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Classic Oriental salad with sausage

Classic Oriental salad with sausage

Simple, fast, and best of all — delicious! This Oriental salad fits any occasion: on a weeknight you can throw together a hearty dish for dinner in no time, and for a holiday it'll dress up any spread. The combination of ingredients is very simple but works beautifully, and plenty of people will love it.

Maria

Recipe author

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Composition / ingredients

Servings:

Smoked sausage (cooked-smoked)

200

Hard cheese

100

Tomatoes

Eggs

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 13 g

Fats 57 % 20 g

Carbohydrates 6 % 2 g

309 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Oriental salad? To put together a tasty Oriental salad with sausage, gather your ingredients. Use whatever sausage you like — cooked-smoked or dry-cured. I used a cooked-smoked cervelat with a little fat in it. Pick tomatoes that are firm, not watery.
Step 2:

Cut the smoked sausage into thin strips. It's up to you how you cut it — into cubes or small sticks.
Step 3:

Cut the tomatoes in half. If they're watery, you can gently scoop out the seeds with a spoon. Cut the flesh into sticks or cubes. Choose firm tomatoes. Soft ones don't hold their shape well — they'll fall apart into a shapeless mush as you cut and assemble, and spoil the look of the dish.
Step 4:

Hard-boil the eggs, cool, and peel them. Cut the eggs into thin strips or grate them on the coarse side of a grater.
Step 5:

Grate the cheese on the coarse side of a grater.
Step 6:

Peel the garlic cloves and grate them on a fine grater or put them through a press.
Step 7:

You can build the salad in a regular bowl, but for layered salads I like to use a plating ring — that way all the layers show clearly, even without cutting into it. It looks pretty and lets you see what's inside. Set the plating ring on a plate and lay down the sliced sausage. Drizzle a crosshatch of mayonnaise over the top. To make drizzling easier, spoon the mayonnaise into a piping bag and snip off the tip. You can also just spread each layer with a regular spoon.
Step 8:

Lay the tomato strips over the sausage. Sprinkle the tomatoes with the grated garlic. You can salt the tomatoes a little if you like, but I usually don't salt salads dressed with mayonnaise — they come out salty enough as is.
Step 9:

Drizzle the tomato layer with mayonnaise from the piping bag as well.
Step 10:

Add the chopped eggs as the next layer and drizzle them with mayonnaise.
Step 11:

Finish with a top layer of grated cheese.
Step 12:

Cover the mold with plastic wrap so the cheese doesn't dry out, and chill the salad for at least 1 hour so the flavors meld. If you can, leave it overnight.
Step 13:

Then lift off the plating ring and serve the salad, garnished with tomatoes and fresh herbs. Enjoy!

It's better to make the mayonnaise yourself — it'll taste better and be healthier. Look here for some good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in whatever proportion you like — that'll cut down the calories.