Parmesan cheese is a constant participant in Italian cuisine. And not only pizzas and pastas. Thinly sliced parmesan is a great addition to all kinds of salads.
It will never be superfluous to remind that the name "Parmesan" (or rather, Parmigiano Reggiano) can only be worn by hard cheese of a long maturation, produced in the Italian provinces of Parma and Reggio nel Emilia. Despite the fact that the French interpretation of the name has become more widespread, "Parmesan" is not produced in France or in any other country. Of course, in the home kitchen, Parmigiano Reggiano is not always at hand, so for some recipes it is not at all forbidden to replace it with another hard cheese with a crystal structure. But for truly Italian cuisine, Parmesan is truly irreplaceable. For salads, it is best to turn it into the finest slices. This can be done with a special knife, cheese spatula, or even a vegetable peeler.
Parmesan mix salad
One of the many versions of the Mediterranean cheese and vegetable salad, known in different countries as "Greek", "Shop", "Bulgarian", etc. In this case, Parmesan cheese clearly hints at the Italian origin of the recipe. Please note that traditionally these salads are not salted.
Ingredients:
- Green salad - 1 bunch
- Bulgarian red pepper - 1 pc.
- Tomato -2 pcs.
- Cucumber - 2 pcs.
- Parmesan cheese - 50 g
- Olive oil - to taste
- Balsamic vinegar - to taste
Preparation:
Coarsely chop the pepper, tomatoes and cucumbers. Pick the salad with your hands. Mix everything in a large bowl. Grate Parmesan into thin slices, put on top of vegetables. Add olive oil, drizzle balsamic vinegar over the salad. Stir again if desired.
Green Parmesan Salad
A very simple salad. Of the greens in this salad, arugula is required, the rest of the leaves are at your discretion, as well as their quantity. No salt is needed, but a mixture of peppers is highly desirable. If you have not found a mixture, use separately the black and pink peppers, ground in the mill. Note that we are using balsamic sauce in this recipe, not vinegar - we want a sweet, not sour flavor.
Ingredients:
- Arugula
- Corn salad
- Green salad
- Half lemon
- Olive oil
- Balsamic sauce
- Parmesan - 70 g
- A mixture of freshly ground peppers (black, white and pink)
Preparation:
It is better not to wash the leaves. If you prefer to always wash everything, then the greens must be thoroughly dried. Tear lettuce leaves with your hands, use arugula and root whole. Combine herbs in a large bowl. Squeeze half a lemon on top, pour with olive oil, add pepper. Mix everything. The cheese is best grated or cut into thin slices. Add to salad. Squeeze the balsamic sauce in a thin stream over the salad and on the edge of the bowl.
Chicken salad with beans and parmesan cheese
Ingredients:
- Chicken breast fillet - 1 pc.
- Red beans - 1 can
- Parmesan cheese - 50 g
- Lettuce leaves
- White bread for croutons
- Salt to taste
- Mix of freshly ground peppers (black and pink) - to taste
- Olive oil
- Lemon - 1 pc.
- Egg - 1 pc.
- Garlic - 1 clove
Preparation:
- Preheat oven to 180 degrees. Cut the bread into thin strips, add salt and place on a baking sheet greased with vegetable oil. Stir and dry in the oven for 10-15 minutes. Cool the finished croutons.
- Cut the chicken breast into small pieces and fry in olive oil. Cool down.
- Tear lettuce leaves with your hands, put in a bowl.
- Drain all the liquid from the beans, add the beans to the leaves.
- Add chicken to the salad.
- Grate the cheese on a coarse grater, sprinkle generously.
- Put the egg in a saucepan with cold water, bring to a boil, turn off the heat immediately and keep the egg in boiling water for exactly 1 minute.
- For the sauce, mix the liquid egg, 1 clove of garlic, 50 g of olive oil, a tablespoon of lemon juice, salt and pepper in a blender. Beat everything until the consistency of low-fat sour cream.
- Season salad with sauce, stir.
- Put the finished croutons on top.
Parmesan salad with black olives
Ingredients:
- Tomatoes - 3 pcs.
- Cucumbers - 1 pc.
- Pitted black olives - 100 g
- Fresh green basil - 1 small bunch
- Parmesan cheese - 50 g
- Olive oil - 4 tbsp. l.
- Red wine vinegar - 1 tbsp. l.
- Black pepper - to taste
- Pink pepper - to taste
- Salt to taste
Preparation:
- Wash the tomatoes and cut into large slices.
- Wash the cucumbers and cut them into thin slices (about 8 pieces). If the cucumber is long. Cut it in half first.
- Combine cucumbers and tomatoes in a large bowl. Drain the liquid from the jar with olives, add the required amount of olives to the vegetables.
- Basil needs only green (not purple) and only leaves. Therefore, we tear off the leaves from the basil and add to the bowl with vegetables and olives.
- Prepare a salad dressing. Combine olive oil and wine vinegar in a bowl, season with salt and pepper, mix well.
- Grate the cheese.
- Pour the salad with the resulting dressing, sprinkle with cheese on top.
Salad with arugula, tiger prawns and avocado
Ingredients:
- Tiger prawns - 8-10 pcs.
- Arugula - 100 g
- Parmesan cheese - 60 g
- Avocado - 200 g
- Cherry tomatoes - 100 g
- Pine nuts - 10 g
- Lime or lemon - 1 pc.
- Salt to taste
- Mix of freshly ground peppers (black and pink) - to taste
- Olive oil
- Soy sauce - 10 g
- Balsamic cream sauce - 10 g
Preparation:
- Squeeze the juice from half a lime or half a small lemon.
- Prepare the dressing. Mix with a whisk or fork 30 ml olive oil, lime juice, soy sauce and balsamic cream.
- Wash the avocado, peel and cut into large cubes.
- Cut the cherry tomatoes into halves, grate the parmesan with thin slices.
- Fry the shrimps in heated olive oil for 3 minutes.
- Put arugula on a large plate, spread shrimps and tomatoes around, put parmesan slices on top, sprinkle with pine nuts, pour over the sauce.
- Serve to the table.
Classic Caesar salad
Ingredients:
- Romaine lettuce (romaine lettuce) - 1 bunch
- Chicken breast fillet - 300 g
- Parmesan cheese - 50 g
- Cherry tomatoes - 6-8 pcs.
- Quail eggs - 6 pcs. (optional)
- Chicken egg - 1 pc.
- Mustard - 3 g
- Stale white bread - 3-4 slices without a crust
- Garlic - 3 cloves
- Lemon - 1 pc.
- Olive oil
- Salt to taste
- Freshly ground black pepper - to taste
- Worcester sauce - 1 tsp
Preparation:
- Rinse the chicken breast, dry it, rub with salt and pepper.
- Heat the olive oil in a frying pan, put the chicken in it and fry until golden brown on each side for 4-5 minutes.
- In parallel, preheat the oven to 180 degrees, place the fried chicken breast there, bake for 15 minutes. Take out the breast, cool, chill in the refrigerator. Cut the chilled chicken into thin slices.
- Prepare croutons in garlic oil. Chop the garlic very finely, mix with olive oil, let it brew for at least an hour. Cut white bread without a crust into cubes or strips. Heat the finished garlic oil in a frying pan, put slices of bread in it. Fry lightly. Put on a baking sheet, drizzle with oil, salt and pepper and bring to readiness for 7 minutes in an oven preheated to 180 degrees.
- Rinse lettuce leaves, dry, pick by hand.
- Put quail eggs in boiling water and cook for 5 minutes. Transfer the eggs to cold water, cool and only then peel them. Cut the eggs in half.
- Wash cherry tomatoes, cut into halves.
- Prepare the dressing sauce. Put the chicken egg in a saucepan with cold water, bring to a boil, turn off the heat and keep the egg in boiling water for exactly 1 minute. In a separate bowl, combine this egg, mustard, pepper, juice, 30 g of olive oil, the juice of half a lemon and half a teaspoon of balsamic vinegar. Mix thoroughly with a whisk, fork or blender.
- Put lettuce leaves on a large dish, on top - chicken pieces and shabby parmesan slices. Pour sauce over everything. Lay out the halves of the tomatoes and quail eggs, lay out the croutons. Top everything can be sprinkled with grated cheese.
