Miner's Salad with Pickles
The salad captivated me with its simplicity and brutality. Judging by the name, it was invented by miners.
I can just picture a man coming home after a hard day's work at the coalface, cutting off a piece of meat, taking out a pickled cucumber and onion, drinking it with vodka and having a snack.
It was these ingredients that inspired me to create a salad. I know they make it with pork, too; they often fry the meat and add other odds and ends, like carrots, olives, peas, and whatever else comes to mind. But I think the foundation of this salad is really just three main ingredients: meat, onion, and cucumber. And speed of preparation is also crucial. After all, you can boil the meat the day before, and the rest is a matter of minutes.
To make the "Miner's" salad with pickles, use the ingredients listed. I boiled the beef with bay leaves.
Cut the boiled beef into strips. You can use lean pork instead of beef.
Do the same with pickled cucumbers. If the cucumbers are too salty and soft, soak them in hot water the day before, dissolving half a tablespoon of tomato paste in it. You can also add a chopped clove of garlic. Cool and refrigerate overnight. In the morning, the cucumbers will be crisp and unsalted.
Slice the onion into thin strips. Rinse thoroughly under cold water, squeezing with your hands. Squeeze out all the water.
Place all ingredients in a salad bowl so that all the onions are on the surface.
Heat vegetable oil, add bay leaf, garlic and spices.
Pour the hot oil over the onions in a salad bowl. Mix thoroughly, cover with plastic wrap, and refrigerate to marinate. The salad's full flavor is expected to develop after at least 12 hours in the refrigerator.
We skipped the last item and ate the salad straight away. It tasted very robust))). I think the "Miner's" salad with pickles will appeal most to men.
Bon appetit!
