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Dips

Vlašák - Czech Deli Salad

4 servings
Czech Boiling, Cold Cuisine

Vlašák is the most famous Czech Deli salad. It is most often used to prepare traditional Czech open-faced sandwiches called "chlebíčky", but it is also very delicious as a spread in any other kind of sandwich and works great as a dip with any kind of chips.

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Personal taste and personal preferences (for example, how much onion you are going to use) matter most in preparing your deli salads. A lot of deli chefs or home cooks create their own versions of deli salads based on their own tastes and creativity. For this reason, I will not be providing a recipe with measurements at this time, but I will provide you with recipe guidelines and direct you in the development of your own deli salad. You will decide what ingredients and the quantity of those ingredients that you will put in your deli salad. It will be fun and I promise that with you will be very proud of your creation if you follow the directions below. The amount of salad that you are going to prepare is up to you, but keep in mind that you are going to need about 2 – 3 TBSP for one open-faced sandwich (1 cup is for about 5 – 6 sandwiches).

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Chef Tom Chef Tom Founder
October 20, 2023
  • 60 min.
  • 60 min.
  • 1/5
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Ingredients:

Salad Base:

The base should create about 40 – 50% of the whole contents of the deli salad.

 

Mayonnaise or yogurt or a combination of both

Liquid from dill pickles – about 1 TSP or a little more for each cup of mayo and/or yogurt

Pinch of salt

Pinch of pepper

Finely chopped raw onion (usually about 10% or more of the base)

 

Salad ingredients:

Salad ingredients should represent about 50 – 60% of the contents (not counting the salad base). Intentionally prepare a little more of the following ingredients than you end up needing to be able to adjust the flavors to perfection.

 

To make the salad interesting and with more complex flavors, I would encourage you to select at least 3 or more ingredients from the following options.

Veggies:

  • Peal, dice (preferably to the size of about 3/8”), boil and let fully cool on a baking sheet:
    • Potatoes
    • Carrots
    • Celery root
  • Defrost or use fresh:
    • Peas
    • Corn
    • Similar veggies

Other ingredients:

  • Diced dill pickles (preferably to the size of about 3/8”)
  • Ham of any kind (cut into small noodle shapes)
  • Salami of any kind (cut into small noodle shapes)
  • Cheese of any kind (cut into small noodle shapes or use shredded)
  • Roasted peppers (drain the liquid and cut into small noodle shapes)

For your inspiration, here are two major kinds of deli salads:

  • Vlašský salát (my personal preference)
    • The base is mayo, pickle liquid, onion, salt, and pepper.
    • Then, add potatoes, carrots, peas, onion, and dill pickles
  • Pařížský salát (equally popular in the Czech Republic)
    • The base is mayo, pickle liquid, onion, salt, and pepper.
    • Then, add ham, peas, and dill pickles.

You are welcome to create your own version of one of these salads or create a brand-new version utilizing any of the suggested ingredients in the following directions.

Tools:

Recipes

Best served with:

Chlebíčky – Czech Open-faced Sandwiches
Czech Rolls “Rohliky”

Directions:

1. Prepare salad ingredients:

Note: Salad ingredients should represent about 50 – 60% of the content (not counting the salad base).

1.1.

Prepare the salad ingredients you selected. Start with ingredients that need to be cooked and then cooled, and then proceed with the remaining ingredients.

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

Read More
Chef Tom Chef Tom Founder

2. Create your salad base:

Note: The base should create about 40 – 50% of the whole contents of the deli salad.

2.1. Place into the mixing bowl:

Mayonnaise and/or yogurt
Liquid from dill pickles – about 1 TSP or a little more for each cup of mayo and/or yogurt
Pinch of salt and pepper based on your flavor preferences

Stir with a whisk until fully combined (about 30 seconds).

2.2.

Add raw and finely chopped onion, and using a spatula, thoroughly stir.

3. Assemble the salad:

3.1.

Gradually add the salad ingredients (prepared in step 1) into the salad base and stir in between. Taste and decide if you need to add more or if you have reached a satisfying result for your flavor profile. Also, consider adding more seasoning if needed.

3.2.

Place into the food container and let rest in the fridge at least overnight (the salad will stay fine in the fridge for up to 7 days). While resting in the fridge, all flavors will nicely combine and also settle. During this process, the deli salad absorbs part of the liquids and becomes thicker, so do not be worried if your deli salad has more liquid right after it’s made (before resting in the fridge).

About the Author:
Chef TomFounder
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