Very light salad. You can take any cheese for this salad (Lambert, Russian), but most of all I love the hard, dryish type of Parreggio, Gruyere. With it, the taste of the salad is revealed from the other side. To make the salad more tender and homogeneous, cheese and crab sticks can be grated, and herbs and garlic can be combined with mayonnaise.
Very light salad. You can take any cheese for this salad (Lambert, Russian), but most of all I love the hard, dryish type of Parreggio, Gruyere. With it, the taste of the salad is revealed from the other side. To make the salad more tender and homogeneous, cheese and crab sticks can be grated, and herbs and garlic can be combined with mayonnaise.
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