Zelena Salata sa Kiselo Mleko
The Quirky Foodster Team
Ingredients
Method
- Place the torn lettuce in a serving bowl.
- Whisk together the yoghurt, garlic, olive oil and salt.
- Pour the dressing over the lettuce just before serving.
- Garnish with chopped dill.
Introduction: Crisp lettuce dressed with a tangy yoghurt and garlic dressing, a light, refreshing side found across North Macedonian tables.
Cultural Background: Yoghurt-dressed salads reflect the strong dairy tradition of North Macedonian cooking, this simple lettuce version offering a cool, tangy counterpoint to richer, meat-based mains.
Tips: Dress the salad just before serving so the lettuce stays crisp. Use a good, thick yoghurt for the best creamy dressing consistency.
Variations: Add sliced cucumber for extra crunch. Include a little lemon juice for extra tang.
Storage: Best eaten fresh; not suitable for storing once dressed.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is kiselo mleko?
A: A traditional Macedonian sour yoghurt, similar to other Balkan yoghurts, prized for its tangy flavour and thick texture.
Q: What is this salad typically served with?
A: Grilled meats and other rich North Macedonian mains.
- Lettuce, torn into pieces — 1 head
- Kiselo mleko (Macedonian sour yoghurt, or plain yoghurt) — 240 g (8.5 oz)
- Garlic, minced — 1 clove
- Olive oil — 1 tbsp
- Salt — to taste
- Chopped dill, to garnish
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