before continuing with the Greek salad.
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Tzatziki Recipe:
- 5 dl Greek yogurt or thick plain yogurt
- ½ snake cucumber
- 2-3 cloves of garlic
- ¼ teaspoon salt
- 1 tbsp extra virgin olive oil
- 1-2 teaspoons of lemon juice
- ½ teaspoon of sugar or honey
- 2 tablespoons finely chopped fresh mint
Approach: Peel the cucumber, roughly chop it, sprinkle a little salt on it and leave it to drain in a colander for 20-30 minutes. Squeeze/squeeze out the liquid from the cucumber. Mix the cucumber into the yogurt. Season with finely chopped garlic, maybe a little more salt, olive oil, sugar and mint. Leave the tzatziki to absorb the flavor for a couple of hours before serving.
Greek salad recipe:
- Salad of the heart
- 3-4 medium-sized Norwegian tomatoes
- ½ snake cucumber
- 1 red onion
- 1 green pepper
- 8-10 black olives
- 150 g feta cheese, whole piece, roughly divided
- 1 tbsp dried oregano
Clothing:
- 1 ½ dl cold-pressed olive oil
- ½ dl of wine vinegar
Approach: Cut the vegetables into pieces and pour over the sauce. In a large bowl, lightly toss all the greens together with the feta cheese. Drizzle with olive oil. If desired, 1 tablespoon of lemon juice or balsamic vinegar can be mixed into the olive oil. Sprinkle generously with oregano (dried or fresh) all over.
Some breads are often served as a salad side dish.