Parmesan cheese is a regular participant in Italian cuisine. And not just pizza and pasta. Thinly sliced Parmesan perfectly complements all kinds of salads.
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It will never be superfluous to recall that the name "parmesan" (or rather, Parmigiano Reggiano) can only be used for long-ripening hard cheese produced in the Italian provinces of Parma and Reggio Emilia. Despite the fact that the French interpretation of the name is more widespread, neither in France, nor in any other country do they produce "parmesan". Of course, in home cooking Parmigiano Reggiano is not always at hand, so for some recipes it is not forbidden to replace it with another hard cheese with a crystalline structure. But for true Italian cuisine, parmesan is really indispensable. For salads, it is best to turn it into the thinnest slices. This can be done with a special knife, a spatula for cheese, or even a peeler.
Parmesan Mix Salad
One of the many versions of the Mediterranean cheese and vegetable salad, known in different countries as "Greek", "Shopsky", "Bulgarian", etc. In this case, the Parmesan cheese clearly hints at the Italian origin of the recipe. Please note that traditionally these salads are not salted.
Ingredients:
- Green salad - 1 bunch
- Bulgarian red pepper - 1 pc.
- Tomato - 2 pcs.
- Cucumber - 2 pcs.
- Parmesan Cheese - 50 g
- Olive oil - to taste
- Balsamic vinegar - to taste
Cooking:
Coarsely chop peppers, tomatoes and cucumbers. Pick a salad with your hands. Mix everything in a large bowl. Grate Parmesan in the thinnest slices, put on top of vegetables. Add olive oil, sprinkle salad with balsamic vinegar. If desired, mix again.
Green Parmesan Salad
Very simple salad. Of the greens in this salad, arugula is required, the remaining leaves are at your discretion, as well as their number. Salt is not needed, but a mixture of peppers is very desirable. If you have not found the mixture, use separately black and pink peppers, ground in the mill. Please note that in this recipe we use balsamic sauce, not vinegar - we need a sweetish rather than sour flavor.
Ingredients:
- Arugula
- Corn salad
- Green salad
- Half a lemon
- Olive oil
- Balsamic dressing
- Parmesan - 70 g
- A mixture of freshly ground peppers (black, white and pink)
Cooking:
Leaves should not be washed. If you prefer to always wash everything, then the greens must be thoroughly dried. Tear lettuce leaves with your hands, use arugula and root whole. Mix greens in a large bowl. Squeeze half of the lemon on top, pour olive oil, add pepper. To mix everything. Cheese is best grated or cut into thin slices. Add to salad. Squeeze the balsamic sauce in a thin stream over the salad and on the edges of the bowl.
Salad with Chicken, Beans and Parmesan Cheese
Ingredients:
- Chicken breast fillet - 1 pc.
- Red Beans - 1 can
- Parmesan Cheese - 50 g
- Lettuce
- White bread for crackers
- Salt to taste
- A mixture of freshly ground peppers (black and pink) - to taste
- Olive oil
- Lemon - 1 pc.
- Egg - 1 pc.
- Garlic - 1 clove
Cooking:
- Preheat the oven to 180 degrees. Cut the bread into thin strips, salt and put on a baking sheet, greased with vegetable oil. Stir and dry in the oven for 10-15 minutes. Cool ready crackers.
- Chicken breast cut into small pieces and fry in olive oil. Cool.
- Tear lettuce leaves with your hands, put in a bowl.
- Drain all the liquid from the beans, add the beans to the leaves.
- Add chicken to the salad.
- Rub the cheese on a coarse grater, sprinkle generously.
- Put the egg in a pan with cold water, bring to a boil, immediately turn off the heat and keep the egg in boiling water for exactly 1 minute.
- For the sauce, mix in a blender a liquid egg, 1 clove of garlic, 50 g of olive oil, a tablespoon of lemon juice, salt and pepper. Beat everything until the consistency of low-fat sour cream.
- Dress the salad with the sauce, mix.
- Put ready crackers on top.
Parmesan and black olives salad
Ingredients:
- Tomatoes - 3 pcs.
- Cucumbers - 1 pc.
- Black pitted olives - 100 g
- Fresh green basil - 1 small bunch
- Parmesan Cheese - 50 g
- Olive oil - 4 tbsp. l
- Red wine vinegar - 1 tbsp. l
- Black pepper to taste
- Pink pepper - to taste
- Salt to taste
Cooking:
- Wash and chop the tomatoes in large slices.
- Wash the cucumbers and cut into thin slices (about 8 parts). If the cucumber is long. First cut it in half.
- Combine the cucumbers and tomatoes in a large bowl. Drain the liquid from the jar of olives, add the right amount of olives to the vegetables.
- Basil needs only green (not purple) and only leaves. Therefore, we pick off the leaves from the basil and add to the bowl of vegetables and olives.
- Prepare a salad dressing. Combine in a bowl olive oil and wine vinegar, season with salt and pepper, mix well.
- Grate the cheese.
- Pour salad over the resulting dressing, sprinkle cheese on top.
Salad with arugula, tiger shrimps and avocado
Ingredients:
- Tiger prawns - 8-10 pcs.
- Arugula - 100 g
- Parmesan Cheese - 60 g
- Avocado - 200 g
- Cherry Tomatoes - 100 g
- Pine Nuts - 10 g
- Lime or lemon - 1 pc.
- Salt to taste
- A mixture of freshly ground peppers (black and pink) - to taste
- Olive oil
- Soy Sauce - 10 g
- Balsamic cream sauce - 10 g
Cooking:
- Squeeze the juice out of half a lime or half a small lemon.
- Prepare a dressing. Mix with a whisk or fork 30 ml of olive oil, lime juice, soy sauce and balsamic cream.
- Wash avocados, peel and cut into large cubes.
- Cut the cherry tomatoes into halves, grate the parmesan with thin sliced petals.
- Fry the prawns in warmed olive oil for 3 minutes.
- Put arugula on a large plate, lay shrimps and tomatoes around, put slices of parmesan on top, sprinkle with pine nuts, pour the sauce over everything.
- Serve to the table.