Французский салат / Homemade French salad
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Вкусный диалог с Еленой БаженовойRecipes in this Video
4 recipes
Originating from France, the French Salad, or 'salade composée', is a vibrant dish that showcases the country's love for fresh produce and simple flavors. Traditionally served as a starter or light meal, it reflects the French philosophy of using high-quality, seasonal ingredients. Today, variations abound globally, with many incorporating local elements while maintaining the essence of freshness and simplicity.
Ingredients
- ●mixed greens
- ●cherry tomatoes
- ●cucumber
- ●red onion
- ●radishes
- ●carrots
- ●avocado
- ●feta cheese
- ●black olives
- ●olive oil
- ●red wine vinegar
- ●Dijon mustard
- ●salt
- ●black pepper
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Halve the cherry tomatoes and slice the cucumber.
- 3Thinly slice the red onion and radishes.
- 4Julienne the carrots and dice the avocado.
- 5In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, radishes, carrots, and avocado.
- 6Add the feta cheese and black olives on top of the salad mixture.
- 7In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
- 8Drizzle the dressing over the salad just before serving.
- 9Toss gently to combine all ingredients without bruising the greens.
- 10Serve immediately on chilled plates for a refreshing experience.
milkgluten
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup red grapes, halved
- ●1/2 cup celery, diced
- ●1/4 cup red onion, finely chopped
- ●1/2 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup walnuts, chopped (optional)
- ●1 tbsp fresh parsley, chopped (optional)
Instructions
- 1In a large bowl, combine the shredded chicken, halved grapes, diced celery, and chopped red onion.
- 2In a separate small bowl, mix together the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
- 3Pour the mayonnaise mixture over the chicken and grape mixture, and stir until everything is well coated.
- 4If using, add the chopped walnuts and parsley, and gently fold them into the salad.
- 5Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7Serve the chicken salad on a bed of lettuce, in a sandwich, or with crackers.
Equipment
large mixing bowlsmall mixing bowlspoonplastic wrap
Ingredients
- ●500g beef liver
- ●2 cups mixed salad greens
- ●1 medium red onion, thinly sliced
- ●1 medium cucumber, diced
- ●1 cup cherry tomatoes, halved
- ●1/4 cup olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Rinse the beef liver under cold water and pat dry with paper towels.
- 2Slice the liver into thin strips or bite-sized pieces.
- 3Heat a skillet over medium-high heat and add a tablespoon of olive oil.
- 4Add the liver to the skillet and season with salt, pepper, and garlic powder.
- 5Cook the liver for about 3-4 minutes on each side until browned and cooked through. Remove from heat and let it cool slightly.
- 6In a large bowl, combine the mixed salad greens, red onion, cucumber, and cherry tomatoes.
- 7In a small bowl, whisk together the remaining olive oil and balsamic vinegar to make the dressing.
- 8Add the cooked liver to the salad bowl and drizzle with the dressing.
- 9Toss gently to combine all ingredients and garnish with fresh parsley before serving.
Equipment
skilletmixing bowlwhiskcutting boardknife
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●4 large carrots, grated
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup raisins
- ●1/4 cup walnuts, chopped
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the grated carrots, chopped parsley, raisins, and chopped walnuts.
- 2In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 3Pour the dressing over the carrot mixture and toss well to combine.
- 4Let the salad sit for about 10 minutes to allow the flavors to meld.
- 5Serve chilled or at room temperature.
Equipment
graterlarge bowlsmall bowlwhisk
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