The phrase "fried salad" sounds somewhat unusual, but this dish most often means a warm appetizer, including some fried ingredients or light vegetable dishes, which, on the contrary, are fried whole and then served both hot and chilled. The first salads are more characteristic of European and American cuisine, the second - the brainchild of oriental culinary specialists.
Pick your recipe
You will need
-
- French warm salad with fried chicken liver
- For salad
- 450 g of fresh chicken liver
- 100 g mix lettuce leaves (frize
- spinach watercress, etc.)
- 7 tablespoons ghee
- salt and freshly ground black pepper
- 4 thick slices of white bread
- For refueling
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- a pinch of brown sugar
- 4 tablespoons of olive oil
- 1 tablespoon walnut oil
- salt and freshly ground black pepper
- American Potato Salad with Bacon and Mackerel
- 1 small head of sweet red onion
- 3 tablespoons white wine vinegar
- 500 g of small tubers of loose potato young varieties
- 6 long slices of smoked bacon
- 4 smoked mackerel fillets
- For refueling
- 2 teaspoons Dijon mustard
- 1 tsp capers
- 2 tablespoons white wine vinegar
- 6 tbsp olive oil
- 4 sprigs of dill
- Moroccan carrot salad
- 1/2 kg fresh carrots
- 4 tablespoons of olive or vegetable oil
- 2 cloves of garlic
- 2 tablespoons of lemon juice
- 2 tablespoons chopped fresh cilantro (coriander)
- 1/2 tsp salt
- 1/2 tsp caraway seeds
- 1/2 tsp paprika
Instruction manual
1
French warm salad with fried chicken liver
Rinse the chicken liver under running water, dry it, remove the tendons and, if the liver is quite large, cut it in half. Set aside. Cut the crust from slices of bread and cut the pulp into cubes with a side of 1-1.5 centimeters. Melt half the oil in a large frying pan and fry croutons on it until golden brown. Put them on a paper towel.
2
Arrange the salad mixture on serving plates. Heat the remaining oil in a heavy wide frying pan and over high heat quickly fry the chicken liver, seasoning it with salt and pepper. Fry for 1-2 minutes on both sides until the liver is golden brown on top, but still slightly pink in the middle. Put the chicken liver on a paper towel and let it cool slightly while you are dressing.
3
Remove the pan from which you cooked the liver from the heat, pour in the vinegar, add the mustard and sugar. Using a wooden spoon, mix the chicken juices with spicy additives, removing the fried pieces from the bottom and sides. Pour into a bowl, add vegetable oils, salt and pepper. Whisk the dressing with a whisk. Put liver on lettuce leaves, season with sauce and sprinkle with croutons. Serve the salad warm.
4
American Potato Salad with Bacon and Mackerel
Preheat the oven. On a baking sheet covered with baking paper, fry the bacon until crisp. Cut it into squares with a side of 2-3 centimeters and put it on a paper towel to remove excess fat. Peel and chop the onion into thin rings. Place it in a small bowl with white wine vinegar and leave for 10 minutes. Rinse the potatoes thoroughly, boil in their skins until cooked. Drain the water. Remove the mackerel fillet from the skin, separate from the bones and disassemble into medium sized pieces.
5
Prepare a dressing. Combine the mustard, vinegar, oil and capers in a bowl. Chop the dill. Cut the hot potatoes in half, add pickled onions to it, previously draining the vinegar, pieces of mackerel, dill and bacon, pour the dressing and mix well. Serve warm.
6
Moroccan carrot salad
Rinse the carrots, peel and cut into slices 1 / 4-1 / 2 centimeters thick. Boil in salted water over medium heat until soft, but do not digest. Enough 15-20 minutes. Drain the boiling water through a colander and immediately put the circles of the vegetable in cold water with ice. Drain the water again.
7
In a large deep frying pan, heat the oil and fry the peeled, cut into halves and crushed by the flat side of the knife garlic. As soon as it is gold, remove the pieces of garlic from the hot oil and put the sliced carrots there. Sprinkle with lemon juice, sprinkle with cilantro, season with spices. Stir and warm for 2-3 minutes. Serve the salad both warm and chilled.