Ingredients
- 2 beef fillets, 200–250 g each;
- sea salt - to taste;
- A little olive oil;
- 2 carrots;
- 6 radishes;
- 1 small cucumber;
- 1 small onion;
- 200 g cherry tomatoes;
- ½ bunch of mint;
- 3 stalks of green onions;
- 1 bunch of lettuce leaves;
- 1 clove of garlic;
- 1 chili pepper;
- 2 teaspoons cane sugar;
- 2–3 tablespoons of soy sauce;
- 1 lime;
- a handful of peeled peanuts.
Preparation
Season the fillets with salt and pepper. Heat olive oil in a frying pan and fry the meat over high heat for 2-3 minutes on each side. You should have a medium-rare steak.
Using a vegetable slicer, cut the carrots into thin slices. Cut the radish and cucumber into thin slices, and the onion into half rings. Cut the cherry tomatoes in half. Chop mint leaves, green onions and lettuce leaves. Mix all these ingredients.
Grind the chopped garlic and chili in a mortar, adding a little salt. Mix them with sugar, soy sauce and lime juice. Pour this dressing over the vegetables and mix well. Leave some dressing.
Cut the steaks diagonally into thin pieces. Toast the nuts in a dry frying pan, adding a pinch of salt. Then chop the peanuts into large pieces.
Place the meat on a vegetable salad, sprinkle with chopped nuts and pour over the remaining dressing.
bbcgoodfood.com Ingredients
- 200 g chicken liver;
- ½ tablespoon olive oil;
- ½ teaspoon dried rosemary;
- 140 g green beans;
- 1 bunch of lettuce leaves;
- 100 g watercress;
- 3 tablespoons balsamic vinegar.
Preparation
Cut the chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. over high heat for 5-6 minutes until it turns dark brown.
Place the green beans in boiling water for 3 minutes, then drain in a colander and let them cool slightly. Place the beans, chopped lettuce and watercress on a platter. Pour vinegar into the pan with the liver, stir and place it on top of the greens.
taste.com.au Ingredients
- 600 g pumpkin;
- 400 g broccoli;
- 4 tablespoons olive oil;
- several sprigs of thyme;
- sea salt - to taste;
- ground black pepper - to taste;
- 4 chicken breasts;
- 2 cloves of garlic;
- 200 g champignons;
- handful walnuts;
- ¼ fork red cabbage;
- 1 tablespoon grain mustard;
- 1 teaspoon sugar.
Preparation
Remove the seeds and cut into 3 cm thick pieces. Divide the broccoli into florets. Place the squash and broccoli on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the baking sheet in an oven preheated to 200°C for 25 minutes. The pumpkin should be softened and the broccoli should be lightly browned.
Meanwhile, toss the chicken with the minced garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Fry the chicken in a frying pan over medium heat for 5 minutes on each side. The breasts should be well cooked. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin pieces.
Cut the mushrooms in half and fry them over high heat for 5 minutes. Then toast the nuts and chop them.
Combine mushrooms, chopped cabbage, broccoli, pumpkin and nuts. Place ingredients on a salad plate and top with chicken pieces. Mix the remaining oil, vinegar, mustard, sugar and salt. Pour this dressing over the salad and garnish with thyme leaves.
bonappetit.com Ingredients
- 4 large red or orange peppers;
- 8 tablespoons olive oil;
- sea salt - to taste;
- ground black pepper - to taste;
- ½ small red onion;
- 2 cloves of garlic;
- 2 tablespoons red wine vinegar;
- ¼ teaspoon ground chili pepper;
- ½ loaf of rye bread;
- several thin slices of salami;
- 100 g mozzarella.
Preparation
Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, salt and pepper. Place in an oven preheated to 200°C and bake for 10–12 minutes, turning occasionally. The peppers should be toasted on all sides. Place them out and cover with foil for 15 minutes.
Then peel the peppers, remove the seeds from them and cut into strips 2 cm long. Mix the peppers, onion cut into thin half rings, chopped garlic, vinegar, chili, half of the chopped oregano leaves and pour in 4 tablespoons of olive oil.
Cut the bread into small pieces, pour the remaining butter over it and stir. Bake in the preheated oven, turning occasionally, until crispy, 8 to 10 minutes.
Stir in vegetables, bread and salami. Place the salad on a plate, top with sliced mozzarella and garnish with oregano leaves.
Warm salads with fish and seafood
jamieoliver.com Ingredients
- 1 lemon;
- sea salt - to taste;
- ground black pepper - to taste;
- 400 g fish fillet (for example, tuna or mackerel);
- a few sprigs of fresh oregano;
- 8 small tomatoes;
- 2 small onions;
- several sprigs of dill;
- 2 tablespoons balsamic vinegar;
- 1 chili pepper - optional.
Preparation
Mix a tablespoon of olive oil, the juice of half a lemon and a pinch of salt and pepper. Pour this mixture over the fish and sprinkle it with chopped oregano leaves.
Grill or fry the fillet. If the fillet is thin, the cooking process will only take a couple of minutes. It's okay if the fish falls apart during frying. For the salad, you will still need to cut the fillet into small pieces.
Cut the tomatoes into thin slices. Place them on a salad plate and season with salt and pepper.
Cut the onion into thin half rings. Place the onion in a bowl, add olive oil, juice of half a lemon, salt and pepper. Stir and place onions on top of tomatoes.
Use your hands to separate the fish into small pieces and place on the onion. Sprinkle the salad with chopped dill, pour vinegar and, if desired, garnish with chili, cut into small thin strips.
jamieoliver.com Ingredients
- 20 small peeled shrimp;
- 6 tablespoons sunflower oil;
- 2 limes;
- 1 tablespoon (heaped) of grated fresh ginger;
- 10 small zucchini;
- 2 chili peppers;
- several sprigs of cilantro;
- a few sprigs of mint;
- 2 tablespoons soy sauce.
Preparation
Make a shallow cut in the back of each shrimp and remove the intestines. This way the dish will not be bitter. Pour oil into a preheated frying pan, add shrimp, add the zest and juice of one, as well as ginger. Fry the shrimp for 2 minutes until they are lightly golden brown.
Cut the zucchini into thin slices diagonally and place in a salad bowl. Add fried shrimp, juice of a second lime, crushed chili and cilantro and mint leaves.
Pour soy sauce over the salad and mix well.
jamieoliver.com Ingredients
- 240 g salmon fillet;
- sea salt - to taste;
- ground black pepper - to taste;
- 6 tablespoons olive oil;
- 200 g small potatoes;
- 100 g green beans;
- 2 large eggs;
- 1 clove of garlic;
- 1 lemon;
- a bunch of lettuce leaves;
- a handful of olives;
- 4 small tomatoes.
Preparation
Season the salmon fillets with salt and pepper. Pour 3 tablespoons of olive oil into the pan and place the fillets skin side down. Fry for 4 minutes, turn over and cook for another 2 minutes.
Cut the potatoes in half and along with the beans. Place eggs in boiling water for 6 minutes. Then peel the hard-boiled eggs and cut into 4 parts.
To make the dressing, mix the minced garlic with the remaining olive oil, lemon juice, mustard and a pinch of salt and pepper in a bowl.
Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 wedges, place in a bowl and stir.
Place salad on plates. Top with eggs and sliced salmon fillets.
Warm salads with vegetables
jamieoliver.com Ingredients
- 400 g canned chickpeas;
- 1 onion;
- ½ bunch of parsley;
- 1 lemon;
- ½ tablespoon paprika;
- ½ tablespoon ground cumin;
- sea salt - to taste;
- ground black pepper - to taste;
- 7 tablespoons olive oil;
- 1 tablespoon liquid honey;
- 1 tablespoon adjika;
- 4 small eggplants;
- 3 zucchini;
- 2 tomatoes;
- 2 red onions;
- 2 green peppers;
- 2 red peppers;
- 2 medium thin flatbreads.
Preparation
Drain the chickpeas, place in a bowl and mash with a fork. Add thinly sliced onion and chopped parsley leaves. Pour over lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons of olive oil and mix well.
Heat the honey and mix it in a separate bowl with adjika. Cut the eggplants lengthwise into several pieces, zucchini and tomatoes into thin slices, and onions into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.
Grill or fry the vegetables with the remaining olive oil, turning them occasionally. The vegetables should soften. While frying, salt them to taste.
Remove all vegetables from the pan except the eggplant. Pour them with a mixture of honey and adjika and cook for another 3 minutes. The eggplants should be slightly toasted.
Cut the flatbreads in half and lightly toast them. Before serving, place chickpeas and vegetables on the flatbread.
taste.com.au Ingredients
- 2 small red onions;
- 16 small potatoes;
- 2 tablespoons olive oil;
- 10 small beets;
- 5 small carrots;
- 3 medium zucchini;
- ¼ cup sour cream;
- 1 lime;
- 1 teaspoon Dijon mustard;
- a few sprigs of fresh basil.
Preparation
Place onion sliced into half rings and potatoes cut in half on a baking sheet. Pour in the oil and stir. Wrap each beet in foil and place on a baking sheet. Place the vegetables in an oven preheated to 200°C for 1 hour.
Then add whole carrots and zucchini slices to the vegetables. Drizzle with olive oil and roast the vegetables for another 20 minutes until softened and lightly browned. Remove the foil from the beets, peel them and cut them in half lengthwise. Then mix all the vegetables in a large bowl.
Mix sour cream, a tablespoon of lime, mustard and chopped basil leaves. Divide the salad among plates and top with the lime dressing.
Traditional for European, Middle Eastern and Asian cuisine. In the culinary traditions of Russia over the last 100 years, warm salads are something restaurant-quality, something that no one usually cooks at home. But everything is changing, the culinary traditions of other cultures have become a little closer, and frequently traveling citizens have long noticed surprisingly tasty and aromatic dishes in European and Asian restaurants. Either this is a whole meal on one plate, or the side dish was mixed with salad and meat was added.
A wave of recipes for warm salads passed through the Russian-speaking culinary world, and along with interesting ideas Misconceptions also appear. Let's take a closer look at the recommendations of European chefs, remember the Asian principles of combining dishes and flavors, and let's not forget about the homeland of salads - the Middle East.
Let's start with misconceptions. A warm salad cannot be an addition to a side dish, another salad on the table with potatoes, sliced sausage and a pile of cutlets. A warm salad cannot and should not be seasoned with sour cream, mayonnaise or bechamel sauce.
What a warm salad is in European, Asian and Middle Eastern cuisine will explain the misconceptions.
Warm salad can be:
. A snack to go with alcohol, such as beer or wine;
. The first appetizer, entre while waiting for the main course;
. A hearty breakfast, perhaps late;
. Lunch snack;
. Dinner;
. A universal dish of an Asian street cafe.
Almost any warm salad is self-sufficient, you don’t need to serve it with a side dish, it can easily fill you up or just stop your hunger for a couple of hours. The salad should not contain excessively fatty dressings, such as mayonnaise or sour cream. (In addition, mayonnaise should not be heated.) The optimal dressing for a warm salad is olive oil with pepper and salt, sometimes with the addition of balsamic vinegar and lemon or lime juice. This dressing can be heated or mixed with juices and oil after sautéing the salad ingredients.
Typical warm salad ingredients:
. Bacon, pancetta, pork, sausages, chicken, game;
. Potato;
. Olive, sesame oil;
. Salad (arugula, radicchio, lettuce, watercress);
. Onion;
. Garlic;
. Greens (parsley, coriander, dill);
. Balsamic and wine vinegar;
. Eggs;
. Bread;
. Nuts;
. Dried fruits;
. Pasta (rice noodles, Italian pasta, gnocchi);
. Vegetables (tomatoes, broccoli, zucchini, pumpkin, cucumbers, green beans, carrot); 
. Olives and black olives;
. Citrus;
. Beans;
. Mushrooms.
The list is long, but you don't have to use everything you have in the refrigerator. Usually 3-4 ingredients are enough for a warm salad. Try to add as little salt as possible, preferably before serving. If the recipe calls for salted bacon or sausage, you don't have to add any salt at all. Warm salads traditionally go well with beer, wine or citrus juice. The brighter the taste of the salad, the denser and more intense the taste of the drink should be. Any recipe can be slightly adjusted - use bacon or shredded ham instead of pancetta, replace olive oil with sesame or soybean oil, replace one type of greens with another, porcini mushrooms with champignons. Experiment based on your sense of proportion and your sense of taste.
Even a beginner can prepare a wonderful and simple salad according to Jamie Oliver's recipe. If you can't find Jerusalem artichoke, you can use new potatoes. In extreme cases, bacon or pancetta can be replaced with thin sausages, like Okhotnichnye. Don't forget to serve the salad warm. Let the guests wait for the last manipulations with the dressing while sitting at the table.
Ingredients (4 servings):
2 handfuls of Jerusalem artichoke or potatoes,
1 head of radicchio lettuce,
3 heads of mini lettuce,
8 slices bacon or pancetta
1 red onion,
3 tbsp. spoons of balsamic vinegar,
olive oil,
a handful of parsley leaves,
sea salt,
freshly ground black pepper.
Preparation:
Peel Jerusalem artichoke or potatoes, boil in salted water, cool slightly and 
cut in half. Separate the radicchio into leaves, rinse and dry. Place the salad in a large bowl that will allow you to easily mix everything together. Add lettuce, parsley or chervil.
Cut the bacon into strips 1cm wide and fry in olive oil. When the bacon is lightly browned, add the onion and drained Jerusalem artichoke or potatoes. Fry over medium heat until browned. The bacon should be crispy but not burnt!
Place half the contents of the skillet on 4 preheated plates. Add 4 tablespoons of olive oil, vinegar, salt and pepper to the remaining bacon and Jerusalem artichoke in the pan and immediately add to the bowl with the salad along with the juices. Toss gently to coat each leaf with oil and place the salad on top of the bacon pieces on plates.
Jamie Oliver sprinkles grated Parmesan cheese on this salad. But this is not necessary.
Here is a classic Middle Eastern warm salad with pomegranate, nuts and duck meat. You will need a whole duck if you want a lot of salad, or a small piece if you had the duck yesterday, and today “you need to make a fasting day.”
Ingredients:
1 duck,
1 tangerine or orange,
2 grenades,
6 preserved lemons,
50 g peeled pistachios,
50 g almond flakes,
a handful of dried cherries or cranberries,
2 heads of lettuce,
1 large bunch of parsley,
1 bunch of fresh mint
1 tbsp. spoon of ground cinnamon,
sprig of rosemary,
olive oil,
freshly ground black pepper,
sea salt.
Preparation:
Preheat the oven to 180 degrees. Rinse the duck and dry with a towel. Mix a teaspoon of salt with a spoon of pepper and rub the mixture inside and out. Stuff the duck with tangerine or orange halves. Add a sprig of rosemary. Bake breast side down for 1 hour. Remove the duck, drain the fat, and bake for another 1 hour.
At this time, scrape the pulp out of the lemons and chop the peel coarsely. Remove the duck from the oven and let it cool slightly. Remove the tangerine and set aside. Cut the pomegranates crosswise, set aside 2/3 of the seeds, and spin the rest in a food processor or blender. Strain the juice through a sieve, add the same amount of olive oil, a little salt and pepper.
In a large bowl, combine some of the mint and parsley leaves, add pistachios, cherries, lemon peel, whole pomegranate seeds and lettuce. Top with half the dressing. Trim the duck meat and place in small pieces on a large platter. Top with salad dressing. Sprinkle with chopped fresh mint and parsley and drizzle with remaining half of the dressing before serving.
A very simple salad can be prepared if you have fresh spinach. This seasonal product Now you can easily find it at any time of the year in supermarkets.
Ingredients:
1 kg spinach,
50 g raisins,
3 cloves of garlic,
3 tbsp. spoons of pine nuts,
Salt.
Preparation:
Soak the raisins in hot water and drain in a colander after 15 minutes. Wash the spinach, cut off the tough parts and throw in hot water. Once the spinach begins to wilt, remove from heat and drain. Let cool slightly and chop coarsely. Peel the garlic, cut into slices and fry in olive oil along with pine nuts. Add spinach and raisins, season with salt and black pepper, fry for another minute and place in a salad bowl.
Another Jamie Oliver salad, perfect for a light lunch snack or a hearty breakfast. Jamie recommends a beer salad for a lazy brunch on a legal day off. Real man's food - a little meat, greens, eggs, onions.
Ingredients:
1 head of endive,
watercress,
4 slices bacon
2 fresh country eggs,
8 tbsp. spoons of olive oil,
3 tbsp. spoons of white wine vinegar,
1 teaspoon mustard,
a couple of slices of stale bread,
100 g blood sausage,
a bunch of chives.
Preparation:
Wash the endive leaves, dry them and mix them with the watercress in a bowl. Mix dressing ingredients: olive oil, mustard, vinegar, pepper and salt. Place a small saucepan to cook the poached eggs. Fry the bacon and sausage, add pieces of bread and fry everything until crispy. Toss salad with bacon and sausage. Prepare poached eggs: Gently pour eggs into gentle boiling water and cook for about 2 minutes. Remove the egg with a slotted spoon and check with your finger: the egg should be soft, which means that the yolk is still runny. Season the salad, stir again, and place on plates. Place one egg on top of each serving and pierce with a sharp knife so that the yolk drips onto the leaves. Sprinkle with chives and drizzle with olive oil.
An excellent warm salad can be prepared from pork with broccoli and rice “spaghetti” with funchose. Balanced meat taste, herbs, nuts, butter - everything is very aromatic and satisfying. Choose lean pork, fry it well until a light crispy crust appears.
Ingredients:
250 g pork fillet,
200 broccoli,
150 g green beans,
1 leek,
2 tbsp. spoons of pine nuts,
1 tbsp. spoon of soy sauce,
3 tbsp. spoons of olive oil,
2 cloves of garlic,
50 g funchose (rice noodles).
Preparation:
Soak the funchose in boiling water for 10 minutes. Boil the broccoli florets with the cut beans for about 5 minutes. Cut the pork into thin strips, leeks into half rings, chop the garlic. Fry together in hot oil for about 5 minutes. Add funchose and soy sauce. Place broccoli and beans in a separate bowl, mix with pork and funchose. Add nuts.
If the term “warm salad” did not exist, the following dish would be difficult to imagine. It seems like there’s nothing wrong with frying vegetables and serving with pasta, but it’s a completely different matter when it’s not just a set of prepared products, but a dish with a general idea. It’s quick and easy to prepare and can be prepared at any time according to your mood. Great for a light dinner with a glass of wine, a great appetizer at a party, or just a great lunch on a lazy Sunday.
Ingredients:
1 small zucchini
200 g of any pasta (pasta, fusilli, farfalle or gnocchi),
3 sweet peppers,
3 new potatoes,
6-10 small carrots,
4 cloves of garlic,
olive oil,
½ lemon.
For refueling:
100 g parsley,
100 basil,
30 g walnuts,
½ clove of garlic,
4-6 tbsp. spoons of olive oil,
salt.
Preparation:
Remove the hard parts from the greens, grind in a mortar with garlic and coarse salt, add oil, season with salt. Peel the vegetables and cut into small thin slices. Add crushed garlic with oil and lemon. Stir and leave to marinate for a few minutes.
Boil the pasta al dente, add to the basil sauce with nuts, and cover with a lid. Fry the vegetables in a grill pan. Transfer the pasta to a dish, place the vegetables on top, season everything with chopped fresh herbs, a drop of balsamic vinegar, drizzle with olive oil and season with freshly ground black pepper.
Mushrooms, potatoes, onions, bacon, beans - and all this is seasoned with olive oil and aromatic freshly ground pepper... It looks like the fantasy of a hungry gourmet looking closely at restaurant signs. Great combination of flavors, great aroma. This warm salad can easily replace lunch, or be a wonderful snack for beer.
Ingredients:
500 g potatoes,
50 g dried porcini mushrooms,
1 onion,
250 g green beans,
8 strips of bacon,
4-5 tbsp. spoons of olive oil,
Salt.
Preparation:
Boil a couple of liters of water. Peel the potatoes, cut into slices and fry in hot olive oil. Pour boiling water over mushrooms for 10 minutes. Pour boiling water over the beans and cook for 3-5 minutes, drain in a colander and let the water drain. Fry the bacon until crisp, transfer to a separate bowl. Chop the onion. Save the mushroom broth and cut the mushrooms into strips. Add olive oil to the pan where the bacon was fried and fry the mushrooms and onions. Place potatoes on a platter, top with bacon, then mushrooms and onions. Top with remaining juice and frying oil. Garnish with freshly chopped herbs, salt and sprinkle with freshly ground pepper. Serve hot.
Some types of meat take quite a long time to cook, which often pushes people to buy sausage or pseudo-meat products. But it's worth remembering that most sausage consists of pork, which cooks almost as quickly as a pack of dumplings from the store, and the joy and pleasure from the result brings much more joy.
Ingredients:
400 g green beans,
400 g pork (tenderloin),
200 g champignons,
8 cherry tomatoes,
3-4 cloves of garlic,
1 head of lettuce,
100 g sesame seeds,
olive oil,
black pepper,
salt.
For refueling:
2 tbsp. spoons of sesame oil,
1 tbsp. spoon of white wine vinegar,
½ teaspoon sugar,
salt.
Preparation:
Thaw frozen beans in advance (4-6 hours), rinse fresh ones, place in boiling water and cook for 5 minutes. Rinse the pork, cut into strips 3 cm wide and 1 cm thick. Roll the pork pieces in sesame seeds and fry in oil for 3 minutes on each side. Place the pork in a bowl and fry the chopped champignons with garlic in the same frying pan for 3-5 minutes. Transfer the mushrooms to the pork. In the same pan, toast the remaining sesame seeds. Prepare the dressing. Cut the cherry tomatoes in half, separate the lettuce into leaves and tear into large pieces or leave the leaves whole.
Place the salad on the bottom of the dish, add the beans, then lay out the pork and mushrooms, top with cherry tomatoes and lettuce pieces. Dress the salad, but do not overmix. Serve warm.
As you can see, warm salads can be easily prepared at home from ordinary ingredients. Maintain moderation, mix the ingredients with extreme care and cook with a smile - you will definitely succeed!
I served this hot vegetable salad with barbecue, but it is also perfect as a side dish for any meat dish, as an independent dish for vegetarians or during fasting. It takes no more than 20 minutes to prepare the baked salad. If you're not a big fan of hot peppers, don't add all of them or leave them out altogether. I always rely on my taste when preparing a dish. The step-by-step photo recipe contains all the nuances of preparing a hot vegetable salad with eggplant.
Ingredients:
- 2 medium sized carrots;
- 3 cloves of garlic;
- 1 large onion;
- 1 eggplant;
- ½ piece of sweet red pepper;
- ½ piece sweet yellow pepper;
- 1 piece of chili pepper;
- 2 medium sized tomatoes;
- 3 sprigs of dill;
- freshly ground black pepper and salt to taste;
- 2 tbsp fresh lemon juice;
- 50 ml olive oil.
How to make a hot vegetable salad with eggplants
We start cooking by preparing the vegetables. Cut the peeled carrots into large pieces. Peel the garlic cloves; very large cloves can be cut into halves. Pour olive oil into a frying pan and heat it. Place the carrots in the pan first, as they take the longest to cook. After 3 minutes, add garlic to it. Fire is medium.
While the carrots and garlic are roasting, cut the peeled onion into two halves. We cut each half of the onion into large feathers, that is, across the grain. We put it in a frying pan with carrots and garlic. Then comes the turn of large cubes of eggplant, red and yellow peppers. There is no need to increase the heat; we continue to cook at medium heat throughout the entire process of baking the vegetables, stirring them from time to time. Fry the vegetables until the eggplant is almost completely cooked.
Now it’s the tomato’s turn. Cut them into large pieces and add them to the pan. Lastly, add the chili pepper pieces, add freshly ground black pepper and salt. Stir and keep the vegetables on the fire for another 5 minutes, stirring them occasionally.
Place the prepared vegetables in a salad bowl, sprinkle them with lemon juice and sprinkle with chopped dill.
While it is warm, serve it on the table. So, a delicious hot vegetable salad with eggplant is ready. I note that the dish is very tasty even when cooled. 🙂 Using the step-by-step recipe, be sure to prepare this simple and easy, multifunctional vegetable dish. I'm sure you'll like it.
Calories: Not specified
Cooking time: Not specified
In the summer, during zucchini season, I often make a warm vegetable salad for dinner. It replaces traditional vegetable well. Although you can prepare a warm salad at any time of the year, since vegetables are available in supermarkets all year round. But the best time for such a dish is summer and autumn.
This salad is very easy to prepare and can replace any snack with a piece of crusty bread. In addition, you can cook it on a picnic and grill vegetables. This will be a wonderful addition to meat kebabs. And if you plan to eat this salad as an independent snack, then I advise you to add cubes of suluguni, feta cheese or feta cheese to it.
Such salads can be dressed with any dressing, both classic vegetable oil and complex sauces. For example, it will be very tasty to pour olive oil and lemon juice or use soy sauce with mustard seeds. However, here each housewife is already given the right to choose.
Warm vegetable salad - recipe with photos
- zucchini – 1 pc.,
- sweet red pepper – 2 pcs.,
- tomatoes – 5-8 pcs.,
- soy sauce - for dressing,
- refined vegetable oil - for dressing,
- salt - to taste.
Step by step recipe with photo:
Wash and dry the zucchini. Cut the fruit in half and cut it into bars measuring about 1.5 cm by 4 cm. Although the cutting method is not important, if you prefer cubes or circles, then cut the vegetables this way. Moreover, if you use ripe fruits, you will first need to peel them and remove the seeds. This procedure is not carried out with milk squash. 
Peel the sweet pepper from seeds, cut off the partitions, remove the tail and cut into pieces. I prefer larger vegetables, so I cut the fruit into 6 pieces. But here, any cutting is also appropriate. 
Place zucchini, peppers and tomatoes in any convenient heat-resistant dish. You can place them however you like. In this case, do not forget to wash and dry the tomatoes first, and also make several punctures with a toothpick. This is necessary so that the tomato does not burst during baking. 
Pour vegetable oil and soy sauce over the vegetables. Also sprinkle with salt and any herbs and spices to taste.
Send the vegetables to bake in an oven heated to 180°C for half an hour.
Remove the finished products from the baking sheet, place in a bowl, pour over the oil, stir and serve. Warm vegetable salad is ready.
By the way, try cooking.
Hot (warm) salads are a wonderful alternative to many salads; we can say that they completely replace main courses, as they are prepared on the basis of greens and meat ingredients. Veal, pork, beef tongue, turkey, duck meat, lamb, any chicken meat are used, and all seafood is also great boiled, smoked: crabs, mussels, squid, shrimp, etc. Hot salads are prepared literally before serving. table, they are not left overnight in refrigerators so that they are better saturated with mayonnaise, as is done with cold salads in the form of Olivier, or under a fur coat. By the way, hot salads are not seasoned with mayonnaise and sour cream. For this purpose, special sauces, olive oil, juices, spice-flavored yoghurts, oils and brine are used after preparing the meat ingredients: frying, stewing and other culinary processing.
The salad is original, unusual for many, but indescribably tasty, so immediately decide how many ingredients to take for its preparation; perhaps someone will definitely ask for more.
For three servings:
Raw shrimp 400 g, Parmesan 100 g, grapes 100 g, pine nuts 50 g, arugula (bag, or 1.5 pots).
Clean the shrimp, remove the intestinal vein and shell (leaving only the tails).
Prepare the shrimp marinade:(1 tbsp each soy sauce, balsamic vinegar, ground black pepper to taste).
Chop the arugula or tear it with your hands, season with the mixture: lemon juice, olive oil, balsamic vinegar, pine nuts. Place in a heap on a plate,
Place thinly sliced Parmesan cheese around vertically. Heat olive oil in a frying pan, add a clove of garlic, fry the shrimp on both sides and immediately place on a plate around the salad. Garnish with grapes, pine nuts and sprinkle with soy sauce.
For the recipe for this delicious and satisfying salad you will need: salad mixture "Tuscany", pine nuts, yellow and red bell peppers, fresh champignons, chicken liver.
Champignons are used fresh, without heat treatment. The salad is laid out in layers: first a mixture of lettuce, nuts, then sweet peppers, cut thinly and thin slices of fresh champignons. Top with a light drizzle of balsamic vinegar, olive oil and a thin drizzle of Narsharab pomegranate sauce. Fry the chicken liver in vegetable oil and place it on top of the salad. The salad is served hot.
This salad always looks great on the table: a mountain of fried meat rises on a green bed of fresh spinach. All ingredients are served in large cuts, which is especially popular with men.
Preparation:
Cut the meat into pieces and marinate in a mixture of soy sauce, garlic, onion, olive oil for about an hour. Cut fresh cucumbers into slices and add salt. Quickly fry the meat in a frying pan. Turn off, add cucumbers and stir. First place a layer of fresh spinach on the dish, then meat and cucumbers on top. Sprinkle with sesame seeds. Serve with carrot salad and sweet and sour sauce.
Pre-marinate the chicken liver with lettuce, celery, and chopped onions. Season the mixture with salt and pepper to taste, add curry powder, a little cumin, pour in olive oil and let sit for 30-40 minutes. After this, fry in a frying pan over high heat for 5 minutes, stirring all the time. Serve immediately hot. Extraordinarily delicious! Can be served separately, as an independent dish, or as a side dish for pasta or mashed potatoes. Can be spread on green lettuce leaves like a hot salad.
A magnificent light and beautiful dish for the holiday table.
Recipe for 500 g. liver: you will need 2 leeks (white part), 200 grams of pitted prunes, 2 tbsp. spoons of brown sugar, 100 ml of dry red wine.
Preparation: Pour 2-3 tablespoons into a deep frying pan vegetable oil, fry onion rings on it, add prunes. Cut the liver into large pieces and fry with onions and prunes. Salt, pepper, add sugar and wine. Simmer over low heat until the wine has evaporated. Try not to overcook the liver; it’s better to leave some liquid left.
Preparing the sauce: 1 tbsp. l. balsamic vinegar, 1 tbsp. wine vinegar, 1 tbsp honey, 2 tbsp. mustard, 4-5 tablespoons of olive or grape oil. Mix everything well until smooth. Place the liver on lettuce leaves, pour over the sauce and serve.
For lovers of beans, but not at all those who like to tinker in the kitchen for a long time, we recommend simply boiling the beans that have been soaked in the morning in advance, dividing them into portions and freezing them. This will be very useful to you in the future. It’s convenient, simple and easy to prepare a tasty and satisfying salad; all you have to do is take out and defrost the beans.
For a glass of beans: 1 large carrot, chard leaf (you can replace whatever you like), garlic clove, soy sauce, black pepper, sweet chili sauce, vegetable oil and 30 grams butter.
Preparation: Grate the carrots on a coarse grater and fry in a mixture of vegetable and butter. Add here chard (or whatever you have, for example, cilantro, parsley, celery), garlic, soy sauce to taste (don’t forget that it’s salty), a tablespoon of chili sauce, sweet and black pepper. Add beans here, stir, heat for 1 minute and serve. Bon appetit!
You can prepare not only your favorite lobio from green beans, but also a delicious hot salad.
Ingredients:
Green beans - 400 gr
Champignons - 200 gr
1 sweet pepper
1 small carrot
3-4 cloves of garlic
Salt, black pepper, allspice
Cream 50 gr
Butter -30 gr
Preparation:
Beans, carrots and peppers (cut into strips), blanch in a small amount of salted water for about 5 minutes and immediately discard into ice water. Fry the mushrooms in butter, strain the vegetables and add to the mushrooms. Fry lightly for 1-2 minutes, add salt, peppers and crushed garlic, pour in cream. Simmer for a minute and remove from heat. The salad is good both hot and cold, try it!
Chinese salad recipe.
First we cook the tuna. Cut it into thin strips and marinate for an hour or two.
For the marinade you will need: soy sauce, pomegranate sauce, lemon juice, sesame oil, white and black sesame seeds, salt, pepper, a little ginger. Take 1 tablespoon of all sauces and butter, 1 teaspoon of lemon juice. Seasonings to taste.
Preparation: Boil the egg noodles al dente. Pour in a spoonful of soy sauce and stir lightly. Vegetables: cut carrots, zucchini, red bell pepper, champignon mushrooms into thin strips and quickly fry over high heat, stirring all the time. Fry the marinated tuna in a grill pan very quickly, half a minute on each side. Combine vegetables with noodles, heat well over heat, stir and place on a dish. Top with tuna pieces and serve.
Boil green beans in salted water and place in ice water. You can take ice cream, then just defrost it first. Sweet pepper different colors cut into strips, peel and chop the champignons.
Place all the vegetables in a saucepan, add a little vegetable oil and simmer until soft. Add salt, pepper, garlic to taste. Pour in the cream and simmer for another 5-6 minutes. Serve hot on a platter.
A completely independent dish, filling and tasty. The salad is prepared quickly and very simply, without special costs time. And eating it is a pleasure.
You will need: 300 gr. boiled pasta, green peas -100 g, carrots 100 g, as well as 3-4 cloves of garlic, pepper, salt, oregano and a few basil leaves.
Preparation: Place vegetables in a saucepan with melted water butter approximately 30 gr. cover with a lid and simmer over low heat until done. If necessary, add a little water. When the vegetables become soft, but not overcooked (make sure!), add pasta, garlic, and spices. Serve the salad hot or warm, sprinkle basil leaves on top.
Preparation: Fry the sliced pork pieces over high heat without a lid, add onions, salt, pepper, meat seasonings and cover with a lid. Simmer over low heat until the onion softens.
Tear the lettuce leaves coarsely with your hands, add a little salt, add mayonnaise and stir. Place hot pepper rings (without seeds) on top.
For every hot salad, improvisations are possible; some ingredient is added in larger quantities, some in smaller quantities, and in this mizuna salad with a dressing of clear balsamic sauce, Ebara marinade and sesame seeds.
Preparation: Fry oyster mushrooms until the liquid evaporates, add sugar, soy sauce and sesame oil, cool slightly. Serve the mushrooms warm with any salad.
The sauce is easy to prepare: mix Ebara marinade, soy sauce and balsamic (light) to taste, fry sesame seeds in a dry frying pan, pour the sauce over the salad and sprinkle sesame seeds on top.
Crispy warm salad with basturma, croutons and fresh champignons
Compound:
1 apple-pear, 1/2 small head of iceberg lettuce, 2 fresh cucumbers, 100 g fresh champignons, 150 g basturma or bacon, white bread croutons
For the sauce:
1 clove garlic, salt, ground white pepper, 1 tsp. lemon juice, 1 tsp. balsamic vinegar
2 tsp olive oil.
Step by step preparation steps:
Step 1. Wash the vegetables, core the apple, cut the cucumbers and apple into strips, iceberg into cubes, and mushrooms into thin slices.
Step 2. Cut the champignons into thin slices and sprinkle with lemon juice so that they do not change their color.
Step 4. Toast white bread in a toaster or grill and cut into cubes while hot.
Step 3. Slice the basturma or bacon thinly and quickly fry in a hot frying pan.
Step 4. Prepare the sauce: mix lemon juice, salt, ground white pepper, balsamic vinegar and finely chopped garlic.
Step 5. Place iceberg, cucumbers, apple, champignons, hot basturma or bacon and croutons on a plate, pour sauce on top. It needs to be served right away!
A salad that is quite suitable as a Lenten dish. Boil the potatoes in large pieces in water with any vegetable seasoning for 10 minutes, drain in a colander.
Preparing the salad: hot potatoes, sweet onions for salad, crispy celery stalk, finely chopped garlic (fresh stalks or cloves, to taste), sauerkraut(chop finely), greens (a lot or to taste): parsley, cilantro, dill, celery leaves. Season the salad with unrefined olive or vegetable oil. Top with green peas or red beans.
Warm salad "Ode to Quinoa"
Ingredients: quinoa, shrimp, garlic, cherry tomatoes, balsamic vinegar, soy sauce, dried basil, olive oil.
Quinoa (quinoa, very healthy cereal, a rice substitute with a wonderful nutty flavor), boil (you will need one cup of quinoa and two cups of water)
Heat olive oil, add balsamic vinegar, soy sauce and dried basil. Fry the garlic cloves in this, then add the shrimp, previously peeled.
While the shrimp are frying, prepare the tomatoes and cut them into halves. Combine all the ingredients together and you will get a delicious and healthy warm salad.
The original presentation of the salad always brings surprise and close attention to those who want to try it. The hot salad is served in a Parmesan cheese basket. To make a cheese basket you need: grate (hard) cheese and spread in a thin layer on baking paper, put in the oven for 12-15 minutes. Place the still hot pancake on the glass, this way you will get a cheese basket. You will also need to prepare the salad: chicken liver, wild mushrooms, caramelized onions, iceberg lettuce in mustard dressing.
Preparation:
Salt and pepper the liver and fry. Put butter, onion in a frying pan, add salt and sugar, fry. Add liver, balsamic vinegar, grain mustard, stir and heat, add fried wild mushrooms. Place in a cheese basket. Serve the dish, you can serve it with salad.
You will need: chicken breast- 1 pc.,
large eggplant - 1 pc.,
tomatoes - 2-3 pcs.,
tangerine slices -3-4
onions - 1 pc.,
garlic - 2 cloves,
olive oil - 2 tbsp. spoons,
lemon juice - 1 tbsp. spoon,
salt - to taste,
Provençal herbs - to taste.
Cooking method: Wash the eggplants, peel them and cut into large cubes. Sprinkle with salt, stir and let stand for 30 minutes. During this time, the bitterness will disappear from the eggplants.
Wash and dry the chicken breast. Remove seeds and skin. Cut into cubes the same way as eggplants.
Heat vegetable oil in a frying pan and add chicken pieces. Fry until golden brown. Peel, wash and coarsely chop the onion.
Drain the released juice from the eggplants, rinse them under running water and dry. Fry in a separate pan with oil and onion. Cool slightly.
Wash the tomatoes, dry and cut into cubes. Mix chicken, eggplant, tomatoes and tangerine slices in a salad bowl. Add lemon juice, olive oil and herbs de Provence. Stir and let steep for 2 hours. Or serve immediately!
For this salad you will need: bell pepper, shrimp, leek, olive oil + 1 tsp. a spoonful of lemon juice, champignons, prunes, a little vegetable oil for frying the champignons.
Preparation: fry the champignons cut into slices in a frying pan, immediately add leeks, washed, pitted prunes, shrimp, simmer everything together a little and add sweet pepper at the end. Salt and pepper to taste. Place on a plate and drizzle with olive oil and lemon. Serve warm.
Ingredients: champignons, chicken liver, fresh cucumbers, tomatoes, sunflower oil for frying, soy sauce for dressing, allspice, garlic, a little sour cream.
Tear lettuce leaves and place on a plate, top with cut into cubes fresh cucumber and tomato, add herbs (green onions, parsley). Sprinkle everything with soy sauce, sprinkle with a mixture of allspice.
Cut 3-4 champignons into strips. Cut chicken liver (about 500 g) into small pieces. Pour sunflower oil into a frying pan, heat it, add 1 clove of garlic (mash first) and heat for about 30 seconds so that the garlic gives off the smell, then discard the garlic. Fry the champignons (about 5 minutes), then add the liver and fry, stirring, for another 5 minutes. Salt and pepper to taste. At the end of frying, add half a teaspoon of mustard and 2-3 tablespoons of sour cream. Mix everything well and let it boil. Then remove from heat. Place the still hot liver on top of the vegetables. Serve without waiting for it to cool.
Tender chicken liver in milk, pear slices and nuts, this is an incredibly tasty combination. Be sure to try it, you will notice that each ingredient reveals itself in a new way, complementing each other with fresh notes and taste. Together it is incredibly delicious. Let's prepare a chicken liver salad with pears
Ingredients:
2 bunches of spinach or lettuce, 150-200 gr. chicken liver, 1 medium-sized pear, 100 gr. Roquefort cheese, or maybe Feta, a handful of pine nuts or walnuts
For refueling:
3 tbsp. l. olive oil, 1/3 tsp. Worcestershire sauce, 1/3 tsp. lemon juice or wine vinegar, 1/3 tsp. soy sauce, flour, salt, pepper, milk.
Cooking instructions:
Wash the chicken liver, cut into small strips and cover with milk. Cut the pear into cubes and place in a container. Tear the lettuce or spinach there. Drain the milk, salt and pepper the liver, then sprinkle with flour. Fry it over low heat for min. 15 (don't forget to turn over). When the liver has cooled slightly, transfer it to a container with the pear and salad. Make the sauce, season the salad with it and stir. Cut the cheese into small cubes, add a handful of nuts and mix everything carefully again.
Hot salads are completely different taste qualities, this does not mean that they are prepared only in winter time to warm the body. Any hot salad will please not only the male half of the population, but will also delight women who love quick and satisfying food. Warm salads will decorate any dinner party, family lunch, festive table, they will become a full-fledged dish on any table, which will satiate, surprise, and satisfy even the most picky food gourmets. The combination of freshly prepared meat ingredients with lettuce, any greens, tomatoes, cucumbers, greens and legumes is satisfying and energetically valuable.
Usually taken - chicken liver or fillet, duck breasts, slices, baked beef tongue or fried small slices of veal. And in vegetarian warm salads, the hot ingredients are baked eggplants, peppers, pumpkin, fennel tubers, celery, parsnips, sautéed onions or carrots, fried champignons, oyster mushrooms, and chanterelles. Salads based on boiled potatoes (still hot), cooked quail eggs. Great option– legumes. Capsicum green beans, red and white, boiled lentils, heated green peas. Warm salads came to us from Eastern cuisine, but our citizens also loved them. If you have already enjoyed a hot salad in a restaurant once and remember it with a special feeling, then you should not put off your desires, just prepare a similar salad in your kitchen and be sure that you will get no worse. And our recipes will help you with this.
