The article contains recipes (with photos) of puff salads: from simple to unusual, so everyone can choose something for themselves. Puff salads are preferably served in a transparent bowl so that all layers are visible, showing the culinary art of the cook.
Simple Chicken Salad
Let's start with the elementary. Chicken meat-based puff salad recipe is the easiest snack option for your daily table. Cooking it is simple, especially for those who do not like a long stay in the kitchen. First you need to boil 400 grams of chicken (filet or thighs), and when the finished meat has cooled, cut into small cubes. Fry two finely chopped onions in three tbsp. tablespoons of vegetable oil until transparent and add to them one large carrot, grated on a coarse grater.
Strain vegetables until soft and light blush. Cut three pickled cucumbers into small strips and gently squeeze by hand to remove excess moisture. At the bottom of the salad bowl, lay half a serving of chicken meat, on top a vegetable mixture of onions and carrots, on top of which draw a net of mayonnaise. Next, we have a layer of cucumbers and a little more mayonnaise. The top layer is the remaining chicken fillet, which we decorate at our discretion. That's all - the simplest recipe for puff salad with chicken.
With chicken liver and cheese
Another recipe for puff salad: a delicious combination of products and a beautiful serving will honor any celebration. To prepare, you need to prepare:
- Three hundred grams of chicken liver and fresh champignons.
- 180 grams of hard cheese.
- Boiled eggs and potatoes (three each).
- Two onions.
- One carrot.
- 120 grams of mayonnaise.
Chop one onion into thin strips and fry on 3 tbsp. tablespoons of vegetable oil, add the mushrooms cut into small slices and continue to simmer until tender (about 10 minutes). In a second pan in two tablespoons of oil, fry the second onion, chopped in the same way, and in the process add chicken liver, cut into small pieces. Fry for no more than five minutes, stirring, and then remove from heat. It is important not to overexpose the liver, otherwise it will become dry.
Step cooking
Grate eggs, cheese, potatoes and carrots on a coarse grater in separate plates. For forming the salad, a special detachable mold should be used, and if it is not, then it is quite possible to replace it with a plastic bottle (2 l), in which the bottom and upper narrow part are cut off.
In the middle of a flat dish, set the shape and lay the salad layer in this order: potatoes, mayonnaise net, mushrooms, again mayonnaise, liver and some more mayonnaise. Next comes the carrots, again mayonnaise, grated cheese, on top of which is still a small net of mayonnaise sauce, and over all this splendor - grated eggs. This salad needs quite a bit of time for soaking: no more than half an hour - and you can serve it, decorating as you wish.
“Mushrooms under a fur coat”: recipe with photo
A delicious puff salad differs from all previous ones in the complete absence of mayonnaise: in principle, there is absolutely no sauce as such, nor meat, so vegetarians can take note of this recipe. The list of necessary products is completely simple:
- 250 grams of fresh champignon and cream cheese of good quality.
- 350 grams of potatoes.
- 150 grams of hard cheese.
- A large bunch of dill.
- Four boiled eggs.
- 1-2 cloves of garlic.
How to cook?
Cut mushrooms into thin slices and fry in two tablespoons of butter until tender. Pour on a paper towel to remove excess fat and cool. Grate boiled potatoes on a coarse grater, and hard cheese on a fine grater. Cut the cream cheese into cubes and mix with finely chopped herbs, to which you add chopped garlic and grated eggs. Mix the mass thoroughly with a blender, turning it into a kind of paste.
Using a mold for puff salads, we form a dish in the following sequence: potatoes, fried mushrooms, cheese mass with herbs, hard cheese. Let the salad stand in a cool place for about an hour and then, garnishing with sliced fresh cucumbers, serve.
Shrimp and Crab Sticks Salad
The simplest puff salad recipe looks favorably on the festive table due to its design, and its taste is unbanal thanks to the presence of an apple that sets off the usual combination of crab sticks and boiled eggs. Step by step cooking:
- Boil six eggs and divide into proteins and yolks. Separately grate with small holes. Put the proteins in portioned salad bowls or glasses and grease with a small portion of mayonnaise.
- Grind two hundred grams of crab sticks on a coarse grater and lay out with the next layer, which is also coated with mayonnaise.
- Grind two green apples, as the previous ingredient, and place with a layer of No. 3.
- Cover the salad with two tablespoons of mayonnaise and sprinkle with 180 grams of grated hard cheese.
- Another layer of mayonnaise, which is sprinkled with egg yolks.
Half an hour in the refrigerator - and the salad is ready to serve. Garnish with boiled shrimps, laying them out in the form of a flower, with a piece of crab stick in the center.
Tenderness: Salad with Nuts and Prunes
The recipe (with photo) of a delicious puff salad, which differs from primitive dishes based on pork or crab sticks in that it contains a lot of healthy vitamins, thanks to these ingredients:
- 200 grams of prunes, previously steamed in boiling water for five minutes.
- Six boiled eggs.
- 400 grams of fresh strong cucumbers.
- 170 grams of boiled chicken.
- 65 grams of chopped walnuts.
- 200 grams of mayonnaise and some fresh herbs for decoration.
Cut all the ingredients into small strips and lay in the salad bowl in layers in the following order: cucumbers, mayonnaise, chicken fillet and again a little mayonnaise, then prunes and a thin mayonnaise net over it. Then chopped egg whites, again mayonnaise, walnuts, and cover everything with a thin layer of mayonnaise. Sprinkle the finished salad with egg yolks, crushed on a grater. Let the salad soak for two to three hours in a cool place.
Love Salad by Madame de Montespan
This recipe for puff salad has been known since the time of the great favorite of the Sun King, who regaled it, trying to revive the dying love ardor in it. Salad is prepared according to this scheme:
- One sweet red onion is chopped with the finest half rings, boiled over with boiling water and laid out at the bottom of the salad bowl. A teaspoon of mayonnaise is spread on top of it.
- Two apples cut into strips (just do not rub on a grater!) And arrange the second layer, also grease with mayonnaise.
- Four boiled eggs, cut into cubes and put on top of apples. Draw a mayonnaise net on top.
- The next layer is raw carrots, grated. We also spread a spoonful of mayonnaise on it, and sprinkle the top of the salad with grated hard cheese (150 grams).
Let the salad stand for half an hour, and then serve in combination with seafood, as did the resourceful Francoise.
Salad with cod liver in glasses
Recently, salads have increasingly been served portionwise: in glasses, tartlets or in bowls, which previously served exclusively sweet desserts. This recipe for puff salad is for such a serving, because thanks to the main ingredient it is quite satisfying, so you can’t eat a lot.
Essential Ingredients:
- 1 can of canned cod liver. Mash the liver with a fork into pieces.
- Three eggs, boiled to a steep state and cut into small pieces.
- 70 grams of hard cheese, grated on a coarse grater.
- One medium-sized boiled carrot, cut into small cubes.
- Two tablespoons of sour cream and mayonnaise, mix and add a pinch of black pepper.
Lettuce is laid out in portioned dishes in layers in the following order: cod liver, then carrot, a little mayonnaise sauce, then cheese, again mayonnaise and egg sliced on top. Some at the same time separate proteins and yolks, immediately laying out a layer of proteins, but through a layer of yolk sauce, this is not important and, rather, a matter of taste. Decorate the top with a sprig of dill or olive, following the recipe. In the photo, the puff salad looks quite convincing - you just want to cook it to make sure its irresistible taste.
Mimosa puff salad for raw foodists
Simple recipes of puff salads are not suitable for adherents of "raw" nutrition, since most often they use products that have undergone heat treatment. But the desire to experiment in the kitchen never stopped those who wanted to diversify their table - this was how Mimosa was created. According to the tasters who tried different dishes, there was a strong similarity in taste, despite the fact that in the raw version, many products were replaced.
Why not try cooking? Follow the cooking technology step by step:
- Grind one peeled avocado with a pinch of salt and black pepper with a blender, add 0.5 tbsp. tablespoons of lemon juice. Some add a clove of garlic for flavor. This is guacamole, a sauce instead of mayonnaise.
- One and a half Art. tablespoons of walnuts grind with a coffee grinder and mix with 5 tbsp. spoons of seedlings of grains (better than green buckwheat, but you can also wheat). Add very chopped sea kale - no more than a teaspoon. This mixture will replace canned fish.
- Another 1.5 tbsp. chop the tablespoons of walnuts in the same way and mix with a pinch of turmeric - the resulting mixture of yellowish color will be used to sprinkle the top, simulating egg yolks.
- Grate two fresh cucumbers on a grater for Korean carrots; if not, simply cut into thin strips. Grind one raw carrot as well.
- Finely chop a small bunch of green onion feathers and mix with a spoon of avocado sauce.
We collect the salad in a transparent salad bowl: the first layer is green onions, then carrots and a little sauce on it, then a mixture of seaweed, a couple more spoons of guacamole sauce, then cucumbers, again a net from the sauce and “egg yolks” from nuts. Of course, it is worth decorating the top of the salad with dill, remembering the symbolism of the Mimosa puff salad recipe.
Smoothie fruit salad
A simple but very tasty puff salad according to the recipe below can be offered to children as breakfast, because it has all the elements necessary for a good morning:
- One at a time: peach, pear and fresh cucumber. Cut into large pieces.
- Ten strawberries to clear from the stalks, large berries can be cut into halves, and the average size can be left whole.
- Mix one hundred grams of yogurt with two tbsp. tablespoons of powdered sugar until a uniform consistency.
The first layer of salad is peaches, then pieces of pears, then cucumbers and strawberries. Pour the salad with yogurt sauce and serve immediately. The delicate taste of this dish is ideal: the cucumber gives it a certain subtlety, barely perceptible by connoisseurs of delicious, but simple dishes.