{"id":200341,"title":"Vaj\u00ed\u010dkov\u00fd sal\u00e1t","modified":"2026-10-31T18:09:40+01:00","plain":"Kr\u00e9mov\u00fd vaj\u00ed\u010dkov\u00fd sal\u00e1t s majon\u00e9zou, dochucen\u00fd ho\u0159\u010dic\u00ed, kapary a chilli vlo\u010dkami.\n\n\n\nKr\u00e9mov\u00e1 z\u00e1livka obaluje kousky vajec, ho\u0159\u010dice dod\u00e1v\u00e1 \u0159\u00edz, kapary vn\u00e1\u0161ej\u00ed slanokysel\u00fd kontrast a chilli vlo\u010dky zanech\u00e1vaj\u00ed v\u00fdraznou p\u00e1livost. Tento vaj\u00ed\u010dkov\u00fd sal\u00e1t je studen\u00fd pokrm z vajec natvrdo spojen\u00fdch ho\u0159\u010di\u010dnou majon\u00e9zou, dopln\u011bn\u00fd \u010derstvou bylinkou a nakyslou p\u0159\u00edsadou. Je ur\u010den\u00fd pro 2 osoby, p\u0159\u00edprava zabere 10 minut a va\u0159en\u00ed vajec 7 a\u017e 9 minut. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 1 g \u010dist\u00fdch sacharid\u016f na porci. Pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je vaj\u00ed\u010dkov\u00fd sal\u00e1t?\n\n\n\nVaj\u00ed\u010dkov\u00fd sal\u00e1t je studen\u00fd pokrm z va\u0159en\u00fdch vajec sm\u00edchan\u00fdch se z\u00e1livkou. Jeho z\u00e1klad tvo\u0159\u00ed nasekan\u00e1 vejce natvrdo, majon\u00e9za, kter\u00e1 v\u0161e spoj\u00ed, ho\u0159\u010dice pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, \u010derstv\u00e1 aromatick\u00e1 p\u0159\u00edsada a n\u011bco nakysl\u00e9ho. Pa\u017eitka dod\u00e1v\u00e1 jemnou bylinkovou sv\u011b\u017eest; jarn\u00ed cibulka, naz\u00fdvan\u00e1 tak\u00e9 zelen\u00e1 cibulka, nab\u00edz\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a trochu k\u0159upavosti.\n\n\n\nVyv\u00e1\u017eenost spo\u010d\u00edv\u00e1 p\u0159edev\u0161\u00edm v konzistenci. Sal\u00e1t m\u00e1 b\u00fdt kr\u00e9mov\u00fd, ale nikdy nesm\u00ed t\u00e9ct, a kousky b\u00edlk\u016f maj\u00ed pod z\u00e1livkou z\u016fstat patrn\u00e9, aby bylo do \u010deho kousnout. Kapary nebo nakl\u00e1dan\u00e1 okurka vyva\u017euj\u00ed hutnost majon\u00e9zy, ho\u0159\u010dice dod\u00e1v\u00e1 pikantnost a extra panensk\u00fd olivov\u00fd olej prop\u016fj\u010duje t\u00e9to verzi je\u0161t\u011b pln\u011bj\u0161\u00ed chu\u0165.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Cuketov\u00e1 pol\u00e9vka s pecorinem a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nPojet\u00ed t\u00e9to verze\n\n\n\nTento vaj\u00ed\u010dkov\u00fd sal\u00e1t je jednoduch\u00fd a praktick\u00fd dom\u00e1c\u00ed pokrm, kter\u00fd se hod\u00ed na rauty, pikniky i nepl\u00e1novan\u00e9 ob\u011bdy. Sta\u010d\u00ed va\u0159en\u00e1 vejce, kr\u00e9mov\u00fd z\u00e1klad, trocha ho\u0159\u010dice, n\u011bco sv\u011b\u017e\u00edho a lehce nakysl\u00e9ho.\n\n\n\nZp\u016fsob pod\u00e1v\u00e1n\u00ed se m\u011bn\u00ed podle p\u0159\u00edle\u017eitosti. L\u017e\u00edc\u00ed nanesen\u00fd na kole\u010dka bagety poslou\u017e\u00ed jako chu\u0165ovka k aperitivu; v sendvi\u010di nebo tortille vytvo\u0159\u00ed rychl\u00e9 j\u00eddlo; p\u0159i pozdn\u00ed sn\u00eddani dopln\u00ed st\u016fl spolu s ope\u010den\u00fdm chlebem a horkou k\u00e1vou. Slo\u017een\u00ed z\u016fst\u00e1v\u00e1 klasick\u00e9, ale olivov\u00fd olej a 2 l\u017ei\u010dky chilli vlo\u010dek dod\u00e1vaj\u00ed pln\u011bj\u0161\u00ed chu\u0165 a v\u00fdraznou pikantnost.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed 3 vejce pro 2 osoby: nakr\u00e1jen\u00e1 na kousky dod\u00e1vaj\u00ed sal\u00e1tu pevnost i vl\u00e1\u010dnost a z\u00e1rove\u0148 je do \u010deho kousnout. Dv\u011b hrsti \u010derstv\u00e9 pa\u017eitky maj\u00ed jemnou bylinkovou chu\u0165; dv\u011b jarn\u00ed cibulky nakr\u00e1jen\u00e9 na p\u016flkole\u010dka jsou v\u00fdrazn\u011bj\u0161\u00ed a k\u0159upav\u011bj\u0161\u00ed. Vyberte si bu\u010f jedno, nebo druh\u00e9, oboj\u00ed najednou nepou\u017e\u00edvejte.\n\n\n\nV podobn\u00e9m duchu: Fenyklov\u00fd sal\u00e1t s uzen\u00fdm ku\u0159etem a olivami.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sal\u00e1t ni\u00e7oise v nov\u00e9m pojet\u00ed.\n\n\n\nVrchovat\u00e1 l\u017e\u00edce kapar\u016f nebo mal\u00e1 nakl\u00e1dan\u00e1 okurka o\u017eiv\u00ed z\u00e1livku; d\u016fkladn\u011b je nechte okapat, aby ji nena\u0159edily. 3 l\u017e\u00edce majon\u00e9zy obal\u00ed vejce a propoj\u00ed chut\u011b, majon\u00e9za v\u0161e spojuje a je hlavn\u00edm zdrojem kr\u00e9movosti. Pro jemn\u011bj\u0161\u00ed variantu bohatou na umami se hod\u00ed tak\u00e9 japonsk\u00e1 majon\u00e9za. 2 l\u017ei\u010dky dijonsk\u00e9 ho\u0159\u010dice dodaj\u00ed z\u00e1livce pevn\u011bj\u0161\u00ed konzistenci a lehkou pikantnost.\n\n\n\nL\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje p\u0159id\u00e1 sametovou jemnost. 2 l\u017ei\u010dky chilli vlo\u010dek mohou podle sv\u00e9 s\u00edly ud\u011blat sal\u00e1t opravdu pikantn\u00ed, nejsou tu jen na ozdobu. Na osolen\u00ed posta\u010d\u00ed 3 po\u0159\u00e1dn\u00e9 \u0161petky mo\u0159sk\u00e9 soli, proto\u017ee majon\u00e9za, ho\u0159\u010dice i nakl\u00e1dan\u00e9 p\u0159\u00edsady u\u017e slan\u00e9 jsou; dochucen\u00ed zavr\u0161\u00ed 2 \u0161petky \u010dern\u00e9ho pep\u0159e.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nNejd\u016fle\u017eit\u011bj\u0161\u00ed jsou dv\u011b v\u011bci, uva\u0159en\u00ed a nakr\u00e1jen\u00ed vajec. Na je\u0161t\u011b kr\u00e9mov\u00e9 \u017eloutky po\u010d\u00edtejte se 7 a\u017e 8 minutami, na vejce zcela natvrdo s 9 minutami, p\u0159i\u010dem\u017e v\u00fdsledek ovliv\u0148uje velikost vajec i jejich v\u00fdchoz\u00ed teplota. Vejce nam\u011bkko z horkovzdu\u0161n\u00e9 frit\u00e9zy vy\u017eaduje p\u0159esn\u011bj\u0161\u00ed na\u010dasov\u00e1n\u00ed, pokud chcete tekut\u00fd \u017eloutek. P\u0159i m\u00edch\u00e1n\u00ed postupujte zlehka, aby kousky z\u016fstaly cel\u00e9: vejce nejprve sm\u00edchejte s bylinkou a kapary, potom v\u0161e obalte majon\u00e9zou, ho\u0159\u010dic\u00ed, olejem, chilli, sol\u00ed a pep\u0159em, ani\u017e byste vejce rozma\u010dkali.\n\n\n\nPro zm\u011bnu: Sal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed.\n\n\n\nN\u00e1lev z kapar\u016f ani okurek do sal\u00e1tov\u00e9 m\u00edsy nepat\u0159\u00ed, proto\u017ee by na\u0159edil z\u00e1livku: sal\u00e1t m\u00e1 z\u016fstat kr\u00e9mov\u00fd, nikdy vodnat\u00fd. P\u0159i pod\u00e1v\u00e1n\u00ed se hod\u00ed na toasty, kole\u010dka bagety i krekry; do sendvi\u010de nebo tortilly ho p\u0159idejte a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, aby pe\u010divo nezm\u011bklo. M\u011bkk\u00fd toastov\u00fd chl\u00e9b, jak\u00fd se pou\u017e\u00edv\u00e1 na tamago sando, d\u00e1 t\u00e9to n\u00e1plni p\u011bkn\u011b vyniknout. V uzav\u0159en\u00e9 n\u00e1dob\u011b v lednici p\u0159i teplot\u011b nejv\u00fd\u0161e 4 \u00b0C vydr\u017e\u00ed 3 a\u017e 4 dny, pod\u00e1v\u00e1 se studen\u00fd a mra\u017een\u00ed mu nesv\u011bd\u010d\u00ed.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tVaj\u00ed\u010dkov\u00fd sal\u00e1t\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 vejce2 hrsti pa\u017eitky (\u010derstv\u00e9, nebo 2 stonky jarn\u00ed cibulky)1 l\u017e\u00edce kapar (vrchovat\u00e1, nebo 1 mal\u00e1 nakl\u00e1dan\u00e1 okurka)3 l\u017e\u00edce majon\u00e9zy2 l\u017ei\u010dky dijonsk\u00e9 ho\u0159\u010dice (nebo jemn\u011b mlet\u00e9 ho\u0159\u010dice)1 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)2 l\u017ei\u010dky chilli vlo\u010dek3 \u0161petky soli (po\u0159\u00e1dn\u00e9; (keltsk\u00e9 mo\u0159sk\u00e9))2 \u0161petky \u010dern\u00e9ho pep\u0159e\t\n\t\n\t\tUva\u0159te vejce (7 a\u017e 8 minut, aby z\u016fstala trochu kr\u00e9mov\u00e1, 9 minut, pokud je chcete \u00fapln\u011b natvrdo). Pot\u00e9 je opl\u00e1chn\u011bte pod studenou vodou, aby se zastavilo va\u0159en\u00ed, a nechte je trochu vychladnout.Jarn\u00ed cibulku pod\u00e9ln\u011b rozkrojte nap\u016fl. Nakr\u00e1jejte ji na p\u016flkole\u010dka, propl\u00e1chn\u011bte v cedn\u00edku a nechte okapat. Nebo nasekejte pa\u017eitku najemno.Kapary nechte okapat. Nebo nakr\u00e1jejte nakl\u00e1danou okurku a jemn\u00fdm p\u0159ikl\u00e1d\u00e1n\u00edm ut\u011brky ji osu\u0161te.Vejce oloupejte a nakr\u00e1jejte na kousky.Jarn\u00ed cibulku dejte spolu s kaparami a vejci do m\u00edsy. P\u0159idejte v\u0161echny ostatn\u00ed suroviny, prom\u00edchejte a je hotovo.\t\n\t\n\t\tVybaven\u00ed: mal\u00fd rendl\u00edk, m\u00edsa, n\u016f\u017e.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200341"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200341\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178440"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}