What holiday dinner or lunch can there be without salad on the table? There are a lot of options for this dish: from vegetables, herbs, mushrooms, meat, fruits, poultry. They are easily digested, they have many vitamins and other useful substances, they are diverse in composition. Refueling is also different: from mayonnaise to multi-component authoring.
Salads in the Caucasus
The main difference of Caucasian cuisine is that the dishes are prepared from fresh, simple, affordable products, but differ in excellent taste and popularity. There are always a lot of greens and seasonings in Caucasian salads, they are fragrant and cause appetite.
The most popular salads in the Caucasus from vegetables, as they are served with meat dishes. But modern cuisine includes meat salads, fish and seafood. Refueling is usually also homemade, home-made. As a rule, salads in the Caucasus are cooked directly to the table, and not in advance, so they do not lose their flavor and benefit. Often they use jerky or smoked meat with lots of seasonings. True, such salads are mainly cooked for big holidays.
Caucasian Salad with Beef and Beans
Perhaps the most popular salad recipe that came to us from the Caucasus is beef, greens and vegetables. There is no doubt that such a salad can replace a whole meal, because it contains both protein and fiber.
You will need:
- a pound of boiled beef;
- onion head (preferably salad red);
- a few cloves of garlic;
- a can of beans in its own juice;
- a handful of walnuts (already peeled and dried);
- a teaspoon of wine vinegar;
- some olive oil;
- greens (cilantro, parsley, dill, seasoning hop-suneli) to taste.
We start to cook:
- Boil the beef fillet in advance. When we need a tasty broth, we put the meat in cold water, but now it is required that the meat minimally lose its juices, so we put a piece already in boiling water.
- Salt later, since salt can make the meat stiff, and it will cook longer.
- Add onions and carrots to the broth - they will give a unique taste and aroma, and make the broth beautiful and transparent (after all, it can also be used later for another dish).
- After the meat is cooked, cool it and cut into strips.
- Gently wash the beans, carefully so as not to crush. Leave the glass to water.
- Peppers are peeled and cut into thin strips.
- Finely chopped washed greens. Squeeze the garlic through a press.
- In a separate bowl, mix the oil, vinegar, suneli hops, salt and sugar. Nuts or crush, or grate, then connect all the components.
- Add onion. Previously, it can be pickled: chopped onion with a mixture of water and vinegar (1: 1).
The salad does not need long impregnation. After refueling, you can immediately serve it to the table, however, having stood for a while, it will only become tastier.
Vegetarian Recipe
If the main course is meat, usually kebab, then a light salad of vegetables is enough. In addition, many adhere to now fashionable vegetarianism. This recipe is an opportunity for vegetarians to treat themselves to a delicious dish.
In another way, this dish is called "Highland Salad".
So, the recipe for a Caucasian salad without meat. For him we will need:
- fresh eggplant;
- bell pepper;
- Chees Feta;
- olive oil;
- garlic.
Eggplant is sliced into thin slices, rubbed with garlic and grilled. Bulgarian pepper, peeled in advance, is also fried with them. Finished vegetables should be chopped coarsely. Tomatoes (you can peel them) are cut into slices, and cheese into cubes. Mix everything and spread in a salad bowl. Pour olive oil, mix gently, and sprinkle with favorite herbs on top.
Caucasian salad with beef and bell pepper
Perhaps this is the most popular version of the described salad, and the simplest one:
- Beef should be boiled (you can use cooked on the grill), cool and cut into strips.
- Thinly chop bell pepper, onion (red), tomato.
- Now it's up to the dressing: mix a tablespoon of honey with a tablespoon of wine vinegar and 75 ml of olive oil, add salt.
On a plate, lay out carefully sorted lettuce leaves, on top - the vegetable part of the salad. Salt a little. Put the meat on a vegetable pillow. Pour dressing on top and sprinkle with finely chopped greens.
Salad is a dish that loves improvisation. By adding or removing certain ingredients, you will create new variants of it, based on your taste and the taste of your guests.