Salads

Salmon Salad

Submitted by Nobility_Cuisine on Sat, 10/13/2007 - 10:03.
Ingredients:

0.5 lb salmon, boiled, canned, or smoked
2 hard-boiled eggs
2 cups boiled rice
1 large salted cucumber (or 4-5 medium pickles)
0.5 cup green onion cuts
Mayonnaise

Method:

Cut all ingredients into same-size-cubes, add Mayo, mix very well, and serve.

Note:

You can keep this salad for a few hours in a refrigerator.

Eggplant Salad

Submitted by Nobility_Cuisine on Sat, 10/06/2007 - 10:02.
Ingredients:

2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste

Method:

Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

Note:
This salad is good with all vegetable and meat dishes.

Salad a la Piedmont

Submitted by Nobility_Cuisine on Sat, 09/29/2007 - 08:53.
Ingredients:

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt

Method:

Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.

Note:

You can change truffels to boiled and drained porcini mushrooms.

Calamari Salad

Submitted by Russian_Cuisine on Sat, 09/08/2007 - 18:48.
Ingredients:

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.
Mix calamari, eggs, onions, Mayo, salt, and pepper; stir well.
Cover the salad bowl with a lid, and let sit in a refrigerator for 2 hours or more.

Chicken – Apple Salad

Submitted by Nobility_Cuisine on Sat, 09/08/2007 - 17:59.
Ingredients:

3 parts boiled, de-boned, de-skinned chicken breast
1 part cucumber
1 part canned green peas
1 part green apple
3 tbsp sour cream
1 part sweet onions

Method:

Cut the meat, cucumber, apple, and onions into julienne-cut pieces.
Mix together, add the green peas and sour cream, stir well, and serve.

Warm Liver Salad

Submitted by Russian_Cuisine on Sat, 09/01/2007 - 23:36.
Ingredients:

2 parts boiled liver
1 part carrot
1 part shallot onions
3 tbsp olive oil
garlic, greens, and mayonnaise on taste

Method:

Peel liver, and cut it into julienne-style pieces.
Peel and grate carrots.
Peel onions, and cut into small cubes.
Stir-fry the carrots and onions with olive oil on medium heating, for 3-5 minutes.
Press garlic. Cut greens into small pieces.
Mix all ingredients, and serve.

Tuna Salad

Submitted by Russian_Cuisine on Sat, 08/25/2007 - 00:58.
Ingredients:

1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste

Method:

Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.

Liver Salad

Submitted by Nobility_Cuisine on Sat, 08/25/2007 - 00:51.
Ingredients:

2 parts boiled liver
1 part grated cheese
1 part grated walnuts
Pressed garlic and mayonnaise on taste

Method:

Peel liver, and cut it into julienne-style pieces.
Mix all ingredients, let sit for 20 minutes at room temperature, and serve.

"Kamchatka" Salad

Submitted by Russian_Cuisine on Sat, 08/11/2007 - 11:53.
Ingredients:

1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:

6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste

Method:

Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.
Cut fish fillets into small pieces.
Mix all together, pour vegetable oil over it, sprinkle with salt and pepper, and mix well.
Put the salad in a salad bowl, and decorate with egg quarters and greens.

Warm Salad with Tongue

Submitted by Russian_Cuisine on Sat, 08/04/2007 - 11:12.
Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks

Method:

Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.
Add peppercorns and bay leaves, and boil for 5 more minutes.
Then, place tongue(s) in another saucepan with cold water, and wash it in cold water.
After that, you can easily remove tongue(s) skin.
Remove the skin.
Drain tongue(s), and cut into small (0.5”) cubes.
Wash tomatoes, and cut into same-size cubes.
Mix tongue together with the tomatoes and cheese.
Press garlic, cut coriander into very small pieces, and blend with the Mayonnaise.
Add this dressing, and croutons into the tongue-tomatoes-cheese mix.
Stir well, and serve.

Note:

You can keep prepared tongue and dressing in a refrigerator, and mix with other ingredients 5 minutes before serving.