How to make
This salad is actually not a culinary masterpiece, but a great idea for a platter that goes great with brandy and warms the stomach in winter evenings.
Slice the vegetables thinly and wilt the lettuce. Put broken lettuce in a large flat dish.
Distribute caviar, the eggplant appetizer and mayonnaise with garlic – in piles around the plate.
Between them, distribute chopped tomatoes, cucumbers, olives and hot peppers together from a jar pickled seafood, in 2 places.
Put a slice of lemon on each sauce and finally put the cheese on the. Sprinkle with a little olive oil and vinegar, sprinkle with a few pinches of salt, oregano as desired and eat with friends. Enjoy!
