Hungarian salad "Janos" with zucchini and salami
4 servings
20 minutes
Hungarian salad 'Janos' with zucchini and salami is a harmony of flavors reflecting the rich culinary traditions of Hungary. The rich combination of tender fried zucchini, aromatic garlic and onion soaked in wine's acidity creates the dish's base. Salty salami adds depth to the flavor, while hard-boiled eggs give the salad richness and softness. Serving on fresh lettuce leaves makes it not only tasty but also aesthetically pleasing. This salad is perfect as a light appetizer or part of a festive table, delighting guests with its exquisite taste. The history of its name is likely linked to Hungarian culinary traditions where 'Janos' symbolizes home comfort and family hospitality. Each forkful carries the warmth of Hungarian gastronomy filling the meal with a wealth of flavors.
1
Wash the zucchini and cut it into cubes. Fry in vegetable oil with chopped onion and garlic.
- Courgette: 2 pieces
- Onion: 2 heads
- Vegetable oil: 4 ml
- Garlic: 2 cloves
2
Pour wine into the fried mixture and simmer for 5 minutes. Add vinegar, salt, and pepper.
- Dry white wine: 50 ml
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Slice the salami into circles.
- Salami: 100 g
4
Boil the eggs hard and slice them.
- Chicken egg: 2 pieces
5
Cool the fried mixture and mix it with sausage and eggs. Place it on salad leaves.
- Salami: 100 g
- Chicken egg: 2 pieces
- Green salad leaves: 100 g
