Any combination of at least two ingredients is usually called a salad, and if you also mix some not quite ordinary products, such as chicken with pineapple, in one salad, then such culinary creations can be safely considered masterpieces.
It is not at all difficult for a real hostess to serve the festive table with interesting dishes that will decorate any holiday with their bright colors, delight the eye with unusual decorations and surprise the stomach with an original combination of simple ingredients. Yes - yes, we are talking about salads. Everyday and festive, the preparation time of which takes from 15 minutes to several hours. In general, salads were originally invented by the Romans, but very soon the Russian people perfectly mastered foreign technologies and even surpassed them.
In fact, there are thousands and even millions of salad recipes in Russia, but among all this spectrum of culinary delights, there are undoubtedly already ingrained leaders of taste.
His Majesty Olivier
Well, of course, Olivier is considered the most popular salad, and on the New Year's table it honorably takes the place of a traditional snack.
Based on the name of the salad, we can safely say that this recipe came to us from France from a famous chef named Olivier. Initially, ingredients for noble persons were collected in it; accordingly, it was financially costly for the common people to prepare such a salad without departing from the recipe. Therefore, enterprising Russian housewives boldly began to replace the components of the salad with simpler products. And it turned out no worse than that of the French chef.
To prepare the classic version of Olivier salad, you will need:
- potatoes - 4 pieces;
- canned green peas - 1 can;
- carrots - 1 piece;
- boiled sausage without fat - 400 grams;
- eggs - 4 pieces;
- pickles - 3 medium pieces;
- mayonnaise / sour cream for dressing - 200 ml.
Step-by-step recipe:
- Boil potatoes, carrots and eggs, cool and peel.
- Cut all the ingredients into small cubes: sausage (instead of sausage, you can put boiled chicken fillet), carrots, potatoes, eggs, cucumbers. Put in a deep cup.
- Drain the canned peas and add to the rest of the food.
- Season the resulting assortment with mayonnaise and salt to taste.
- Decorate everything in a beautiful salad bowl and serve, decorate with herbs.
Herring under a fur coat
Almost in step with the French appetizer, the beloved herring under a fur coat is walking.
Such a successful combination of salted fish and ruby root vegetable came to us from Norway. And in the difficult times of the post-war years in the USSR, housewives increasingly remembered this dish, since its ingredients were very accessible and widespread.
Required Ingredients:
- beets - 2 small or 1 large piece;
- potatoes - 4 pieces;
- carrots - 1 piece;
- eggs - 3 pieces;
- herring - 1 medium fish;
- light mayonnaise, the calorie content of which does not exceed 300 kcal / 100 grams - 300 ml.
Step by step recipe:
- Boil and freeze vegetables and eggs. It is better to use homemade beets so that their color is rich burgundy and they are not watery.
- You can cut the herring yourself, but an important condition is to carefully remove all the bones from the fillet so that you do not accidentally find them in the salad. Or you can buy ready-made fillets in the store and cut them into smaller pieces.
- Spread the salad in layers in the following order: herring slices - a thin layer of mayonnaise, carrots on a coarse grater and then potatoes on a coarse grater, salt - a thin layer of mayonnaise, finely chopped eggs - a thin layer of mayonnaise, beets on a coarse grater, salt - completely grease the top with mayonnaise …
- Decorate the resulting salad with a sprig of parsley or dill, or you can fantasize with the creation of any applications from vegetables on the surface of the finished snack.
By the way, it will turn out very tasty if you can repeat layer by layer 2 times.
Mimosa
Mimosa salad can truly be called the most delicious and tender. This high-calorie snack was named after the similarity of its top layer (grated boiled yolk) to the famous mimosa flower. In addition, serving such a salad in portions will look very impressive - for example, in glass bowls, because all layers in combination look very appetizing, or design in the form of a sprig of mimosa, as shown in the photo below
For mimosa, you will need:
- canned fish - 1 can;
- potatoes - 3 pieces;
- carrots - 1 piece;
- hard cheese - 300 grams;
- eggs - 3 pieces;
- mayonnaise - 300 grams;
- dill for decoration.
Preparation:
Boil carrots, eggs and potatoes, cool, peel. Remove canned fish from a tin without draining the juice, knead it well in a deep plate and distribute it in an even layer already in a wide dish. Cover with a net of mayonnaise. Then rub the potatoes and then a layer of carrots, salt and grease with mayonnaise. Peel the eggs and separate the whites from the yolks. The next layer - grated proteins - a net of mayonnaise, then grated cheese, salt and cover the entire surface with mayonnaise so that the next layer does not sprinkle, but densely decorates the entire salad. Sprinkle with grated yolks.
Note to the hostess: from all the mass of canned fish offered on the shelves of the supermarket, it is best to use saury in oil. It will be the most juicy and soft.
The vinaigrette
Vinaigrette is a very popular and always so different salad in the house of a modern hostess. Popular because it is made with simple and affordable ingredients, but different because chefs add a variety of interchangeable ingredients to it. So, for example, peas can be replaced with beans, and pickled cucumber can be replaced with sauerkraut. But what exactly doesn't differentiate this appetizer on different tables is the dressing. Sunflower or olive oil is always added to the vinaigrette instead of mayonnaise.
The salad recipe is simple. Required Ingredients:
- canned peas - 1 can;
- pickles - 3 - 4 pieces;
- potatoes - 3 - pieces;
- beets - 1 large piece;
- carrots - 2 medium pieces;
- not all onions are added - only amateurs, you can put green onions instead;
- olive or sunflower oil for dressing.
Cooking method:
Boil vegetables, peel and cut into medium cubes. Also cut the pickles into cubes. Drain the juice from canned peas and add to the resulting vegetable platter. Chop the onion, add to the vinaigrette, salt and season with olive oil. The salad is ready to eat.
