Klyazma salad

Klyazma salad

Category: Cold meals and snacks

Ingredients
Boiled beef	300gr.
Radish (I'm using daikon now)	1 medium piece
Carrot	2 medium pieces
Onion	2 medium pieces
Eggs	2 pieces
Mayonnaise

Cooking method

• The first culinary memories associated with Vladimir fall on the end of the eighties, where we arrived at a new duty station. In the absence of housing and USSR passports, without which there could be no question of a hotel, we lived in my husband's office. There was nothing there to remind, even for a minute, of the minimal comfort and adaptability for living. And if on weekdays the issue of food was solved more normally in the officer's canteen, then on weekends there was nowhere to drink even tea. Restaurant only. For half a year of "cabinet life", we have repeatedly visited all the restaurants of the city, and one of the best memorable dishes was this salad.
  
• Carrots, grate on a beetroot grater, chop the onion in half rings and fry in vegetable oil along with carrots - not fry, but fry! Grate the radish on a beet grater, cut the eggs and meat into strips. Mix everything, salt, add mayonnaise and eat very tasty!
  

The salad is very nice in composition. Have you tried any other dressing here instead of mayonnaise? I love mayonnaise, but now I'm trying to fight calories. Do you think that if the dressing is changed, the taste will deteriorate?

No, I haven't tried it. This is a signature salad. True, lately I have been making this salad only if I am waiting for guests, because I also do not eat mayonnaise. In all vegetable salads, mayonnaise has already been replaced with olive oil or salad dressings. And I didn't even think about Klyazma. Now I'll see some gas station at Kracknel and Kaufman. If something looks good, I'll write.

........................ ......................

I found only yogurt from the "white" salad dressings. Immediately and cooked a little. Natural yogurt (I have an activity), added a little white wine vinegar, added salt, added a gram of Keynes pepper. What can I say? I will not eat Klyazma salad with such a dressing. This sauce, in my opinion, is good for salad mixes.
I think that if I had replaced mayonnaise with something, it would most likely be vegetable oil. I understand that this is also high in calories, but not to that extent.

[celfh]

celfhwhat an interesting salad! I already want to try it!

and the radish - it must be so big, yes, like a beet, only white? not small pink radishes, no? I just never used such a radish before, now I'm trying to explain to my husband what to buy

[Lisss's]

Daikon is a kind of radish, but in contrast to the usual radish, it is more juicy and sweet.

Lisss's, here is a Daikon radish for good taste

For dressing salads, I sometimes use sour cream instead of mayonnaise, into which I add gochitsa and add salt to taste with sugar.

And the salad should be very soulful

Summer resident, thanks for the advice!
And the salad is really delicious. Well, and, importantly, not expensive, easy to make and taste, as one tovarisch said - human. What did he mean? Yes, what we are now preparing a lot, very diverse, but the taste of new dishes is not always good for our mouth.

[celfh]

celfh, very good salad!
I will definitely try.

Speaking of radish ... I discovered a green radish for myself, one girl here on the forum of advice. This is the best of the radishes! Honestly, I passed her by and thought. that turned green in the sun like a potato.

[kava]

oh-oh-oh, how interesting and I thought the radish was so round ... kava, thanks, enlightened!

Lisss's , You are absolutely right round radish. There is a black radish and green (Margellan). Daikon is a relative of the radish.We have mostly imported daikon in our stores. Now I was in the store (I wanted to try the Klyazma salad), the daikons were heaps of, but all already dried up, sluggish. And there is no radish, they say it is not the season yet.

the grafted Daikon can be put in water for an hour and will again be like a cucumber

Daikon is a relative of the radish.

And it is better to buy a daikon of a small, almost round shape. For some reason, we consider such a marriage almost as a marriage and sell it cheaper. But it is this form of daikon that tastes better.

Speaking of radish ... I discovered a green radish for myself, one girl here on the forum of advice. This is the best of the radishes!

I know this, only green radish rarely meet More and more daikon. and used to do it from black. Also a good radish, but very often it is of poor quality.

the grafted Daikon can be put in water for an hour and will again be like a cucumber

Summer resident - you are a storehouse of valuable advice. Thank you! I thought that such tricks only with greens pass

[celfh]

celfh Thank you very much for the recipe I have been doing this for a long time, for five years already, but I forgot a little. And now I saw it and caught fire again. Tomorrow I'll go for the radish. I like green more, in my opinion it tastes fresher, I don't even know how to explain it, well, it fits very well into a salad. And the black one is sharper for my taste and it is felt harder in the salad.

Sent: Today at 17:27:12
Quote
For dressing salads, I sometimes use sour cream instead of mayonnaise, into which I add gochitsa and add salt to taste with sugar.
And the salad should be very soulful

Summer resident thank you for the dressing recipe. : flowers: I love your recipes and advice very much - for me you are just a storehouse of culinary wisdom!

[Lisss's]

I know this, but I rarely meet green radish More and more daikon. and used to do it from black. Also a good radish, but very often it is of poor quality.

We have a lot of green radish in Ukraine. In the market, in supermarkets (this is me for Lisss's information) Having bought it once, you can find it fresh in the refrigerator after a couple of months.

celfh, and what does low-quality black radish mean - empty inside or bitter? I honestly don't know her.

[celfh]

And now I saw it and caught fire again. Tomorrow I'll go for the radish. I like green more, in my opinion it tastes fresher, I don't even know how to explain it, well, it fits very well into a salad. And black is sharper for my taste and it is felt harder in the salad.

If they light up, you have to do it!
I did it from black radish for a very long time, it seems to me that no one else (except for advanced gardeners) even heard about the existence. But with green you need to try to make

celfh, and what does low-quality black radish mean - empty inside or bitter? I honestly don't know her.

Black radish can be wormy.

[celfh]

did! the taste is exactly as I expected - delicious!

only no black radish, no green radish, no daikon in the area, I had no salespeople prepared for the Klyazma salad!

so I bought a regular pink round radish, and great!

celfh, thanks, great recipe! suffered a plus sign

[celfh]

celfh, thanks, great recipe! suffered a plus sign

Thanks for the tip, thanks for the plus sign
I hope you do it with the radish too and I think you will like it too

I feel like the salad should be worthwhile. You just need to find a radish. Last year I had my own daikon, both round and long. And last spring no seeds were found. I would not like black radish, because its smell is too specific
About the grater: I would never have guessed that it was for beets. This shape and smaller diameter is usually recommended for chocolate and cheese. By the way, before you start a salad, you need to find such a grater.

About the grater: I would never have guessed that it was for beets.

To be honest, I don't even know why I called it that. Apparently, the first thing that came to mind

Well, I made this salad.Everything is strictly according to the recipe, only double the rate. We put it on plates, forming a wreath from it (a little green on top and white and lilac flowers (tinted with beet juice) from boiled eggs from the protein. Indeed, the salad has not lost its shape at all. Looked great. All the guests liked the taste. Thank you.

[Flower]

Flower, I am very glad that you liked the salad and that your guests liked it

Virgin, what kind of grater do you call "beetroot"? With the smallest holes?

nope, the smallest - carrot and those that are larger - beetroot

here is a carrot looking right at you, and the surface on the right is a beet

Virgin, what kind of grater do you call "beetroot"?

I would also know why I call her beetroot

[People]

I just never used such a radish before, now I'm trying to explain to my husband what to buy

People, my husband bought a red radish in Auchan. It looks like a radish, only large. So it tastes like a radish. The same tender and juicy. Of course with black solid radish cannot be compared.

Thank you very much for the salad! Now he will be one of the favorites. I just cooked it, I liked it (my husband is still at work, I am sure that he will appreciate it too, especially since such a name is his own, he grew up on Klyazma) - it seems to be not difficult, but tasty and satisfying. I took black radish, did not dare to go for daikon. But on the eve I bought a green radish (I thought so, but did not read the name), but as I cut it, inside it ... turned out to be yellow, maybe it's a turnip?

[Duffy]

Duffy, to your health! I hope my husband will like it too

[Duffy]

Duffy, to your health! I hope my husband will like it too

Yes, he liked the salad too. And appreciated the title.

Tanya, thanks for the salad!

We like . Even my sister's husband eats. And he, in general, does not tolerate mixed salads.

This is what I get:



I don’t know what the name of the radish is, it’s green on top, but pink inside. Turla not on a coarse grater, but on a burner. And today, not beef, but baked chicken.

And at first I didn't plan on making your salad. But, we were visiting and there I really liked the salad of radish, beef and fried onions. Before that I had never tasted a radish and it tasted good to me. I did it according to that recipe, and then I came across your recipe.

Now we have got accustomed to "Klyazma", and today I again did it and took a picture.

[Qween]

Qween, to your health!

Yeah thanks ! I just ate a full bowl.

It's good that this salad, when it stands, does not drain, but becomes even tastier. Because of such a pleasant moment, you can make a whole bowl of this salad (as I cut today).

when the salad stands, it does not drain, but it becomes even tastier.

I also like that this salad can and should be prepared in advance

[celfh]

celfhand thanks from me. Made this salad for the new year, very tasty

Girls who prepared the salad, do you use only beef in it, or can you put other meat? There is a goose, chicken, pork, and even pigeons in the freezer, but there is no beef Going to buy?

I only did it with beef. But from the above I would try with a goose. In my opinion, it will work best because it has the most pronounced taste. The taste of the meat should be distinctly felt in this salad.

[Tanyush]

Girls who prepared the salad, do you use only beef in it, or can you put other meat?

Came to this thread to ask the same question ...

Tanyush, what about the substitution of pork for beef? Have not tried ?

[Kroshik]

Kroshik, I can't even imagine pork there. There is only beef in Klyazma! Another meat, it will already be another salad

[Tanyush]

Tanyush, I believe those, dressed quickly, schA rush for beef, consider it already cook !!!

[Tanyush]

Tanyush, I still have a question for you ...

Your recipe says a radish-1 average piece, so these things (no matter small, medium, large) constantly knock me off the path of the true ...

I lathered up to prepare a double portion of salad and even rubbed, whether my daikon the size of an elephant ... trunk, yes ...

Enough is enough, the main thing is not to overdo it. But I usually try to take small vegetables. Of everything that we sell, I only choose a large leek
Kroshik, I don't even know how to hang it in grams ..

[Tanyush]

Kroshik, I don't even know how to hang it in grams ..

Tanyush, thank you, I hung that "trunk", 650 grams, I think there will be a double portion of naman ... well, if there is anything too much, I will open it - no question ...

Tanya! Thanks so much for the salad recipe. The whole family really likes it.

[Tatyana,]

Tatyana, thanks for the recipe! Delicious salad! Made for a festive table, all the hostesses asked for a recipe! I will cook often, thanks again!

Excellent recipe, right in the bookmarks!

[Tatyana]

Tatyana, thank you very much!!!

Members of the forum, it's very tasty, delicious, appetizing !!! It's like a salad with mushrooms, and daikon gives a touch of spring !!!

[Ludmila]

Ludmila, to your health !!!

[celfh]

celfh, Tatyana, thanks a lot for the recipe! Made with green radish, I love it dearly since childhood.
By the way, in the book "Uzbek Cuisine" a very similar salad is called Tashkent. In "Tashkent", unlike "Klyazma", there is no fried carrots, but there are greens of dill, parsley and cilantro and green onions. Otherwise, everything is the same (and green radish is a must). And they fill "Tashkent" with sour cream. This is me to the fact that the girls were interested in how to replace mayonnaise, and so sour cream, it seems, will do (if it seems to you more dietary).
I did your version, we really liked it. Thank you, I will repeat!

Thanks a lot for the recipe!

Svetlana, good health!))

Tanya, there is a green radish and a lot of boiled chicken. Do you think this chicken salad will work?

[Tatyana]

Tatyana, why not? very much even suitable)) Only, probably, she answered late (

Yes, we have already finished half of it. Tasty, fresh. They don't like broth chicken very much, so I'm exiled. I will repeat it unambiguously.