French Salad - General Cooking Principles
Imagine France - what do you associate with this country? Of course, this is the Eiffel Tower, Champs Elysees, and slender flirtatious fashionistas. The image of the Frenchwoman in our imagination is associated with grace and ease, which is not at all accidental - the Frenchwoman know a lot about proper and healthy nutrition. The basis of the French diet is wine, cheeses and light salads. It was France who inspired the creation of such a wonderful dish as a salad “French”. This salad is puff and cooked without the addition of meat ingredients.
French Salad - Preparing Food and Dishes
This dish will look good if you cook it in a transparent deep bowl so that guests or your homemade ones can look at the “French” salad and enjoy not only the taste, but also the visual aesthetics.
You can also serve French salad by putting it on a flat, even dish.
One of the key moments of cooking is that you do not need plates or separate bowls where you must place the individual components of the dish. All ingredients are grated and you can immediately lay them in the correct order in layers.
What you will definitely need is a grater, a knife, a metal brush (for washing carrots), an egg-pan, a cutting board.
French salad recipes:
Recipe 1: French Salad
This dish has a classic variation that most housewives know. For the French salad you will need eggs, carrots, apples, onions, hard cheese and fatty mayonnaise. Apple choose acidic varieties - for example, Semyrenko or Granny Smith.
- Onions 1 piece of medium size
- apples (sour variety) - 2 pieces
- carrots 2 pieces
- 3 egg eggs
- cheese (any solid variety) 300 grams
- for salad dressing - mayonnaise, salt.
Peel the onions, cut them as small as possible and cover with boiling water for 10 minutes. After this, squeeze the onion from the water and place an even layer on the dish, in which you will serve the finished salad. Brush the onions with salted mayonnaise.
Wash the apples well, remove the skin from them, remove the bones, cut out the middle part. Grate the apple on a fine grater and put it on top of the onion, brush with mayonnaise.
Boil chicken eggs hard boiled, then dip into cold water, peel and chop finely or grate. Put on the apple, grease with mayonnaise.
Wash carrots thoroughly from the ground, best rubbed with a metal brush. Cut tails and rub on a fine grater. Put on top of the egg, brush with mayonnaise.
Grate the cheese on a fine grater, then lay the cheese on the carrots. Grease the cheese well with mayonnaise and refrigerate the “French” salad for an hour.
Before serving, you can decorate with chopped greens.
Recipe 2: French salad with pickled onions
Steamed onion is used for the “French” salad in a classic recipe, but try cooking the same salad with marinated onions. For the marinade, use balsamic vinegar - the onion marinated in this way will be obtained with a very unusual taste.
- Purple salad onions 1 piece medium size
- sweet and sour apples - 2 pieces
- young carrots 2 pieces
- chicken egg 4 pieces
- salted cheese (of any solid variety) 250 grams
- for salad dressing - mayonnaise, salt
- for marinade - balsamic vinegar 1 tablespoon, water 1 tablespoon, 1 teaspoon sugar
Peel the salad onion, chop it finely and leave to marinate for 13-15 minutes. To do this, mix the ingredients of the marinade. When the onion is ready, put it on a dish and grease with mayonnaise. Wash the apples under running water, cut off the tails and remove the seeds. Grate the apple for the salad on a fine grater and put it on top of the pickled onions, brush with mayonnaise.
Boil a hard-boiled egg (for 8-10 minutes in boiling water), then cool them in cold water, peel and separate the whites from the yolks. Rub the squirrels on the smallest grater and put on an apple, grease with mayonnaise. Chop the yolks with a knife and set aside.
Wash carrots with a metal brush, grate on a fine grater. Mix grated carrots, egg yolks with mayonnaise, salt. Put the carrot-egg mixture on top of the grated proteins.
Grate the cheese and place it on the carrot. Smear the top layer with mayonnaise and put the “French” salad with pickled onions in a refrigerator for an hour and a half.
Recipe 3: French Salad with Nuts
Light salad “French” can be made more satisfying by adding nuts to the classic recipe. Use walnut and cedar. But since the nuts have a high nutritional value, do not season the salad with high-calorie mayonnaise. Prefer creamy dressing or sour cream.
- Sour-sweet apple - 2 pieces
- pine nut 100 grams
- carrots 2 pieces
- 3 egg chicken
- hard cheese 300 grams
- walnut 100 grams
- garlic 3-4 teeth
- for salad dressing - fat sour cream, fresh parsley, salt
Wash the parsley and chop finely. Grind the walnut with a blender. Mix parsley nuts and sour cream, salt.
Rinse the apples, peel them, remove the bones and cut the tails. Grate the apples on a medium grater and place on a plate, then grease with dressing.
Boil the egg for 8 minutes in boiling water, then cool the egg, remove the shell and grate it. Put the rubbed egg on the apple, grease this layer with a dressing. Carrots need to be washed, then rub it on the smallest grater. Peel the garlic and squeeze it into the carrots with the help of a garlic press, add pine nuts and sour cream, mix. Place the carrot-nut mixture on top of the eggs.
Rub the cheese and put it in the last layer, grease the top layer with a dressing. Salad “French” will be tastier if you give it time to infuse in the refrigerator.
Recipe 4: “French” salad with carrots in Korean
Salad "French" will acquire new flavors, if you add a little oriental note to it. This is what this dish will be like if you replace Korean carrots with regular carrots.
- bulb onion 1 piece
- apples of sour variety - 2 pieces
- Korean style carrots 200 grams
- 3 egg chicken
- Parmesan cheese 200 grams
- for salad dressing - sour cream, cream, Dijon mustard
Mix sour cream, 100 grams of cream and 2 tablespoons of Dijon mustard.
Peel the onion from the husk, chop it finely, then fill it with hot water and leave it for 10 minutes. After that, squeeze the onion well and place it as the bottom layer of the “French” salad, brushing with the dressing on top.
Wash the apple well, cut out the middle part, remove the peel and grate it. Put the grated apple on the onion, top it with a creamy sauce.
Boiled hard-boiled egg grate. Put it in the next layer and grease with dressing.
Korean carrots, squeeze the marinade, chop with a knife and put another layer, then grease with dressing.
Grate the Parmesan cheese and place it on the carrots. Grease the top layer of salad dressing.
Recipe 5: French Salad with Melted Cheese
Salad “French” will be much more tender if you replace hard cheese with grated processed cheese. In addition, for the salad "French" instead of onions need to use young green onions. Ingredients Required:
- young green onions
- apple - 2 pieces
- carrots 2 pieces
- 3 egg chicken
- processed cheese 200 grams (2 pieces)
- garlic 3 prong
- for salad dressing - sour cream, dill
Wash the dill and finely chop, mix it with sour cream, salt.
Wash young onions and chop finely. Put it on a dish, grease with dressing.
Wash apples, peel, remove the grains and rub on a fine grater. Put the apple on the green onion, brush the sauce on top.
Boil the egg for (8-9 minutes in boiling water), then clean and grate. Put the rubbed egg in the next layer on the apple, brush with sour cream dressing.
Wash carrots and grate them. Put carrots in the following layer and smear with sauce.
Grate the melted cheese, squeeze the garlic into it through the garlic press, add sour cream. Wash the parsley, chop it and add to the cheese mixture, mix well and place the salad in the last layer.
French Salad - secrets and tips from the best chefs
The salad will be much tastier if you give it time to brew in the fridge from an hour to two.
If you adhere to a vegetarian way of eating, then you can eat French salad, but note that one of the main ingredients is cheese. However, you can replace it with Tofu soy cheese, which is even more useful.