How to cook the perfect salad

For most Housewives Russian salad is a hearty multi-piece snack, which may replace the second dish. And for some a salad is only a prelude to dinner: easy and elegant. But tastes are known, do not argue and it is better to stay on that world of rich and varied salads, and a light green salad and hearty Olivier just belong to different branches of culinary evolution and play different roles.

Conventionally, among the salads, you can select the appetizers — simple, light dishes, to whet the appetite, and hearty salads, or served hot instead of with him. Stand fruit salads: they can be a refreshing end of lunch or standalone dish for lunch or Breakfast. For any kind of salads have their own rules and the law of compatibility of ingredients, allow to cook a perfect salad for every occasion.

Green salad-aperitif

In modern languages the word “salad” comes from Latin, where it meant “salt”. In its original meaning, the salad is a mixture of vegetables and herbs, dressed with a salty-sour sauce based on vegetable oil. The recipe for this ancient cuisine has remained unchanged since the time of Sumerians: mix your favorite leafy vegetables and herbs and season with a light dressing.

These salads play the role of appetizer, beverage, food odavaimaid: whets the appetite, but do not allow overeating, regulate the stomach and intestines, improve mood, decorated with taste and flavor main dishes and low-calorie. In addition, the salad of fresh greens are an extremely rich source of minerals, vitamins and fiber.

Now in the markets and in supermarkets such abundance of greenery, on every day of the week you can prepare green salads with different tastes. In one of our article you can find detailed instruction, the better there’s arugula, corn and other salads. I will add salads and a variety of vegetable oil instead of sunflower and olive, you can use sesame, mustard, pumpkin, linseed or walnut. Worth experimenting with the vinegars, and add in the gas station of different juices and spices.

Recipe. Green salad with walnuts and cheese

Ingredients: a handful of corn salad, 1 small kochanchiki of lettuce and endive, 1 bunch young radish, 2-3 slices rye bread, toasted walnuts, hard goat’s cheese to taste (for dressing) — 2 tablespoons olive oil 2 tablespoons walnut oil, 2 tablespoons red wine vinegar 2 small bulbs of shallots, 2 sprigs of parsley, salt and black pepper to taste.

Cooking.

Salad leaves wash and dry. Very finely chop the shallots and parsley, add the vinegar, oil, salt and pepper. Try to refuel and, if necessary, to correct the taste of vinegar or oil. The radish thinly slice. Bread cut into thin strips, browned in the oven or pan-grilled and mangled pieces. Mix all salad ingredients, pour dressing. Walnuts finely chopped, cheese to grate on a fine grater, sprinkle them on a salad.

Salad as a main dish

If green salads-appetizers to cook simple, drafting a hearty snack or a lunch salad have to think about. If the purpose of salad to satisfy your hunger, then it must be the protein of meat, fish, seafood, eggs, cheese, mushrooms, nuts, legumes or sprouts. Sometimes, instead of protein, or ingredients with them are carbohydrates: rice, potatoes, pasta. But such products should be careful — they are very high in calories.

To balance these heavy components and add fiber for your digestion, in a good salad should be a big part of vegetable and fresh herbs. Very desirable flavor accents in the form of olives, capers, gherkins, chilli, garlic, berries, fruits or spices. These salads can fill any sauce: light and fragrant or thick, creamy and delicate.

To prepare a hearty salad does not have to use canned food and coat all the layers of mayonnaise. After all, the value of salad — in taste and use of ingredients not in mayonnaise patterns and bizarre forms, born by the imagination of the hostess. By the way, salad Olivier, known to us as a mixture of canned food, sausages and cooked vegetables, was thinking quite the same. Its Creator — a French chef Lucien Olivier — United all the best that could be found in Moscow in the late nineteenth century, and it’s tucked in its own signature sauce. Today, of course, we are unlikely to find grouse and crayfish, but may rethink the Soviet recipe of Olivier and bring him back to the original.

Recipe. Salad with capers

Ingredients: 200 g chicken breast, 1 baby carrots, 2 tablespoons of black olives, 1 tablespoon of capers, 2 eggs, 2-3 tablespoons of homemade mayonnaise, greens to taste.

Cooking.

In boiling salted water, drop the chicken breast and carrots, cook for 5-7 minutes, leave for 10-15 minutes to cool in the broth, then chop quite coarsely. Separately boil eggs so that the yolk remained a little liquid, gently slice them. Olive remove the bones. All to mix, lay out on a plate, decorate with greens and pour sauce.

Warm salads

Meals consisting of a large number of ingredients, along fried in a wok, and composition with meat just roast duck can also be called salads. For such cases and coined a special term — a warm salad. If reheat yesterday’s cooked rice with frozen vegetables, it will also be a warm salad, but far from ideal. Meanwhile, a reasonable approach warm salad is a very handy thing. He quickly prepares, replaces two or even three dishes (an appetizer, a meat dish and a side dish), perfectly nourishes and prevents overeating.

Warm salads can be prepared with pasta, cereals and legumes: barley, rice, couscous, chickpeas, beans. Meat and fish can play a major role, and a cameo. For example, sliced bacon, a few anchovy fillets or fatty meat ducks make the dish alluring aroma and meaty taste, but the afternoon will not cause heaviness in the stomach.

Recipe. Warm salad with red beans

Ingredients: 100 g red beans, 1 carrot, 1 onion, 100 g of cauliflower or broccoli, 1 small zucchini, 1 clove of garlic, 2-3 strips of bacon, 2-3 sprigs of dill, parsley or cilantro, salt, pepper, wine vinegar to taste.

Cooking.

Soak the beans overnight and boil until soft without adding salt. Cut the onion into rings, carrots and zucchini — julienne (very thin strips), cauliflower disassemble on inflorescences. Heat the olive oil in a deep frying pan or wok and fry the vegetables, starting with onions and ending with zucchini. When all the vegetables are slightly softened (this will happen in 7-10 minutes from the start of roasting), drain the water from beans, add them to the vegetables, stir, season with salt and pepper and leave on low heat under a lid for 10 minutes. Garlic, bacon, and thinly slice, add to vegetables, stir, cover and leave on the stove for a few minutes. Serve warm with salad greens, if desired, sprinkle with wine or balsamic vinegar.

Fruit salads

Have to work very hard to prepare a tasty fruit salad. Almost any fruit, berries and citrus are perfectly combined with each

themselves, and also with nuts, seeds, cheese, yogurt and whipped cream. In addition to the sweet dessert salads made from fresh fruits and berries can make an interesting main dishes or snacks with unexpected flavor combinations.

Recipe. Salad with strawberries and Basil

Ingredients: 1 Cup of strawberries, a bunch of green Basil, the zest of 1 orange, 3-4 ball of mozzarella, balsamic vinegar, extra virgin olive oil to taste.

Cooking.

Large strawberries cut in half, small leave whole, cut the leaves from the Basil, the mozzarella balls to break up with hands into several parts. All mix, sprinkle with orange zest, drizzle with oil and vinegar.

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