The topic that you can talk and write about endlessly in the cooking section is salad. The history of the appearance of this dish began even among the ancient Romans, but still remains inexhaustible for experienced professionals and novice cooks.
It is difficult to accurately answer the question of which of them came up with new salad recipes more, and whose inventions were more popular and tasty.
For example, "Mushroom Glade" has as many cooking options as the hostesses cook it, so many options for this dish.
Mushroom Glade Salad with Ham - Basic Technological Principles
Making salads in our home kitchen resembles a fairy tale, as a soldier cooked cabbage soup from an ax: everything that lies in the refrigerator can come in handy for a salad. But, given that the “movement of products” on the shelves of the refrigerator occurs regularly, fried, salted or pickled mushrooms may appear in the same salad recipe. To make any salad, you need to combine your culinary imagination with available products.
No one will be able to accurately answer the question of which meat should be used for the Mushroom Glade salad. The composition of the ingredients in this salad is constantly changing. Actually, the "mushroom glade" is just a way of decorating the dish: the surface of the puff salad is decorated with whole mushrooms. Prefer pickled mushrooms - put pineapple and boiled ham in the salad. The liver, pickled carrots and pickles are more suitable for fried mushrooms, and the salad itself can be warm. Products must harmoniously complement each other - this creates a unique taste of the dish.
"Mushroom glade" - a very high-calorie salad in any version of its preparation. Therefore, it’s good to include in its composition products that contribute to the rapid breakdown of fats, accelerate and facilitate the digestion process: ginger root, horseradish, mustard, pineapple, grapefruit, cranberries, raspberries, papaya, apples, cinnamon, white cabbage, cucumbers, beans, red wine, almonds, dairy products. You’ll take from this list what suits the set of ingredients and create your own version of the “mushroom glade”.
A few words about mayonnaise. Puffed salads are traditionally seasoned with mayonnaise, and, moreover, very plentifully! Mayonnaise, as you know, significantly increases the calorie content of the dish, and "Mushroom Glade" with ham - and without that, too high-calorie dish. Lighter refueling will help to make it less saturated:
• Use the least fat mayonnaise, diluting it with water or lemon juice; the sauce will become less thick at the same time, which means its consumption for coating the layers will decrease markedly - the main task of the sauce in the salad is not to increase its weight and calorie content, but to create a certain taste and consistency.
• Depending on the components of the salad, you can prepare an original dressing:
whip the vegetable oil into the foam, turning on the mixer at maximum speed, and gradually pour the milk, drop by drop. When the mass is thickened, add spices, lemon juice, ginger, garlic, mustard. Choose spices as well, depending on the composition of the main ingredients of the salad. For 100 ml of olive oil, 250 ml of milk with a fat content of 2.5% will be required to make the sauce.
Despite the fact that mayonnaise is the most versatile and favorite product, a special sauce made from well-chosen products may turn out to be a more interesting salad supplement.
Otherwise, everything is done as usual: preliminary preparation of the ingredients - they are sorted, cleaned, washed, boiled, baked, sautéed or fried, cut, and then laid in layers, in a strict or arbitrary sequence.
A small nuance that needs to be considered in the preparation of puff salads: so that the salad does not turn out to be too dry, or vice versa - wet, watery, alternate products so that ingredients with a high juice content (cucumbers, mushrooms, pickled onions, fruits) separate layers of drier components (potatoes, meat, boiled eggs). In this case, it is desirable to alternate the layers so that the components most suitable for each other are nearby, for example, potatoes - herring, eggs - cheese and so on.
Products with a pronounced taste are used, as a rule, in smaller quantities so that they do not stand out sharply in the total mass of the dish, if it is a salad, and not some kind of meat or fish dish, where the taste of the main ingredient must be emphasized with using a small amount of different additives.
Now you can begin to test the recipes attached below, and remember: impromptu in the kitchen is our everything, so do not be upset if you do not have any ingredient at hand. Just replace it with what it is, and it will be a new author's recipe!
Option 1. Salad "Mushroom Glade" with ham and beef liver
Composition:
Roasted honey mushrooms 300 g (net)
Korean carrot 200 g
Chicken eggs 6 pcs.
Chives 150 g
Gherkins 180 g
Jacketed potato 250 g
Fried ham (sausage, cooked smoked) 400 g
Beef liver 300 g
Quail eggs 6 pcs. (for decoration)
Refueling:
Sour cream (15%) 150 g
Garlic 20g
Chopped dill 70 g
Ginger, grated 15 g
Lemon juice 50 ml
Ground pepper 10 g
Fat for frying
Flour (for breading)
Operating procedure:
Cut the beef liver into slices, bread in a small amount of flour, combined with salt and pepper and fry until cooked in boiling oil. Chopped chilled liver thinly, in strips.
Sauté the ham slices and cut into strips. Connect with the liver;
Select large mushrooms, boil them first, and then fry, after separating the legs from the hats. Put the hats aside for a while - they will be needed to decorate the salad, and cut the legs into strips and combine with the meat components of the salad. Fresh mushrooms should be 3 times more, given that when frying they will noticeably decrease in size and weight;
Slice boiled and peeled chicken eggs. Boil quail eggs and peel. Cut only part of the protein on one side so that they can be easily placed on the surface of the salad, like a mushroom leg;
Cut the onion into strips and for 15 minutes dip in boiled cold water mixed, in equal parts, with lemon juice;
Cut the peeled potatoes into slices, pickled or pickled cucumbers - into strips.
Combine cucumbers with Korean carrots.
Take a flat round dish. Put a round shape on it (for baking cakes) without a bottom, so that it is more convenient to collect the salad in layers, giving it a beautiful look.
Start spreading layers: potato slices, liver with ham and mushrooms, a mixture of Korean carrots and pickles. Pour each salad dressing with cooked dressing, sour cream, juice, ginger and mustard. Let it stand for half an hour in the refrigerator, and then remove the metal form and proceed to decorate. In a circle lay out plates of chopped chicken eggs, and sprinkle the remaining surface with straws from green onions. Put the quail eggs on the green “grass”, and put whole mushrooms hats on them. Enjoy it!
Option 2. Salad "Mushroom Glade" with ham, eggs and cheese
Products:
Boiled potatoes 300 g
Smoked-boiled ham, chicken 400 g
Boiled carrots 1 pc. (large, for registration)
Cranberries, frozen 40-50 g
Cheese, grated 150 g
Green onion 200 g
Juice of half a lemon (for onions and seasoning)
Pickled champignons (large) 10 -12 pcs.
Eggs 7 pcs.
Fresh cucumber 250 g
Mayonnaise 30% 200 g
Pepper
Cooking method:
Boil and peel the eggs and potatoes and grate them. To decorate the salad, separate a couple of yolks and one large potato.
Cut ham and cucumbers into small cubes. Half of the cucumber can also be left to decorate the dish.
Chop green onions and pour over lemon juice, hold for several minutes. Drain the juice and combine it with mayonnaise, adding a pinch of ground pepper.
Spread layers: potatoes, cucumbers, eggs, ham, cheese. Dress layers with pepper mayonnaise and lemon juice.
Proceed to decorate the dish:
Sprinkle the salad with onions.
Cut flowers out of carrots and potatoes with a cookie cutter. Lay them on top of the bow in random order.
From the half of the cucumber, cut out the leaves and arrange around the flowers.
Decorate the middle of white, potato flowers with yolks, and add carrot flowers with cranberries.
Put pickled mushrooms between the flowers.
"Glade" is covered with mushrooms, and you can eat!
Option 3. Salad "Mushroom Glade" with ham, tomatoes and olives
Interestingly, while in Italy they prepare "Mushroom Glade" with ham? Let's try to prepare a salad in the style of Mediterranean cuisine. This recipe is an Italian cookery fantasy.
Products:
Feta cheese 100 g
Pickled olives 10 pcs.
Cooked ham 150 g
Tomatoes 200 g
Cucumbers 100 g
Basil, green? beam
Color paste (with spinach and beetroot)
Pickled chanterelles 250 g
Sauce:
Yolk 2 pcs.
2 cloves of garlic
Freshly ground pepper
Sea salt
Olive oil 100 ml
Greens (chopped parsley)
Cooking:
Boil the pasta, burgundy and green: it is better to use the tagliatelle pasta, long egg noodles, so that the salad is as bright and colorful as Italy. If there is no colored paste in the house, then add vegetable juice to the water during cooking, and it is better to make egg noodles with spinach and beet juice: the pleasure is worth a little tinkering with the dough. After cooking, pour the hot pasta with olive oil and mix.
Then everything is very simple:
Put the tagliatelle, with chopped straws, boiled ham, on a flat dish. Around it, put thin slices of chopped cucumbers and tomatoes, alternating between them, and in the next row, in the inner circle, put the cheese plates, alternating it with chopped rings or halves of olives. On top of the pasta with ham, lay the pickled chanterelles, and between them - basil leaves.
Make the sauce. Beat egg yolks at high speed, adding oil to them drop by drop. You can use ready-made mayonnaise, but then it must be seasoned with chopped herbs, pepper and chopped garlic. Pour the salad and serve.
Option 4. Salad "Mushroom Glade" with ham and pineapple
Composition:
Smoked meat 400 g
Boiled corn 180 g
Boiled potatoes 250 g
Onions, 100 g
Canned Pineapples 300 g
Pickled Mushrooms 150 g
Salad, leaf 50 g
Lemon juice 70 ml
Boiled eggs, quail 6 pcs.
Cherry 3 Pcs.
Parsley (leaves)
Mayonnaise
Order of preparation:
Dice the meat, potatoes, pineapples and onions, very finely. Onion for half an hour, put in a separate bowl, pour lemon juice to remove bitterness and pungent smell. Peel the eggs, cut the tomatoes in half.
Salad can be served both in a serving dish and in portions, having prepared glasses (tumblers or old-fresh). Spread the ingredients, seasoning each layer with mayonnaise sauce: pickled onions, meat, pineapples, potatoes, corn. Garnish with chopped greens, put mushrooms, alternating with natural, purchased mushrooms with “fly agarics” made from boiled eggs and halves of tomatoes (paint red hats with specks using mayonnaise).
Option 5. Salad "Mushroom Glade" with ham - an interesting way of decoration
Products:
Mushrooms (pickled mushrooms) - 2-3 pcs. per serving
Olives 10-15 pcs.
Fried ham (or pork chop) 900 g
Greens chopped 200 g
Boiled potatoes 1.0 kg
Beijing cabbage 300 g
Cucumbers, fresh 250 g
Cranberries 100 g
Garlic 20 g
Spice
Low Fat Mayonnaise
Order of preparation:
Spread a foil sheet or silicone napkin (10x17 cm) on the working surface.
Put on the prepared sheet, greased, grated potatoes, a layer of 1.0-1.5 cm.
Finely chop the fried ham or chops, put on top of the potatoes, stepping 1 cm from the edges (in length).
Chop the cabbage, chop the fresh cucumber into strips, combine the vegetables, add cranberries to them and season lightly with mayonnaise and garlic. Spread the prepared vegetable mass on the meat layer, also stepping back from the edges of the form.
Roll the sheet into a roll, giving it the shape of a log. Put on a rectangular dish, covered with chopped herbs (optional), seam down. On top of the "log" lay out strips cut from olives, imitating a birch bark. Arrange the pickled mushrooms in random order, on the “log” and on the grass.
Option 6. Cocktail salad "Mushroom Glade" with ham
Products:
Onions, green 250 g
Ham 750 g
Eggs 8 pcs.
Cheese 300 g
Fresh cucumbers 300 g
Pickled mushrooms or chanterelles 250 g
Mayonnaise 200 g
Mustard to taste
Operating procedure:
Rub boiled peeled eggs and hard cheese finely, add mayonnaise, combined with mustard. Stir the mass. Place cylindrical shapes greased on the inside of the serving plates. Put cheese and egg mass in cylinders. Carefully remove the forms from the plates. Sprinkle the resulting "stumps" with chopped onions, and set mushrooms on them. Around the "hemp" lay the ham and cucumbers, cut into bars or strips. Pour mayonnaise.
Mushroom Glade Salad with Ham - Useful Tips and Tricks
Making a salad largely depends on how well the knives are sharpened, no matter how trivial this reminder looked. Dull knives not only slow down the cooking process, but also affect the quality of the cut: juicy products release juice ahead of time, hard ones tear and wrinkle ugly. Before preparing any salad, take 5 minutes to prepare the tools.
If the salad needs to be served at the table, for example, in the evening, and there is free time for its preparation only in the morning, then, having prepared all the ingredients - having washed, cleaned and chopped them - put the food separately in closed containers and put in the refrigerator. In the evening it will remain to combine them and season with sauce. The salad will not drain, will not deteriorate, and will look like it was cut before serving. But at the same time, products containing a large amount of juice, still try to cut immediately before adding to the dish.
