Salad of squid and sea cabbage
- 200 g squid
- 200 g of canned sea kale
- 1 carrot (medium)
- 1 red bell pepper
- 1 head of onions
- 2 tbsp. l. vegetable oil
- 1 tsp. table vinegar
- salt, pepper to taste
In a saucepan, boil a little water, add salt to it, lower the prepared calamari and cook after boiling for 4 minutes. Take the boiled calamari out of the water and cool it. Carrots clean, boil for 5-6 minutes, cool and cut into small squares. Pod a sweet pepper cut in half, remove seeds and stems and cut into squares. Onions and boiled squid cut into thin rings. Mix the sea kale with the chopped vegetables, add salt and season with freshly ground black pepper. Vinegar mixed with vegetable oil, prepared with a dressing to pour the salad, mix.
Salad-jelly meat with cheese
- 400 g of beef pulp
- 50 grams of hard cheese
- 1 onion
- parsley greens to taste
- 6 tsp. gelatin
- 1-2 tbsp. l. mayonnaise
- vegetable oil
- salt, pepper to taste
For decoration:
- 1 tsp. butter
- 2-3 a feather of a green onion
- 1 pickled cucumber
The beef pulp is washed, put in a small saucepan, pour a small amount of boiling water (so that the meat is covered entirely), bring to a boil, remove the foam, salt and cook under the lid for 40-45 min. Boiled beef should be cooled in broth and cut into small blocks. Gelatin soak in 0.5 glasses of cold water for 20 minutes. Onion peeled, cut into half rings, fry in vegetable oil until clear, cool and mix with sliced boiled beef. Hard cheese grate on a large grater and add to the meat. Wash the parsley greens, dry, finely chop and add to a bowl with salad. Salad salt, season with freshly ground black pepper, season with a small amount of mayonnaise and mix. Put the salad in a low salad bowl or in several salad bowls. Swell the gelatin in a microwave or steam bath, mix with 1 glass of beef broth, mix and chill. Pour the gelatin salad, cool in the refrigerator until the gelatin is completely hardened, decorate with green feathers onions, "fan" of pickled cucumber, "flowers" of soft butter and serve.
Salad with chicken liver and grapefruit
- 250 g of chicken liver
- 1 grapefruit
- 100 grams of sorrel leaves
- iceberg lettuce
- 4 tbsp. l. vegetable oil
- 2 tsp. sesame oil
- 2 tsp. soy sauce
- Salt and ground black pepper to taste
Chicken liver is cleaned of the remains of the bile duct, rinsed, put in a deep tray and burn with boiling water. Then, dry the liver, cut into small pieces, salt and season with freshly ground black pepper. In a frying pan, heat a little vegetable oil and fry the chicken liver on it for 3-4 minutes, stirring occasionally. Stir the fried liver from the frying pan and cool. Leaves of sorrel and lettuce wash and dry. Tear the leaves of the salad with your hands on large pieces. Wash the grapefruit, peel it. divide into slices and release from white films, gently cutting them with a sharp knife and collecting the juice in a separate dish. Combine the leaves of sorrel, lettuce and grapefruit slices, mix and transfer to a plate. Fried chicken liver put on a salad with grapefruit. To prepare salad dressing in a separate bowl, mix 4 tbsp. l. vegetable oil with sesame oil, soy sauce and grapefruit juice to taste. Pour the salad with the prepared dressing and serve.
Light cabbage salad
- 1/4 small head of cabbage
- 1/4 small head of red cabbage
- 1/2 head of Peking cabbage
- 200 g fresh cauliflower
- 1/2 lemon
- 2 tbsp. l. olive oil
- salt and sugar to taste
- greens for decoration
For cabbage salad it is better to use the upper part of the head, where there are no thick veins. White cabbage and red cabbage should be cleaned of wilted upper leaves, finely chopped with a sharp knife, sprinkled with salt and a little wrinkled. Cut the Chinese cabbage into thin strips. Fresh cauliflower to wash, dry and disassemble into small inflorescences, removing thick "legs", or cut individual inflorescences by thin plates. All varieties of cabbage combine. To prepare the dressing mix M in a separate bowl of olive oil, juice squeezed out of half a lemon, salt and sugar to taste. Drizzle the prepared cabbage salad, stir and serve, decorating with greens.
Vegetable salad with croutons
- 2 tomatoes
- 2 carrots
- 1 stalk of celery
- 1 bunch of romaine lettuce
- 2 small heads of chicory
- 1 medium red onion
- 2 pieces of white bread
- 5 tbsp. l. olive oil
- 2 tsp. balsamic vinegar
- Salt and ground black pepper to taste
With pieces of white bread cut the crust and cut the bread into small cubes. Sprinkle them 2 tbsp. l. olive oil, stir to allow the oil to soak, and lightly toast the toasts in a dry frying pan. Onions and carrots clean. Leaves of lettuce, chicory and celery wash and dry. Lettuce of salad, chicory cut into slices, celery - plates, onion - half rings. Carrot cut into thin ribbons. All the prepared vegetables are gently mixed in a deep bowl. Wash tomatoes, dry and cut into large slices. Salad put on a plate mixed with tomato slices. In a small bowl, mix the olive oil with balsamic vinegar, season it with salt and pepper. Pour the salad dressing, sprinkle with croutons and immediately serve.