We offer you several recipes of salad with capers. This dish will revitalize your table and become the main trump card of any festive feast!
Salad with capers and tuna
Ingredients:
- young potatoes - 8 pcs .;
- green beans - 180 g;
- olive oil - 130 ml;
- garlic - 1 clove;
- fillet of tuna - 400 g;
- mustard dijon - 1 teaspoon;
- wine white vinegar - 2 tbsp. spoons;
- cherry tomatoes - 12 pcs .;
- olives - 90 g;
- fillet of anchovy - 8 pcs .;
- Chicken egg - 2 pcs .;
- capers - 2 tbsp. spoons;
- lemon grass - 1 pc.
Preparation
To prepare a salad with anchovies and capers, prepare all the ingredients first. The potatoes are boiled in a uniform, then we drain the water, clean it, cut it into small pieces and transfer it to a bowl. We cut the tail of the bean, shred it with slices and blanch about 3 minutes in boiling water. Next, discarded in a colander, washed under cold water and laid out to the potatoes. We chop the fish into cubes and fry in a hot oil in a frying pan for about 3 minutes to a golden crust.
After that, add the anchovies to the vegetables and mix. Eggs boiled hard, washed in cold water, cleaned and cut with a knife into small pieces. To prepare the dressing mix the crushed garlic with mustard and vinegar, and then pour the remaining olive oil and mix. At the bottom of the salad bowl we lay out lettuce leaves, on top put the prepared salad, olives, crushed tomatoes and capers. We water the dish with a dressing and decorate with pieces of eggs and anchovies. From above, sprinkle the salad with tomatoes and capers with lemon juice and serve it to the table.
Salad with capers and shrimps
Ingredients:
- Shrimp - 1 kg;
- potatoes - 500 g;
- capers - 70 g;
- mayonnaise - 200 ml;
- egg of chicken - 5 pcs .;
- Shrimp - 1 kg;
- table vinegar - to taste;
- parsley greens;
- spice.
Preparation
Shrimp washed and boiled for 15 minutes in vinegar. We clean the potato, cook until soft and cut into cubes. Chicken eggs boil hard boiled, cleaned and shredded in small slices. Now, we combine all the prepared ingredients in a bowl, add capers and season with mayonnaise. All carefully mix, spread out in a salad bowl and decorate with finely chopped green parsley.
Olivier salad with capers
Ingredients:
- Cancer necks - 85 g;
- chicken breast - 90 g;
- egg quail - 2 pieces;
- potatoes - 150 g;
- carrots - 1 piece;
- cucumber - 100 g;
- canned green peas - 30 g;
- green apples - 2 pieces;
- lemon - 0,5 pieces;
- green onion - 4 g;
- pickled cucumbers - 40 g;
- capers - 10 g;
- granular mustard - 15 g;
- Worchester sauce - 10 ml;
- mayonnaise - 50 ml.
Preparation
Potatoes and carrots mine and boil for 10 minutes on a weak fire. Cook chicken and eggs in a separate saucepan for 8 minutes. We clean the apple, shred a cube and pour lemon juice. Then the vegetables are cleaned and crushed together with fresh and salted cucumber. Cut the capers in half and chop the onions. We put everything in a bowl, add peas, put mayonnaise, sauce, mustard and mix thoroughly. We adorn the salad with crayfish tails, apples and half quail eggs.
Salad with capers and chicken
Ingredients:
- chicken breast - 400 g;
- water - 5 items;
- mayonnaise - 50 ml;
- natural yogurt - 50 ml;
- Dijon mustard - 1 tbsp. a spoon;
- capers - 3 tbsp. spoons;
- red grapes - 30 g;
- Nuts - to taste;
- green grapes - 30 g;
- black grapes - 30 g;
- spice.
Preparation
Chicken breasts are cooked until ready in salted water, we cool and chop the meat into cubes. Mayonnaise is combined with yoghurt and mustard . We cut the grapes of grapes into halves, put them into a bowl, add chicken, capers, nuts and lay out the mayonnaise mixture. Stir the salad and season it with spices.