Bosnian Green Salad with Kajmak Dressing
The Quirky Foodster Team
Ingredients
- Large head lettuce, torn — 1
- Cucumber, thinly sliced — 1/2
- Kajmak — 3 tbsp (45 g)
- Sunflower oil — 2 tbsp (30 ml)
- White wine vinegar — 1 tbsp
- Salt — 1/2 tsp
- Of black pepper — pinch
Method
- Wash and dry the lettuce thoroughly, then tear into bite-sized pieces.
- Arrange lettuce and cucumber slices in a large salad bowl.
- Whisk the kajmak with oil, vinegar, salt and pepper into a light dressing.
- Pour the dressing over the salad just before serving and toss gently.
Introduction:
A simple green salad dressed with kajmak and a light vinegar dressing is the everyday counterpoint to
Bosnia’s rich, meat-heavy mains, cutting through the richness of grilled and baked dishes served
alongside it at almost every family table.
Cultural Background:
A simple green salad dressed with kajmak and a light vinegar dressing is the everyday counterpoint to Bosnia’s rich, meat-heavy mains, cutting through the richness of grilled and baked dishes served alongside it at almost every family table.
Tips:
Dry the lettuce thoroughly before dressing to avoid a watery salad. Toss only right before serving to keep the leaves crisp.
Variations:
Add thinly sliced radish for extra crunch. Substitute sour cream for kajmak if unavailable.
Vegetarian/Vegan:
Fully vegetarian as written.
Storage:
Best consumed immediately; undressed leaves keep refrigerated for 1 day.
Reheating:
Not applicable; served cold.
Nutrition:
Approx. 110 kcal, 2 g protein, 4 g carbohydrate, 9 g fat per serving.
FAQs:
Q: What can replace kajmak in this dressing?
A: A thick crème fraîche or full-fat Greek yogurt gives a similar creamy tang.
Q: Can this salad be made ahead?
A: Prepare the vegetables ahead, but dress only just before serving to prevent wilting.
Q: Is this salad traditionally served with a specific main?
A: It’s most often paired with nevapi, grilled meats, or Bosnian pot stew.
- Large head lettuce, torn — 1
- Cucumber, thinly sliced — 1/2
- Kajmak — 3 tbsp (45 g)
- Sunflower oil — 2 tbsp (30 ml)
- White wine vinegar — 1 tbsp
- Salt — 1/2 tsp
- Of black pepper — pinch
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