Salads

Liver salad-cocktail

Submitted by Russian_Cuisine on Sat, 05/26/2007 - 09:05.
Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.
Put grated eggs over it, and spread mayo-garlic mix over it.
Put grated cheese over it, and spread mayo-garlic mix over it.
Put the other half of liver-Mayo-garlic mix over it.
Decorate with Mayo and greens (Italian parsley, dill, green onions).

Grandfather’s Salad

Submitted by Russian_Cuisine on Sat, 05/19/2007 - 11:55.
Note: This salad is good to feed a large family, and very easy to make.

Ingredients for 4:

1 lb any Bologna
1 lb tomatoes
1 lb English cucumber
1/3 cup mayonnaise
Salt on taste

Method:

Cut Bologna into medium cubes, put in a large deep enameled or glass dish.
Cut tomatoes and cucumbers as you like, put in the dish.
Add mayonnaise and salt, mix well.

Salad – Cocktail “Austria”

Submitted by Nobility_Cuisine on Sat, 05/05/2007 - 10:34.
Note: When you try to cook this salad the first time, make it in a small dish,
so as to adjust it on your taste (some like it more sour, or more crunchy, more salty).

Ingredients for 1:

1 hardboiled egg
½ medium grated shallot onions
1 medium peeled, hardboiled carrot
2 handfuls of thinly grated cabbage
1 handful of pomegranate seeds
2 tbsp mayonnaise

Method:

Place a grated egg layer in a serving dish.
Place a layer of the grated onions over it, and cover with 1 tbsp mayonnaise.
Place a grated carrot layer over it, and a grated cabbage layer over it.
Cover with 1 tbsp mayonnaise.
Cover with pomegranate seeds.
Place in a refrigerator for 1 hour, and serve.

Note:
You can use plain yogurt, or sour cream, or buttermilk, or kefir instead of mayonnaise, and use it between every layers.
You can sprinkle the cabbage with lemon juice.
You can add 2 more layers: 1 handful of hardboiled, grated beets, and 2 handfuls of peeled, grated green apples over the cabbage layer.
You can make this salad on a large, flat dish, and cut it into portions like a cake.

Warm potato salad

Submitted by Nobility_Cuisine on Sat, 03/31/2007 - 11:06.
Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

Beet salad

Submitted by Russian_Cuisine on Sat, 03/31/2007 - 00:01.
Ingredients:

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil

Method:

Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.
Sprinkle with citric acid and salt, and stir fry for 5 minutes on medium heating.
Serve warm or cold.

"Boyarin" Salad

Submitted by Russian_Cuisine on Sat, 03/10/2007 - 09:57.
The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 ½ lb) salt mushrooms
5 hard-boiled eggs
Mayonnaise or mix of mayonnaise and sour cream on taste

Method:

Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).

Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/4/ 1/8 , for example – it depends your guests appetite).

Chicken-and-Apple Salad

Submitted by Nobility_Cuisine on Sat, 03/03/2007 - 09:22.
Ingredients for 2:

1 boiled chicken breast
2 green apples
1 can yellow corn (or 2 pieces of boiled corn)
Salt and black pepper on taste
3 tbsp mayonnaise

Method:

Cut chicken breast and apples into small cubes.
Mix corn, chicken, and apples, add salt, pepper, and mayo, and mix well.
Decorate with apple slices.

Potato salad with radish (daikon)

Submitted by Russian_Cuisine on Sat, 02/24/2007 - 00:57.
Ingredients:

6 medium potatoes
4 medium brined, pickled or salted cucumbers
2 hard-boiled eggs
1 medium radish (about 0.75 lb), or daikon
4 tbsp mayonnaise
Greens and grated black pepper on taste

Method:

Boil potatoes until readiness, cool, peel, and cut into medium cubes.
Peel and grate eggs.
Remove seeds from the cucumbers, drain a little, and cut into slices.
Peel and cut the radish into thin slices.
Mix all ingredients, add mayo and pepper, and stir well.
Decorate with egg and cucumber slices, and greens.

Salad with cod liver

Submitted by Nobility_Cuisine on Sat, 02/17/2007 - 21:50.
Ingredients:

1 can cod liver
1 English cucumber
3 medium tomatoes
1 Peking cabbage
½ shallot onion
2 dill stalks
Lemon juice, pepper, (optional) vegetable oil on taste

Method:

Drain oil from the can with cod liver, put cod liver in a salad bowl, and press with a fork.
Peel and grate cucumbers.
Cut tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.
Cut the onion into small cubes, cut dills.
Mix all ingredients in the salad bowl well; add lemon juice, salt, mix all together.
Serve immediately.

Sturgeon-Vegetable Salad

Submitted by Nobility_Cuisine on Sat, 02/10/2007 - 09:56.
Ingredients:

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste

Method:

Boil sturgeon in salt water with ½ tsp lemon juice.
Then drain, cool, and cut into small slices.
Peel potatoes, and cut into medium cubes.
Cut the apples, cucumbers, and tomatoes in same-size pieces.
Mix all ingredients, add mayonnaise, salt, and sugar, and mix very well.
Cover a large flat plate with green salad leaves, and put the salad over them.
Decorate with egg slices, and serve.