Salads are loved and cooked by everyone. Yes, someone prefers a hearty salad with meat and fatty sauce, someone prefers a light salad to maintain a good figure. Someone enthusiastically prepares a fruit salad - to celebrate the soul and cheer up. So the choice of salads is limitless. And salad recipes from the chefs of the most worthy restaurants in the world are a role model for every cook, even for a simple housewife.

Basic principles

For those who are passionate about cooking - at least at the level of their favorite work, at least as a way to tasty feed family and guests, there are several rules. What are they, these rules for preparing a delicious salad?

  • All ingredients must be finely chopped
  • If the greens for the salad were stored in the cold, then warm water will help to return the aroma to it, which needs to be rinsed with herbs, and then dried on a paper towel
  • Onions in a salad can be cut into thin rings, which are prepared using a regular cabbage grater
  • It is necessary to season the salad with sour cream, cream, mayonnaise before serving, otherwise the salad will “flow”
  • Potatoes, which are a frequent ingredient in all kinds of salads, must be taken not crumbly. Cubes of such a dense potato texture will become a successful, satisfying salad component.
  • Greens for salad are not cut with a knife, but they tear the leaves with their hands, even dill
  • All components of one salad should be at the same temperature - room or chilled, if necessary - hot
  • Nuts and seeds will be a unique addition to various salads. You can take almost any of these components for making salads - sesame seed, crushed Walnut or hazelnut pine nuts, sunflower seeds or crushed pumpkin seeds
  • Bread croutons - croutons - are added to the salad right before serving, sprinkling them on top of the dish placed in the salad bowl. They will be both a decoration of the salad and its ingredient, giving the dish a spicy “chrobustinka”

Simple secrets will allow you to enjoy the very process of preparing the salad and, of course, from its appetizing appearance on the table and taste.

The most popular

Probably one of the most popular chef salad recipes is the Caesar salad. Even the legends about the origin of this dish are interesting, just like the salad itself. The most plausible story of the appearance of a salad with the name of the ancient Greek emperor dates back to the time of Prohibition in the United States. The story is as follows. July 4, 1924, the day of the celebration of the next anniversary of the Independence of the United States, a lot of visitors gathered in the Mexican restaurant "Caezar's Place". Mostly they were guests from the states who came to relax, drink and eat deliciously. The booze flowed like water, but the appetizer quickly began to end. And it was then that the chef of the restaurant, Caesar Cardini, created a masterpiece that simply made all the visitors fall in love with him - Caesar Salad. The ingredients of the salad, which has become a hit at many feasts around the world, were: boiled chicken meat, Romaine lettuce leaves, parmesan cheese, croutons - croutons white bread, eggs and mayonnaise. It is in this composition that Caesar salad is known and popular all over the world so far. Yes, any culinary specialist can make a few additions or changes to the salad recipe, but this salad with its main composition will still remain a salad named after the great emperor and inventor-cook.

Summer salad

Another salad that is made up of readily available ingredients but also has a chef as its creator is Summer Salad.” The author of the salad, who knows all the exact ingredients of this delicious dish, is the chef of the Barbaresco restaurant Vladimir. It is clear that some ingredients can be replaced with practically identical, but more affordable ones, but the recipe for salad dressing is the strictest secret, which only the chef himself knows. But do not despair. A little imagination and the Summer salad from Chef Vladimir will appear on the table. So, you will need:

  • A small bunch of different types of salads. AT original recipe there are 6 of them: Arugula, Mashsalat, Lettuce, Frise, Chard, Raddicchio
  • Dry Oregano
  • 1 chicken egg
  • 3 - 4 cherry tomatoes
  • A handful of pickled chanterelles
  • 2 tablespoons olive oil
  • Croutons from wheat bread with cheese flavor

The original recipe uses cream-balm on white wine as a dressing. But such an ingredient requires a separate preparation time, and therefore we will omit it from the Summer salad recipe.

We are preparing a salad in a large bowl - the components on the list are used for one serving, so if all home or guests will enjoy the summer dish, the number of products should be increased in proportion to the number of eaters. All types of lettuce must be torn into small pieces by hand. Chanterelles and cherry tomatoes - finely chopped, add to lettuce leaves. Add olive oil and stir. By the way, salads with leaves are mixed either with your hands or with the help of two wooden spoons with long handles. The salad is ready, laid out on a flat plate, sprinkled with dry Oregano seasoning, bread crumbs and a hard-boiled egg cut into 4 parts. Salad from Chef Vladimir is ready!

Enjoy your meal!

It so happened that Olivier salad is traditionally present on almost all festive feasts, long and honorably withstood the test of time. Therefore, I simply have no right to leave it unattended. For its preparation you will need:

Potato
- carrot
- eggs
- onion
- green peas (canned)
- sausage (doctor's or dairy)
- salted cucumbers
- mayonnaise

I think most housewives are well aware of the Olivier salad recipe, so I won’t describe it in detail. Boil potatoes and carrots in their uniforms, boil hard-boiled eggs, cool everything, peel, cut into cubes. Add finely chopped onions, green peas, as well as sausage cut into the same cubes and pickles. It remains to add mayonnaise, mix and decorate with herbs.

A few notes. The most delicious Olivier salad is obtained when the ingredients are cut very finely. Strive to ensure that the size of the side of the cube was about 5 mm - a difficult task, but quite doable.

I consider it pointless to give exact proportions of ingredients (as, indeed, for most salad recipes), rely on your experience, taste and common sense. To lighten the salad and make it more New Year's, I suggest the following:
- add one or two sweet and sour apples to the salad;
- along with pickles, use fresh ones;
- reduce potatoes to a minimum;
- instead of sausage, try using boiled chicken fillet;
- and of course, use the lightest mayonnaise, in which you can add low-fat sour cream.

Avocado and chicken salad

If you decide to surprise your guests with an original salad with an unusual taste, I recommend preparing an avocado salad. Avocado is an extremely valuable fruit, rich in the “right” monounsaturated fats, vitamins and other substances necessary for the human body. American nutritionists who love to make ratings have included avocados in the top ten useful products.

Avocados have even been listed in the Guinness Book of Records as the most nutritious fruit in the world, so if you're not already familiar with delicate taste exotic fruit- it's time to turn it on new year menu! To make an avocado salad you will need:

500 g boiled chicken fillet;
- 2 avocados;
- 2 tangerines;
- 200 g of black grapes;
- lettuce leaves, lemon, hazelnuts;
- 100 g mayonnaise, 100 g heavy cream

Cut the chicken fillet into slices. Divide tangerines into slices, peel off the film. Cut the grapes in half and remove the seeds. Cut the avocado in circles, separate the halves, remove the stone, peel and cut into slices. Sprinkle well with lemon juice - otherwise the avocado in the air will quickly oxidize and darken.

Put tangerines on lettuce leaves, then - a mixture of chicken fillet, avocado and grapes. Top with mayonnaise-whipped cream and sprinkle with crushed hazelnuts.

Shrimp salad

There are a lot of options for shrimp salads. Here is just one of them - simple and low calorie recipe. You will need:

500 g peeled and boiled shrimp
- 200 g crab sticks
- 2 large cucumbers
- bunch of lettuce
- Cherry tomatoes
- dill, garlic
- mayonnaise, sour cream, ketchup, black pepper

The main thing is not to overcook the shrimp, otherwise they will become "rubber". Dip the frozen shrimp in boiling water, as soon as the water makes a noise - take it out. Peel cucumbers, cut into large strips. Stir in shrimp, finely chopped crab sticks, tomatoes and herbs. Put lettuce leaves in a salad bowl, and put the prepared salad on them in a slide.

Beat sour cream with mayonnaise in a 1:1 ratio, add salt, pepper, chopped garlic and a little ketchup to taste - the sauce should turn out to be a pale pink color. Dress the salad with the resulting dressing.

Or you can do it even easier - sprinkle the shrimp with lemon, pour over the sauce, sprinkle with herbs and that's it - the shrimp salad is ready!


In children, an indispensable success on holiday table enjoy fruit salads. cook fruit salad very simple: just mix all kinds of fruits cut into cubes - bananas, kiwi, apples, pears, oranges and canned pineapple with creamy ice cream and arrange in bowls, decorating with strawberries or raspberries on top or sprinkled with grated chocolate.

Salad "Melnik"

Perhaps one of the most time-consuming, but noteworthy holiday salad is Melnik salad (another name is Hunter's salad). I give my hand to cut off - the guests will be delighted!

Salad, of course, is not easy, but it's worth it, believe me. Therefore, I RECOMMEND strongly to EVERYONE, believe the old gourmet. Okay, enough ads, let's get down to business! The finished salad looks like this on a plate:


The salad is called Melnik because all the ingredients in it are grated (or cut into small pieces) and alternately laid out in layers on a large dish. You can use a blender - it is convenient for them to chop mushrooms, onions and meat, but everything else must be rubbed on a grater, right on top of the dish, layer by layer. As a result of this approach, the salad is very tender and airy. Let me first give a list and order of layers, and then I will give detailed comments.

Melnik salad recipe (hunting salad)

1. Salted mushrooms
2. Onion
3. Vegetable oil
4. Cheese
5. Mayonnaise
6. Boiled meat (beef)
7. Pickled cucumbers
8. Egg
9. Mayonnaise
10. Carrot
11. Potato
12. Mayonnaise
13. Cheese
14. Egg

Now the details. What does the salad consist of you already understood. As for the quantity, there are no clear recommendations here, everything is done by eye based on common sense and a uniform thickness of the layers. Very approximately - 4-5 medium potatoes, 3-4 carrots, 4 eggs, 300 g of cheese, 1.5 packs of mayonnaise, 400 g of meat, a small onion.

I pay special attention. Salted mushrooms - they should be exactly SALTED, and not pickled in any way. Previously, it was the lack of salted mushrooms on sale that sometimes made the preparation of Melnik salad impossible. Now canned salted mushrooms have appeared on sale - black mushrooms are best, but flakes, bitters, saffron milk mushrooms and other lamellar salted mushrooms are also suitable. (No Chinese mushrooms or pickled butter!)


So. We buy a 400-gram jar of salted mushrooms, drain the brine, discard the roots, put the mushrooms on a large dish and chop with a knife into a small vinaigrette.
Add finely chopped onion there, season vegetable oil and mix - these are our first three layers.


Further. On the coarse grater rub the cheese. In order for the cheese to be rubbed well, it must be hard, and spicy in taste. Take your pick, I prefer Dutch. Put the mayonnaise on top and gently spread it over the cheese.


The next layer is boiled lean beef. It needs 400 - 500 grams. Separate the cooked meat from the bones, and chop into small pieces - the smaller, the better.


Next come pickled cucumbers, grated on the same coarse grater (precisely salted - by no means pickled). They are followed by eggs, mayonnaise, carrots, potatoes. I forgot to mention, but I hope my attentive hostesses have already figured out that they need to be boiled and cooled in advance, and then cleaned. Just in case, I’ll clarify - eggs need to be boiled for about 10 minutes, potatoes - 20 minutes, carrots - 30 minutes.


Well, that's all! We finish with potatoes, this layer needs to be made thicker, again coated with mayonnaise, sprinkled with cheese and egg - the Miller is ready!


Garnish the salad with a sprig of greens on top.

Mimosa salad

Mimosa salad - very tender and unusual salad. Outwardly, it really resembles mimosa flowers scattered on white snow, and looks very beautiful on the festive table. At the same time, it is considered medium-calorie, and on holidays it is quite suitable for girls on a diet. Here's how it turned out for me:


By the way, about beauty - the food served on the table must be beautiful! Such food is better digested and will bring much more benefits than the same ingredients randomly piled on a plate. Japanese scientists have found that our body is even able to independently synthesize vitamins that are not received from food. But this only happens if our food is "multi-colored" and contains the primary colors - red, yellow and green. So do not be lazy to decorate your most ordinary dishes with a sprig of greens, a tomato circle or a lemon wedge.

Mimosa salad recipe (easy version)

To prepare it you will need:

Mimosa salad is laid out in layers on a large flat dish. Adds flavor to salad canned fish(you can’t use fish, so I recommend not saving on canned food and choosing the most delicious ones. Someone prefers Saira, but I prefer salmon. By the way, it will turn out even tastier if you use hot smoked red fish.

Boil potatoes and carrots, hard-boiled eggs, cool, after which you can start making salad. Mash the contents of a can of canned food, peel the eggs and separate the proteins from the yolks, finely chop the onion, rub the rest of the ingredients on a coarse grater, alternating with a thin layer of mayonnaise in the following sequence:

Canned fish
- mayonnaise
- onion
- mayonnaise
- proteins
- mayonnaise
- carrot
- mayonnaise
- potato
- mayonnaise
- grated yolks
- green onion(optional, can be replaced with parsley or other herbs)

I recommend putting the finished Mimosa salad in the refrigerator for a couple of hours - after that it becomes especially tender and tasty. Serve "Mimosa" on the table just before a meal, and lay it out in the same way as a cake - with a special spatula.

Finally - a small surprise especially for gourmets who do not like to count calories. By the way, many consider this recipe to be the true Mimosa salad recipe.

Mimosa salad recipe (with cheese and butter).

To prepare it, you will need 5 boiled eggs, 100 g. hard cheese, 100 g. butter from the freezer, 1 can canned fish, 1 onion, 1 pack of mayonnaise. The method of preparing this salad is identical to the previous one - the ingredients are rubbed on a coarse grater onto a dish in layers in the following order:

Squirrels
- cheese
- half a can of canned food
- mayonnaise
- finely chopped onion
- butter
- half a can of canned food
- mayonnaise
- yolks

The salad turns out to be very airy and tender, and the taste of fish in this recipe is less pronounced, which cannot be said about calories. Which of these two salads more deserves the name Mimosa is up to you. Enjoy your meal!

Greek salad

Greek salad is one of the lightest and low-calorie salads, and at the same time it is extremely healthy and tasty! The name in this case fully justifies itself - this salad really comes from Greece, only in its homeland it is usually called "horiatiki".

Outwardly, the Greek salad may look different, but for me it turned out like this:


The basis of the salad is Greek goat cheese Feta, olive oil, olives and herbs. The salad is very easy to prepare and is good both as an appetizer and as a side dish for meat or fish dish.

So, we need:

Feta cheese - 200 g (can be replaced with cheese)
- tomatoes - 3-4 pcs.
- cucumbers - 1-2 pcs.
- bell pepper sweet - 1-2 pcs.
- onion (preferably red) - 1 head
- juice from half a lemon
- pitted olives - 80 g
- olive oil
- greens - parsley, celery, basil
- lettuce leaves
- garlic, salt and black ground pepper taste

As I said, the salad is very easy to prepare. The peculiarity of Greek salad - in addition to taste - its spectacular appearance, so try to cut the vegetables beautifully and tastefully.

The bottom of the salad bowl is laid out with lettuce leaves. Coarsely cut tomatoes, cucumbers, peppers, onions - into rings and carefully spread on top of green salad. The Greek salad is not mixed, and here you can show ingenuity - for example, put slices of pepper in a large circle, put cucumbers and tomatoes inside, or fold sliced ​​tomatoes in half - the appearance of the dish will depend only on your imagination.

Top with olives, diced cheese and sprinkle with finely chopped herbs. Basil gives a special piquancy - but you can use any other greens - parsley, cilantro. It remains to fill the salad olive oil and lemon juice, add salt and pepper to taste - and the Greek salad is ready!

Caesar salad"

Caesar salad is one of the most fashionable and popular salads modernity. The author of this salad is the Italian Caesar Cardini, who during the Great Depression and Prohibition was in charge of the restaurant "Caesar's". The restaurant was located in a small town on the outskirts of Mexico in close proximity to Hollywood, and one day on Independence Day, a crowd of suffering filmmakers burst into the bar in the hope of drinking and eating.

The owner had no problems with drinking, but there was nothing to feed such a horde. And then the resourceful Italian decided to quickly build something from those products that were at hand - he rubbed a large salad bowl with garlic, crumbled lettuce leaves, cheese into it, boiled eggs, added fried croutons and seasoned with olive oil and lemon juice. The result was amazing - the guests were completely delighted!

Caesar salad became so popular that it glorified its inventor, and his recipe quickly spread around the world and reached our tables. Every self-respecting chef tried to contribute to the recipe, and now there are many options for this salad - with ham and bacon, with meat and chicken, shrimp and various types of fish, with mushrooms and nuts and even pineapples ... I offer you two Caesar salad recipes - classic and with chicken.


Caesar salad - classic salad recipe

First, prepare the croutons (croutons). Cut off the crust from the loaf, cut the middle into small cubes - I personally like smaller ones, somewhere around 1 cm. Sprinkle with olive oil, spread evenly on a baking sheet and bake in the oven until golden brown.

While the croutons are baking, prepare the salad dressing. A raw egg dip in boiling water for one minute, cool, peel and chop with a blender. Add the juice of one lemon, salt on the tip of a knife, mustard, garlic to taste. Then slowly pour in the olive oil - the sauce should not be very thick but not very liquid either.

Next, you need to wash the lettuce leaves, dry and cut into small pieces. Professional chefs say that the salad must be torn apart by hand, which is how it retains the maximum amount of useful substances- you can follow their advice. I don't see anything wrong with cutting lettuce with a steel knife.

Grate spicy hard cheese (ideally Parmesan) on a coarse grater. Now it remains to mix the components together. We take a large salad bowl, rub it with garlic and pour chopped lettuce leaves, croutons, grated cheese and sauce into it. Mix everything thoroughly, then sprinkle the remaining croutons and cheese on top. It will look very impressive if you decorate the salad with lemon slices, olives or something else on top. It is desirable to use the salad as intended as soon as possible, otherwise the croutons will absorb moisture and soften, which will deprive your dish of piquancy.

chicken caesar salad recipe

Prepare the sauce, croutons, cheese and lettuce in the same way as in the previous recipe. Chicken breasts(2-3 pieces) cut into cubes slightly larger than croutons and fry in boiling olive oil until light golden. In addition, it is necessary to boil 3-4 hard-boiled eggs, cool, peel and crumble with a knife.

In this recipe, the salad is laid out in layers. Place chopped lettuce leaves alternately in a deep bowl, pour over the sauce, put pieces of chicken fillet on top, cover with a second layer of green salad, pour over the sauce again and add the eggs. Next, lay out the third layer of green salad, crackers on it, pour over them with the rest of the sauce and sprinkle with grated cheese on top. It remains only to decorate the salad - delicious and low-calorie!

Finally, I would like to note that the Caesar salad recipes given here are not dogma, but the basis for creativity. I deliberately do not give the exact weights and proportions of the ingredients. Get creative, use new salad ingredients more boldly, and perhaps your recipe will glorify you, as it once happened to Caesar Cardini!

I hope these recipes will help you a little to decide on the choice of salads for the holiday table. Love your loved ones, and do not forget about yourself! Do everything with pleasure. Be healthy, happy and full.

Chef Sergey.

Light salads for active and slender, holiday salads for the hospitable and cheerful, original salads for the bright and ambitious. In this section, I collect the most different recipes delicious salads from top chefs world, which simply fascinate with their diversity, sophistication and culinary creativity.

The Romans came up with the salad recipe, and the most diverse and most delicious salads invented by French chefs. The first salad recipe included lettuce and endive leaves, different varieties of onions, and olive oil with vinegar and honey was used as a dressing.

Until the 19th century, salad was exclusively vegetarian. And only 200 years ago fresh vegetables, fruits, herbs and greens in the salad were added meat components. Salad has become a full meal, not just an appetizer or addition to meat or fish.

There was such a thing as "holiday salads". Yes, the unforgettable New Year's Olivier is one of them How surprised French chef Lucien Olivier would be if he knew that Soviet housewives would completely reformat his signature salad recipe with fried pieces of hazel grouse and partridge meat, crayfish necks and pressed caviar, leaving, perhaps, only the name.

Today salad recipes with photos ready meal and the cooking process flooded the Internet. I present not just recipes for delicious salads, but unique dishes. My collection is not big yet, but every salad recipe presented on Food'nChef is a masterpiece of culinary art.

Run your eyes only over the names and you will definitely want to try the roast beef salad offered by Alexey Shvets, and also from him a salad of baked vegetables, which is so easy to prepare and so delicious to eat. You will want to understand what "Thai-Italian Friendship" performed by Sergey Kalinin is. Philip Duke will conquer you healthy and light salad with the perfect combination of products. And once you try langoustine with crab biscuits and veal leg salad, you will keep the rich and bright taste of this dish in your memory for a long time.

Stop being distracted, delicious salad recipes are already waiting for you! Start with the most luxurious dish for you and feel your involvement in the world of haute cuisine! Dare and the most delicious salads will submit to your talent!

Organic eggs and crayfish in a royal way - a salad recipe for those who lead a healthy lifestyle and monitor proper nutrition. And for those who think that proper nutrition it's not tasty. You try It uses protein combined with the right carbohydrates, everything is carefully thought out and weighed. The right combination of products, quality ingredients and a lot of useful substances in one dish!


Recipes for delicious salads captivate, capture and inspire to exploits. Are you ready? So, it's time to take a basket and go to the forest in search of mushrooms, because chef Alexei Shvets suggested another salad recipe. Salad of smoked chanterelles and porcini mushrooms with garlic chips and thyme oil - the name is already appetizing. Believe me, mushrooms in combination with fragrant oil sound indescribably delicious!


Can the European and Eastern cuisine? Easy! Roast beef salad with miso dressing is a clear confirmation. The salad recipe harmoniously combines the delights of French and English culinary specialists with the culture and traditions of Japanese cuisine.



Pino Lavarra is not only the owner of two Michelin stars, but also the lucky chef of the restaurant with the best panoramic view in Hong Kong at an altitude of 400m. It is here that all the most unusual and extraordinary is born. crab biscuits with fried langoustine, veal leg salad and truffle sauce will captivate you at first sight!

8 recipes from the best young and irresistible chefs

March 8 is the day when men can take a seat in the kitchen and please their loved ones. For this holiday, 8 young and irresistible chefs offered their recipes that will not leave anyone indifferent! There are 8 recipes to choose from:

Chief Consultant of METRO Cash&Carry Maxim Kopylov invites you to prepare an original salad with scallop and tiger prawns according to his recipe. Serving yield - 175g, but you can cook more by proportionally increasing the number of ingredients.



Maxim Kopylov

SCALLOP AND TIGER SHRIMP SALAD RECIPE

NECESSARY:

12 g fresh lettuce frise
7 g fresh lettuce
60 g tomatoes
13 g fresh radish
23g Japanese Shisu sauce
30 g fresh scallop
85 g peeled tiger prawns
10 g olive oil
10 g butter
13 g onion
3 g fresh garlic
2 g red caviar
12 g beetroot jelly
1 g fresh mint
1 g chives

HOW TO COOK:

1. Mix the sorted salad with chopped radish and tomato pulp. Fill with sauce.

2. Fry seafood in a mixture of olive and butter, with the addition of onions, garlic and spices.

3. Collect the salad on a plate and decorate the dish with herbs, balsamic caramel and beetroot jelly.

Beet Jelly:

NECESSARY:

75 g dry red wine
75 g wine vinegar
150 g beetroot juice
2 g spices
8 g gelatin

HOW TO COOK:

1. Bring wine, vinegar and beet juice to a boil.

2. Add spices and evaporate to 1/3 of the initial volume.

3. Dissolve the gelatin in the syrup.

4. Pour onto a tray and refrigerate.

Chef of cocktail bars "Luch", "Karabas bar" and city cafe "Moloko" Alexey Kozyritsky prepared for you gourmet dish: "Salmon Carpaccio with Yuzu Sauce and Feta".



Salmon Carpaccio with Yuzu Sauce and Feta

RECIPE OF SALMON CARPACCIO WITH YUZU SAUCE AND FETA

NECESSARY:

110 g lightly salted salmon
30 g Feta cheese
5 g cucumber
15 ml Yuzu sauce
1 white bread crisp
1 g olive powder
1 g Frize lettuce
2 g Chard
1 g lettuce Sakura mix

HOW TO COOK:

1. Cut the salmon on a slicer 2.5 mm thick and put on a plate.

2. Place feta slices on top, peeled and diced cucumber.

3. Decorate with sakura, frieze and chard.

4. Randomly arrange white bread chips and sprinkle with powdered olives.

5. Drizzle carpaccio with yuzu sauce.

Olive Powder

NECESSARY:

300 g olives (1 can)

BY THE WAY: yield 40 g

HOW TO COOK:

For powdered olives, randomly chop, dry and punch in a blender to a state of powder.

White bread chips

100 g sliced ​​white loaf

BY THE WAY: yield 30 g

HOW TO COOK:

Cut off the crusts from the loaf, wrap in cling film and freeze. Then thinly slice on a slicer and leave to dry at room temperature.

Salmon carpaccio

NECESSARY:

lightly salted salmon

HOW TO COOK:

Flatten the salmon fillet, wrap it in a roll with cling film and give it a dense shape. To freeze. Cut on a slicer.

Chef at White Rabbit Restaurant Vladimir Mukhin offers to serve on the festive table tender veal with green pea puree, asparagus and parsley foam.



Veal with green pea puree, asparagus and parsley foam

VEAL RECIPE WITH GREEN PEA PUREE, ASPARAGUS AND PARSLEY FOAM

NECESSARY:

150 g veal loin
5 g salt
10 g olive oil with garlic and rosemary
20 g green peas
30 g asparagus
20 g atuk salad
10 g shallots
3 g garlic

For the parsley sauce:

80 g parsley
300 ml cream 33%
300 ml milk
5 g green onions
30 g boiled veal bone broth

HOW TO COOK:

1. Marinate veal with spicy butter.

2. Grill for 10 minutes until done.

3. Roast asparagus with green peas, garlic, shallots and lettuce.

4. For the sauce, beat everything in a blender, strain and beat again into foam.

5. Boil mashed potatoes from peas, add broth there.

6. Serve everything on a plate, starting with the side dish

Delicious spring dish from the chef of the Moscow "Cafe-Chekhov" Denis Perevoz: risotto with young zucchini and pesto sauce.



Risotto with baby zucchini and Pesto sauce

RISOTTO RECIPE WITH YOUNG Zucchini AND PESTO SAUCE

NECESSARY:

80 g Arborio rice
30 g olive oil
80 g young zucchini
100 g coconut milk
10 g parsley
10 g dill greens
10 g celery greens
3 g lemon juice
2 g sesame seeds
Green Basil and Pesto Olive Oil Sauce
20 g shallots
7 g wine vinegar
20 g celery root
10 g flour
3 g garlic

HOW TO COOK:

1. Rice fry together with chopped onions and celery over low heat in olive oil, pour in water and cook until cooked for 20 minutes, stirring occasionally.

2. Separately cut the zucchini, roll them in flour and fry in olive oil, season with garlic after cooking.

3. Ready rice season coconut milk, boil for 5 minutes and pour in the pesto sauce, put the risotto in a deep plate, ready-made zucchini on top of the risotto, green salad seasoned with olive oil and lemon juice on top of the zucchini, garnish with sesame seeds.

Chef of the Brasserie Most Restaurant Regis Trigel- the author is very unusual recipe seafood "Sea Sausages":



Regis Trigel

RECIPE "SEA SAUSAGES"

NECESSARY:

300 g sea scallops
160 g egg white
4 eggs
150 ml cream
150 g smoked salmon
300 g shrimp
150 g mussels "Marinière"
Salt, pepper, garlic

White wine sauce:

1.5 l cream 1.5%
0.5 l white wine
Salt, pepper to taste
Basil to taste
Parsley to taste

Fish broth:

300 g Dorada
300 g Seabass
Salt, pepper to taste



Sea sausages

HOW TO COOK:

1. Boil white wine sauce. Evaporate the white wine for 10-15 minutes, add to the wine fish broth(cook the fish in 1 liter of water for 20-25 minutes, adding salt and pepper to taste), evaporate again for 30 minutes. Add cream and cook for another 10 minutes. For 1-2 min. until cooked add to the sauce smoked salmon, mussels "Marinière", Tiger chrimp, basil inflorescence and parsley.

2. Sausages: beat the whites, mix with finely chopped scallops, roll into sausages and cook in lightly salted water for 10-15 minutes.

3. Remove the sausages from the water, put them in a bowl and pour over the White Wine sauce. Garnish with a French greenery bouquet.

Dark chocolate mousse:

350 g dark chocolate 70%
7 eggs
100 g powdered sugar

Milk chocolate mousse:

500 g milk chocolate
4 eggs

Mousse "Two chocolates":

150 g biscuit
800 g dark chocolate mousse
120 g raspberries
660 g milk chocolate mousse



Chocolate mousse with raspberries

HOW TO COOK:

Biscuit:

1. Beat the eggs and sugar until stiff, then gently fold in the flour.

2. Spread the resulting dough in a thin layer on a silicone mat or parchment and bake in the oven for 10 minutes at a temperature of 180 ° C.

Dark chocolate mousse:

1. Melt dark chocolate in a water bath.

2. Separate egg yolks from whites. Whisk the yolks with powdered sugar to a thick foam and, kneading well, add to the melted chocolate.

3.

Milk chocolate mousse:

1. Melt the chocolate in a water bath. Separate egg yolks from whites. Beat the yolks with powdered sugar until thick foam and, kneading well, add to the melted chocolate.

2. Beat the whites, add in parts to the chocolate mass and knead well.

Mousse "Two chocolates":

1. Divide the biscuit into two parts according to the size of the mold.

2. Put the first cake on the bottom of the mold, pour over part of the dark chocolate mousse, arrange raspberries (100 g) in rows and pour the rest of the mousse.

3. Align the mousse, cover with a second biscuit cake and top with milk chocolate mousse.

4. Place in refrigerator for 40 minutes.

BY THE WAY: when serving, garnish with raspberries (20 g).

And also "for dessert" - a recipe from a recognized champion in pastry craftsmanship Alexandra Selezneva

3. Sift flour and mix with tea and chopped pistachios.

4. Gently stir flour mixture into egg whites.

5. At the end, add the oil and gently knead the uncooked dough.

6. Transfer the dough to two round baking dishes and put in the refrigerator for 30 minutes.

7. Then bake the dough for 25 minutes at 170°C.

8. Lubricate the finished baked cakes with jam, leveling it over the cake with a thin layer.

9. Put strawberries on top or any other to your taste.

10. Sprinkle the sides of the cake with ground pistachios.

Summer this year was not long in coming and began rapidly, with heat. In hot weather, rarely anyone can boast of an excellent appetite, and the most relevant dishes on the summer menu are cold soups, refreshing drinks, light salads. Summer is the season of vitamins, and, as you know, there are much more of them in fresh fruit and vegetables, which is why today in our review of 7 recipes summer salads from chefs of popular restaurants in Moscow. Not difficult to prepare and very tasty, they will become not just a part of the experiment in the kitchen, but also good option for the holiday table.

The first recipe is presented by Brand Chef Chen Yongjiang
Restaurant Soluxe Club

This is exactly the one sophisticated option salad, which is loved by many connoisseurs Chinese food. It combines a range of flavors that leave in the "food" memory the desire to feel them again.



Ingredients: tomatoes - 60 g, cucumbers - 120 g, tree mushrooms - 3 g, greens - 10 g, rice noodles - 40 g, garlic - 5 g, sesame oil - 10 g, soy sauce - 15 g, sugar - 10 g

Cooking method: put glass noodles (funchez) in cold water, as soon as it gets wet, add boiling water and drain the water. Cut vegetables and herbs. Add to chilled noodles fresh cucumber, tomatoes, cilantro, tree mushrooms and garlic. Refuel soy sauce, sesame oil and sugar.

The second and third recipe from Maxim Myasnikov - the chef of Restobar Spotlight

A very simple, quick and at the same time not devoid of flavor salad for a light snack. The unremarkable name hides a very interesting approach to the composition, so always pay attention to what the dish consists of.



Ingredients: cucumber - 120 g, boiled quail egg - 3 pcs., radish - 30 g, chuka salad - 30 g, sesame - 2 g, vegetable oil - 15 g, green onion - 3 g

Cooking method: cut cucumbers into slices, slice radishes, finely chop green onions, combine everything and add chuka, season with vegetable oil and mix, adding salt and pepper to taste. Cut the eggs in half and add to the salad, mix gently so that they do not fall apart, and put on a plate, garnished with herbs and sesame seeds.

Salad with turkey

Salad with turkey- a very original and outstanding recipe from the most useful type of dietary poultry meat. Suitable for anyone who prefers to experiment with tastes.

Ingredients: turkey fillet - 100 g, pumpkin puree - 60 g, zucchini - 30 g, salad mix - 20 g, grapefruit pulp - 40 g, olive oil - 10 g

Cooking method: for cooking pumpkin puree it is necessary to boil the pulp of the pumpkin until ready to drain the water, add salt and pepper and grind with a blender. Boil the turkey fillet in a little water. Put the pumpkin puree on a plate, put the finished turkey fillet on it. Cut zucchini into slices, combine with grapefruit pulp and mix salad, season with olive oil. Put the resulting salad on a plate next to the turkey fillet.

The fourth recipe from Nikolai Bakunov - Duran Bar Chef

Octopus salad with baked potatoes
and brie de mo cheese

Absolutely unusual salad for special occasions. For its preparation, a barbecue is required, which means that it is ideal for a country holiday in a cozy gazebo.



Ingredients: beaten octopus - 80 g, potatoes - 150 g, Brie de Mo cheese - 60 g, green onions - 15 g, cherry tomatoes - 80 g, lemon juice, parsley, garlic, butter - 10 g, one egg, salt and pepper to taste.

Cooking method: boil the octopus with herbs for half an hour. raw potatoes throw it on the coals. When it's ready, cut it in half, then take it out. baked potato from the peel and mash it, then add a little cheese and butter, mash again, salt and pepper. Then put the puree back into the peel and put it on the grill again. Take an octopus and send it to the coals. Make dressing: finely chop the garlic, onion and parsley, put the boiled egg in a saucepan. Cut cherry tomatoes in half.

Serving: put on a plate stuffed potatoes, garnish with watercress and cherry halves topped with a mixture of herbs and garlic. Place the octopus and egg in the center of the dish. Drizzle moderately with olive oil and lemon and serve!

The fifth salad from Dmitry Shurshakov -
Chef Gastrobar We're not going anywhere

An ideal summer option, the exclusivity of which is manifested in the combination of light strawberry sourness and cheese. Extraordinary gastronomic pleasure from the overflow of tastes is guaranteed to you!



Ingredients: strawberries - 75 g, tomatoes - 60 g, cucumbers - 20 g, celery - 20 g, basil sprig, red onion - 10 g, beetroot mousse - 30 g, feta cheese - 70 g, sesame seeds - 5 g, olive oil - 10 g, sesame oil - 8 g, evaporated balsamic sauce - 14 g

Cooking method: coarsely chop the tomatoes and strawberries, peel the cucumbers from the skin and seeds and cut into slices, celery - into small strips. Rub half of the feta cheese through a sieve, crumble the other.

Serving: put beetroot mousse, tomatoes, strawberries, cheese mousse on a plate, then add cucumbers, pieces of cheese. Place onion and celery on top. Decorate the salad with roasted sesame seeds and basil. Drizzle with oil and pepper.

The sixth recipe from the Chef of the Sixty restaurant

now this extraordinary dish restaurant level can be on your holiday table. Guests will surely ask for the recipe. There is nothing complicated in cooking, but it is worth considering some subtleties.



Vitello Sauce Ingredients: mayonnaise - 15 g, chicken egg - 0.5 pcs., canned anchovies - 2 g, worcester - 1 g, tabasco - 0.5 g, canned tuna - 15 g

How to make vitello sauce: Beat all products with a blender until smooth.

salad ingredients: arugula - 15 g, corn - 15 g, lolo rosso - 10 g, cherry tomato - 30 g, Taja olives - 10 g, quail egg - 2 pcs., marinated artichokes - 30 g, fresh tuna - 100 g, vitello sauce - 20 g, olive oil - 15 g

Salad preparation method: Pre-fry the tuna and boil the eggs. Pour vitello sauce on a plate, put mixed lettuce leaves, fried tuna and marinated artichokes on top. Decorate with cherry tomatoes, olives and quail eggs.

The seventh recipe from Chef Rose Bar

Ingredients: kohlrabi - 20 g, cucumber - 20 g, lettuce - 30 g, crab meat - 100 g, tomato - 50 g, celery stalk - 20 g, spinach - 10 g, chard - 10 g, sauce - 60 g

Sauce preparation method: make mayonnaise, replacing mustard with wasabi paste, and lemon juice with yuzu juice, add tobiko caviar at the end.

Salad preparation method: Cut kohlrabi, celery, cucumber and lettuce into strips, add crab meat and diced tomatoes. Next, stir in the spinach and add the chard. Fill with sauce.

Text: Victoria Ionichevskaya