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Cheese salads, recipes with photos and videos
Cheese salads are usually hearty and incredibly tender. For their preparation, you can use both several types of cheese, and one single one. The main thing is to correctly combine this product with other ingredients.
This very tender and light salad is one of the favorite dishes of Italians. Due to its incredibly beautiful and bright appearance, it can often be seen in pictures and colorful photos. To prepare it, you will need: – 200 g of mozzarella cheese; – a bunch of basil; – 10 cherry tomatoes; – salt and black pepper to taste.
For the sauce: – ½ bunch of parsley; – ½ bunch of basil; – 1 clove of garlic; – 1 tbsp. spoon of pine nuts; – 30 g of Parmesan; – 2-3 tbsp. tablespoons of olive oil.
Wash the tomatoes, dry and cut in half. Wash basil under running water and pat dry on a towel. Remove the mozzarella from the liquid and cut into slices. Place it on a plate, alternating beautifully with tomatoes and basil. Season the food with a little salt and pepper with freshly ground black pepper.
You do not need to cut the mozzarella into small balls. Just put it on a plate along with whole cherry tomatoes
Make a salad dressing. To do this, fry the pine nuts in a dry frying pan, grate the cheese, cut the garlic into small pieces, and wash and dry the greens. Transfer these ingredients to a blender, add olive oil to them and blend until smooth. Pour this dressing over the salad, garnish with a sprig of parsley and serve.
This dish can also be served on skewers. Only the sauce will need to be poured into a separate container, convenient for dipping.
French cheese salad with eggs and Dijon mustard
Ingredients: – 350 g of hard cheese; – 4 eggs; – ½ cup sour cream; – ½ teaspoon of Dijon mustard; – Savoy cabbage leaves.
Wash and dry the savoy cabbage leaves. Grate the cheese on a very coarse grater. Boil eggs hard-boiled and rub with mustard and sour cream. Gently mix the cheese into the prepared dressing. Place a savoy cabbage leaf on each plate, and a couple of tablespoons of cooked salad on top of it. Garnish with a sprig of parsley and serve.
Ingredients: – 200 g of Roquefort cheese; – 200 g of medium fat cream; – 400 g of green salad; – 200 g of loaf; – 1 tbsp. spoon of olive oil; – 5 tbsp. tablespoons of lemon juice; – salt and black pepper to taste.
Cut the loaf into cubes and fry in olive oil until golden brown. Crumble the roquefort and mix until smooth with cream, lemon juice, salt and pepper. Wash lettuce leaves, dry, tear with your hands and place on a flat plate. Put cooked croutons on top and cover everything with cheese sauce.