🌤️ 🍆 🤫 Salad recipes from restaurant chefs 🤲🏿 🔡 💪

Using the recipes below, each housewife can prepare salads from famous chefs at home. For example, you can make a well-known salad with rice and peas, and a snack with tuna, avocado and caramelized nuts. And most importantly, gourmet dishes will be prepared with your own hands.

Pumpkin and Onion Chef Salad

Ingredients Composition:

Pumpkin - two hundred and fifty grams.
Cottage cheese - fifty grams.
Onion - two heads.
Olive oil - twenty milliliters.
Parsley - 1/2 bunch.
Ground pepper - a pinch.
Salt is at the end of the knife.

To prepare this dish, we will use the recipe with a photo of the salad from the chef J. Toroda:

Let's start by preparing some of the ingredients. We take the pumpkin, cut the peel, peel the seeds and cut into slices about two centimeters in size.
From the bulbs remove the husk and cut in half.
Parsley needs to be washed, dried and separated from the twigs, since for the salad from the chef we need only the leaves.

How to make a salad

We have prepared the ingredients, and now you can start preparing the salad itself:

Take a heat-resistant pan and pour quite a bit of olive oil into it.
Brush it over the entire bottom of the pan.
Place the onions in the middle down. Fry exactly five minutes. No need to turn or move around the pan.
The next thing we need to do according to the salad recipe from the chef is to take a bowl and put the pumpkin sliced in pieces into it. Pour olive oil, and pepper and salt. Mix well so that the salt and pepper are evenly distributed over the slices of pumpkin, and put in a pan with fried onions. Mix all the ingredients again.

Next, you need to turn on the oven and heat it to a temperature of 220 ° C. Place a frying pan with pumpkin and onions in a preheated oven and cook for thirty minutes. Pieces of pumpkin should turn dark golden.
Remove the pan from the baked pieces of pumpkin and onion from the oven. Take a large dish in which you will serve salad, and carefully transfer the contents of the pan to it.

It is necessary to lay the cottage cheese on top and sprinkle with pepper and salt. Then pour a little olive oil. The final touch in a delicious salad from the chef is decorating with fresh parsley leaves. Salad is ready to serve!

Waldorf Salad

We offer you to cook at home this classic salad from the restaurant's chef - Graham Campbell. The necessary ingredients for it are as follows:

Chardonnay grapes - 8 berries.
Walnuts - 10 whole kernels.
Sugar - 75 grams.
Parmesan cheese and blue cheese - 30 grams each.
Cream - 150 milliliters.
Celery - one stick.
White wine - 20 milliliters.
Sugar - 15 grams.
Light wine vinegar - 35 milliliters.
One green apple.
One fresh lettuce.

Cooking process

In order to use some ingredients for the preparation of salad from the chef Waldorf, we must first prepare them:

First you need to dehydrate the grapes and cheese. To do this, it is necessary to heat the dehumidifier to a temperature of sixty-five degrees. Arrange the grapes on one baking sheet and the cheese grated on the other. Place baking sheets in a desiccant and leave in it for a day.
Next, prepare the walnuts in caramel. Why take a small saucepan and pour sugar into it. It needs to be melted on a fire, then put the walnuts in a pan and fry them with melted sugar for 5-7 minutes. Then lay on plates and allow to cool.
Now you need to cook blue cheese. Pour cream into a pan with a thick bottom. Put on fire and let it boil. Reduce heat and simmer until cream is half full. After that put grated cheese on them and beat well.
The next ingredient is celery, it must be marinated for a salad from the chef. Cooking marinade. In a saucepan we combine wine, granulated sugar and light wine vinegar. Stir and set on fire. We clean the celery stick, wash it, remove the excess liquid and cut across into thin slices. Now you need to put the chopped celery in a bowl and pour it with boiled marinade. Leave it until cool.
Peel a green apple and cut into small cubes.

We prepared step by step all the ingredients for the salad from Chef Graham Campbell.

We make a salad

To serve the Waldorf salad on the table, it must be beautifully decorated. Lay out lettuce leaves on a flat large plate. In a separate bowl, combine the dehydrated grapes and Parmesan cheese, lettuce heads and blue cheese, whipped with cream. Stir and transfer to a plate. Top with caramelized nuts, green apple cubes, pickled celery slices, sprinkle with small parmesan chips. Home-cooked new salad from the chef will pleasantly surprise your loved ones with its unique taste.

Tuna Salad with Coconut and Fruit

This original and very delicious salad by chef Peter Gordon is prepared in many restaurants in different countries. We, armed with a recipe, will try to cook this dish in our kitchen.

List of required products:

Fresh tuna - two hundred grams.
Sea salt - on the tip of a knife.
Lime juice - a tablespoon.

Cut fresh fish into cubes of 1.5 cm in size and put in a glass dish. Add sea salt and freshly squeezed lime juice. Stir, close tightly with a lid and put marinated in the refrigerator for 40 minutes.

Cooking Coconut Dressing

Ingredients:

Red onion is a small head.
Chili pepper - a third of the pod.
Lime zest - a third of a teaspoon.
Brown sugar - half a teaspoon.

Peel the head of red onion from the husk, rinse and chop with thin half rings. Place the onions in a small container. Add lime juice and its zest, chopped chili peppers and brown sugar. Mix well, cover with a lid and also put in the refrigerator. While the tuna is pickling, continue to prepare the dressing.

We take:

Coconut milk - 50 ml.
Mango is the fourth part of the fruit.
Coriander - two stems.
Chives are one.

Peel a portion of the mango and cut into thin slices. Rinse the coriander stalks, dry and chop along with the leaves. Chop green onion feathers very finely with the white portion. After forty minutes, remove the fish from the refrigerator, drain the marinade and place in a bowl with a lid. Add the onion mixture, chopped coriander, coconut milk, chopped green onions, mango slices and gently mix all the ingredients. Close the lid and send it to the refrigerator for another ten minutes.

Next, cut half the peeled coconut into thin slices and lightly fry. Grate half the apple and mix with coconut slices. Remove from the refrigerator dishes with tuna and onion mixture, add an apple with coconut, salt and pepper if necessary, mix again and put a slide on a plate. Grate the second half of the straws and mix with two stalks of chopped coriander and sprinkle on top.

A delicious salad from the chef is ready.

Pea and Rice Salad

This gourmet salad by chef Luca Marchiori is the most famous risotto.