When developing a New Year or anniversary menu, housewives often become discouraged. The traditional “Olivier” with “Fur Coat” no longer seems festive, and in relation to the alternative the fantasy passes. Unproven recipes doubt: what if you don’t like it? Try to trust French cuisine. No wonder the culinary of this country is considered almost a reference. Perhaps a French salad with apples will become a tradition at your holidays. In addition, it exists in several versions. Something that will please your guests and family.
Onion French salad: recipe with apples
For a successful experiment, remember a couple of rules regarding all types of such salads.
- Apples are taken hard varieties with dense pulp.
- Mayonnaise the dish can not be filled. The French put the sauce in very mean quantities, only so that the final result is not dry.
The first French salad with apples offered by us theoretically should be collected on salad leaves. But if you do not really like such greens, you can remove it from the list of components.
First, a large, strong onion is cut into thin, almost transparent half rings and filled with marinade, for which two tablespoons of apple cider vinegar with half a spoon of sugar and a pinch of salt are bred in half a glass of water. Pickle onions should be a third of an hour. Then it is drained from the liquid, laid out in a salad bowl and thinly covered with mayonnaise. Two steep eggs are rubbed on top and lubricated by it. A large shabby apple without skin will be the next layer. And again a little mayonnaise. Next, a 100-gram piece of cheese is rubbed. The original recipe takes a hard variety, but some cooks prefer processed - with it, a French salad with apples turns out to be more airy. The cheese layer smeared with mayonnaise is abundantly woken up with finely chopped walnuts and put in the refrigerator - the dish takes a couple of hours to soak.
Salad "Piquancy"
It is not for nothing called that: an unusual combination of products gives a very original taste. All components, except onions, are rubbed. Among them:
- Two small peeled carrots.
- A pair of sweet and sour, skinless apples.
- Two hard boiled eggs.
- A hundred grams of cheese, not too soft and not crumbling.
In parallel, the onion-feather is chopped and briefly filled with warm water to eliminate bitterness. Everything that is included in this French salad with apples is mixed and seasoned with sour cream and mayonnaise, taken in equal quantities (a couple of spoons).
On the first test of the salad, it will turn out a little, just so much so that you understand whether you want to repeat the experiment.
Crab salad
A very New Year’s meal: remember “Enjoy Your Bath”. Two cans of canned crabs are opened, their contents are decanted and disassembled in order to eliminate cartilage. Crustaceans are cut, seasoned with light mayonnaise, lemon juice, pepper and, if necessary, salt; everything is mixed up. The dish is laid out with lettuce. Crabs are placed in the center, around - slices of red apples, sprinkled with lemon juice, so as not to darken. Serve this elegant dish chilled.
Montmartre Salad
The name itself betrays its origin. In this French salad with apple and chicken, you can let the bird cooked, smoked or baked. A third of a kilogram of fillet is cut into strips, four eggs are chopped into cubes, two apples from green varieties are rubbed coarsely. 150 grams of prunes (take seedless) are soaked until soft in hot water and cut into strips. A piece of cheese of the same weight is finely rubbed. The salad is formed in layers, with a smearing of each mayonnaise, in the following order: chicken - eggs - apples - slices of prunes - cheese. On top of all this wealth is sprinkled with a lot of chopped walnuts.