Of course, not all my salads are here :) 🥗
Of course there is Olivier salad, herring under a fur coat, and vinaigrette :) Caprese... m-m-m-m
There are quick and not so quick salads here...
Greek
Cut the tomatoes and cucumbers into small pieces, cut the red and yellow peppers into strips, slice the olives into rings or leave them whole, and cut the red onion into half rings.
Mix lemon juice, salt, black pepper, and olive oil. Pour the dressing over the salad and sprinkle with the spice mixture (reserve some of the mixture). Cut the feta cheese into cubes, arrange it on top of the salad, and sprinkle with the remaining spice mixture..
Ingredients:
- 500 g tomatoes
- 400 g cucumbers (for salad)
- 1 red pepper
- 1 yellow pepper
- 150 g (1 can) pitted olives
- 150 g (1 can) red onion
- 200 g feta cheese
- 1 lemon
- salt, pepper, olive oil to taste
- 1 tsp each of dried dill, thyme, and oregano
Caesar
Sauce: In a small saucepan, combine lemon juice, mustard, egg yolks, and crushed garlic. Whisk well, gradually adding olive oil and vinegar. Whisk until thick.
Croutons: Peel the white bread, cut into 1 cm cubes. Dredge in olive oil, place on a baking sheet, and bake in a preheated oven at 200°C (400°F) until golden brown, 5-7 minutes.
Chicken: Cut into small pieces, coat in chicken seasoning, fry until golden brown, and let cool.
Preparation: Line the bottom of a plate with lettuce leaves and pour in 1/3 of the sauce. Tear the lettuce into the remaining sauce, add 1/2 of the croutons, 1/2 of the cheese, and the chicken. Mix everything together and arrange on top of the lettuce on the plate. Sprinkle with the remaining cheese and croutons, and garnish with cherry tomatoes if desired.
Ingredients:
- For the sauce:
- 1 large lemon
- 3 cloves garlic
- 2 tsp mustard
- 1/2 tbsp olive oil
- 2 egg yolks
- 2 tbsp vinegar
- For croutons:
- 200 g white bread
- 0.5 cup olive oil
- For the salad itself
- 1 chicken breast (fillet)
- 1 head of iceberg lettuce
- 500 g of Parmesan cheese
Quinoa salad
Cut the yellow and orange peppers into small squares. Cut the cucumber into thin quarters.
Rinse the quinoa just before adding it to the pan. Cook for no more than 10 minutes, drain in a sieve, and let cool. Then add to the salad with the cucumbers and peppers. Cut the onion into thin rings. Chop the cilantro leaves and add to the salad.
Before serving, drizzle with olive oil and season with salt. Season with red pepper flakes to taste.
Ingredients:
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 long cucumber
- 1/2 cup quinoa
- 3 large green onions
- 3 sprigs of cilantro
- salt, olive oil, red chili pepper (not ground) to taste