Salads

Old-style Vinaigrette Salad

Submitted by Russian_Cuisine on Sun, 01/03/2016 - 19:08.

Ingredients:

2 beetroot, boiled
3 pickle
3-5 potatoes, boiled
3.5 oz (100 g) brined porcini
3.5 oz (100 g) white beans, canned or boiled
3.5 oz (100 g) pikeperch fillet, boiled
1.7 oz (50 g) capers
1 tbsp mustard
3 tbsp vegetable oil
½ cup (125 ml) 3% vinegar
½ cup brined cabbage, chopped
Salt, sugar, and pepper on your taste

Method:

Peel potatoes and beetroots, cut into a bean-size pieces.

Chop pickles and porcini mushrooms.

Dry out beans.

Slice boiled fish fillets.

Blend a dressing: dissolve a salt, and a sugar in a 2 tbsp cold water, stir with a pepper, blend with an oil, adding oil teaspoonfully.

Then, blend with a vinegar.

Stir all hard ingredients together, stir with the dressing, decorate as you like, and let to sit for about 5-10 minutes with a room temperature.

Serve with a rye bread.

Salad “Red Hat”

Submitted by Russian_Cuisine on Sun, 12/27/2015 - 06:55.

Ingredients:

1 smoked chicken breast (11.5 oz)
11.5 oz (300 g) potato, boiled
12.5 (350 g) carrot, boiled
4.5 – 5 oz (140 g) cheese, grated
2.5 oz (60 g) walnut, peeled
4 egg, hard-boiled
1/2 pomegranate, peeled
Mayonnaise, or other white sauce on your taste

Method:

Peel potatoes, carrots, and eggs.

Grate them on a large grater separately.

Stir the potatoes and carrots with several drops of a sauce (separately.)

Grate walnuts into small pieces.

Cut a chicken breast into small pieces.

Clean pomegranate grains if necessary.

To collect a salad, place a dessert ring on a portion serving plate.

Put ingredients into the ring in order: potatoes, chicken meats (sprinkle with the sauce), walnuts, cheese (sprinkle with the sauce), carrots, eggs, pomegranate seeds.

Let to chill for about 5 minutes in a refrigerator, then remove the ring carefully, and make a next portion.

Serve immediately.

Happy New Year!

Salad “Passenger”

Submitted by Russian_Cuisine on Sat, 12/19/2015 - 19:20.

Ingredients:

1 lb beef liver
1 lb onion
½ lb pickle
4 tbsp vegetable oil
4 tbsp mayonnaise
Salt and ground black pepper on your taste

Method:

Peel a liver and onions.

Fry the liver with a 1 tbsp vegetable oil until a readiness, with a small heating.

Cut liver, the onions, and pickles into julienne-cut strips, separately.

Stir-fry onions with 3 tbsp vegetable oil, until onions get a golden color.

Put the liver pieces, onions, and pickles into a salad bowl, sprinkle with a salt and ground pepper, add a mayonnaise on your taste, and stir well.

Let to sit for about 10-15 minutes in a room temperature, and serve.

Salad “Black Pearl”

Submitted by Nobility_Cuisine on Sun, 12/13/2015 - 20:21.

Ingredients:

2 hard-boiled egg
7 oz (200 g) crab meat, or crab meat imitation
7 oz (200 g) ground hard cheese
21-25 pitted black prune
1.7 oz (50 g) chilled butter
21-25 peeled walnut
2 tbsp mayonnaise, or other white sauce
Chopped greens for decoration

Method:

Soak prunes in a boiling water for about 10 minutes.

Then, dry out the prunes, and stuff with walnuts, one half or whole peeled walnut into each prune.

Grate eggs, crab meat, and chilled butter separately.

Collect a salad by layers:

1 ground egg, ¼ crab meat, 1 tbsp mayonnaise, ½ ground cheese, ½ ground butter, stuffed prunes, ¾ crab meat, 1 tbsp mayonnaise, ½ ground cheese, ½ ground butter, 1 ground egg.

Decorate with greens, and serve.

Bean'n'Ham Salad

Submitted by Russian_Cuisine on Sun, 12/13/2015 - 20:15.

Ingredients:

7 oz (200 g) ham
1 can beans in own juice
1 medium English cucumber
7 oz (200 g) ground cheese
1 cup crouton
Chopped greens and sauce on your taste

Method:

Cut cucumbers and a ham into same-size cubes.

Dry out beans.

Stir all ingredients together, let to sit for 5 minutes, and serve.

Bean'n'Beef Salad

Submitted by Nobility_Cuisine on Sun, 12/06/2015 - 00:08.

Ingredients:

7 oz (200 g) boiled beef fillet
1 can (7-10.5 oz, 200-300 g) red beans
1 large red onion
3 garlic cloves
1 medium sweet red pepper
2 oz (55-60 g) ground walnuts
4 tbsp vegetable oil
1 tbsp white vinegar
Salt, ground black and red peppers, coriander, and other spices and greens - on your taste

Method:

Cut a beef onto small cubes.

Slice onions and red sweet peppers into thin strips.

Press a garlic, chop greens.

Wash beans in a cold water, and dry out.

Stir-fry walnuts on a dry skillet for 1-2 minutes.

Blend a vinegar and an oil together with spices.

Stir all ingredients, and let to sit for about 15 minutes in a room temperature.

Then, decorate, and serve.

Herring-Apple Salad

Submitted by Russian_Cuisine on Sat, 12/05/2015 - 23:57.

Ingredients for 4:

1 lb salted herring fillet
1 lb boiled potatoes
3.5 oz (100 g) green salad
2 medium tomato
1 large sour apple
4 medium pickle (7 oz – 200 g)
7 oz (200 g) plain yogurt
Salt and ground black pepper on your taste

Method:

Torn salad leaves.

Peel potatoes if necessary.

Cut the potatoes, tomatoes, apples, cucumbers, and herring into same-size pieces.

Put into a salad bowl.

Blend a yoghurt, salt, and pepper, and pour over a salad.

Stir all together, let to sit for 5 minutes, and serve.

Northern Salad

Submitted by Russian_Cuisine on Sat, 11/28/2015 - 15:48.

Ingredients:

1 large cold-smoked mackerel
3.5 oz (100 g) ground cheese
½ tsp freshly ground black pepper
Greens on your taste

Method:

Peel a fish: remove it's skins, fins, head, bones, and innards.

Chop the fish meat into small cubes, and stir with a cheese, peppers, a vegetable oil, and greens.

Cover a salad dish with green salad leaves, put a mixture on top, decorate, and serve.

Note:

As it is usual for Russian cuisine, you may to substitute a mackerel with an other smoked fish, choose cheeses, spices, and greens that you have on your kitchen.

And you may to add another ingredients to this basic recipe, for example, ground hard-boiled eggs, chopped cucumbers, etc.

Salad Excitement

Submitted by Nobility_Cuisine on Sat, 11/21/2015 - 21:48.

Ingredients:

7 oz (200 g) pitted prune
11.5 oz (300 g) boiled chicken fillet
11.5 oz (300 g) champignon
1 medium onion
5 hard-boiled egg
1 medium cucumber
2 tbsp vegetable oil
4-5 tbsp mayonnaise

Method:

Cut prunes into thin strips, and put into a salad bowl evenly.

Peel an onion, slice into half-rounds.

Slice mushrooms thinly.

Stir-fry the mushrooms and onions together with a vegetable oil, until onions get a gold color.

Put mushrooms and onions over prunes.

Cut a chicken fillet into small cubes, and put into the bowl as a third layer.

Sprinkle the chicken with a mayonnaise.

Grate eggs, and put on top.

Sprinkle the eggs with mayonnaise.

Grate a cucumber, let a juice to drip, and put on top.

Let to sit for about 15 minutes, and serve.

Note:

You may put every ingredient right into personal salad dishes in a same order.

Liver Salad-Cocktail

Submitted by Russian_Cuisine on Sat, 11/21/2015 - 20:45.

Ingredients:

7 oz (200 g) boiled liver
3.5 oz (100 g) cornichon
3.5 oz (100 g) hard cheese
1 large onion
3.5 oz (100 g) brined mushrooms
2 tbsp vegetable oil
3 tbsp mayonnaise
Salt and spices on your taste

Method:

Peel onions, slice into half-rounds, and stir-fry with a vegetable oil.

Shred other ingredients into thin strips.

Stir the all ingredients together, chill, and serve.