I have been to many countries, and one of the biggest differences in eating culture/habits/cuicine is how salad is served.
Salad as a main or separate dish, this is understandable. You can have Caesare Salad for lunch for example.
But, how is salad served, as accompany for the main dish, are differences between countries.
There are three courses in most countries : appetizer; main dish, which includes protein and salad and then dessert.
However, there are exceptions, as well. I was amazed to see that in Portugal rice and potato (with some meat/fish) were served on the same plate .. In addition to that we visited a restaurant with a very generous cook in Malta 🙂 french fries, boiled potato, couscous, pasta were on the same plate. And some bread of course. and a LOT of meat 🙂
In Estonia the three courses means usually 1. soup; 2. main dish containing protein, garnish (potato, rice, pasta, buckwheat…) and salad. And finally 3. dessert.
We have grown up with the”plate rule”. Plate rule means that the meal on your plate should have 1/4 protein, 1/4 garnish and 1/2 salad.
And it is not the case only when cooking home or at school. Most restaurants follow the same logic. Ok, except for fancier and finer more tourist oriented restaurants, of course.
Typical Estonian salad comes with sour cream /mayonnaise sauce. Nowadays youngsters prefer u
sing more vinegar/oil instead.
There are my favourite simple salads.
Easy to do, because of just few components.
And remind then:) serving Estonian dish, you should full half of the plate with one or mix of these salads. Then 1/4 potato or pasta or rice or buckwheat. And then some fish or meat. .. 🙂
Tomato Cucumber Salad
This is, I believe most common, usual, traditional everyday salad in Estonia
Chop tomato and/or cucumber
Add sour cream
and lot of fresh dill and chives, salt and pepper Continue reading