Salad is undoubtedly a very delicious dish that can decorate any holiday table. But many housewives love to cook salads on ordinary weekdays, which is why recipes for this dish are very popular.
There are a lot of salad recipes, they are vegetable, vegetarian, diet, fruit, they are cooked with seafood, chicken, meat and even offal.
This review offers you two recipes for completely different salads with very similar names: “Paris” and “Paris Lights”. Let's consider step by step how to prepare them.
Salad "Paris"
The recipe involves the use of the following ingredients:
- chicken breast (one piece);
- onions (two pieces);
- pickled champignons (one jar);
- mayonnaise (to taste);
- vinegar;
- greens for decoration.
It is advisable to take mushrooms in store, since the taste of mushrooms cooked at home differs from the taste of purchased mushrooms. But if the guests are already on the doorstep and there are only mushrooms prepared on their own at hand, it’s okay, the taste of the dish will be slightly different, but this is not critical.
How to cook a dish?
We present to your attention a step-by-step recipe for Paris salad with a photo.
Step 1. At the initial stage of cooking, thawed chicken breast should be lowered into boiling salted water and cook over low heat until cooked. This process takes about 25 minutes.
Step 2. While the breast is cooked, you should start preparing other ingredients. We take two medium-sized onions and peel them from the husk, while removing the first white layer. Place the onions in a bowl of cold water for a couple of minutes. This is done so that with further preparation he does not pinch his eyes. Cut the onion for the Paris salad with feathers. To do this, cut each head in half and shred not too thinly. After cutting, the onion should be transferred to a sieve and washed with running water, so it will become more juicy and lose excess bitterness. Next, the washed onion is poured with cold water with the addition of two tablespoons of 9 percent vinegar.
Step 3. While the onion is pickled, proceed to the preparation of the mushrooms. There is a little secret here. After you open the jar of mushrooms, do not rush to pour its contents, pour a tablespoon of vinegar into the mushrooms with brine and leave it in this form for twenty minutes. Such mushrooms have a completely different taste. After the time specified in the recipe has passed, the brine from the mushrooms needs to be drained, and the mushrooms themselves are cut into strips.
Step 4. While you were preparing onions and mushrooms, poultry meat had already been cooked. We take out the finished breast from the water and allow it to cool to room temperature, then the product must be split into fibers. You should not use a knife here, the preparation process is carried out only by hand.
Step 5. When all the products for the salad are ready, you can start mixing the ingredients and decoration. We spread the mushrooms, chicken and pickled onions in one bowl (it needs to be removed from the pickling bowl and squeezed well, being careful not to break the shape), season all the products with mayonnaise and mix very carefully. Then put the finished salad on a beautiful dish and decorate with dill or parsley.
Dish analysis
- The difficulty of preparing a Paris salad: easy.
- Product preparation time: up to 1 hour.
- Cooking time: 25 minutes.
- Vegetarianism: no.
- Type of dish: salad.
Classic salad “Paris Lights”
To prepare the dish you will need:
- medium-sized beets;
- one carrot;
- two potatoes;
- bulb;
- fresh cucumber;
- 200 g of smoked sausage;
- sour cream and mayonnaise (two tablespoons each).
Cooking potatoes will require vegetable oil.
Cooking steps
Rub the beets on a coarse grater. It is advisable to grate carrots with which Korean carrots are cooked. Cut the cucumber and sausage into thin strips. Cut the onion into half rings and scald it with boiling water to get rid of bitterness. Peel the potatoes, cut into small cubes and fry in warmed vegetable oil. Fry the potatoes with stirring until tender. Then salt it and put it on a paper towel. This is done in order to get rid of unnecessary excess fat. After the potatoes have cooled, you can start serving the dishes.
Prepared carrots, cucumbers, sausages, beets, potatoes and onions are laid out on a large flat plate with slides. Mayonnaise and sour cream are poured into the center of the dish. Top the salad with salt and, if desired, ground black pepper.
Unlike Paris salad, this dish does not mix before serving. It is recommended to mix the ingredients after the salad is on the table, immediately before its use.
If desired, ½ can of canned corn and green peas can be added to this salad. So the salad will become even brighter and more beautiful. Also, as an experiment and a variety of taste, the sausage in the salad can be replaced with boiled beef or chicken meat.
Output
Both salads, the recipes of which are presented in this article, are very tasty. Salad “Paris” is more suitable for everyday use, and “Paris Lights” is a dish that can decorate any holiday table. It is very bright, interesting, has a more beautiful presentation.