Five New Year Salad Ideas. For real gourmets!
Without New Year's salads - Olivier salad, mimosas And herring under a fur coaty we can no longer imagine a New Year's table. But it is not necessary to limit yourself to a traditional set of salads. After all, there are many such New Year's recipes. For example, excellent New Year's salads - salad with crab meat or rice salad with mussels - they will certainly appeal to those who watch their figure. Salads with poultry meat are very popular during the holidays: turkey, chicken and even duck go well with tender lettuce leaves - it turns out both satisfying and not burdensome for the stomach.
Any salad is a great opportunity to show your imagination and ingenuity, because everything depends on how successful the combinations of tastes, textures and even temperatures you choose (for example, the meat in the salad can be warm, and the vegetables cold).
🎉Israeli salad with turkey and fresh vegetables with honey-mustard sauce
Ingredients:
🔹Turkey fillet 300 gr.
🔹Tomatoes 150 gr.
🔹Cucumbers 200 gr.
🔹Iceberg 1 pack.
🔹Champignons 100 gr.
🔹Red onion 1 pc.
🔹Honey 20 gr.
🔹Grainy mustard 20 gr.
🔹Olive oil 20 ml.
🔹Cooking time 15-20 min.
Preparation:
1. Heat a frying pan with a drop of vegetable oil. Season the turkey fillet with pepper and salt. Fry over high heat for 3-4 minutes on each side until golden brown. Bring to readiness over medium heat. Transfer the fillet to a plate and cool. Then cut the fillet into slices.
2. Heat a frying pan with a drop of vegetable oil. Cut cucumbers, champignons and tomatoes into slices. Red onion into thin half rings. Lightly fry the champignons for 2-3 minutes over medium heat until golden brown.
3. Prepare the sauce. Mix honey, mustard and olive oil in a bowl. Combine turkey, iceberg lettuce, cucumbers, tomatoes, red onion and mushrooms. Season with salt and pepper. Season with sauce and stir.
The dish can be served warm or chilled.
Baked eggplant with shrimp, arugula and spicy olive sauce
We will need:
🔹Eggplant 500 gr.
🔹Shrimp 200 gr
🔹Olives 30 gr.
🔹Garlic 1 clove.
🔹Sour cream 80 gr.
🔹Cherry 80 gr.
🔹Arugula 30 gr.
🔹Leek 50 gr.
Preparation:
1. Preheat the oven to 200 degrees. Cut the eggplant lengthwise, scrape out the pulp with a spoon. Sprinkle the “boats” with any vegetable oil. Bake at 200 degrees for 10-15 minutes.
2. Heat a frying pan with a drop of vegetable oil. Finely chop the leek. Add the eggplant pulp and leek to the pan. Salt. Cook over medium heat, stirring for 5-6 minutes.
3. Prepare the sauce. Grate the olives on a fine grater or beat them with a blender. Mix the olives with sour cream in a bowl. Mix the prepared eggplant pulp with arugula and sauce.
4. Heat a frying pan with a drop of vegetable oil. Peel the shrimp. If desired, remove the intestinal vein by making a cut along the back. Finely chop the garlic. Put the shrimp in the frying pan, fry for 20 seconds on each side until done. Put the filling and shrimp in the “boats”. Serve the dish immediately.
Salad with roast beef, sun-dried tomatoes and persimmon
We will need:
🔹Roast beef 350 gr.
🔹Persimmon 1 pc.
🔹Salad mix 1 pack.
🔹Sun-dried tomatoes 30 gr.
🔹Balsamic vinegar 10 ml.
🔹Honey 20 gr.
🔹Olive oil 20 ml.
Cooking time 20-25 min.
Preparation:
1. Preheat the oven to 200 degrees. Heat the frying pan very strongly. Grease the roast beef with its vegetable oil. Salt and pepper. Fry for 1-2 minutes on each side until golden brown. Transfer the meat to a baking sheet. Time it. Bake the roast beef at 200 degrees for another 12 minutes - for medium rare, or 14 minutes - for well done. Do not dry out the meat! Transfer to a plate and cover with foil. Let the meat rest for 7-10 minutes. Then cut into thin slices.
2. Cut the persimmon into slices. Cut the sun-dried tomatoes into strips. In a deep bowl, mix the balsamic vinegar, honey and olive oil.
3. Place roast beef pieces, persimmon and sun-dried tomatoes on lettuce leaves. Pour over the sauce. Serve warm or cold.
Warm salad with duck fillet, pear and blue cheese
We will need:
🔹Duck fillet 300 gr.
🔹Pear 1-2 pcs.
🔹Blue cheese 30 gr.
🔹Walnuts 30 gr.
🔹Balsamic vinegar 2 tsp.
🔹Olive oil 20 ml.
🔹Salad mix 1 pack
Cooking time 25-30
Preparation:
1. Heat a frying pan with a drop of vegetable oil. Salt the duck fillet. Fry over medium heat for 5 minutes until crispy and golden brown. Turn over and fry on the other side for another 4 minutes until rare or 6 minutes until medium rare. It is not customary to cook until fully cooked. But if the fillet is large and you are not sure about its readiness, you can put it in the oven preheated to 200 degrees for another 3-4 minutes. No more. Transfer the breasts to a warm plate and cover with foil. Leave to rest for 4-5 minutes. Then cut into slices.
2. Cut the pear into slices. Fry the slices over medium heat for 1-2 minutes until soft. Mix the butter and balsamic vinegar in a bowl. Place the salad, duck, pear slices, crumble nuts and blue cheese on a plate. Season with sauce. Serve warm or cold.
Sicilian salad with turkey, vegetable strips and balsamic cream
We will need:
🔹Turkey fillet 350 gr.
🔹Bell peppers 1-2 pcs.
🔹Cucumbers 2 pcs.
🔹Red onion 1 pc.
🔹Chinese cabbage 200 gr.
🔹Arugula 50 gr.
🔹Sun-dried tomatoes 30 gr.
🔹Balsamic cream 15 ml.
Preparation:
1. Heat a frying pan with or without a drop of vegetable oil. Salt and pepper the turkey fillet. Fry over high heat for 2-3 minutes on each side until golden brown. Bring to readiness under a lid for 4-5 minutes over medium heat. If desired, you can boil the fillet. Cool the finished fillet a little. Cut the turkey into strips about 1 cm thick.
2. Cut the peppers, cucumbers, cabbage and sun-dried tomatoes into very thin strips. Save the tomato oil. Cut the onion into thin half rings. Lay the vegetables on a plate in layers. Put the turkey fillet on top. Garnish with arugula. Dress the salad with the sun-dried tomato oil. Drizzle with balsamic cream. Serve immediately.
