COOKBOOK » salad (38)

Salad of young lightly pickled zucchini

Ingredients:

• Zucchini – 500g

• Parsley – a small bunch, chop

• Garlic – 2-3 cloves, pass through a garlic chopper

• Vegetable oil (olive, avocado) – 3 tbsp.l

. • Ordinary vinegar – 2 tbsp.l

. • Jerusalem artichoke syrup – 1 tbsp.l

. • Salt – 1 tsp

. • A pinch of black pepper and a pinch of chili pepper

How to do:

1. Chop the zucchini very thinly, add salt, stir, and drain in a colander.

2. At this time, make a dressing from all the other ingredients, mix thoroughly.

3. When the juice stops flowing from the zucchini, mix them with the dressing and put them in the fridge for at least 30 minutes.

Dressed herring salad (our family recipe with my additions)

There are as many recipes for this salad as there are housewives preparing it. I will tell you about my favorite recipe.

Ingredients:

  • 1 large herring, in butchered form should be about 250g. I highly recommend buying a whole good tasty fish, and not canned pieces. But if you do not have such a herring anywhere at all, then you can replace it with another fatty low-salted fish or canned fish of good quality (as a maximum of salt and oil).
  • 4 chicken eggs.
  • Potatoes-2-3 pieces of medium size
  • Beets-2-3 pieces of medium size
  • Sweet and sour apple – 1 large or 1.5 small
  • 1 large onion
  • Mayonnaise. I really ask you to buy delicious or make it yourself. Unfortunately, a stupid Mazik can spoil the taste of even a very tasty salad.

How to do:

First, this salad should be prepared the day before serving. He needs time to brew and soak.

Second. For a salad, you will need either a cooking ring to spread everything in portions, or a deep salad bowl, or a flat plate. It is more convenient to put everything in the salad bowl, plus everything is better soaked there, but it is more difficult to get the salad when serving. With a plate, the opposite is true: it is more difficult to stack and shape the salad, and then it is more convenient to put it in plates. Choose what is closer to you.

So, how to cook it.

1. pickle onions (this is optional, but it will be much tastier, and the pungent smell of onions will not appear at all, only its juicy taste). Cut the onion into a small cube, put it in a colander, pour boiling water, let the water drain. Next, put it in an airtight container, add to it 2-3 tbsp.balsamic/Apple or wine vinegar, 1 tsp. sugar or Jerusalem artichoke syrup/agave, 0.5 tsp. salt. Stir, Close, leave aside while we prepare the rest of the ingredients. When we collect the salad, we again throw the onion into a colander and let the marinade drain.

2. cook eggs and potatoes in a uniform. Cool, clean. All the nuances of cooking described in the recipe salad Olivier (link HEREBy the way, I usually cook two dishes at the same time, so I cook just two salads at once.

3. in parallel I cook beets. Wash it, wrap it in foil and bake at 200C for about an hour. The baking time depends on the size of the root vegetables.

4. cut the herring, carefully remove all the bones. Cut into small cubes.

5. apples are washed and cleaned.

6. Collect salad. Layers: potatoes-Herring-onions-apples-eggs-beets.

All ingredients except herring and onions grate on a coarse grater. Each layer is lubricated with mayonnaise. Do not overdo it, a thin layer is enough.

Layers do not need to be salted. Enough Herring salt and sauce. Let the salad brew in the refrigerator for at least 12 hours, preferably a day.

Bon Appetit!

Olivier salad (our family recipe)

It is this salad that I have eaten since childhood, and honestly, I have not found a recipe tastier than it. Neither with caviar, nor with shrimp and squid, nor lean, nor with fish, and with anything else does not give me such a buzz as our family recipe.

Ingredients:

  • Beef pulp-700 g.
  • Chicken eggs-5-6 PCs.
  • Potatoes-2-3 pieces of medium size
  • Carrots – 2 PCs. large or 3 pcs. medium size
  • Sweet and sour juicy apple – 1 large or 2 small (I like more apples, it tastes juicier and fresher)
  • Salted / pickled cucumbers-5-6 PCs.
  • Canned peas (without sugar) – 1 jar or 200-250 G.
  • Mayonnaise – to taste. I really ask you to buy delicious or make it yourself. Unfortunately, a stupid Mazik can spoil the taste of even a very tasty salad.
  • Horseradish (optional, but it will be much more interesting and tasty).

How to do:

1. meat, eggs and vegetables I usually cook the day before. Pour boiling water over the meat and cook for 2-3 hours until very soft. I cook without spices and salt because the salad will have a lot of spicy and salty ingredients. Cool completely, then cut into cubes about the size of peas. I like it when all the ingredients in this salad are the same size.

2. potatoes and carrots wash and cook in salted water for about 30 minutes. You do not need to clean them. Readiness is checked with a knife, it should easily enter to the middle of the largest vegetable. Immediately drain the water, completely cool, clean and cut into cubes.

3. eggs cook in salted water for 10-15 minutes. In salt, so that the shell easily departs. Fill the finished eggs with cold water, clean right in it. So it is easier to clean, and the shell all settles to the bottom, there is definitely nothing left on the eggs themselves. Cut into cubes.

4. apples need to be washed, cleaned and similarly cut into cubes.

5. cucumbers cut into cubes, like all the previous ingredients. I recommend buying them small. If the cucumbers are very large, they will have tasteless huge seeds and a lot of brine, and they themselves will be too sluggish, not crispy. In addition, small cucumbers can not be cleaned, their skin is tender.

6. peas are thrown back into a colander, drain the brine and rinse them a little. You can not rinse, the main thing is to drain the brine well, because there is a lot of salt in it.

7. combine all the ingredients in a large container, which can be hermetically sealed. I do not recommend all mayonnaise at once, unless you immediately eat it all. It is better to mix the required amount of salad with the sauce immediately before serving. Salad can be served in portions, laying it out in a culinary ring. I decorated it with mayonnaise, pickled cucumber straws and boiled egg yolk. I highly recommend eating this salad with horseradish.

Taking this opportunity, I want to thank my mother for this recipe (and also for the recipe Herring under a fur coat) and wish everyone a good appetite!

Salad with roasted cauliflower, podmazyvanie carrot and crispy chickpea under tahini dressing

The moment when a salad just happened from what was home, but immediately loved it. Fragrant, spicy, light and hearty at the same time. In him everything is in harmony and texture, and taste.

Ingredients (for 4 servings):

  • Forks 1 large cauliflower (or 2 small),
  • 4 medium carrots, preferably a very sweet seasonal
  • 1 bunch parsley,
  • 1 bunch cilantro,
  • 2 cloves garlic, missed through chesnokodavku (optional)
  • 3 tablespoons Apple cider or wine vinegar,
  • 3 tbsp lemon juice (you can substitute Apple cider or red wine vinegar),
  • 2 tbsp Jerusalem artichoke syrup or any other sweetener (optional)
  • 2 tbsp soy sauce (can be replaced by 0.5 CH. l. salt),
  • 1 tsp ground coriander (optional or substitute the spices that you like),
  • Vegetable oil – 2-3 tbsp.
  • Salt/freshly ground pepper – to taste.
  • Crispy chickpeas (recipe) – a handful for each serving
  • Tahini dressing, try with a different (recipe 1, recipe 2, recipe 3) – 2 tbsp for each serving.

How to do:

1. Chickpeas do in the first place, the link to the recipe above. Do it a lot at once, put in salads, soups or just enjoy;)

2. While the chickpeas are done, prepare all the remaining ingredients.

Rinse the cabbage, disassemble it into inflorescences, rinse it again, let the water drain. Drying the cabbage is an important point, otherwise the Kona will not be baked, but will be boiled and not so tasty.

Leaves and a stalk not throw out, and put in the freezer and then cook this kind of vegetable broth (recipe).

Opolaskivaniem greens, soak in water for 10-15 minutes, so it definitely came off all the dust and dirt, again opolaskivaniem.

We only want the leaves, chop them coarsely. Stick, not to throw, too, in the freezer for broth.

Carrots my brush, clean (peel also not throwing themselves already know why;). Further, the peeler nastigaet thin plates, put them in a container with tight cover, add to vinegar, lemon juice, soy sauce or salt, garlic, sweetener, cilantro or your favorite spices, pepper. Close the jar and mix everything together intense shaking, leave at rest for at least 10 minutes. Marinating the carrots can be done in advance.

Make the salad dressing (it is better because it “collects” the whole salad).

3. Bake the cabbage.

Chickpeas take out, put the oven on to warm to 180C.

Spread the cabbage florets on the parchment, sprinkle with a little salt and pepper, butter sprinkles and carefully all this stir. Try that each inflorescence was covered with oil.

If you have the desire, then the cabbage can be used to season anything you like: paprika, turmeric, chili, cumin, mustard, honey, etc., but believe me, in this case, salt and pepper straight enough for the carrots and chickpeas and so will be very spicy.

Bake in fan mode until crispy and crusty, this is approximately 25-35 minutes. Depends on the oven. After allowed to cool.

4. Collect salad.

On the plate put cabbage, then the carrots on top of greens, really do not regret it there is a place, then pour dressing on salad (2 tbsp per serving or how many have conscience))), throw a handful of chickpeas and enjoy immediately.

Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))

Spice roasted pumpkin with burrata and nuts

Very quick and sophisticated appetizer that can and salad to name, as you wish.

Ingredients (for 4 servings):

• 1 small pumpkin, weighing about 1-1. 5 kg,

• 2 large or 4 small burrata (you can substitute for a “quick Breakfast”, mozzarella cheese and even goat cheese). For 1 person you will need about 50-70g cheese

• Any lettuce leaves for serving – a handful per serving

• 4 tbsp. roasted nuts (almonds, hazelnuts, walnuts, or any on your taste),

• 3 tooth. garlic

• 4 tbsp olive oil, 1 tbsp for salad leaves, 3 tbsp for roasting the pumpkin (optional can add butter 50g, he will be even tastier),

• 2-3 tbsp agave syrup/honey or any other sweetener (optional)

• 1 tbsp dried oregano,

• 2 sprigs fresh or 1 tbsp dried sage

• 1/2 tsp dry Chile flakes or powder Cayenne pepper

• 1/2 tsp sweet paprika,

•1 tsp sea salt

•½ Tsp freshly ground black pepper

• Balsamic cream and vinegar for serving.

How to do:

1. Pumpkin wash, peel and cut into segments. The slices should not be thinner than 1 cm to the outside of the pumpkin made a good sacramentalist, and inside are wet. Not Melkite. Lettuce leaves, sage wash and dry in paper towels. Garlic peel, wash and crush each clove with the flat side of a knife.

2. Spread the pumpkin on a baking tray with baking paper, pour on it all the spices and herbs, garlic, add the sweetener and butter, mix well, after massaging fully each piece and bake in the oven at 180C until the appearance of brown. I have it takes about 30 minutes, sometimes more. Depends on the oven, varieties of pumpkin and size of the pieces.

3. Ready to get a pumpkin and let it cool for just 5 minutes. At this time, tear lettuce, mix it with 1 tbsp olive oil and 1 tbsp balsamic vinegar, salt/pepper to taste.

4. Feed. Put a handful of salad on the plate, top with 5-6 slices of pumpkin, then the cheese. If you are using the burrata, then be sure to cut it and lay the cut up to the filling of straciatella it is not resulted. If you use another kind of cheese, then distribute it randomly on top. Then sprinkle each serving with at 1st.l. coarsely chopped nuts, drizzle it all with olive oil, balsamic cream and finish with leaves of sage, which by the end of baking, the idea is to turn into crispy chips.

I recommend is so that all the ingredients were present on the fork at the same time. The combination of acidity and freshness of the salad, a spicy-sweet pumpkin, creamy cheese and toasted nuts, it’s just fantastic!

Obscenely delicious salad with shrimp, avocado, mango, chickpeas and quinoa

Refreshing, unusual and very nutritious salad that can come for lunch or dinner.

Ingredients: 4 servings

• 30 large shrimp (you can substitute crab meat but crab sticks, please),

• 100 g of quinoa (about 4 tablespoons)

• 100 g dry chickpeas or 200 g of prepared chickpeas

• 1 ripe mango,

• 1 ripe but still elastic avocado,

• 1 large cucumber or 2 small (about 100 g)

• 1 sour-sweet juicy Apple medium size,

• Cilantro leaves (about 4-5 tablespoons in powdered form),

• Mint leaves (about 3-5 tbsp crushed),

• Lemon juice of half a lemon (about 3-4 tablespoons)

• Olive oil – 3 tablespoons,

• 1 lime to serve,

• Salt and pepper to taste.

How to do:

1. I like this salad with the regular white quinoa. I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Chickpeas to boil in any convenient way (here described in detail, as I do). All to cool to room temperature.

I usually cook a lot of chickpeas and quinoa, because I often use them in various other dishes. Recommend for convenience to do so as well.

2. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and raw (gray-green), then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove the shrimp, season with salt and pepper, stir. 10 shrimp cut into 3-4 pieces, the rest 20 pieces leave whole.

If you are using frozen shrimps then thaw them beforehand in the fridge. Then do with them as described above.

3. Apple, cucumber, mango, avocado, peel and seeds, cut into small cubes about the size of chickpeas. All at once pour the lemon juice and stir so that the fruit did not potemnela. Chop the herbs coarsely.

4. Mix all ingredients in a large bowl, except the whole shrimp and a pinch of greens (let’s leave it for decoration). Try the salad a taste and add more seasoning, oil or lemon juice if necessary.

5. Feed. Lay out the lettuce on a plate, top put 5 whole shrimp and sprinkle with herbs. On the edge of the plate place a quarter of lime. Before eating this salad is sure to generously sprinkle it with lime juice and enjoy;)

By the way, this salad can be wrapped in nori, and you get a snack Tamaki. Or wrap in rice paper, so you get something like spring rolls. Recommend to serve with peanut sauce, very delicious!

Mouth-watering and nutritious salad with chickpeas, avocado and vegetables with tahini-dressing

This salad besides the awesome flavor and very hearty, it can be just a full lunch or dinner.

Ingredients for 2 servings:

A pair of elastic handfuls salad leaves (leaves beet tops, or Kale for a good fit),

1 avocado (very ripe, to it the salad was prevratilos in the sauce),

10-12 cherry tomatoes (regular tomatoes will not work, because they give a lot of moisture, and there is no need),

1 small red onion/shallots,

Two handfuls of cooked chickpeas (how to cook chickpea wrote here),

Leaves 10 twigs cilantro,

For the filling will need at 3st.l. tahini, lemon juice, olive oil.

In this salad you can also add cooked beets, grated carrots, quinoa and all it’s delicious base with which you can experiment;)

How to do it.

1. All to be washed. Kale you should massage (detailed instructions here). If you have beet greens, and she’s heavy and hard, it is also possible to mash 1 tbsp olive oil.

2. Onion cut into small cubes and marinate in a tablespoon of wine/balsamic/Apple cider vinegar while you chop everything else.

3. Avocado peel and cut into large dice. Cut the cherry tomatoes in half. Avocado, tomatoes, chickpeas, cilantro, and onion together with the vinegar and add to the salad bowl to the salad leaves.

4. Dressing. Mix all ingredients for filling until smooth, then season with salt/pepper to taste. The mass will be thick, that’s okay – the juice of the tomatoes will dilute the dressing to the desired consistency, but if you want the sauce to bring to the desired consistency with water.

5. Add the sauce to the salad, gently mix everything. Add more salt and pepper if needed and enjoy;)

Salad with beets, curd cheese and pesto

This is one of my favorite salads with beets. It can be supplemented with lettuce (like corn), cheeses to use on your taste, throw on top, not cedar, and walnut. Most importantly – it’s delicious to roast the root and make bomber pesto!

This is the recipe I like best (1 serving):

1. Bake beets 100-150g (how to do it, wrote here).

2. Beets peel and cut into large cubes, not melchite, this is important. Top crumble 20-30g goat cheese curd or any other curd cheese, chaotic spread 2-3 tbsp of pesto (recipe here), drizzle with balsamic cream and slicer astrogate 5-7 slices of Parmesan and top with a handful of roasted pine nuts. Ready.

It is very tasty!

Salad with figs and cream cheese for 5 minutes

Just a fucking salad!

Recipe for 2 servings:

1. Dressing “vinaigrette”.

Mix 2-3 tablespoons of unrefined olive oil + 1 tablespoon of balsamic vinegar + 1 tablespoon of lemon juice + 1-2 teaspoons of honey or any neutral sweet syrup into the emulsion (Jerusalem artichoke, for example) + salt and pepper to taste. The sauce should be buttery, spicy sour-sweet.

2. Assemble the salad

Salad mix (50-70g) or any neutral to taste salad (corn, for example) my, dry, pour half the dressing and mix slightly, distribute a generous handful on 2 plates, spread on top of 2-3 very ripe sweet juicy figs, sliced crosswise, then each put in 1-2 tbsp of curd goat cheese, creamcheese or feta/cheese, if it is the consistency like cream cheese and not dry. Throw on top of fried crispy nuts (walnuts or pecans) and pour all that remains of the gas station.

Very tasty!

PS As I roasted nuts, I write here.