Fresh vegetable salads - general principles and methods of cooking
Fresh vegetables are a storehouse of many vitamins and minerals. According to doctors and nutritionists, our body needs fresh vegetables and fruits every day. Many of those who wish to lose those extra pounds listen to such advice literally, and even very often exclude stewed and boiled food from their menu. Such a diet is not considered to be correct, because it can cause exacerbation of chronic diseases and even provoke allergies. That is why, when drawing up the menu, consult with the experts in this matter so that you do not harm your body, but only saturate it with the necessary vitamins. The main rule - always wash fruits and vegetables before using them in food.
Fresh vegetable salads - preparing food and dishes
Fresh vegetable salad has always been and remains the most desirable salad on our tables. With the arrival of spring, their range is expanding each time, in the course of the ripening of those or other vegetables. As a rule, the first early vegetable is radishes, green onions, and fresh greens, of which cooks begin the season of preparing vitamin salads from fresh vegetables. Having diversified with some additional ingredients, and incorporating your culinary imagination, they make magnificent salads rich in vitamins, carbohydrates and minerals. To prepare vegetable salads, try to take intact fruits. Gently wash them in cool water, pat dry with a towel, and only then begin to prepare. Eat only the edible part of the fruit, carefully removing the stalk and skin. Today we will try to disassemble the recipe and technology of cooking vegetable salads, we will learn some interesting recommendations from our famous chefs. Recipes for salads from fresh vegetables:
Recipe 1: Vegetable salad from radishes, onions and dill
Ingredients Required:
- bunch of radishes;
- dill - 1 bunch;
- A bunch of fresh green onions;
- dill-1 bunch;
- sour cream - 2-3 tbsp.
- Mozzarella - 4-5 balls.
Preparation:
Radish cut off from the stalk, cut off the ass and gently wash under cold water. Cut into thin slices and salt to taste.
Cut a bunch of fresh green dill and green onions.
Add to the radish, salt to taste and season with sour cream. We taste it. Add those ingredients that are missing. Mix gently and the salad with fresh radishes and sour cream is ready. Before serving the salad to the table, we take mozzarella cheese balls, divide them into two parts and spread them in the salad.
Recipe 2: Tomato Vegetable Salad
Ingredients Required:
- tomatoes - 4-5 pieces;
- cucumbers - 4-5 pieces;
- Bulgarian pepper - 2 pcs. (yellow and red);
- Onions - 1 pc .;
- olive oil - 3-4 tbsp .;
- sesame seeds;
- Chees Feta;
- salt and pepper.
Preparation:
Wash vegetables, peel cucumbers. Bulgarian pepper cut in half, remove the seeds. Peppers and cucumbers cut into rings, and tomatoes into small slices. We salt, we pepper to the taste, we fill with a small amount of olive oil. Stir, sprinkle with roasted seeds and chopped Feta cheese.
Recipe 3: Vegetable salad with chicken
Ingredients Required:
- chicken fillet - 400 g;
- garlic - 1 slice;
- pepper and salt;
- Rosemary - 1 tbsp .;
- lemon thyme - 1 tbsp.
- egg - 1 pc .;
- olive oil - 2 tbsp. l .;
- leaf lettuce - 1 bunch;
- red onion - 1 pc .;
- Cherry tomatoes - 500 g;
- black olives;
- 5 slices of long loaf for toast. Filling:
- balsamic vinegar - 2 tbsp. l .;
- olive oil - 4 tbsp. l .;
- pepper and salt;
- garlic - to taste.
Preparation:
Taken to cooking chicken meatballs. We grind garlic cloves and chicken fillet cubes in a blender. Add the egg, chopped herbs, pepper and salt to the minced meat. Stir. Pour the butter into the pan, and while it is heating up, we will form small meatballs for our future vegetable salad. To make it easier for you to form beautiful forms of meatballs, cooks recommend wetting your palms a little - so the meat will not stick to your hands, and the shape of the meatballs will look flat.
Now we are making salad. Wash the cherries and cut them into 2 halves. Red onions are rinsed under cold water and cut into half rings.
From slices of bread we will cut cubes and on parchment paper we will dry them in a fry oven at a temperature of 180 degrees until golden brown.
The ingredients are all prepared, and now you need to fill the salad. Pestle the garlic. Add to it olive oil, pepper, salt, balsamic vinegar and mix.
Let's make a salad.
First, wipe a flat dish for salad garlic. Then we will lay out beautifully a cushion of fresh lettuce leaves, on them we will lay neat chicken meatballs fried to ruddy color, onion half rings, sliced olives and cherry tomatoes. Pour the vegetable salad with the finished dressing and sprinkle with rosy croutons on top.
Recipe 4: Vegetable Salad
Ingredients Required:
- tomatoes - 2 pcs .;
- Eggplant - 2 pcs .;
- Onions - 1 pc .;
- lemon - 1 pc .;
- fresh greens - 0.5 bunches;
- pomegranate syrup - to taste;
- Forest Nuts - 20 g;
- olive oil;
- pepper and salt.
Preparation: First, peel the eggplants and cut them into layers along. Pour the butter into the pan and fry the eggplants in it until half cooked. Immediately dip them with a paper towel, thereby removing excess fat. In the butter where we fried the eggplants, we still need to fry the onions, after cutting them into half rings.
Put in a bowl, add diced tomatoes, chopped greens, and mix. Put hazelnuts between two layers of parchment paper and roll them with a rolling pin - we need crumbled nuts. Add them to the salad, pepper well, add salt and, if desired, garlic.
Ready salad now need to pour pomegranate sauce, sprinkle with lemon juice. In this case, it is not recommended to add any oil - it is enough in an onion and eggplant salad. As a decoration, you can use fresh greens and hazelnuts.
This salad goes well with kebabs and a glass of red wine. Try it, cook it in our salad and enjoy its magnificent spicy and spicy Caucasian taste and pleasant sweet aftertaste.
Fresh vegetable salads - secrets and useful tips from the best chefs
- It is recommended not to rinse all the vegetables that you use to prepare the salad under a tap, but put them in a bowl with water, wash well and rinse with clean water.
- Greens for salad are recommended to stand in ice water for 15-20 minutes before use.
