Three Asian-style salads for your New Year's table

New Year is just around the corner, and have you already tried all the unusual salad recipes from the internet? Do the words «Olivier» and «herring under a fur coat» make you shudder? Don«t worry — there are always ways to experiment. Today we share three Asian-style salad recipes.

How to cook them was shared with Voronezh1.ru by the chef of the Voronezh restaurant «Enso. Sozertsanie» Shamil Gurdov. Previously, he shared with us recipes for mochi and the perfect roasted duck.

Wok salad with squid

Ingredients (for one portion):

• glass noodles — 50 g;

• squid — 100 g;

• zucchini — 30 g;

• carrot — 20 g;

• bell pepper — 20 g;

• sesame oil — 10 g;

• hoisin and oyster sauce — 30 g;

• mixed salad greens — 15 g;

• peanuts — 10 g;

• a pinch of salt.

Preparation

1. Soak the glass noodles in hot water for 5–7 minutes, then rinse with cold water.

2. Clean the squid from the film, cut it, and quickly fry (2–3 minutes) over high heat.

3. Cut the vegetables into long spaghetti-like strips using a grater for Korean carrots. Fry in sesame oil for 1 minute. Remove from heat, add the sauces and quickly stir.

4. Combine the vegetables with the glass noodles, salt to taste.

5. For assembly, first put the vegetables with glass noodles, then top with mixed salad greens and squid, then sprinkle with chopped peanuts.

Salad with duck and oranges

Ingredients (for one portion):

• duck breast — 80 g;

• mixed salad greens — 30 g;

• orange — 30 g;

• cucumber — 30 g;

• pumpkin seeds — 2 g;

• avocado — 20 g;

• salt, pepper to taste;

• butter, olive oil and vegetable oil;

• balsamic vinegar — 3 g;

• honey — 10 g;

• wholegrain mustard — 5 g;

• orange juice — 20 g.

1. Wash the duck breast, dry with paper towels and make cuts on the skin side — this will render more fat. Fry over medium heat for about 30 minutes until golden brown. After cooking, cut into thin slices.

2. Wash the orange, peel it and remove the white fibers. Cut the flesh.

3. Prepare the dressing from olive oil, balsamic vinegar, honey, wholegrain mustard and orange juice. Whisk them well until homogeneous.

4. Place the salad greens on a plate, then thinly sliced cucumbers and avocado. Drizzle with the dressing, top with orange slices and duck pieces.

5. Drizzle with dressing again and sprinkle with pumpkin seeds.

Eggplant salad with stracciatella and tomatoes

Ingredients (for one portion):

• eggplant — 60 g;

• corn starch — 30 g;

• sunflower oil for deep-frying;

• sweet chili sauce — 30 g;

• tomatoes — 55 g;

• teriyaki sauce — 5 g;

• stracciatella cheese — 30 g;

• chives;

• sesame seeds;

• nori seaweed.

Preparation

1. Soak the peeled eggplant in salted water for 1–2 minutes. Then dry, coat in corn starch. Deep-fry at 180 degrees Celsius (356°F) for 2–3 minutes — until golden.

2. Place the stracciatella on a plate, then tomatoes in teriyaki sauce. The tomatoes can be marinated in the sauce in advance.

3. Toss the eggplant in sweet chili sauce and place on top of the tomatoes.

4. Sprinkle the salad with chives, sesame seeds and thinly sliced nori.