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It is not known for certain who and when prepared the first salad in the history of mankind. The idea of this simple, like all ingenious dishes, lies on the surface. It is not surprising that absolutely every nation has a favorite national salad. Some of them were so successful that they fell in love with gourmets all over the world.
Patriotic snack
Caprese salad is a famous appetizer, without which no Italian feast begins. It consists of only three ingredients that symbolize the flag of Italy: mozzarella, basil and tomatoes. How to make caprese salad? Cut into equal thick circles 2 fleshy tomatoes and 250 g of mozzarella. Place the slices on a wide platter in a circle overlapping, lightly sprinkle with pepper and salt, decorate with basil leaves. Sprinkle the salad dressing with 2 tbsp olive oil and 0.5 tsp balsamic. Such a simple, but surprisingly harmonious combination will decorate the family table both on weekdays and on holidays.
Very Italian salad
Another world-famous creation of Italians is caesar salad. How to cook it at home? The main thing is to make a special sauce. Whisk it in a blender from 2 raw yolks, 2 cloves of garlic, 50 g of grated parmesan, 2 tsp mustard, 60 ml of olive oil, 3 tbsp lemon juice and a pinch of salt. Next, chop 150 g of baguette into cubes, lubricate with olive oil and garlic, put in the oven at 180°C for 15 minutes. At this time, cut 400 g of chicken fillet into strips, salt and pepper, fry until golden brown. Cover the plate with iceberg leaves, spread the chicken pieces, parmesan slices and breadcrumbs. We decorate everything with cherry slices and pour the sauce — caesar is ready to appear before home gourmets.
The Spirit of the French Riviera
French cuisine has given the world a classic recipe for the nicoise salad, dedicated to the pearl of the Cote d’Azur — Nice. Cut into slices of 5-6 anchovies, mash with a fork 250 g of canned tuna. Hard-boiled 2 eggs and cut into slices together with 2 tomatoes. Chop in half 100 g of pitted olives. Mix the dressing with 5 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 3 cloves of garlic, a pinch of salt and pepper. Cover the plate with lettuce leaves, put pieces of fish, eggs and tomatoes, pour the sauce, decorate with olives and basil. By the way, Yulia Healthy Food Near Me suggests adding new potatoes and capers to the nicoise, and taking quail eggs instead of the usual ones.
From Bulgaria, with love
Fans of light variations will enjoy the Shopsky salad, the recipe for which was invented in Bulgaria. Bake 2 sweet peppers in the oven at 180°C for 15-20 minutes. When they cool down, remove the skin, seeds and partitions, cut the pulp into strips. We chop a large fresh cucumber in slices, 300 g of cherry tomatoes-in halves, a white onion-in half rings, 200 g of salted cheese-in small cubes. Chop a small bunch of parsley. Mix the ingredients in a salad bowl, salt and pepper, season with 3 tbsp olive oil and 1 tsp balsamic. Such a colorful refreshing salad will add juicy colors to the gloomy summer.
American-style generosity
In America, cobb salad is very popular, named after its author — the owner of an American restaurant, Bobb Cobb. In a dry frying pan, fry 6 strips of bacon and chop. Here we also brown 200 g of chicken fillet slices. Cut into cubes 2 tomatoes, 2 boiled eggs, 3 stalks of celery, avocado and 100 g of cheddar. Mix 2 crushed garlic cloves, 1 tsp.of ordinary and Dijon mustard, 2 tbsp. of white wine vinegar, 3 tbsp. of olive oil. Now the most important thing is the serving. Line the bottom of the salad bowl with lettuce leaves and, without mixing, lay out the ingredients in strips. The sauce for the cobb salad is usually served separately.
The Subtle Soul of the East
Middle Eastern cuisine can not be imagined without tabouleh salad. Traditionally, it is prepared from crushed bulgur wheat groats. Although some people prefer couscous. Boil 150 g of bulgur in salted water. If you use couscous, steam it in boiling water for 5 minutes. The finished cereal is thrown into a colander. Cut 4 tomatoes into slices. Shinkuem smaller 2 large bunches of parsley, a small bunch of mint, 5-6 stalks of green onions. Combine cereals, vegetables and herbs in a salad bowl, season with 2 tbsp. l. olive oil, juice of half a lemon, salt and pepper. The more tabouleh is infused in the refrigerator, the tastier it will turn out.
Cooking the most popular salads from all over the world with your own hands is a very tempting idea. And to make it a success, you can learn more about the classic recipes with photos of salads caprese, nicoise and many others on the website “Eat at Home”. Happy culinary discoveries and bon appetit!