Assortment of warm salads. Warm salad with beef and vegetables: recipe with photo

The tradition of making salads goes back to the time of the ancient Romans, who experimented with the compatibility of ingredients. Salads are usually divided into cold and warm. The latter can be considered full-fledged dishes, since the basis for them is greens, which are mixed with hot (fried or baked).

Warm salad with mushrooms - a step by step recipe with a photo

A warm salad with mushrooms is good to serve not only as a prelude before dinner, but also separately. After all, it turns out a self-sufficient dish. Very satisfying.

At the same time, according to experts, champignons are low-calorie mushrooms. This means that the benefits of the salad will be triple: tasty, satisfying and safe for the figure!

Your mark:

Cooking time: 40 minutes


Quantity: 2 servings

Ingredients

  • Champignons: 250 g
  • Bow: 1 pc.
  • Lemon: 1/2 pc.
  • Hard cheese: 80-100 g
  • Tomatoes: 2 pcs.
  • Garlic: 1 clove
  • Flour: 2 tbsp. l.
  • Breadcrumbs: 2 tbsp. l.
  • Salt, pepper, ground ginger: taste
  • Vegetable and butter: 30 g each

Cooking instructions

    Many cooks do not clean these mushrooms. But it’s not very pleasant to put them into business in this form, because in this version the skin is removed from them.

    Then you need to cut the mushrooms. As you like, but keep in mind that they will still be boiled and fried. This means a significant decrease. Boil the mushrooms for a few minutes in salted and boiling water.

    You can use any onion in the recipe: onion and shallot, more tender leek. After cleaning, if necessary, and washing it under running water, cutting it, send it to fry in oil (vegetable) in a pan.

    By the time the onion turns golden, the mushrooms will be ready. Gently transfer them to the onion with a slotted spoon.

    Season with salt. Mix the mass, do not be lazy.

    Melt some butter in another bowl. If you love garlic, this is the place to be. You can clear it. Chop and mince the garlic.

    Tomatoes, washed and finely chopped (without stalk), add to the garlic that has become transparent.

    Once the tomatoes turn into tomato puree, mix them with flour and breadcrumbs.

    And then, trying as it turns out, add pepper, ginger and salt. It would be nice, if there is, and paprika.

    Combine mushrooms and tomato sauce without turning off the fire.

    Now you can give the dish a slightly sour note with a drop of lemon juice. And again, do not forget to mix all the ingredients. Grate the cheese and sprinkle over the salad.

    Cover the pan with a lid. Let the cheese bloom for a few minutes. Switch off the burner.

    While all the ingredients are soaked and saturated with all sorts of juices, prepare the dill to decorate the salad. Oh, how fragrant it is, send it to the table!

warm chicken liver salad recipe

So that the chicken liver does not “get bored”, it can be used in the preparation of salads, which will be rich in substances and vitamins necessary for the body.

To prepare a traditional dish, you will need:

  • chicken liver (5 pieces);
  • bell pepper (3 pieces);
  • garlic;
  • spices;
  • vinegar;
  • lemon juice, which can be used as a dressing if desired;
  • as well as any oil for frying meat.

Cooking

  1. Set to bake bell peppers wrapped individually in foil for 15 minutes.
  2. Thoroughly clean the onion, cut into rings or half rings. Fill it with water so that it is completely submerged, add vinegar and leave to marinate.
  3. At this time, take care of the chicken liver directly: you need to wash it, put it in a colander for a while. Cut it into small pieces.
  4. Fry the liver pieces in a frying pan, greased with garlic, for 10 minutes.
  5. Free the baked pepper from the foil, cut into strips.
  6. Put the ingredients in a bowl and stir. Optionally, you can season with lemon juice.

Serve the warm chicken liver salad on lettuce-lined plates.

Chicken variant

This salad is perfect for a festive table or as a snack.

Ingredients:

  • 1 piece chicken fillet;
  • lettuce;
  • oil: butter (1 tablespoon) and olive (2 tablespoons);
  • dried herbs;
  • spices;
  • garlic - one clove is enough;
  • onion - 1 piece;
  • mushrooms - 100 grams;

For refueling salad will need:

  • medium sized orange;
  • garlic;
  • natural yogurt;
  • olive oil;
  • balsamic vinegar;
  • black pepper, ground;
  • spices.

Cooking method

  1. Cut the chicken fillet into strips of small thickness.
  2. Mushrooms must be cleaned, cut into large pieces.
  3. Peel the onion and cut into rings.
  4. Pour one tablespoon of oil into a heated frying pan. Fry the fillet until golden brown. Then lay them out on a paper towel.
  5. Pour another tablespoon of oil into another preheated pan, add a tablespoon of butter, lightly fry the onion and peeled garlic clove.
  6. We put mushrooms there, add the necessary spices, herbs to them. Stirring, fry for a couple of minutes.
  7. For dressing, grind the clove with salt. Finely grate the orange zest, squeeze out a tablespoon of juice. Mix garlic with salt with yogurt, season with a tablespoon of olive oil, pour orange juice, pepper, stir.
  8. Pour half the dressing over lettuce leaves, line the dish with them. Arrange the meat and mushrooms nicely on top.

Warm salad with chicken fillet - video recipe.

How to cook a salad with beef or veal

A warm salad with veal or beef is a gourmet dish that can become the main one on your table. It will require:

  • veal or beef meat - 300 grams;
  • lettuce leaves (arugula, for example) - up to 200 grams;
  • cherry tomato - up to 150 grams;
  • vinegar - half a teaspoon;
  • butter;
  • a tablespoon of soy sauce;
  • a handful of sesame;
  • spices.

Cooking

The salad must be prepared right before serving. To do this, 10 minutes before direct cooking, put the meat in the freezer - this is convenient for easy cutting.

  1. The meat is first cut into slices, which are then cut into thin strips. Next, it must be marinated in soy sauce with one tablespoon of oil for literally 10 minutes.
  2. On high heat for five minutes, fry the meat with the remaining olive oil.
  3. Salad is best served in portions. The procedure is as follows: first put lettuce leaves, and on top - slightly cooled meat, add tomatoes. You can pour the meat juice remaining after frying, sprinkle lightly with vinegar, add sesame seeds.

Can be served with red wine.

With tomatoes - a very tasty recipe

To prepare a warm salad with tomatoes, we use:

  • several large tomatoes - 2-3 pcs.;
  • olive oil - 2 tbsp. l. , you can use vegetable;
  • lettuce leaves;
  • greenery;
  • spices (to taste).

What do we have to do:

  1. First, cut the tomatoes into large slices, then lightly fry them in a pan with olive or vegetable oil for about 2 minutes. It is very desirable that the tomatoes be fleshy in order to prevent the tomatoes from being stewed in a pan. If such tomatoes are not available, then after cutting them, they should be dried on a towel or napkin so that excess moisture is gone.
  2. We chop greens, lettuce leaves, add fried tomatoes to them, salt and pepper to taste.

Actually, this is the main recipe and, as you may have noticed, there are quite a few ingredients, which allows us to experiment with the composition of the salad.

For example, you can add sesame seeds, pickled or sautéed mushrooms, soy sauce or balsamic vinegar to give the dish new colors and emphasize the taste of tomatoes. You can also add grated cheese, which, thanks to warm tomatoes, will melt and make the dish more tasty and unusual.

Warm eggplant salad

Ingredients based on 4 persons:

  • small eggplants - 4 pcs.;
  • spices (to taste);
  • greenery;
  • Bell pepper;
  • tomato - 4 pcs.;
  • oliya.

Step by step cooking warm eggplant salad

  1. Wash eggplant, cut into cubes, pour boiling water over.
  2. Cut peppers and tomatoes into small pieces.
  3. Finely chop the onion, fry in olias.
  4. Add eggplant to the onion, simmer until tender.
  5. Everything should be put in a bowl, add tomatoes, finely chopped greens, garlic, spices.

Delicious warm salad with beans

If you want to surprise your guests or just please your family with an unusually tasty and healthy hearty meal, then this warm bean salad recipe is the perfect solution!

The following ingredients are required for cooking:

  • half a glass of beans;
  • 3 potatoes;
  • pomegranate per pound;
  • a handful of peeled walnuts;
  • greenery;
  • garlic;
  • spices.

How to cook warm bean salad

  1. Beans do not always need to be soaked - it all depends on the manufacturer. Boil it until cooked.
  2. Fry walnuts in a pan without adding oil.
  3. We clean the pomegranate, take out the grains, from half of which we squeeze the juice.
  4. Potatoes must be boiled in their skins, then peeled, cut into medium pieces and put in a heated pan with oil.
  5. Place the cooked potatoes in a bowl.
  6. In a separate pan, fry the garlic in oil, add the resulting pomegranate juice, stirring constantly, bring to a boil and turn off. Add the beans to this mixture.
  7. Grind the nuts, add greens to them. Mix everything with potatoes.
  8. Decorate with pomegranate seeds before serving.

vegetable dish recipe

To prepare a delicious warm vegetable salad, you will need:

  • 1 medium sized eggplant;
  • a couple of bell peppers;
  • half a medium bulb;
  • a little suluguni cheese or the like;
  • spices to taste;
  • vinegar;
  • oil (olive or vegetable).

Cooking:

  1. Wash the pepper and carefully remove the core. Wash the eggplant, dry it and cut it into slices of medium thickness together with the peppers.
  2. Fry eggplant slices on olias until tender. Leave covered with a lid to keep warm.
  3. Peppers must be fried separately until soft.
  4. Mix eggplant with pepper, add chopped onion. Season with spices and top with cheese.

Very simple recipe with cucumbers

This recipe includes the following ingredients:

  • beef meat - 300 grams;
  • 2 medium cucumbers;
  • small bell pepper;
  • a teaspoon of sesame seeds;
  • a teaspoon of vinegar;
  • bulb;
  • spices - to taste;
  • soy sauce.

How to cook warm cucumber salad

  1. Cucumbers cut into strips, salt and pour vinegar.
  2. Cut the beef into slices, heat the pan and fry.
  3. A minute before the beef is ready, add the pepper, previously peeled and diced.
  4. Throw chopped cucumbers into a colander, separate excess moisture.
  5. Cut onion into rings.
  6. Mix everything, pour soy sauce, add spices to taste, garlic, herbs. Sprinkle with sesame seeds when serving.

Cooking gourmet shrimp

For 1 serving you will need:

  • shrimp (grade "Royal") - 10 pcs.;
  • leaf salad;
  • butter;
  • cherry tomato - 5 pcs.;
  • parmesan cheese;
  • garlic (to taste and desire);
  • vinegar;
  • pine nut.

Cooking method warm shrimp salad

  1. Pour boiling water over shrimp, peel after 5 minutes.
  2. Add the garlic to the skillet heated with oil, leave for 1 minute. Next, add shrimp, fry for 5 minutes. Tomatoes are best cut into two halves. Roast the nuts in an empty, clean skillet.
  3. Put all the ingredients on a dish, sprinkle with finely grated cheese on top. Then put the shrimp there, sprinkle with vinegar.

With cheese

For 4 servings of warm salad with cheese, we will need the following ingredients:

  • lettuce leaves;
  • cherry tomato - 200 grams;
  • Adyghe cheese - 300 grams;
  • green beans - 200 grams;
  • olive oil;
  • balsamic vinegar - half a teaspoon.

Cooking process lettuce:

  1. Coarsely chop lettuce leaves.
  2. Cut tomatoes in half.
  3. Beans need to be boiled, then fried with olive oil in a pan.
  4. Cheese cut into flat slices, stand in a clean empty frying pan until a blush appears.
  5. Mix everything, sprinkle with vinegar and you can serve!

We watch a warm salad with cheese in the video.

How to make warm rice salad

For a refined and tender warm salad with rice, you will need:

  • rice - 200 grams;
  • chicken breast (on the bone) - 1 pc.;
  • garlic - 2 teeth;
  • carrots - a couple of pieces;
  • onion - 2 pcs.;
  • spices;
  • greens (optional);
  • vegetable oil.

Cooking includes the following steps:

  1. We cut the meat from the bone, from which we cook the broth.
  2. Put the meat into the boiling broth and cook for 5 minutes over high heat. To prevent the meat from exfoliating, it must be left to cool under a closed lid.
  3. We boil rice according to the principle of cooking pasta - in this case, it will not stick together.
  4. Fry the onion with carrots in oil.
  5. Cut chicken meat into small pieces.
  6. Chop greens and garlic.
  7. We mix everything in a bowl, adding spices as desired.
  8. You can decorate the salad with herbs.

Below is a recipe for a warm salad with rice and squid.

With zucchini

Ingredients:

  • 1 medium-sized zucchini or zucchini;
  • two regular-sized tomatoes;
  • to prepare the sauce: dill, garlic, paprika, basil, vinegar;
  • olive oil;
  • 1 onion (you can take red for a beautiful effect);
  • spices (to taste).

Cooking warm salad with zucchini:

  1. Cut the zucchini into small pieces, coat with olive oil and fry in a pan.
  2. We cut the top of the tomatoes, dip them in boiling water to remove the skin. We cut into cubes.
  3. We cut the onion into rings.
  4. For the sauce, chop the garlic with herbs, add a spoonful of vinegar and oil.
  5. We put everything in a deep dish and let it brew a little.

Recipe with cabbage

Ingredients:

  • kale - 400 grams;
  • olive oil;
  • spices (to taste);
  • a tablespoon of vinegar;
  • onion garlic;
  • if desired, you can take cheese (Parmesan) - just a couple of spoons.

Cooking:

  1. Fry the chopped onion in oil for just a few minutes, until a characteristic golden color appears.
  2. Chop the garlic, add to the pan and fry until the smell appears (a couple of minutes).
  3. Place the cabbage leaves in the pan, pour over the wine vinegar, season and stir. Cook the leaves until soft under a closed lid.
  4. Serve the salad warm with a little Parmesan on top.

Another original and not complicated warm salad can be prepared both for a celebration and for every day.

We are waiting for your comments and ratings - this is very important for us!

Traditional for European, Middle Eastern and Asian cuisine. In the culinary traditions of Russia for the last 100 years, warm salads are something of a restaurant, something that usually no one cooks at home. But everything is changing, the culinary traditions of other cultures have become a little closer, and frequent travelers have long noticed surprisingly tasty and fragrant dishes in European and Asian restaurants. Either this is a whole dinner on one plate, or the side dish was mixed with salad and meat was added.

A wave of recipes for warm salads has passed in the Russian-speaking culinary world, and along with interesting ideas, misconceptions also appear. Let's take a closer look at the recommendations of European chefs, remember the Asian principles of combining dishes and tastes, and let's not forget about the homeland of salads - the Middle East.

Let's start with misconceptions. A warm salad cannot be an addition to a side dish, another salad on the table for potatoes, sliced ​​​​sausage and a slide cutlet. A warm salad cannot and should not be dressed with sour cream, mayonnaise or dressing. bechamel.

What a warm salad is in European, Asian and Middle Eastern cuisine will be the explanation for the misconceptions.

Warm salad can be:
. Snack with alcohol, for example, beer or wine;
. The first appetizer, entree in anticipation of the main course;
. A hearty breakfast, perhaps a late one;
. Lunch snack;
. Dinner;
. A versatile dish of a street Asian cafe.

Almost any warm salad is self-sufficient, it does not need to be served with a side dish, it can easily saturate or simply kill hunger for a couple of hours. The salad should not contain excessively fatty dressings, such as mayonnaise or sour cream. (Besides, mayonnaise should not be heated.) The best dressing for a warm salad is olive oil with pepper and salt, sometimes with the addition of balsamic vinegar and lemon or lime juice. This dressing can be heated or mixed with juices and oils after the salad ingredients have been toasted.

Typical ingredients for a warm salad:
. Bacon, pancetta, pork, sausages, chicken, game;
. Potato;
. Olive, sesame oil;
. Salad (arugula, radicchio, lettuce, watercress);
. Onion;
. Garlic;
. Greens (parsley, coriander, dill);
. Balsamic and wine vinegar;
. Eggs;
. Bread;
. Nuts;
. Dried fruits;
. Pasta (rice noodles, Italian pasta, gnocchi);
. Vegetables (tomatoes, broccoli, zucchini, pumpkin, cucumbers, green beans, carrots);
. Olives and olives;
. Citrus;
. beans;
. Mushrooms.

The list is long, but it is not necessary to use everything that is in the refrigerator. Usually 3-4 ingredients are enough for a warm salad. Try to salt as little as possible, preferably before serving. If the recipe contains salted bacon or sausages, you can not salt at all. Warm salads traditionally go well with beer, wine or citrus juice. The brighter the taste of the salad, the denser and more intense the taste of the drink should be. Any recipe can be slightly adjusted - instead of pancetta, use bacon or chopped ham, replace olive oil with sesame or soy, one type of greens with another, porcini mushrooms with champignons. Experiment, based on a sense of proportion and your sense of taste.

A wonderful and simple salad according to the recipe of Jamie Oliver can be prepared even by a beginner. If you couldn't find Jerusalem artichoke, you can use young potatoes. Bacon or pancetta, in the most extreme case, can be replaced with thin sausages, like "Hunter's". Remember to serve the salad warm. Let the guests wait for the last manipulations with the gas station, sitting at the table.

Ingredients (4 servings):
2 handfuls of Jerusalem artichoke or potatoes,
1 head radicchio lettuce
3 heads of mini lettuce
8 slices bacon or pancetta
1 red onion
3 art. spoons of balsamic vinegar
olive oil,
a handful of parsley leaves,
sea ​​salt,
freshly ground black pepper.

Cooking:
Peel Jerusalem artichoke or potatoes, boil in salted water, cool slightly and cut in half. Separate the radicchio into leaves, rinse and pat dry. Place the salad in a large mixing bowl. Add lettuce, parsley or chervil.

Cut the bacon into strips 1 cm wide and fry in olive oil. When the bacon is lightly browned, add the onion and dried Jerusalem artichoke or potatoes to it. Fry over medium heat until browned. The bacon should be crispy but not burnt!

Divide half of the contents of the pan onto 4 heated plates. Add 4 tablespoons of olive oil, vinegar, salt and pepper to the remaining bacon with Jerusalem artichoke in a pan and immediately put into a bowl with salad along with juices. Gently toss to coat each leaf with oil, and arrange the salad on top of the bacon bits on plates.

Jamie Oliver tops this salad with grated Parmesan. But this is optional.

And here is a classic Middle Eastern warm salad with pomegranate, nuts and duck meat. You will need a whole duck if you want a lot of salad, or a small piece if the duck was yesterday, and today "you need to make a fasting day."

Ingredients:
1 duck
1 tangerine or orange
2 grenades
6 canned lemons
50 g peeled pistachios,
50 g almond flakes,
a handful of dried cherries or cranberries,
2 heads of corn lettuce
1 large bunch of parsley,
1 bunch fresh mint
1 st. a spoonful of ground cinnamon,
rosemary sprig,
olive oil,
freshly ground black pepper,
sea ​​salt.

Cooking:
Preheat oven to 180 degrees. Rinse the duck, dry with a towel. Mix a teaspoon of salt with a spoonful of pepper and rub the mixture inside and out. Stuff duck with mandarin or orange halves. Add a sprig of rosemary. Bake breast side down for 1 hour. Remove the duck, drain the fat, bake for another 1 hour.

At this time, scrape the pulp from the lemons, and coarsely chop the peel. Take the duck out of the oven and let it cool down a bit. Remove the tangerine and set aside. Cut the pomegranates crosswise, set aside 2/3 of the seeds, scroll the rest in a food processor or blender. Strain the juice through a sieve, add the same amount of olive oil, a little salt and pepper.

In a large bowl, mix together some of the mint and parsley leaves, add the pistachios, cherries, lemon peel, whole pomegranate seeds, and corn lettuce. Fill with half the dressing. Cut off the duck meat and place in small pieces on a large dish. Top with dressed salad. Sprinkle with chopped fresh mint and parsley, and drizzle with the remaining half of the dressing before serving.

A very simple salad can be prepared if you have fresh spinach. This seasonal product can now easily be found at any time of the year in supermarkets.

Ingredients:
1 kg spinach,
50 g raisins,
3 garlic cloves,
3 art. spoons of pine nuts,

Salt.

Cooking:
Soak the raisins in hot water and drain in a colander after 15 minutes. Wash the spinach, cut off the hard parts and throw into hot water. Once the spinach starts to fall off, remove from the heat and drain the water. Let cool slightly and chop coarsely. Peel the garlic, cut into plates and fry in olive oil along with pine nuts. Add spinach and raisins to the same place, season with salt and black pepper, fry for another minute and put in a salad bowl.

Another Jamie Oliver salad, perfect for a light lunchtime snack or a hearty breakfast. Jamie recommends a beer salad for a lazy brunch on a legal day off. Real men's food - a little meat, greens, eggs, onions.

Ingredients:
1 head of endive
watercress,
4 slices of bacon
2 fresh village eggs
8 art. spoons of olive oil,
3 art. spoons of white wine vinegar
1 teaspoon mustard
a couple of slices of stale bread,
100 g blood sausage,
bunch of chives.

Cooking:
Rinse the endive leaves, dry and mix in a bowl with watercress. Combine dressing ingredients: olive oil, mustard, vinegar, pepper and salt. Set a small saucepan to boil the poached eggs. Fry bacon with sausage, add slices of bread and fry everything until crispy. Mix salad with bacon and sausage. Prepare the poached eggs: Gently pour the eggs into the simmering water and cook for about 2 minutes. Remove the egg with a slotted spoon and check with your finger: the egg should be soft, which means that the yolk remains liquid. Dress the salad, mix again, put on plates. Place one egg on top of each serving and pierce with a sharp knife to drain the yolk onto the leaves. Sprinkle with chives and drizzle with olive oil.

An excellent warm salad can be prepared from pork with broccoli and rice "spaghetti" funchose. Balanced meat taste, herbs, nuts, butter - everything is very fragrant and satisfying. Choose lean pork, fry well so that a light crisp appears.

Ingredients:
250 g pork fillet,
200 broccoli,
150 g green beans
1 leek
2 tbsp. spoons of pine nuts,
1 st. a spoonful of soy sauce
3 art. tablespoons of olive oil
2 cloves of garlic
50 g funchose (rice noodles).

Cooking:
Soak funchose in boiling water for 10 minutes. Boil broccoli florets with chopped beans for about 5 minutes. Cut the pork into thin strips, leek into half rings, chop the garlic. Fry together in hot oil for about 5 minutes. Add funchose and soy sauce. Put broccoli and beans in a separate bowl, mix with pork and funchose. Add nuts.

If the term "warm salad" did not exist, then the next dish would be hard to imagine. It seems that there is such a thing as frying vegetables and serving with pasta, but it’s a completely different matter when it’s not just a set of cooked products, but a dish with a general idea. It's quick and easy to prepare and can be prepared any time you like. Good for a light dinner with a glass of wine, it can be an appetizer at a party, or just a great lazy Sunday lunch.

Ingredients:
1 small zucchini
200 g of any pasta (pasta, fusilli, farfalle or gnocchi),
3 sweet peppers
3 young potatoes
6-10 small carrots
4 garlic cloves,
olive oil,
½ lemon.

For refueling:
100 g parsley,
100 basil,
30 g walnuts,
½ garlic clove,
4-6 art. spoons of olive oil,
salt.

Cooking:
Remove the hard parts from the greens, rub in a mortar with garlic and coarse salt, add oil, season with salt. Peel the vegetables and cut into small thin plates. Add crushed garlic with oil and lemon. Stir and leave to marinate for a few minutes.

Boil the pasta al dente, transfer to the basil sauce with nuts, cover with a lid. Grill vegetables on a grill pan. Transfer the pasta to a platter, arrange the vegetables on top, season everything with chopped fresh herbs, a dash of balsamic vinegar, drizzle with olive oil and season with freshly ground black pepper.

Mushrooms, potatoes, onions, bacon, beans - and all this is seasoned with olive oil and fragrant freshly ground pepper ... It looks like a fantasy of a hungry gourmet looking at restaurant signs. Great combination of flavors, great flavor. This warm salad can easily replace lunch, or it can be a wonderful beer snack.

Ingredients:
500 g potatoes
50 g dry porcini mushrooms,
1 onion
250 g green beans,
8 strips of bacon
4-5 art. spoons of olive oil,
Salt.

Cooking:
Boil a couple liters of water. Peel potatoes, cut into slices and fry in hot olive oil. Mushrooms pour boiling water for 10 minutes. Pour boiling water over the beans and cook for 3-5 minutes, drain in a colander, let the water drain. Fry the bacon until crispy, transfer to a separate bowl. Chop the onion. Save the mushroom broth, cut the mushrooms into strips. In the pan where the bacon was fried, add olive oil, fry the mushrooms with onions. Arrange the potatoes on a platter, top with the bacon, then the mushrooms and onions. Top with the remaining juice and oil from frying. Garnish with freshly chopped herbs, salt and sprinkle with freshly ground pepper. Serve hot.

Some types of meat take a long time to cook, which often pushes people to buy sausages or pseudo-meat products. But it is worth remembering that most of the sausage consists of pork, which cooks almost as quickly as a pack of dumplings from the store, and delivers much more joy and pleasure from the result.

Ingredients:
400 g green beans
400 g pork (tenderloin),
200 g champignons,
8 cherry tomatoes,
3-4 garlic cloves
1 head lettuce,
100 g sesame seeds,
olive oil,
black pepper,
salt.

For refueling:
2 tbsp. spoons of sesame oil,
1 st. a spoonful of white wine vinegar
½ tsp sugar
salt.

Cooking:
Defrost frozen beans in advance (4-6 hours), rinse fresh beans, place in boiling water and cook for 5 minutes. Rinse the pork, cut into strips 3 cm wide and 1 cm thick. Roll the pork pieces in the sesame seeds and fry in the oil for 3 minutes on each side. Transfer the pork to a bowl, and fry the chopped mushrooms with garlic in the same pan for 3-5 minutes. Transfer the mushrooms to the pork. In the same pan, toast the remaining sesame seeds. Prepare your dressing. Cut the cherry tomatoes in half, disassemble the lettuce into leaves and tear coarsely or leave the leaves whole.

Put the lettuce on the bottom of the dish, add the beans, then put the pork with mushrooms, put cherry tomatoes and pieces of lettuce on top. Dress the salad, but do not stir. Serve warm.

As you can see, warm salads can be easily prepared at home from ordinary products. Use moderation, mix the ingredients with extra care and cook with a smile - you are sure to succeed!

Ingredients:

  • Chicken fillet - 0.5 kg.
  • Potatoes - 2 pcs.
  • Eggs - 2 pcs.
  • Mushrooms - 100 grams.
  • Onion - 1 pc.
  • Cheese - 250 grams.
  • Vegetable oil.
  • Mayonnaise.
  • Salt.

Who's hotter?

If you haven't tried a hot salad yet, then don't waste your time and go to the kitchen and try one of the many recipes. Such dishes are easy to prepare, they are tasty and light, and you can eat them immediately, without waiting for the appetizer to cool completely.

Hot or warm salads are perfect for the cold season, they are best served for lunch or dinner, because such appetizers satisfy hunger well and may well replace one of the main dishes.

Interestingly, recipes for hot salads have been known to people since ancient times; even the ancient Romans ate a mixture of fresh vegetables and herbs seasoned with warmed honey and spices. A new wave of popularity of warm appetizers arose during the Renaissance, Europeans began to add greens, cheese, seafood, and meat to dishes.

In the expanses of the former USSR, hot salads were very popular, and their recipes were familiar to every housewife, most often they were prepared from boiled potatoes, liver, fried onions with carrots, and fish. Such snacks and salads could replace a hot dish on the festive table and always caused culinary delight among guests.

Today there are many original recipes with photos, with which you can prepare new hot salads every time, choosing ingredients for every taste: liver and chicken, meat and fish, fresh or canned vegetables, fruits, cheese and herbs, mushrooms and legumes, rice and pasta.

By the way, dishes such as hot salads are rarely dressed with mayonnaise, preferring vegetable or butter, often the same one that was used to fry the main ingredients. Photos will help to effectively arrange a hot salad if you plan to serve it on the festive table, and it is best to lay out the appetizer in portions.

Separately, it is worth mentioning salads with hot smoked fish, which can be consumed both warm and cold. The basis of such snacks can be smoked mackerel, salmon, cod, which go well with lettuce, boiled potatoes, tomatoes, fruits (especially citrus fruits), pickles and mushrooms, green peas, etc.

As a dressing, both mayonnaise and sour cream or oil-vinegar dressing are suitable. Salad with smoked fish (hot smoked) is suitable for both holiday table as well as every day.

A hot salad of fish, meat, vegetables can be prepared without problems even by inexperienced housewives, and the result will delight all households.

Cooking

Hot chicken salads will appeal to everyone without exception, they are easy to prepare, and the taste is amazing. In addition, the dish is hearty and nutritious. A hot salad with chicken, potatoes and mushrooms will fit perfectly into the holiday menu. You can take any mushrooms: champignons will make the taste of the dish more tender, and forest ones will add a unique aroma.

  1. Boil the chicken fillet until tender, dropping it into boiling salted water. Cool without removing from the broth.
  2. Boil the potatoes in their skins, cool and remove the skin.
  3. Hard boil eggs, cool and peel.
  4. All cut into cubes of the same size.
  5. Chop the onion and fry until golden brown.
  6. Rinse the mushrooms, cut in a convenient way and fry in the same pan, adding oil, salt for 2 minutes before the end.
  7. Grind the cheese on a coarse grater.
  8. In a deep glass salad bowl or baking dish (preferably rectangular), layer the future hot salad: potatoes, 1/2 chicken fillet, onion, fried mushrooms, the remaining chicken, eggs and cheese. All layers, except the last one, are well smeared with mayonnaise, if necessary, add salt.
  9. Place the container with the salad in the oven, preheated to 150C for about 15 minutes. When the cheese is melted, the dish is ready, you can take it out and serve immediately, decorating with sprigs of fresh herbs.

Options

Hot salads, as you can see from the photo, rarely include a large number of ingredients, and it is not necessary to cook them with meat. Vegetarians will love the warm appetizer of potatoes with mushrooms and beans.

  1. Potatoes need to be cut into circles and baked in the oven, rubbed with salt and spices to taste.
  2. Fry mushrooms together with onions, sauté carrots separately, mix everything, add a can of canned beans and heat in a pan.
  3. Put baked potatoes in a salad bowl, mushroom mass on top of it, sprinkle with chopped herbs and serve immediately.

To prepare hot fish salads, you will need 2-3 cans of any canned food in oil (mash with a fork), several large onions (cut into half rings and fry in oil), chopped boiled eggs and boiled rice. Mix all the ingredients, add chopped parsley and warmed vegetable oil. This salad can be made from hot-smoked fish, not canned food, it will only taste better, in this case, you can add a little soy sauce to the dressing.

Salad with hot smoked fish will go with a bang, and cooking it is easy. For example, you can make potato salad from hot smoked cod, which is popular with the Scandinavian peoples.

  1. You need to boil potatoes with carrots, peel them and cut them into cubes.
  2. Remove the pits from the cod and chop into large pieces.
  3. Combine everything, add chopped lettuce leaves, pickles with green peas, season with mayonnaise.
  4. You can add a little horseradish and vinegar to mayonnaise to make the salad more spicy.

Any hot salad prepared according to the chosen recipe with a photo can be effectively decorated with boiled eggs, carrots, beets, cutting out flowers from them, as well as sprigs of fresh herbs, slices of tomatoes or fruits.

From salmon, beef, chicken and even pumpkin, you can cook original and very satisfying warm salads that will diversify your daily menu.

Warm salads with meat

gordonramsay.com

Ingredients

  • 2 beef fillets, 200–250 g each;
  • sea ​​salt - to taste;
  • a little olive oil;
  • 2 carrots;
  • 6 radishes;
  • 1 small cucumber;
  • 1 small onion;
  • 200 g cherry tomatoes;
  • ½ bunch of mint;
  • 3 stalks of green onions;
  • 1 bunch of lettuce leaves;
  • 1 clove of garlic;
  • 1 chili pepper;
  • 2 teaspoons of cane sugar;
  • 2-3 tablespoons of soy sauce;
  • 1 lime;
  • a handful of peeled peanuts.

Cooking

Rub the fillets with salt and pepper. Heat the olive oil in a frying pan and fry the meat over high heat for 2-3 minutes on each side. You should end up with a medium rare steak.

Using a vegetable cutter, cut the carrots into thin slices. Cut the radish and cucumber into thin circles, and the onion into half rings. Cut the cherry in half. Chop mint leaves, green onion and lettuce. Mix all these ingredients.

Pound chopped garlic and chili in a mortar, salting them a little. Mix them with sugar, soy sauce and lime juice. Pour this dressing over the vegetables and mix well. Leave some dressing.

Cut the steaks diagonally into thin slices. Toast the nuts in a dry frying pan with a pinch of salt. Then chop the peanuts into large pieces.

Arrange the meat on the vegetable salad, sprinkle with the chopped nuts and drizzle with the remaining dressing.


bbcgoodfood.com

Ingredients

  • 200 g chicken liver;
  • ½ tablespoon of olive oil;
  • ½ teaspoon dried rosemary;
  • 140 g of green beans;
  • 1 bunch of lettuce leaves;
  • 100 g watercress;
  • 3 tablespoons of balsamic vinegar.

Cooking

cut into chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. on high heat for 5-6 minutes, until it becomes dark brown.

Dip the green beans in boiling water for 3 minutes, then drain in a colander and let cool slightly. Arrange the beans, chopped lettuce, and watercress on a platter. Pour vinegar into the pan with the liver, mix and put it on top of the greens.


taste.com.au

Ingredients

  • 600 g pumpkin;
  • 400 g broccoli;
  • 4 tablespoons of olive oil;
  • a few sprigs of thyme;
  • sea ​​salt - to taste;
  • ground black pepper - to taste;
  • 4 chicken breasts;
  • 2 cloves of garlic;
  • 200 g of champignons;
  • a handful of walnuts;
  • ¼ fork red cabbage;
  • 1 tablespoon of grain mustard;
  • 1 teaspoon of sugar.

Cooking

Remove the seeds and cut into 3 cm thick pieces. Divide the broccoli into florets. Place pumpkin and broccoli on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the tray in a preheated oven at 200°C for 25 minutes. The pumpkin should soften and the broccoli should brown slightly.

Meanwhile, toss the chicken with minced garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Grill the chicken in a skillet over medium heat for 5 minutes on each side. The breasts should be well cooked. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin pieces.

Cut the mushrooms in half and fry them over high heat for 5 minutes. Then roast the nuts and chop them.

Mix mushrooms, chopped cabbage, broccoli, pumpkin and nuts. Arrange the ingredients on a salad platter and place the chicken pieces on top. Mix remaining oil, vinegar, mustard, sugar and salt. Drizzle this dressing over salad and garnish with thyme leaves.


bonappetit.com

Ingredients

  • 4 large red or orange peppers;
  • 8 tablespoons of olive oil;
  • sea ​​salt - to taste;
  • ground black pepper - to taste;
  • ½ small red onion;
  • 2 cloves of garlic;
  • 2 tablespoons red wine vinegar;
  • ¼ teaspoon ground chili pepper;
  • ½ loaf of rye bread;
  • a few thin slices of salami;
  • 100 g mozzarella.

Cooking

Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place in an oven preheated to 200 ° C and bake for 10-12 minutes, turning occasionally. The peppers should be browned on all sides. Lay them out and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds from them and cut into strips 2 cm long. Mix the peppers, thinly sliced ​​onions, minced garlic, vinegar, chili, half the chopped oregano leaves and drizzle with 4 tablespoons of olive oil.

Cut the bread into small pieces, drizzle with the remaining butter and stir to combine. Bake in preheated oven, turning occasionally, 8-10 minutes until crispy.

Stir in vegetables, bread and salami. Arrange the salad on a platter, top with the sliced ​​mozzarella and garnish with oregano leaves.

Warm salads with fish and seafood


jamieoliver.com

Ingredients

  • 1 lemon;
  • sea ​​salt - to taste;
  • ground black pepper - to taste;
  • 400 g fish fillet (for example, tuna or mackerel);
  • a few sprigs of fresh oregano;
  • 8 small tomatoes;
  • 2 small onions;
  • several sprigs of dill;
  • 2 tablespoons of balsamic vinegar;
  • 1 chili pepper - optional

Cooking

Mix together a tablespoon of olive oil, the juice of half a lemon, and a pinch each of salt and pepper. Pour this mixture over the fish and sprinkle with chopped oregano leaves.

Fry the fillet on the grill or in a pan. If the fillet is thin, then the cooking process will take only a couple of minutes. It's okay if the fish breaks apart when frying. For the salad, you will still need to cut the fillet into small pieces.

Cut the tomatoes into thin circles. Arrange them on a salad plate and season with salt and pepper.

Cut the onion into thin half rings. Place the onion in a bowl and add the olive oil, the juice of half a lemon, salt and pepper. Stir and put the onion on the tomatoes.

Divide the fish into small pieces with your hands and place on the onion. Sprinkle the salad with chopped dill, drizzle with vinegar and, if desired, garnish with chili sliced ​​into small, thin strips.


jamieoliver.com

Ingredients

  • 20 small peeled shrimp;
  • 6 tablespoons of sunflower oil;
  • 2 limes;
  • 1 heaping tablespoon of grated fresh ginger
  • 10 small zucchini;
  • 2 chili peppers;
  • a few sprigs of cilantro;
  • a few sprigs of mint;
  • 2 tablespoons of soy sauce.

Cooking

Make a shallow cut on the back of each shrimp and remove the intestines. So the dish will not be bitter. Pour oil into a preheated pan, put the shrimp, add the zest and juice of one, as well as ginger. Fry the shrimp for 2 minutes until they are light golden in color.

Cut the zucchini into thin slices diagonally and place in a salad bowl. Add fried shrimp, second lime juice, crushed chili and cilantro and mint leaves to them.

Pour the soy sauce over the salad and mix well.


jamieoliver.com

Ingredients

  • 240 g salmon fillet;
  • sea ​​salt - to taste;
  • ground black pepper - to taste;
  • 6 tablespoons of olive oil;
  • 200 g of small potatoes;
  • 100 g of green beans;
  • 2 large eggs;
  • 1 clove of garlic;
  • 1 lemon;
  • a bunch of lettuce leaves;
  • a handful of olives;
  • 4 small tomatoes

Cooking

Rub the salmon fillet with salt and pepper. Pour 3 tablespoons of olive oil into the pan and lay the fillets skin side down. Cook for 4 minutes, flip over and cook for another 2 minutes.

Cut the potatoes in half and along with the beans. Place eggs in boiling water for 6 minutes. Then peel the hard-boiled eggs and cut into 4 pieces.

For dressing, combine minced garlic in a bowl with remaining olive oil, lemon juice, mustard, and a pinch of salt and pepper.

Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 slices, put in a bowl and mix.

Arrange salad on plates. Top with eggs and sliced ​​salmon fillet.

Warm salads with vegetables


jamieoliver.com

Ingredients

  • 400 g canned chickpeas;
  • 1 onion;
  • ½ bunch of parsley;
  • 1 lemon;
  • ½ tablespoon paprika;
  • ½ tablespoon of ground cumin;
  • sea ​​salt - to taste;
  • ground black pepper - to taste;
  • 7 tablespoons of olive oil;
  • 1 tablespoon of liquid honey;
  • 1 tablespoon of adjika;
  • 4 small eggplants;
  • 3 zucchini;
  • 2 tomatoes;
  • 2 red onions;
  • 2 green peppers;
  • 2 red peppers;
  • 2 medium thin cakes.

Cooking

Drain liquid from chickpeas, transfer to a bowl and mash with a fork. Add thinly sliced ​​onion and chopped parsley leaves. Drizzle with lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons of olive oil and mix well.

Heat the honey and mix it in a separate bowl with adjika. Cut the eggplant lengthwise into several pieces, zucchini and tomatoes into thin circles, and onions into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.

Brown the vegetables on the grill or in a skillet with the remaining olive oil, turning occasionally. Vegetables should soften. Salt them to taste while frying.

Remove all vegetables from skillet, except eggplant. Pour them with a mixture of honey and adjika and cook for another 3 minutes. The eggplant should be slightly browned.

Cut the tortillas in half and lightly toast. Before serving, spread the chickpeas and vegetables on the tortillas.


taste.com.au

Ingredients

  • 2 small red onions;
  • 16 small potatoes;
  • 2 tablespoons of olive oil;
  • 10 small beets;
  • 5 small carrots;
  • 3 medium zucchini;
  • ¼ cup sour cream;
  • 1 lime;
  • 1 teaspoon Dijon mustard;
  • a few sprigs of fresh basil

Cooking

Lay onion sliced ​​in half rings and potatoes cut in half on a baking sheet. Pour in oil and stir. Wrap each beetroot in foil and place on a baking sheet. Put the vegetables in an oven preheated to 200 ° C for 1 hour.

Then add whole carrots and sliced ​​zucchini to the vegetables. Drizzle with olive oil and roast the vegetables for another 20 minutes, until softened and browned. Remove the foil from the beets, peel them and cut them in half lengthwise. Then mix all the vegetables in a large bowl.

Combine sour cream, a tablespoon of lime, mustard and chopped basil leaves. Divide salad among bowls and top with lime dressing.

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