Warm salads are a wonderful, original dish that can serve not only a full breakfast or lunch, but also a snack for alcohol, ante waiting for the main course or just a dense snack.
Warm salads are served separately, not complemented with garnish, and season with olive oil, lemon sauce, balsamic or wine vinegar, but in no case mayonnaise or sour cream. On how to prepare a warm salad and understand the intricacies of this process on its own, we will tell in this article.
Warm salad with mushrooms
Original and delicious warm salad with champignons and cashews will please you with an unusual and vivid taste.
Ingredients:
- cashews - ¼ st .;
- onions (chopped) - 1 tbsp. a spoon;
- wine vinegar - 1 ½ tbsp. spoons;
- olive oil - 4 ½ tbsp. spoons;
- champignons - 500 g;
- butter - 1 tbsp. a spoon;
- arugula - 700 g;
- parsley - ½ beam;
- thyme (crushed) - ½ tsp;
- shallot (crushed) - 2 tbsp. spoons;
- Pecorino cheese - 70 g.
Preparation
Cashew fry on a baking sheet with olive oil at 200 degrees for 5-8 minutes, stirring occasionally. In the meantime, in a separate bowl, we combine chopped shallots, wine vinegar and ¼ tbsp. spoons of salt, leave for 5 minutes, and then mix with half of all olive oil. The rest of the butter, along with the cream, should be heated in a frying pan and used for frying mushrooms with thyme. When the mushrooms are ready to go straight to the pan, pour the vinegar-oil mixture and cook for 2 more minutes. Finished mushrooms spread on the leaves of arugula and sprinkled with grated "Pecorino".
Warm salad with duck
Why not diversify dinner by preparing a hearty and refined warm salad with a duck breast?
Ingredients:
- duck breast - 225 g;
- green peas - 250 g;
- eggs - 2 pieces;
- leaf lettuce - 100 g;
- cherry tomatoes - 7 pcs .;
- lemon - ½ pcs .;
- olive oil - 3 tbsp. spoons;
- salt pepper.
Preparation
Duck breast is cooked in a frying pan with non-stick coating, without oil, about five minutes, until the fillet is browned from the outside (inside it should remain pink). Meanwhile, freshly frozen peas should be thawed in a microwave and put in a deep bowl, along with 2-4 pieces of cherry tomatoes and torn salad leaves. Duck breast is cut into thin slices across and laid out on a salad, and top is laid boiled soft boiled egg. The dish remains poured with a dressing from the juice of lemon and olive oil, salt, pepper and serve our warm salad with duck breast to the table.
Warm salad with beans
Salad with beans and soft goat cheese is a classic of European cuisine. It is served as a main course, and a glass of cold white wine will be an excellent addition to it.
Ingredients:
- white beans (canned) - 500 g;
- green onions - 1 bunch;
- young garlic - ½ head;
- arugula - 600 g;
- goat cheese - 400 g;
- dill - ½ pencil;
- lemon - 1 piece;
- olive oil - 3 tbsp. spoons;
- butter - 1 tbsp. a spoon;
- salt pepper.
Preparation
1 tablespoon of vegetable oil and the same amount of cream should be heated in a large frying pan, add 1/3 of the whole bean and fry for 5-7 minutes, a similar procedure should be done for the remaining beans, since portion cooking provides uniform frying. With the last portion of the beans in a frying pan, chopped onions and garlic, as well as rukola, are placed. Early cooked beans also return to the pan, which is immediately removed from the fire. When the warm vegetable salad becomes warm, it can be filled with lemon juice and olive oil, sprinkled with goat cheese crumbs and season. Bon Appetit!