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Salads, Вулиця Володимирська, 40/2, Worlds End (2026)

30/11/2021

Italian fennel salad

Ingredients:
For 3-4 servings:
300-350 g fennel
30 g parmesan
a couple of sprigs of fresh parsley
1 tbsp lemon juice
3 tbsp extra virgin olive oil
a couple of pinches of salt
Renew the slices of the fennel tuber, if necessary, remove the withered layers. Wash and dry.

Fennel has a stalk, you don't need to cut it, it is one of the tastiest parts of fennel.
We use the whole tuber in the salad, including the stalk. Chop the fennel thinly. It is convenient to chop on a shredder, but you can also manually. The thickness should be minimal, approximately 1-1.5 mm. We also finely chop the young greens, similar to dill. I cut the coarse stems and don't add them to the salad - they can be chopped into the soup.

Chop parsley.

Grate Parmesan on a fine grater. Combine in one container:
fennel, parsley, parmesan cheese.
Squeeze out about 1 tbsp. lemon juice, add 3 tbsp. olive oil, a couple of pinches of salt.
A pinch of dry oregano can be added if desired. Mix well. Serve immediately, the salad from the fridge loses its taste very much.
Bon Appetit!

26/11/2021

Fried mushroom and chicken salad

Ingredients:
For 6-8 servings:
250 g fresh champignons
3 boiled eggs
1 boiled chicken fillet 300g
100 g hard cheese
40 g walnuts
150 g mayonnaise
3 cloves of garlic
salt a couple of pinches
a couple of pinches of freshly ground black pepper
vegetable oil for frying 3 tablespoons
Wash and chop the mushrooms.

Fry the mushrooms with 3 tbsp. vegetable oil until the liquid evaporates completely and is lightly browned.
Salt (a couple of pinches of salt), pepper (a couple of pinches). Grind eggs into cubes. It is convenient to use an egg cutter.
It is possible on a coarse grater.

Grate cheese on a coarse grater.

Cut the chicken breast into cubes. Dry the nuts a little in a pan. So they will become tastier and at the same time we will disinfect the nuts with temperature. To do this, pour the walnuts into a heated dry frying pan without oil and fry over medium heat for 5-7 minutes, stirring occasionally.
The nuts should be crispy. Set aside the pretty nuts to decorate the salad, and grate the rest one by one on a fine grater.
Take care of your nails!
You can grind the nuts in a blender.

Combine in one container: fried mushrooms, eggs, chicken, cheese.
We don't add nuts!

Add mayonnaise, squeeze out the garlic (3 cloves), salt (a couple of pinches of salt). Mix well. Place the salad in a wide salad bowl.
Smooth the surface with the back of a spoon. Sprinkle with nuts.
Usually the nuts still remain - they can be used to decorate the next batch of salad.

Decorate the salad with nuts.
Additionally, you can decorate with cranberries, herbs.
Bon Appetit!

22/11/2021

Red Sea salad

Ingredients:
For 4-6 servings:
200 g crab sticks
1/2 sweet pepper (total weight 100g)
150 g tomatoes (2 medium)
60 g hard cheese
3 tbsp mayonnaise
1-2 cloves of garlic
a couple of pinches of salt
Cut the bell peppers into strips, then chop into 3 cm cubes.

Cut the crab sticks into strips lengthwise, then chop into pieces of the same length as the pepper (about 3 cm). Remove the seeds from the tomato. To do this, cut them in half and separate the juicy part with seeds with a teaspoon.
This is to prevent the salad from dripping. If the tomatoes are fleshy and practically without seeds, this procedure may not be carried out.

You won't need juice and seeds in the recipe - they can be used in another dish, for example, when making sauce or borscht. Cut the tomato pulp into strips. Grate cheese.

Combine in one container: crab sticks, cheese, tomatoes, bell pepper. Season with 3 tbsp. mayonnaise, squeeze out the garlic (1-2 cloves), salt (a couple of pinches of salt). Mix. Serve immediately.
Like other fresh vegetable salads, this salad is good freshly prepared.

Bon Appetit!

17/11/2021

Tuna salad with cheese and olives

Ingredients:
For 4 servings:
1 can of canned tuna in oil (190 g)
3 boiled eggs
70 g hard cheese
1 pack of green olives 75g
3 tbsp mayonnaise
a couple of lemon slices for garnish

Grate cheese on a coarse grater.

Grind the eggs. It is convenient to use an egg cutter.
It is possible on a coarse grater. Cut the olives into 2 mm washers.

Drain the oil. Mash the tuna with a fork. Combine in one container: cheese, olives, tuna, eggs.
Add mayonnaise (3 tablespoons).
Mix. Decorate the salad with lemon wedges. They perfectly emphasize the taste of the salad.
Bon Appetit

12/11/2021

Young cabbage salad with cheese

Ingredients:
For 3 servings:
200 g fresh young cabbage
50 g hard cheese
2 tbsp mayonnaise
1 pinch of salt

Chop the cabbage finely.

Grate cheese on a coarse grater. Sprinkle cabbage with a pinch of salt, knead. There should be little salt so as not to oversalt the salad. After all, cheese and mayonnaise also contain salt.

Add cheese and mayonnaise to the cabbage. Mix. Serve immediately.
Bon Appetit!

12/11/2021

Masherovsky salad with mushrooms

Ingredients:
For 6-8 servings:

1 boiled chicken breast
3 boiled eggs
2 potatoes boiled in their skins
1 large boiled carrot
250 g raw mushrooms
1 large onion
150 g pickled cucumbers
150 g mayonnaise
vegetable oil for frying
0.3 tsp salt
a couple of pinches of freshly ground black pepper

Chop the onion into thin quarter-rings.

Fry the onions until golden brown in a well-heated frying pan with 2-3 tbsp. vegetable oil.
Cool the fried onions.
It is advisable to drain off excess oil.

Grind the mushrooms. Leave a few neat plates for decoration.

Fry the mushrooms in vegetable oil (2-3 tablespoons) until golden brown and complete evaporation of the liquid.
The mushroom plates set aside for decoration must be fried separately.

Cool the mushrooms.
It is advisable to drain off excess oil.

Cut the boiled chicken fillet into medium-sized cubes, about 1x1 cm. Cut the potatoes into 1 cm cubes. Chop the carrots into 1 cm cubes. Grind the pickled cucumbers, 1 x 1 cm cubes Cut eggs like vegetables.
Conveniently cut with an egg cutter. Combine in one container:
Chilled mushrooms and onions, all vegetables and meats.

Add chopped eggs, mayonnaise, salt (0.3 tsp salt), pepper (a couple of pinches). Mix well. Serve in a crystal bowl. Decorate with mushroom plates.
Bon Appetit!

09/11/2021

Chuka salad

Ingredients:
For 3 servings:
150g chuki (pickled seaweed)
3 boiled eggs
3 stalks of green onions
1 cm fresh ginger
2-3 tbsp mayonnaise

Drain the oil from the chuka.

Chop green onions. Grate 1 cm of ginger root on a fine grater.

Grate eggs on a coarse grater. Combine in one container:
chuku, onions, eggs, ginger, mayonnaise.

Mix well. Serve immediately.
Bon Appetit!

09/11/2021

Mediterranean Chicken Breast Salad

Ingredients:
Serves 4:
2 boiled chicken breasts
200 g pack of olives
half salad onion
a small bunch of basil green + purple
some parsley
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp dry oregano
black pepper a couple of pinches
salt a couple of pinches

Squeeze out 2 tablespoons. lemon juice.

Slice the onion into quarters thinly. Cooking salad dressing.
Put the onion in a large bowl.
Fill the onion with lemon juice.

Add 3 tbsp. olive oil, 1 tsp. dry oregano, a couple of pinches of salt and black pepper. Mix everything well and set aside to marinate for 5-7 minutes.
Meanwhile, chop the ingredients for the chicken salad.

Cut the breast into 1.5x1.5 cm cubes.
Chicken fillet should be boiled until tender in salted water, chilled.

Drain the liquid from the olives.
Cut each olive in half across.

Coarsely chop the basil or tear the leaves with your hands.
No stalks are needed, only leaves. Chop the parsley. Add to the onion marinated in salad dressing:
chicken, olives, herbs. Mix well. Let the salad soak for 10 minutes and serve.
This salad can be prepared in advance, it tastes even better the next day.

09/11/2021

Classic chicken salad (American cuisine)

Ingredients:
For 6 servings:
2 boiled chicken breasts
100 g green olives
1/2 bell pepper
1 small apple
2 stalks of celery
1/2 purple onion
1/4 head of iceberg lettuce (120-130g)
Refueling:

100 g mayonnaise
1.5 tbsp lemon juice
0.5 tsp mustard
0.5 tsp light liquid honey
0.3 tsp salt
0.3 tsp freshly ground black pepper

Let's prepare a dressing.
squeeze 1.5 tbsp into mayonnaise. lemon juice.
Add 0.5 tsp. liquid honey of the acacia type.
Add 0.5 tsp. hot mustard.

Mix well. Grind the chicken breasts into cubes of about 1x1 cm.

Chop the onion.
Cut the olives into small bowls. Grind sweet peppers into cubes.
Cut the apple into small pieces. Cut the celery stalks into cubes. Combine in one container:
chicken, celery, pepper, apple, olives and onion. Add mayonnaise dressing, salt (0.3 tsp salt), pepper (0.3 tsp pepper). Mix well. Cut the iceberg lettuce into pieces of about 1.5x1.5 cm. Add to the rest of the ingredients. Mix gently. Bon Appetit!

Salads

30/11/2021

26/11/2021

22/11/2021

17/11/2021

12/11/2021

12/11/2021

09/11/2021

09/11/2021

09/11/2021

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