The phrase “fried salad” sounds a bit unusual, but this dish most often means a warm appetizer that includes some fried ingredients or light vegetable dishes, which, on the contrary, are fried whole and then served both hot and chilled. The first salads are more typical for European and American cuisine, while the second ones are the brainchild of oriental culinary specialists.
It is necessary
-
- French Warm Salad with Fried Chicken Liver
- For salad
- 450 g fresh chicken liver
- 100 g of a mixture of lettuce leaves (Frize
- spinach watercress, etc.)
- 7 tablespoons ghee
- salt and freshly ground black pepper
- 4 thick slices of white bread
- For refueling
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- a pinch of brown sugar
- 4 tablespoons olive oil
- 1 tablespoon walnut oil
- salt and freshly ground black pepper
- American Potato Salad with Bacon and Mackerel
- 1 small head of sweet red onion
- 3 tablespoons white wine vinegar
- 500 g small tubers of young friable potatoes
- 6 long slices of smoked bacon
- 4 smoked mackerel fillets
- For refueling
- 2 teaspoons Dijon mustard
- 1 tsp capers
- 2 tablespoons white wine vinegar
- 6 tbsp olive oil
- 4 sprigs of dill
- Moroccan carrot salad
- 1/2 kg fresh carrots
- 4 tablespoons olive or vegetable oil
- 2 cloves of garlic
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro (coriander), chopped
- 1/2 tsp salt
- 1/2 tsp caraway
- 1/2 tsp paprika
Instructions
Step 1
French Warm Salad with Fried Chicken Liver
Rinse the chicken liver under running water, dry it, remove the tendons and, if the liver is rather large, cut it in half. Set aside. Cut the crust from slices of bread and cut the flesh into 1-1.5 centimeter cubes. Melt half the butter in a large skillet and fry the croutons in it until golden brown. Place them on a paper towel.
Step 2
Divide the salad mixture onto serving bowls. Heat the remaining oil in a heavy, wide skillet and quickly sauté the chicken liver over high heat, seasoning with salt and pepper. Cook for 1 to 2 minutes on both sides, until the liver is golden brown on top but still slightly pink in the middle. Place the chicken liver on a paper towel and let cool slightly while you prepare the dressing.
Step 3
Remove the frying pan in which you cooked the liver from heat, pour in the vinegar, add mustard and sugar. Use a wooden spoon to combine the chicken juices with the spices, removing the toasted pieces from the bottom and sides. Pour into a bowl, add vegetable oils, salt and pepper. Whisk the dressing. Put the liver on the lettuce leaves, season with sauce and sprinkle with croutons. Serve the salad warm.
Step 4
American Potato Salad with Bacon and Mackerel
Preheat the oven. Fry the bacon on a baking sheet lined with baking paper until crisp. Cut it into 2 to 3 cm squares and place on a paper towel to remove excess fat. Peel and cut the onion into thin rings. Place it in a small bowl of white wine vinegar and let sit for 10 minutes. Rinse the potatoes thoroughly, boil in their uniform until tender. Drain the water. Remove the mackerel fillets from the skin, separate from the bones and disassemble into medium-sized pieces.
Step 5
Prepare a dressing. Combine mustard, vinegar, oil and capers in a bowl. Chop the dill. Cut the hot potatoes in half, add pickled onions to it, first drain the vinegar, pieces of mackerel, dill and bacon, pour over the dressing and mix everything well. Serve warm.
Step 6
Moroccan carrot salad
Rinse the carrots, peel and cut into slices 1 / 4-1 / 2 centimeters thick. Boil in salted water over medium heat until soft, but do not overcook. Enough 15-20 minutes. Drain the boiling water through a colander and immediately place the vegetable slices in cold ice water. Drain the water again.
Step 7
Heat oil in a large deep skillet and fry garlic, peeled, halved and crushed with the flat side of a knife. Once it is golden, remove the garlic chunks from the hot oil and place the carrot slices in it. Drizzle with lemon juice, sprinkle with cilantro, season with spices. Stir and heat for 2-3 minutes. Serve the salad both warm and chilled.
