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Romanian Easter Salad

easy
Starter & Appetizer, Side Dish
Easter Vegetarian
Origin: Romania

Ingredients

(8 Servings)

For the salad:

    • 2 large carrots
  • 2 parsley roots
  • 2 parsnips
  • 1 small celery
  • 1 small onion
  • 4 large potatoes
  • 1/2 chicken breast
  • Salt and pepper  

For the mayonnaise:

  • 1 egg yolk of a boiled egg
  • 1 tablespoon mustard
  • 1 raw egg yolk
  • 1 small cup hemp oil

For the rest:

  • 800g boiled peas (canned)
  • 600g pickled peppers
  • 4 pickles
  • 4 boiled eggs (one yolk for mayo)

Nutritional values

(per serving)
  • Calories 275 kcal
  • Fat 13 g
  • Sodium 610 mg
  • Carbohydrates 23 g
  • Protein 17 g
  • Phosphorus 283 mg
  • Potassium 670 mg
  • Liquid 306 ml

Directions

This delicious salad with hemp oil is based on the original French Salad recipe. In Romania, this salad is slightly modified as a traditional dish for Easter.  

1. Cook the ingredients for the salad for about 30-40 minutes together with 5 peppercorns, water and salt in a large pan. Then drain everything well and remove the peppercorns.  

2. Now cut the cooked ingredients one-by-one into small cubes. Put everything in a large bowl and add the pickles and the pickled peppers.  

3. Stir the ingredients for the mayonnaise in a large bowl and put the finished mayo into the salad. Mix both well until a colourful salad mixture has formed.  

4. Finally, garnish with any leftover mayo, finely chopped eggs and bell pepper. Give your decorative creativity be free rein. Best served with bread. TIP: You do not want to bake the biscuit? Go for some pre-baked and try a two layer version instead. Simply put the filling between two layers and cover it with the cream.