If you think about the difference between the 2018 New Year's menu of chef's dishes and the regular menu, you can immediately highlight several points. First, it is exquisite and interesting presentation dishes. Chefs rarely prepare dishes in one vessel for a large company. Not only hot, but also salads are best served to each guest individually.
Second, usually restaurant dishes includes ingredients familiar to us, but in completely unusual combinations. Fruits can be combined with meat or seafood, and desserts can contain ingredients that are completely atypical for them.
New Year's menu 2018 dishes from the chef of the restaurant
Required Ingredients:
two grapefruits;
Three tomatoes;
200 grams of hard cheese;
50 grams of pitted olives;
a teaspoon of basil, salt and pepper;
Three tablespoons of olive oil;
Important! If you want to minimize the loss of juice from grapefruit and tomato, then it is better to cut these products into slices, not circles. But each slice of grapefruit will need to be cleaned of all white films, otherwise you can spoil the taste of the salad.
With seafood "royally"
Required Ingredients:
Half a kilo of squid;
15 quail eggs;
300 grams of shrimp;
One hundred grams of red caviar;
200 grams cancer necks;
Lettuce and mayonnaise;
Shrimp should be boiled for three minutes in salted water. Cool the shrimp and peel, be sure to remove the vein that runs along the back. Wash the squids, peel them and put them in boiling water for three minutes. Then pour over cold water and clean from the films, cut into strips. Boil the eggs, peel and cut into two parts. Now mix all ingredients except red caviar. Put on a plate for batch feed on lettuce leaves, put red caviar in the center and pour over all the ingredients with mayonnaise. You can make a traditional fish on the New Year's table.
Bread kegs with meat pate
An original appetizer with a spectacular presentation. The very option when the chef did not come up with something with the ingredients, but was able to serve everyone's favorite products in an unusual, festive form.
Required Ingredients:
Six hot dog buns;
100 grams meat pate and sprat pate;
100 grams of processed cheese;
One egg;
Six stuffed olives, six walnuts(clean, only cores are needed);
Pickled cucumbers, dill and parsley;
Three tablespoons of mayonnaise;
Cut the buns from the buns and cut each one into two equal parts across. Remove the crumb with a knife, you should get 12 identical barrels. Be careful not to accidentally cut through the crumb, because the bottom should be preserved.
Now we need to prepare three fillings. For the first option, the pate and meat are mixed with finely chopped cucumber. For the second option, mix finely chopped boiled egg protein with sprat pate. For the third filling option, shift processed cheese(grated), chopped walnuts and finely chopped greens. Now fill the kegs different fillings. Garnish with olives.
Important! To make the kegs crunchy, you can grease them with oil before stuffing and hold them in the oven for several minutes.
You simply cannot do without hot dishes in the New Year's menu 2018. We offer such interesting option pork served with Brussels sprouts. Not only original flavor combinations, but also effective and interesting presentation.
Required Ingredients:
300 grams of pork;
200 grams of Brussels sprouts;
a tablespoon of soy sauce, a clove of garlic;
teaspoon sesame, tablespoon sunflower oil, salt and spices;
Pork should be cut into thin strips, sprinkled with salt and pepper, chopped garlic. Send for an hour in the refrigerator. Then heat a frying pan with oil and fry for 10 minutes on each side. Then add cabbage. If using frozen Brussels sprouts, then before sending it to the pan, boil it for a minute in boiling water. Simmer cabbage and meat for another five minutes, then add soy sauce, sesame seeds and remove from heat. Always relevant.
Chicken breasts with sweet pepper
New Year's menu 2018: meat dishes often take up most of the table. From chicken, which is loved by many, you can make such interesting rolls. How can they be served hot appetizer and as a main course.
Required Ingredients:
Three chicken breasts;
Three pods of sweet pepper. Take pepper different colors to make the dish more beautiful;
Vegetable oil, spices to taste;
Cut the breasts in half lengthwise. Beat each half a little, salt and roll in your favorite spices. Bulgarian pepper cut into long sticks and put on the wide edge of the meat. Roll up. Now it is good to heat the vegetable oil in a frying pan and fry the chicken on both sides. Should work golden brown. Then cover with a lid, make a minimum fire and simmer until cooked.
You can make a sauce for this dish from the leftover peppers. It is necessary to pour the remaining pepper with boiling water, then simmer with water until soft and beat in a mixer, add salt and spices. You can also pre-marinate the chicken in soy sauce, spices and olive oil. It is enough to marinate the meat for only half an hour.
Each dish from this menu will turn out delicious and original. Recipes from the chef do not even need to be decorated, because each ingredient complements the dish and makes it beautiful, unique. Happy New Year 2018 to you!
As for further development, people have always wanted to eat tasty, varied and satisfying. Therefore, the ability to cook food was highly valued in society, and in some cultures even revered.
Centuries passed and in different parts of the world their own national cuisines. One has only to compare the enchanting spices and spices Indian cuisine from German, where there are many meat products and muffins. Or balanced French with incredible amount dressings and sauces with Chinese cuisine, where the same order and minimalism reign. However, if you dig deeper, the differences become apparent.
But, the recipes of certain dishes are constantly wandering around the world, being transformed and transformed. This is simply impossible to follow. A significant contribution to the development of cooking is made by chefs who annually hold competitions among themselves for the title of the most best chef country, city, world, continent, etc.
Cooks and gourmets prepare for such events in advance. After all, you never know for sure what new chef from his country will bring to the competition. Perhaps it will be an original salad, A New Look on an old dish, invented sauce.
The French are still those lovers of good food. They call all connoisseurs of cooking - gourmet. But, so you can call only the average cook. You shouldn't call a chef that. After all, they are real professors. culinary arts and this work is extremely difficult. To become a real chef, it is not enough just to understand food, you also need skills in chemistry, biology, and physics. It is not surprising that for the French, cooking is a real science that needs to be studied long and hard.
In our today's issue, we will introduce you to salad recipes from chefs. The issue contains not only french salads, but also salads of the East, the Caucasus, Italy and many other countries of the world. Distinctive feature recipes - no need to be a chef to cook them. So keep it up!
Italian shrimp salad
Ingredients for Italian Salad:
- king prawns - 100 g
- green leaf lettuce - 75 g
- croutons kirieshki - 0.5 packs
- pine nuts
- spicy italian sauce
Boil shrimp in salted water. Remove the shell, chop. Sheet green salad rip by hand. Pine nuts lightly fry. Connect everything. Fill with spicy Italian sauce. To stir thoroughly. Sprinkle the kirieshki with croutons.
French Crab Salad
Ingredients for Crab Meat Salad:
- crab meat - 120 g
- fresh tomatoes - 2 pcs.
- green leaf salad
- french sauce
- cabbage White cabbage– 250 g
- lemon - 1 pc.
- fine salt
- spices
Boil crab meat and cut into pieces. fresh tomatoes cut into slices. Tear green leaf lettuce with your hands. Chop white cabbage into thin strips. Sprinkle with freshly squeezed lemon juice. Salt. Sprinkle with spices. Mix well.
Salad with mozzarella
Ingredients for Mozzarella Salad:
- mozzarella - 120 g
- avocado - 1 pc.
- tomatoes - 180 g
- green iceberg lettuce
- cold pressed olive oil
- basil
- iodized salt
- black ground pepper
Cut mozzarella into small cubes. Remove the pit from the avocado and cut into slices. Chop the tomatoes into slices. Tear green iceberg lettuce with your hands. Chop the basil. Combine components. Sprinkle with ground black pepper. Salt. Drizzle with cold pressed olive oil. Mix thoroughly.
Spicy eggplant salad
Ingredients needed for eggplant salad:
- beef - 300 g
- bell pepper- 2 pcs.
- eggplant - 0.4 kg
- onion - 1 pc.
- vinegar
- sunflower oil
- spices
- parsley
Boil the beef in salted water, cut into slices. Free the bell pepper from the seeds, cut into slices. Eggplant cut into half circles, fry in oil. Onion cut into half rings. Mix all. Season with vinegar and oil. Salt and add spices. Mix dynamically. Decorate with parsley sprigs.
Beet salad with pumpkin
- pumpkin - 170 g
- beets - 95 g
- prunes - 95 g
- sour cream - 3 tablespoons
- soaked dried apricots - 85 g
Bake the pumpkin in the oven and cut into cubes. Rub the beets on a medium grater. Cut prunes into strips. Do the same with dried apricots. Mix everything. Fill with sour cream. Mix well. 
Simple Chef's Salad
Ingredients needed to make the salad:
- white cabbage - 700 g
- prunes - 120 g
- granulated sugar
- carrot - 80 g
Shred the cabbage fairly finely. Chop prunes. Grate carrots on a medium grater. Mix all. Sugar. Toss a simple chef's salad.
Chicken salad with mushrooms
Ingredients needed for salad dressing chicken fillet:
- chicken fillet - 200 g
- pickled cucumbers - 2 pcs.
- marinated champignons - 3 pcs.
- onion- 1 PC.
- chicken eggs - 2 pcs.
- vinegar
- fine salt
Boil the chicken fillet, cut into slices. Grate pickled cucumbers. Cut mushrooms into slices. Onion cut into rings. Chicken eggs boil and chop. Pour the vinegar over the ingredients. Mix everything. Shake well with the lid on.
Salad with red caviar
Necessary ingredients for making salad with red caviar:
- cheese - 100 g
- smoked salmon - 120 g
- simulated caviar - 60 g
- lemon - 0.5 pcs.
- iceberg lettuce
Cheese cut into small cubes. Cut the smoked salmon into slices. Squeeze juice from lemon. Water everything. Put in a salad bowl. Add caviar and green salad leaves. Do not stir. 
Salad from oriental chefs
Necessary ingredients for making oriental salad:
- melon pulp - 200 g
- kiwi - 3 pcs.
- peaches - 2 pcs.
- banana - 1 pc.
- cream - 170 ml
- cocoa - 1 teaspoon
Cut the pulp of the melon into slices. Peel the kiwi and cut into cubes. Free the peaches from the stone, cut into rounds. Bananas cut into strips. For dressing, mix cream and cocoa. Mix everything thoroughly. Fill with dressing.
Chef's Signature Celery Salad Recipe
Essential Ingredients for Celery Salad:
- apples - 4 pcs.
- stem celery - 850 g
- lemon - 1 pc.
- chicken eggs - 2 pcs.
- chicken fillet - 120 g
- fine salt
- spices
- sunflower oil - 4.5 tablespoons
Cut apples into strips. Celery cut into cubes. Squeeze the juice from the lemon, sprinkle everything. Boil chicken eggs, chop. Boil chicken fillet in salted water, cut into cubes. Mix all. Salt, add your favorite spices. Stir dynamically.
Diet radish and broccoli salad
Necessary ingredients for making a diet salad:
- broccoli cabbage - 290 g
- radish - 130 g
- olive oil - 2.5 tablespoons
- marjoram
- lime juice - 2.5 tablespoons
- cilantro
Boil broccoli in salted water until tender, then transfer to a colander. Let the water drain, then cut into slices. Rub the radish on a grater.
Marjoram and cilantro crush in a mortar. Combine prepared products. Drizzle with lime juice and olive oil. Mix. Garnish with cilantro leaves or any other herb.
Cheese salad with tomatoes from the chef
Ingredients needed to make the Cheese Salad:
- brynza cheese - 220 g
- tomatoes - 3 pcs.
- garlic - 3 prong
- sweet bell pepper - 3 pcs.
- fresh cucumbers - 1 pc.
- low-fat sour cream
Brynza cut into cubes. Cut tomatoes into slices. Grind the garlic in a garlic press. Bulgarian pepper cut into slices. Fresh cucumbers cut into strips.
Combine everything. Drizzle with low fat sour cream. Mix well. After cooling in the refrigerator, serve.
Chef's Berry Salad
Ingredients needed to make the salad:
- strawberries - 60 g
- gooseberries - 70 g
- raspberries - 50 g
- fresh cucumber - 2 pcs.
- carrot - 2 pcs.
- sour cream or cream to taste
Cut strawberries into slices. Put gooseberries and other berries whole. Grate carrots on a medium grater. Cut the cucumber into strips. Combine in a bowl or tall glass. Fill with sour cream (cream) and mix dynamically. Cool down. Serve at the table.
Recipes from Vogue Cafe Chef Yury Rozhkov
Summer - best time for light meals, both in preparation and in the grocery sense. Collecting vegetables and fruits, greens - all the freshest and most delicious in season - is not a problem.
Photo: DR
We offer you several delicious recipes from top chefs Moscow. You can cook at home the dishes that are served in restaurants, or you can visit the chef at the establishment and try before deciding whether this dish will suit your table.
Green vegetable salad with broccoli and mustard mousse from Chef Regis Trigel at Beryozka bistro
Ingredients:
- Baku cucumbers 60g
- Avocado 100g
- Beans 10g
- Lettuce 30g
- Granny apples 15g
- Fresh green peas 20g
- Bell pepper green 20g
- Celery stalk 15g
- Zucchini 15g
- Dried dill 2g
- Olive oil 10g
For green sauce:
- Green onion 20g
- Fresh orange 5g
- Honey 15g
- Soy sauce 15g
- Vegetable oil 25g
- Black pepper 1g
Broccoli puree:
- Broccoli 100g
- Water 100g
- Mustard 3g
Cooking method:
- Cucumbers, apples and avocados cut into thin strips.
- Blanch beans and peas for 2 minutes.
- Peel the celery and chop into thin strips.
- Peel the pepper from the skin and seeds, cut into small strips.
- Cut the zucchini thinly on a slaster.
- For green sauce: green onion cut into small rings. Mix all ingredients thoroughly;
- Toss all vegetables with sauce and olive oil.
- Broccoli puree: Boil broccoli until tender. Fill them into the siphon along with mustard, shake for about 5-10 seconds, turn the siphon over and press the handle. Get a puree of the desired consistency.
- Arrange 3 lettuce leaves on a platter.
- Put the lettuce next to the leaves.
- Separately, spread the broccoli puree on a plate.
- We decorate the dish with dill.
Lebanese Roasted Lamb Salad with Sumach from AQ Kitchen
Ingredients.
For sauce:
- Yoghurt 120 g
- fresh mint 6g
- Cilantro 6g
- Sumac 1g
- Salt 1g
- Ground black pepper 1g
- Lemon juice 3g
Roasted lamb shoulder:
- Peeled onion 400 g
- Thyme 4g
- Rosemary 4g
- Garlic peeled 40g
- Zira, cumin, cumin 2g
- Criandr 8g
- Salt 20g
- Lamb - shoulder blade 2 kg 300 g
Lebanese salad (serving 1):
- Cucumbers 80g
- Bulgarian pepper 45g
- Red cherry tomatoes 43g
- Peeled red onion 8g
- Sumac 1g
- Pita 1pc.
- Sauce for Lebanese salad 30g
- Roasted lamb shoulder 50g
- Salt 2g
- Vegetable oil 10 g
- cilantro 4 g
Cooking method:
- We cut the vegetables into triangles, cut the onion into thin strips, fry the pita on the grill or in a pan without oil until crispy.
- Salt, pepper and brush the lamb shoulder with oil.
- Finely chop the garlic, mix with thyme, cumin, cumin, coriander, ground black pepper, onion and put the meat on both sides, wrap in foil, bake in the oven for 4 hours at a temperature of 180 degrees.
- Remove spatula, cool room temperature disassemble into fibers and pieces.
Sauce for Lebanese salad.
- Add salt, pepper, lemon juice, finely chopped mint and cilantro to cold yogurt, mix with a whisk.
- Serving. Lay out on a plate yogurt sauce, top vegetables, seasoned vegetable oil, salt and pepper, then pieces of lamb and crispy pita.
- Sprinkle with sumac spice, decorate with kintsa and mint leaves.
- Stir before use.
The Mad Cook salad recipe from Maxim Volkov - mix-salad salad with diaphragm
Ingredients:
- Beef diaphragm 120 g
- Salad mix 55 g
- Red cherry tomatoes 50 g
- Parmesan cheese 8 g
- Sauce 27 g
- Sea salt 3 g
- Ground black pepper 2 g
Cooking method:
- Grill the beef diaphragm until the desired doneness and cut into strips.
- Grill the zucchini and cut into strips.
- Make sauce: mix soy sauce, olive oil extra oil, sauce Kimchi base in equal proportions.
- Mix all the ingredients, season with the sauce, put slices of beef diaphragm on top, sprinkle with grated parmesan.
Salad with avocado and bulgur from Ilya Cherkashin, Balcony restaurant chef
Ingredients:
- Frize salad 5g
- Spinach mini 10g
- Beetroot leaves 10g
- Celery fresh 5ml
- Apple fresh 5ml
- Mango sauce - passion fruit 11g
- Avocado (peeled) 60g
- Garlic (peeled) 3g or 1 clove
- Soy sprouts 7g
- Cream balsamic 5ml
- Bulgur dark (or spelt) ready 32g
- Medlar, peeled (or yellow plums) 30g
- Mint 2g
- Cilantro 2g
- Tarragon 2g
- Salt to taste
- Pepper to taste
Cooking method:
- Cut the medlar into 4 parts, remove the stones and marinate with finely chopped mint, cilantro, tarragon, garlic, salt and pepper.
- Mix salad. Place the beetroot leaves, spinach and frieze in a bowl. Add bulgur and soy sprouts.
- Dress the salad with apple and celery fresh juices, mango-passion fruit sauce.
- Grill avocado and season with balsamic cream.
- Put avocado on a plate, then seasoned salad mix. Put the pickled medlar in a circle.
Salad of Baku tomatoes with sorrel from Rusiko Shamatava, chef of the restaurant« JohnJoli»
Ingredients:
- Fresh sorrel (leaves) 15g
- Baku tomatoes 200g
- Parsley (leaves) 1g
- Red onion 15g
- Olive oil 10g
- Salt rock 1g
Cooking method:
Cut the tomatoes into large slices of 2-2.5 cm.
Cut the red onion into half rings 0.2 cm thick.
Chop the sorrel into pieces 3 cm wide.
Put the tomato slices on a plate and sprinkle over the entire surface with red onion and sorrel.
Salt, drizzle with olive oil. garnish with parsley leaves. Slightly open the tomatoes from the top layers and serve.
Peaches and nectarines with Mastara Blue cheese from Edge restaurant chef Archi Samandov
Ingredients:
- Peach/nectarine 210g
- Honey 25g
- Cognac 15g
- Cane sugar 30g
- Butter 25g
- Mix salad 10g
- Salt 2g
- Cheese Mastara Blue
Cooking method:
- Cut the peaches / nectarines, remove the stones.
- Melt butter in a frying pan, add peaches/nectarines, honey. Mix and fry.
- Flambé. To do this, add cognac and set it on fire. Keep the fruit on the fire for another 2-3 minutes after the fire goes out.
- Caramelize. To do this, add cane sugar in a frying pan with flambéed fruits, heat until sugar is completely dissolved.
- Put fruit on the board, add mixed salad and Mastara Blue cheese.
Note: Mastara Blue cheese is made in Armenia. It is sold in Moscow. Can be replaced with other blue cheese.
Shanghai salad from TGI Fridays brand chef Mikhail Kolomatsky
Ingredients:
- Iceberg lettuce 60 g.
- Romaine lettuce 60 g.
- Green onion 2 g
- Sweet mandarin 10 slices, peeled
- Tomato 1/2
- Parsley - 2 sprigs
- Lime and cilantro dressing - 50 ml (2 tbsp.)
Cooking method:
- Prepare the lime and cilantro dressing.
- Tear lettuce leaves.
- Chop green onion.
- Cut the tomato into small cubes.
- mix lettuce leaves, refueling.
- Put the salad on a plate.
- Sprinkle all over the salad green onions and tomatoes.
- Garnish with mandarin slices.
- Sprinkle salad with chopped parsley.
avocado salad, summer vegetables, quinoa with ginger cream from Chef Regis Trigel at Beryozka Bistro
Ingredients:
- Quinoa 50g
- Avocado 100g
- Carrot 20g
- Fennel 10g
- Celery stalk 10g
- Beetroot 10g
- Frize 10g
- Asparagus 15g
- Wasabi sauce 20g
- Watercress 1g
- Pitted olives 3 pcs.
- Olive oil 5g
- Salt, pepper to taste
Greens mix:
- Parsley 1g
- Dill 1g
- Cilantro 1g
- Tarragon 1g
- Ginger juice 20 g
- Coconut cream 50 g
Cooking method:
- Pitted olives dry in the oven (90 degrees) for 4 hours. After finely chop the olives, you get the earth from the olives.
- Boil the quinoa for 5 minutes. Let cool.
- Drizzle with wasabi sauce and mix thoroughly. Put on a plate.
- Peel half an avocado and arrange on top of the quinoa. Drizzle with olive oil.
- Carrots, fennel and celery, chop the beets on a slaster, transfer to ice water. Leave to cool for 10 min. Dry with a towel.
- Clean the asparagus and cook for 2 minutes. Let cool and put on a plate.
- Pour the wasabi sauce over the frisee salad, mixed greens and mix thoroughly. Put on a plate.
- Garnish with watercress and sprinkle with olive soil.
- Ginger cream: in a blender, mix the ginger juice and coconut cream.
- Drizzle salad with olive oil and gingerbread.
Potato
- carrot
- eggs
- onion
- green pea(canned)
- sausage (doctor's or dairy)
- salted cucumbers
- mayonnaise
I think most housewives are well aware of the Olivier salad recipe, so I won’t describe it in detail. Boil potatoes and carrots in their uniforms, boil hard-boiled eggs, cool everything, peel, cut into cubes. Add finely chopped onions, green peas, as well as sausage cut into the same cubes and pickles. It remains to add mayonnaise, mix and decorate with herbs.
A few notes. Most delicious salad Olivier is obtained when the ingredients are cut very finely. Strive to ensure that the size of the side of the cube was about 5 mm - a difficult task, but quite doable.
giving exact proportions ingredients I consider meaningless (as, indeed, for most salad recipes), rely on your experience, taste and common sense. To lighten the salad and make it more New Year's, I suggest the following:
- add one or two sweet and sour apples to the salad;
- along with pickles, use fresh ones;
- reduce potatoes to a minimum;
- instead of sausage, try using boiled chicken fillet;
- and of course, use the lightest mayonnaise, in which you can add low-fat sour cream.
Avocado and chicken salad
If you decide to surprise guests original salad With unusual taste I recommend making an avocado salad. Avocado is an extremely valuable fruit, rich in the “right” monounsaturated fats, vitamins and other necessary human body substances. American nutritionists who love to make ratings have included avocados in the top ten useful products.Avocados have even been listed in the Guinness Book of Records as the most nutritious fruit in the world, so if you're not already familiar with delicate taste exotic fruit- it's time to include it in the New Year's menu! To make an avocado salad you will need:
500 g boiled chicken fillet;
- 2 avocados;
- 2 tangerines;
- 200 g of black grapes;
- lettuce leaves, lemon, hazelnuts;
- 100 g mayonnaise, 100 g heavy cream
Cut the chicken fillet into slices. Divide tangerines into slices, peel off the film. Cut the grapes in half and remove the seeds. Cut the avocado in circles, separate the halves, remove the stone, peel and cut into slices. Sprinkle well with lemon juice - otherwise the avocado in the air will quickly oxidize and darken.
Put tangerines on lettuce leaves, then - a mixture of chicken fillet, avocado and grapes. Pour whipped cream with mayonnaise on top, and sprinkle with crushed hazelnut.
Shrimp salad
There are a lot of options for shrimp salads. Here is just one of them - simple and low calorie recipe. You will need:500 g peeled and boiled shrimp
- 200 g crab sticks
- 2 large cucumbers
- bunch of lettuce
- Cherry tomatoes
- dill, garlic
- mayonnaise, sour cream, ketchup, black pepper
The main thing is not to digest the shrimp, otherwise they will become "rubber". Dip the frozen shrimp in boiling water, as soon as the water makes a noise - take it out. Peel cucumbers, cut into large strips. Stir in shrimp, finely chopped crab sticks, tomatoes and herbs. Put lettuce leaves in a salad bowl, and put the prepared salad on them in a slide.
Beat sour cream with mayonnaise in a 1:1 ratio, add salt, pepper, chopped garlic and a little ketchup to taste - the sauce should turn out to be a pale pink color. Dress the salad with the resulting dressing.
Or you can do it even easier - sprinkle the shrimp with lemon, pour over the sauce, sprinkle with herbs and that's it - the shrimp salad is ready!
In children, fruit salads are an indispensable success on the festive table. cook fruit salad very simple: to do this, just mix all kinds of fruits cut into cubes - bananas, kiwi, apples, pears, oranges and canned pineapple with creamy ice cream and arrange in bowls, decorating with strawberries or raspberries on top or sprinkled with grated chocolate.
Salad "Melnik"
Perhaps one of the most time-consuming, but worthy of attention festive salad- this is Melnik salad (another name is - hunting salad). I give my hand to cut off - the guests will be delighted!
Salad, of course, is not easy, but it's worth it, believe me. Therefore, I RECOMMEND strongly to EVERYONE, believe the old gourmet. Okay, enough ads, let's get down to business! Looks ready salad on a plate like this:
The salad is called Melnik because all the ingredients in it are grated (or cut into small pieces) and alternately laid out in layers on big dish. You can use a blender - it is convenient for them to chop mushrooms, onions and meat, but everything else must be rubbed on a grater, right on top of the dish, layer by layer. As a result of this approach, the salad is very tender and airy. Let me first give a list and order of layers, and then I will give detailed comments.
Melnik salad recipe (hunting salad)
1. Salted mushrooms
2. Onion
3. Vegetable oil
4. Cheese
5. Mayonnaise
6. Boiled meat (beef)
7. Pickled cucumbers
8. Egg
9. Mayonnaise
10. Carrot
11. Potato
12. Mayonnaise
13. Cheese
14. Egg
Now the details. What does the salad consist of you already understood. As for the quantity, there are no clear recommendations here, everything is done by eye based on common sense and a uniform thickness of the layers. Very approximately - 4-5 medium potatoes, 3-4 carrots, 4 eggs, 300 g of cheese, 1.5 packs of mayonnaise, 400 g of meat, a small onion.
I pay special attention. Salted mushrooms - they should be exactly SALTED, and not pickled in any way. Previously, it was the lack of salted mushrooms on sale that sometimes made the preparation of Melnik salad impossible. Now canned salted mushrooms have appeared on sale - black mushrooms are best, but flakes, bitters, saffron milk mushrooms and other lamellar salted mushrooms are also suitable. (No Chinese mushrooms or pickled butter!)
So. We buy a 400-gram jar of salted mushrooms, drain the brine, discard the roots, put the mushrooms on a large dish and chop with a knife into a small vinaigrette.
We also add finely chopped onions there, season with vegetable oil and mix - these are our first three layers.
Further. Grate the cheese on a coarse grater. In order for the cheese to be rubbed well, it must be hard, and spicy in taste. Take your pick, I prefer Dutch. Put the mayonnaise on top and gently spread it over the cheese.
The next layer is boiled lean beef. It needs 400 - 500 grams. Separate the cooked meat from the bones, and chop into small pieces - the smaller, the better.
Next come pickled cucumbers, grated on the same coarse grater (precisely salted - by no means pickled). They are followed by eggs, mayonnaise, carrots, potatoes. I forgot to mention, but I hope my attentive hostesses have already figured out that they need to be boiled and cooled in advance, and then cleaned. Just in case, I’ll clarify - eggs need to be boiled for about 10 minutes, potatoes - 20 minutes, carrots - 30 minutes.
Well, that's all! We finish with potatoes, this layer needs to be made thicker, again coated with mayonnaise, sprinkled with cheese and egg - the Miller is ready!
Garnish the salad with a sprig of greens on top.
Mimosa salad
Mimosa salad - very tender and unusual salad. Outwardly, it really resembles mimosa flowers scattered on white snow, and looks very beautiful on the festive table. At the same time, it is considered medium-calorie, and on holidays it is quite suitable for girls on a diet. Here's how it turned out for me:
By the way, about beauty - the food served on the table must be beautiful! Such food is better digested and will bring much more benefit than the same ingredients randomly piled on a plate. Japanese scientists have found that our body is even able to independently synthesize vitamins that are not received from food. But this only happens if our food is "multi-colored" and contains the primary colors - red, yellow and green. So do not be lazy to decorate your most ordinary dishes with a sprig of greens, a tomato circle or a lemon wedge.
Mimosa salad recipe (easy version)
To prepare it you will need:
Mimosa salad is laid out in layers on a large flat dish. Adds flavor to the salad canned fish(you can’t use fish, so I recommend not saving on canned food and choosing the most delicious ones. Someone prefers Saury, but I prefer salmon. By the way, it will turn out even tastier if you use hot smoked red fish.
Boil potatoes and carrots, hard-boiled eggs, cool, after which you can start making salad. Mash the contents of a can of canned food, peel the eggs and separate the whites from the yolks, finely chop the onion, rub the rest of the ingredients on a coarse grater, alternating with a thin layer of mayonnaise in the following sequence:
Canned fish
- mayonnaise
- onion
- mayonnaise
- proteins
- mayonnaise
- carrot
- mayonnaise
- potato
- mayonnaise
- grated yolks
- green onions (optional, can be replaced with parsley or other herbs)
I recommend putting the finished Mimosa salad in the refrigerator for a couple of hours - after that it becomes especially tender and tasty. Serve "Mimosa" on the table just before a meal, and lay it out in the same way as a cake - with a special spatula.
Finally - a small surprise especially for gourmets who do not like to count calories. By the way, many consider this recipe to be the true Mimosa salad recipe.
Mimosa salad recipe (with cheese and butter).
To prepare it, you will need 5 boiled eggs, 100 g. hard cheese, 100 g. butter from the freezer, 1 can canned fish, 1 onion, 1 pack of mayonnaise. The method of preparing this salad is identical to the previous one - the ingredients are rubbed on a coarse grater onto a dish in layers in the following order:
Squirrels
- cheese
- half a can of canned food
- mayonnaise
- finely chopped onion
- butter
- half a can of canned food
- mayonnaise
- yolks
The salad turns out to be very airy and tender, and the taste of fish in this recipe less pronounced, which can not be said about calories. Which of these two salads more deserves the name Mimosa is up to you. Enjoy your meal!
Greek salad
Greek salad is one of the easiest and low calorie salads and it's extremely healthy and delicious! Title in this case fully justifies itself - this salad really comes from Greece, only in its homeland it is usually called "horiatiki".
Externally Greek salad may look different, but for me it turned out like this:
The basis of the salad is Greek goat cheese Feta, olive oil, olives and herbs. The salad is very easy to prepare and is good both as an appetizer and as a side dish for meat or fish dish.
So, we need:
Feta cheese - 200 g (can be replaced with cheese)
- tomatoes - 3-4 pcs.
- cucumbers - 1-2 pcs.
- sweet bell pepper - 1-2 pcs.
- onion (preferably red) - 1 head
- juice from half a lemon
- pitted olives - 80 g
- olive oil
- greens - parsley, celery, basil
- lettuce leaves
- garlic, salt and black pepper to taste
As I said, the salad is very easy to prepare. Feature of the Greek salad - in addition to palatability- its spectacular appearance, so try to cut the vegetables beautifully and tastefully.
The bottom of the salad bowl is laid out with lettuce leaves. Coarsely cut tomatoes, cucumbers, peppers, onions - rings and carefully spread on top of the green salad. The Greek salad is not mixed, and here you can show ingenuity - for example, put slices of pepper in a large circle, put cucumbers and tomatoes inside, or fold sliced tomatoes in half - the appearance of the dish will depend only on your imagination.
Top with olives, diced cheese and sprinkle with finely chopped herbs. Basil gives a special piquancy - but you can use any other greens - parsley, cilantro. It remains to season the salad with olive oil and lemon juice, add salt and pepper to taste - and the Greek salad is ready!
Caesar salad"
Caesar salad is one of the most fashionable and popular salads modernity. The author of this salad is the Italian Caesar Cardini, who during the Great Depression and Prohibition was in charge of the restaurant "Caesar's". The restaurant was located in a small town on the outskirts of Mexico in close proximity to Hollywood, and one day on Independence Day, a crowd of suffering filmmakers burst into the bar in the hope of drinking and eating.
The owner had no problems with drinking, but there was nothing to feed such a horde. And then the resourceful Italian decided to quickly build something from those products that were at hand - he rubbed a large salad bowl with garlic, crumbled lettuce leaves, cheese into it, boiled eggs, added fried croutons and seasoned with olive oil and lemon juice. The result was amazing - the guests were completely delighted!
Caesar salad became so popular that it glorified its inventor, and his recipe quickly spread around the world and reached our tables. Every self-respecting chef tried to contribute to the recipe, and now there are many options for this salad - with ham and bacon, with meat and chicken, shrimp and various types fish, with mushrooms and nuts and even pineapples ... I offer you two recipes for Caesar salad - classic and with chicken.
Caesar salad - classic salad recipe
First, prepare the croutons (croutons). Cut off the crust from the loaf, cut the middle into small cubes - I personally like smaller ones, somewhere around 1 cm. Sprinkle with olive oil, spread evenly on a baking sheet and bake in the oven until golden brown.
While the croutons are baking, prepare the salad dressing. A raw egg dip in boiling water for one minute, cool, peel and chop with a blender. Add the juice of one lemon, salt on the tip of a knife, mustard, garlic to taste. Then slowly pour in the olive oil - the sauce should not be very thick but not very liquid either.
Next, you need to wash the lettuce leaves, dry and cut into small pieces. Professional chefs argue that the salad must be torn apart by hand, that this is how it retains the maximum amount useful substances- you can follow their advice. I don't see anything wrong with cutting lettuce with a steel knife.
Spicy hard cheese(ideally Parmesan) grate on a coarse grater. Now it remains to mix the components together. We take a large salad bowl, rub it with garlic and pour chopped lettuce leaves, croutons, grated cheese and sauce into it. Mix everything thoroughly, then sprinkle the remaining croutons and cheese on top. It will look very impressive if you decorate the salad with lemon slices, olives or something else on top. It is desirable to use the salad as intended as soon as possible, otherwise the croutons will absorb moisture and soften, which will deprive your dish of piquancy.
chicken caesar salad recipe
Prepare the sauce, croutons, cheese and lettuce in the same way as in the previous recipe. Chicken breasts (2-3 pcs.) Cut into cubes slightly larger than croutons, and fry in boiling olive oil until light golden brown. In addition, it is necessary to boil 3-4 hard-boiled eggs, cool, peel and crumble with a knife.
In this recipe, the salad is laid out in layers. Place chopped lettuce leaves alternately in a deep bowl, pour over the sauce, put chicken fillet pieces on top, cover with a second layer of green salad, pour over the sauce again and add the eggs. Next, lay out the third layer of green salad, crackers on it, pour over them with the rest of the sauce and sprinkle with grated cheese on top. It remains only to decorate the salad - delicious and low-calorie!
Finally, I would like to note that the Caesar salad recipes given here are not dogma, but the basis for creativity. I deliberately do not give the exact weights and proportions of the ingredients. Be creative, boldly use new salad ingredients, and perhaps your recipe will glorify you, as it once happened to Caesar Cardini!
I hope these recipes will help you a little to decide on the choice of salads for holiday table. Love your loved ones, and do not forget about yourself! Do everything with pleasure. Be healthy, happy and full.
Chef Sergey.
From the chef of the restaurant "Scottish cage" Yuri Lamonov
You will need:
(for one serving)
- Salmon fillet s / s - 50 g
- Cocktail shrimp - 50 g
- Bulgur - 50 g
- Quail egg - 12 g
- Chicken egg - 25 g
- Iceberg lettuce - 15 g
- Fresh cucumbers - 20 g
- Mayonnaise - 31 g
- Soy sauce - 5 g
- Sockeye caviar - 8 g
- Salad lola rossa - 3 g
Mixed tomato salad with quinoa
From the chef wine bar Touche`Taras Kiriyenko
You will need:
Vinaigrette with honey and soy sauce
- Honey - 125 g
- Soy sauce - 10 g
- Vegetable oil - 0.5 tbsp. l.
- White wine vinegar- 35 g
- Balsamic vinegar - 10 g
Cooking:
Mix all the ingredients - the sauce is ready.
Salted cottage cheese
- Coarse sea salt - 500 g
- Curd - 230 g
Cooking:
Sprinkle salt on the bottom of the plate, put the cottage cheese and sprinkle salt on top, completely covering the cottage cheese. Place in a warm place for 5-7 days. Get curd from salt.
For one serving you will need:
- 200 g tomatoes (largely chopped)
- 30g yellow cherry tomatoes (cut in half)
- 30 g black quinoa (pre-boil)
- 10 g red onion (half rings)
- 10 g fresh radish (thin slices)
- 5 g pistachios (finely chopped)
- 20 g vinaigrette with honey and soy
- 30 g grapes
- 10 g olive oil
- Salt pepper
- 1 g salted curd
- mini spinach
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