Eggs are an essential ingredient in many classic salads. Their neutral taste goes well with cooked and raw vegetables, herbs and canned fish, and is also well accentuated by spicy and sour sauces. Prepare simple and complex chicken or quail egg salads using famous recipes. Subsequently, based on them, you can come up with your own mouth-watering variations.
It is necessary
-
- Green salad:
- 2 chicken eggs;
- 2 quail eggs;
- 2 small cucumbers;
- a small bunch of sorrel;
- wild garlic;
- young nettle;
- a bunch of green onions;
- parsley and dill;
- 0.5 cups sour cream;
- 0.5 teaspoon sweet mustard;
- 0.25 teaspoon sugar;
- salt;
- ground black pepper.
- Vinaigrette sauce:
- 0.5 teaspoon salt;
- 2 tablespoons of vinegar;
- 6 tablespoons of olive oil.
- Nicoise salad:
- 2 eggs;
- a clove of garlic;
- 500 g of tomatoes;
- 1 pod of sweet pepper;
- 200 g green beans;
- 1 onion;
- 50 g canned anchovy fillets;
- 12 pitted black olives;
- 4 tablespoons of vinaigrette sauce;
- parsley.
- Salmon salad:
- 2 eggs;
- 200 g canned salmon;
- 200 g green beans;
- 200 g cherry tomatoes;
- a bunch of lettuce;
- olives;
- 1 onion;
- 2 tablespoons of capers;
- 4 tablespoons of vinaigrette sauce.
Instructions
Step 1
The simplest, but very tasty vitamin salad should be prepared in the spring, when fresh herbs appear in stores and markets. Wash and sort through the wild garlic, young sorrel leaves, dill, parsley, and green onions. Pour boiling water over young nettle shoots and cut too. Finely chop fresh cucumbers and pour into a deep bowl along with herbs.
Step 2
Hard boil the eggs. Finely chop the chicken eggs, cut the quail eggs into halves. Prepare the sauce by mixing fresh sour cream, salt, pepper, sugar and some mustard in a cup. Place the chopped egg in a bowl, top with the sauce and stir. Divide the salad into slabs of portioned bowls and garnish each with a quail egg half.
Step 3
For a small dinner party with friends, the classic Nicoise salad is perfect. It can be a hearty snack or substitute for a main course. Rub a wooden salad bowl with chopped garlic cloves. Hard boil the eggs, peel them, refrigerate and cut each into eight neat slices.
Step 4
Prepare your vegetables. Boil fresh or frozen green beans, chop the onion into thin rings, remove the seeds from the bell peppers, and cut the flesh into thin strips. Peel the cucumber, cut into four equal slices, each of which is divided in half. Place vegetables in a salad bowl, salt and pepper them.
Step 5
Pour the juice from a jar of anchovies, cut the fillet into halves. Place the fish, olives and egg slices in the salad. Make a vinaigrette by mixing vegetable oil, vinegar, and salt in a screw-top jar. Spoon the sauce over the salad mixture and stir gently. Sprinkle the salad with parsley and serve with white bread.
Step 6
The French salad recipe can be slightly modernized by adding capers and coarsely chopped boiled potatoes, and replacing the anchovies with canned salmon without liquid. Serve the salmon version in a deep glass bowl on top of the Iceberg lettuce leaves.
