Salads

Warm Beet Salad

Submitted by Russian_Cuisine on Sat, 03/08/2014 - 19:20.

Ingredients for 3 portions:

3 medium beet
1 large onion
3 tbsp tomato sauce
2 tbsp vegetable oil
Salt, pepper, and spices on your taste

Method:

Bake or microwave beets until a readiness.

Cool the beets to warm, then peel, and grate on a small grater.

Note:

Grate beets in a large plastic bag, to avoid greasing of all around.

Peel and chop onions, and stir-fry with 1-2 tbsp vegetable oil until a colour turns gold.

Add the beets into the skillet, stir, cover with a lid, and simmer with a very low heating for about 5 minutes.

Sprinkle with a salt, spices, and tomato sauce, stir well, and simmer for 2 more minutes.

Serve warm as an appetizer, or salad, or as a part of a complex garnish.

Herring Mountain

Submitted by Russian_Cuisine on Sat, 03/01/2014 - 17:06.

Ingredients:

4 herring fillet
1 large boiled potato
2 medium boiled carrot
1 medium boiled beet
1 pack gelatine (20 g)
1/2 lb (200-230 g) mayonnaise

Method:

Soak a gelatine in 2.5 fl oz (70 g) warm water.

Peel vegetables, cut into small cubes separately.

Peel a herring if necessary, and cut it into bite-size cubes.

Heat a gelatine with water until dissolving of gelatine (2 minutes in a microwave).

Cool a little, stir with a mayonnaise, and divide to 4 parts.

Stir separately the vegetables with 1/4 of gelatine each one.

Put a layer of poratoes on a flat dish, then layer of carrots over it, then layer of beets, and then layer of herring.

Continue until you run out of ingredients.

Top layer should be from potatoes.

Shape a salad as a «mountain», and pour last 1/4 of gelatine-mayonnaise mix on top.

Decorate with greens, and chill in a refrigerator.

To serve, slice like a cake.

Herring Salad - 4

Submitted by Nobility_Cuisine on Mon, 12/23/2013 - 17:18.

Ingredients:

2 herring fillet
3 medium cucumbers, or 1 large English (seedless) cucumber
1 apple
1 avocado
1 hard-boiled egg
2 dill stalks
4 green onion stalks
3 tbsp Jasmin rice
For dressing:
3 tbsp vegetable oil
1 tbsp Dijom mustard
1 pinch majoram
1 pinch ground black pepper
2 tbsp lemon juice
1 pinch sea salt

Method:

Boil the rice until a readiness, and cool.

Meanwhile, cut the herring fillets into small cubes, peel and cut avocado into cubes.

Peel the eggs, cut egg whites into cubes.

Peel the apple and cucumbers, cut them into small cubes.

Chop the green onions.

Stir egg whites, avocado, apples, cucumbers, herrings, rice, and onions.

Blend the egg yolks, mustard, lemon juice,oil, lemon juice, majoram, pepper, and salt together.

Stir well with other ingredients.

Put into portion dishes, and serve.

Crabmeat Salad-3

Submitted by Russian_Cuisine on Mon, 12/23/2013 - 16:55.

Ingredients:

4 hard-boiled eggs
½ lb (230 g) crabmeat, or crabmeat imitation
1 small English cucumber
5 stalks dill
5 stalks green onion
4 tbsp Mayonnaise
Pinch of salt

Method:

Cut the crabmeat (or crabmeat imitation) into small cuts.

Peel the cucumber, and grate on a large grater.

Let to drip.

Chop the eggs, dill, green onions.

Stir all ingredients well.

Set a metal mold (round, or other one) on a flat dish, and fill the mold with the salad.

Then, remove mold carefully.

Decorate salad with green onions, and serve.

«Capriccio» Salad

Submitted by Nobility_Cuisine on Sun, 12/08/2013 - 13:42.

Ingredients:

4 hard-boiled egg
2 medium onion
½ lb (230 g) krab meat, or crab meat imitation
1 medium apple (not too sweet)
1/3 lb (~5 oz, or 150 g) ground hard cheese
1 can (8.5 oz, or 250 g) green peas
3 tbsp mayonnaise

Method:

Peel the onions, chop, put into enameled or glass dish, and pour with a 1 cup warm water mixed with the 2 tbsp vinegar.

Let to sit for 1 hour.

Meanwhile, grate all the egg whites on a flat dish.

Sprinkle with the ground cheese over egg whites, and sprinkle with 1 tbsp mayonnaise.

Chop the crab meat imitation and peeled apples, separately.

Dry out onions, and sprinkle them over cheese.

Dry out the green peas, and sprinkle half of peas over onions.

Spread 1 tbsp mayonnaise over peas.

Sprinkle with the chopped crab meat imitations as a next layer of a salad.

Sprinkle with the chopped apples as a next layer of a salad.

Cover with the second half of grean peas, and sprinkle with 1 tbsp mayonnaise.

Grate the egg yolks over salad as a decoration.

Place salad into a refrigerator for about 3-4 hours, and then serve.

Liver Salad — 3

Submitted by Russian_Cuisine on Sat, 11/23/2013 - 22:51.

Ingredients:

300 g (10.5 oz) beef, pork, or chicken liver
80 g (3 oz) hard cheese, ground on a large grater
1-2 large brined cucumber
2 hard-boiled eggs
2 tbsp mayonnaise
1 stalks green onions

Method:

Boil the liver until a readiness.

Cut into thin strips (remove films when necessary).

Peel and grate the eggs.

Grate the cucumbers on a large grater.

Cut the onions into thin rounds.

Place the ingredients by layers into portion dishes:
liver, cheese, cucumbers, onions.

Top layers are mayonnaise, cheese, and onions.

Let to sit for about 1 hour in a cold place, and serve.

Cucumber Salad with Honey Dressing

Submitted by Russian_Cuisine on Sat, 11/16/2013 - 20:57.

Ingredients for 6:

2 English cucumbers
1 tbsp salt
2 tbsp honey
2 tbsp white vinegar
Bunch of dill

Method:

Slice the cucumbers into thin rounds.

Stir with the salt, and let to sit for about 20 minutes.

Chop the dill.

Blend the honey, 2 tbsp warm water, vinegar, and dill.

Stir the dressing with cucumbers, and let to sit for about 20 minutes more, then serve.

Pomegranate Salad

Submitted by Russian_Cuisine on Sat, 11/09/2013 - 20:28.

Ingredients:

1 large pomegranate
1 large red sweet onion
5-7 stalks parsley
1 tbsp vegetable oil
3 stalks coriander, optional

Method:

Take all pomegranate seeds, put into a medium salad bowl.

Peel the onion, and slice into half-rounds.

Chop the greens.

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

Note:

You may use this salad as a side dish.

Salad with Chicken Liver and Apples

Submitted by Russian_Cuisine on Sat, 11/02/2013 - 21:38.

Ingredients:

1 lb (500 g) chicken liver
3 large crispy apples
1/3 tsp honey
1 celery stalk
3-5 slices baked pumpkin (optional), chopped
Salt and pepper on your taste

Method:

Wash the chicken liver, and steam for about 20 or more minutes, until a readiness.

Wash the apples, remove the middles, and slice thinly.

Cook apples on a dry slillet, stirring some times, until they are mild.

Sprinkle apples with a honey, stir well.

Chop the celery stalk.

Slice chicken liver into strips.

Stir liver, apples, and celery, ceparately for every portion.

Sprinkle with a salt and pepper, then (optionally) with pumpkin pieces, and serve warm.

Note:

You may keep the salad in a refrigerator for about 1-2 days.

Potato – Horseradish Salad

Submitted by Russian_Cuisine on Sun, 10/20/2013 - 03:53.

Ingredients:

11.5 oz (300 g) boiled potato
5.2 oz (150 g) bpoled beet
2 hard-boiled egg
1.5 oz (40 g) horseradish root
3 tbsp vegetable oil
1 tbsp vinegar
Salt and ground pepper on your taste

Method:

Peel the potatoes, and cut into medium-size cubes.

Peel the beets, and cut into medium-size cubes.

Peel the horseradish roots, and grate on a small grater.

Grate the egg whites on the small grater.

Stir potatoes, beets, and horseradish with the vinegar, salt, pepper, and 1 tbsp vegetable oil.

Let to sit for 1 hour in a room temperature.

Make a puree from the egg yolks and 1 tbsp vegetable oil.

Stir the puree and the vegetable mix thoroughly.

Serve immediately.