Four Easy Recipes for Unusual New Year Salads
Any host wants to delight guests during the New Year celebration. Of course, one of the best ways to do this is to prepare an unusual dish. Agreed, classic Olivier salad and herring under a fur coat are unlikely to surprise anyone anymore.
Chefs from Yaroslavl establishments have shared simple recipes for unusual salads that can be served at the holiday table. Anyone can handle preparing them.
The Yaroslavl coffee shop «Kaputsin» shared recipes for a warm turkey salad and a dish with Camembert cheese and figs.
Note that the recipes from «Kaputsin» list ingredients per serving. To prepare a larger volume, adjust the amount of products according to the needed quantity of salad.
Warm Turkey Salad
For this salad, you will need several ingredients:
turkey fillet — 60 grams;
bell pepper — 50 grams;
cherry tomatoes — 30 grams;
red onion — 10 grams;
baby potatoes — 40 grams;
salad mix — 30 grams.
You need to fry the turkey, bell pepper, cherry tomatoes, onion, and potatoes, then add balsamic vinegar. Then mix the warm ingredients with the salad leaves.
With Camembert Cheese and Figs
Salad leaves — 40 grams;
Camembert cheese — 50 grams;
«Mon Bleu» cheese — 30 grams;
fig — 1 piece. Can be replaced with another fruit;
«Stracchiatella» cheese — 20 grams;
pumpkin;
honey.
For the dressing:
Orange juice;
grainy mustard;
honey;
olive oil;
balsamic vinegar.
Camembert and «Mon Bleu» cheeses need to be lightly fried until a golden crust appears. Then, in a separate pan, fry the pumpkin in honey. Mix all ingredients together, and prepare the dressing. Finally, add the resulting sauce to the salad.
Also, recipes for unusual salads were shared by the chef of the Yaroslavl family restaurant «PizzaFabrika» on Pashukovskaya Street, Saig Iliyazov.
With Beef and Walnuts
Ingredients:
beef meat (best to use tenderloin or fillet) — 500 grams;
bell pepper — 2 pieces;
fresh tomatoes — 3 pieces;
onion — 2 pieces;
garlic — 3 cloves;
shelled walnuts — 100 grams;
parsley and dill greens — a small bunch;
red hot pepper — to taste;
red wine vinegar — 1 tablespoon;
vegetable oil — 3 tablespoons;
salt and black ground pepper — to taste;
Wash the meat with cold water and dry with a paper towel, then cut into thin strips against the grain. Cut the onion into half-rings, chop the tomatoes into small cubes. Bell pepper should be cut into strips, garlic cloves finely chopped. Lightly roast the walnuts in a dry pan until aromatic, then chop with a knife or blender. Also chop the parsley and dill.
The chopped beef should be fried in a heated pan over medium heat for about five minutes until golden brown. While frying, stir the meat. Then salt and pepper the beef to taste.
In a large bowl, mix the beef, tomatoes, bell pepper, onion, and garlic. Add the vinegar and mix well. Sprinkle the salad with greens and chopped walnuts. Optionally, add a bit of red hot pepper for spiciness.
Finally, taste the salad for salt and seasonings, adjust if necessary. Let the dish rest for about 10–15 minutes before serving.
With Arugula, Cherry Tomatoes, Spinach, and Fried Shrimp
Ingredients:
arugula — 1 bunch, approximately 80 grams;
fresh spinach — 1 bunch, approximately 80 grams;
cherry tomatoes — 15 pieces;
fresh peeled shrimp — 200 grams;
extra virgin olive oil — 3 tablespoons;
freshly squeezed lemon juice — 1 teaspoon;
balsamic vinegar — 1 teaspoon;
dried ground garlic — a pinch;
fine sea salt — to taste;
freshly ground black pepper — to taste.
Wash the arugula and spinach greens with cold water and dry with a paper towel. Then cut the cherry tomatoes in half.
Fry the peeled shrimp in a heated pan with a small amount of oil for about two minutes on each side until golden brown. Salt and pepper to taste.
For the dressing, mix olive oil, lemon juice, balsamic vinegar, salt, freshly ground black pepper, and dry garlic in a small bowl.
Then place the arugula and spinach leaves in a large salad bowl. Add the cherry tomato halves and fried shrimp. Gently mix by hand, preserving the shape of the greens and vegetables. Finally, add the dressing.
