Buracla layered salad

Name: Buracla layered salad
Ingredients: 4 red eggs; 1000 ml water; 100 g ham; 100 g semi-hard cheese; 100 g mayonnaise; 100 ml cultured buttermilk; 1/2 teaspoon ground pepper; 15 g green onion

Salad - Buracla layered salad by Florina F. - Recipia

Buracla layered salad is assembled right in the bowl, with boiled eggs, ham and semi-hard cheese under mayonnaise loosened with cultured buttermilk. Serve the layered egg salad cold, though the layers don’t necessarily stay distinct on the spoon. I leave the eggs in pieces about a centimeter across. Prep: 15 minutes. Cook: 10 minutes. Rest: 10 minutes. Total time: 35 minutes. Servings: 4. About 390 kcal and 19 g protein per serving.

Ingredients

4 red eggs
1000 ml water
100 g ham
100 g semi-hard cheese
100 g mayonnaise
100 ml cultured buttermilk
1/2 teaspoon ground pepper
15 g green onion

Preparation

1. Put the 4 eggs in a saucepan, cover them with 1000 ml water and boil for 10 minutes from the moment the water comes to a boil. Leave them to cool for 10 minutes, then peel them. 2. Cut the eggs and 100 g ham into pieces about a centimeter across. Grate 100 g semi-hard cheese. 3. Mix 100 g mayonnaise with 100 ml cultured buttermilk and 1/2 teaspoon ground pepper. 4. Layer the cheese, ham, eggs and mayonnaise mixture in a bowl, repeating until you’ve used everything. Slice 15 g green onion into rounds and scatter over the top.

Notes

Keep the salad covered in the fridge for up to 3 days; if you make it ahead, add the green onion just before serving. You can replace the ham with 100 g boiled turkey breast; the mayonnaise and cheese provide eggs and dairy. Buzău pretzels, a Romanian specialty, go well alongside, and the apple after the meal is still part of the picture. The cheese was quite salty, but the store special won me over; taste it first, and don’t add salt out of habit. Grate the cheese while it’s cold, and choose a firm piece of ham that’s easy to cut. I left the plastic wrap aside, afraid I might forget it in the salad.