Albanian Green Salad Recipes

SIMPLE WHITE CABBAGE SALAD- ROMANIAN RECIPE

Steps:

• Slice the white cabbage as finely as possible. Place it in a bowl, mix it well with the salt and leave for half an hour.
• Knead the cabbage shortly with your hand, transfer it to a colander, and wipe the bowl clean to remove the moisture and extra salt.
• Take handfuls of the cabbage and squeeze them in your hand to release the extra moisture. Return the cabbage to the bowl.
• Add the oil and the vinegar and some freshly ground black pepper. Stir well, until the cabbage salad starts to glisten. Taste and adjust (if necessary) with more salt, pepper, vinegar, and oil. It should taste rather sour and salty. Sprinkle with the chopped parsley.
• It will keep well for several days in the fridge. Covered, of course.

ALBANIAN TOSSED SALAD

Steps:

• Toast almonds or sesame seeds in a dry skillet for 3 minutes or so, stirring and watching carefully so as not to burn. Set aside.
• Add lettuce, red onion, black olives, green bell pepper, tomatoes, cucumber, mushrooms(if using) and Feta cheese to large serving bowl.
• In a small bowl, whisk together olive oil, dried oregano, paprika, fresh lemon juice, and ground black pepper.
• Pour vinaigrette over vegetables and serve immediately.

ALBANIAN NEW YEAR'S EVE SALAD (SALLATE RUSE)

Steps:

• Soak the beans in water overnight.
• Add beans to instant pot or pressure cooker, add about 3 cups of water and cook in the beans/chili setting for about 1 hour. Add a little longer if you didn't soak the beans. Use natural release function to release the steam.
• Peel the potatoes, dice them and add to a small pot. Start cooking them. Do the same with carrots. Cook separately. Add green peas to a separate pot and cook them too. These 3 vegetables are cooked separately because they need different cooking times.
• Cook peas, potatoes and carrots until you can pierce them with a fork but not until they become so soft like puree. You want the salad to have some shape to it, not become mush.
• Drain the beans, peas, potatoes and carrots. In the meantime dice the dill pickles and slice heart of palm.
• Start by combining potatoes, peas and carrots in a salad bowl. Then add pickles, beans and heart of palm.
• Finally add mayonnaise, lemon juice and salt. Start mixing everything carefully, almost like you're folding the vegetables into the mayonnaise. You don't want to vigorously mix everything together.
• Place salad bowl in the refrigerator.
• Boil eggs and beets separately. Drain roasted peppers (this I used from a jar).
• When salad is ready to be served, add sliced eggs on top, beets and roasted peppers. Decorate with chopped parsley. Serve cold.

SALLATë JESHILE - GREEN SALAD

Steps:

• Mix together all the vegetables and olives.
• Whisk together the dressing and pour over the salad just prior to serving.
• Toss gently and serve.

ALBANIAN TOMATO CUCUMBER SALAD

Steps:

• Combine tomatoes, cucumber, onion, and peppers in a mixing bowl and toss.
• Drizzle the olive oil over the salad and season with salt to taste. Garnish with olives and cheese.

ALBANIAN GREEN SALAD

Steps:

• 1. Add lettuce, onion, tomato, and olives to a large bowl.
• 2. Whisk together the dressing and pour over the salad just prior to serving.
• 3. Toss gently and serve.