Honestly, “Village Salad” is more likely not the name of a particular dish, but practicality and position in life. Since the main thing in its preparation is to use everything that is at hand. Moreover, each village is rich in something of its own, which may be in short supply in another village. Therefore, any village has its own salad, the composition of which can also vary depending on the time of year. And for the townspeople, every village salad is a kind of culinary discovery. Let us gain experience from those who are less divorced from nature!
Country style puff salad
And in the villages they love not only tasty, but also beautiful food. The proposed rustic salad with chicken is simple in composition and tasty, but requires proper design. The ratio of products included in it depends on personal preferences - which products do you like more, and take in increased quantities. For the first time, you can adhere to the following proportions:
- First layer: six potatoes boiled in their uniforms. You can cut into cubes, you can grate.
- Second layer: onion head (chopped finely). To avoid harshness, you can marinate the onion for several minutes in vinegar.
- Third layer: pickles (2-3 little things). Again, cut with cubes or lose - of your choice.
- Fourth layer: mushrooms. According to the rules - forest, but the townspeople can take mushrooms (about half a kilo). Grind mushrooms and fry.
- Final layer: chicken. Fillet or legs - you decide. They can be fried, cooked or baked.
Each layer is smeared with mayonnaise, on top of a rustic salad sprinkled with grated eggs.
Wild leek salad
Wild garlic is not at all as rare a product as it might seem. It is quite possible to buy it on the market, you just have to ask around. And in the marinated form, it is not at all uncommon. If you add it even to the simplest village salad, it will acquire a completely new wonderful taste. Try this composition: boiled carrots with potatoes, pickles (everything is cut proportionally), greens, pickled wild garlic and fragrant sunflower oil. This side dish is especially good for any fish.
Tuscan salad
We do not forget that Western European countries are by no means continuous cities. And Italian peasants, for example, also like to eat tasty and satisfying. Given the specifics of agricultural plants growing there, a rustic salad is prepared near Tuscany: a glass of cannellini (thin-skinned white beans) and a couple of chicken eggs are boiled. Eggs are cut in thin slices, two hundred grams of ham in small cubes, two tomatoes in cubes, a green onion stalk in small rings, a quarter of green pepper in strips, and four fresh champignons in thin slices. A few lettuce leaves (preferably the romano variety) are torn in pieces. All this is mixed and seasoned with sauce. In our conditions, mayonnaise or regular olive oil is quite suitable.
Rustic greek salad
Greece has everything, including its own rustic salad. Naturally, he can not do without the favorite cheese of the Greeks - feta. The ratio of components also depends only on individual tastes. Green salad is cut ( any mono variety can be chosen, but the same “romano” is recommended), white cabbage, tomatoes with cucumbers (very large), pitted olives or olives (small can be left whole) and cheese (diced). There is no feta - take the feta cheese. And no mayonnaise! Mix olive oil, fresh lemon juice, salt, favorite seasonings and peppers. The rustic salad is ready in Greek and is waiting for its connoisseurs.
Austrian rustic salad
There are few ingredients in it, but the taste is surprisingly harmonious. A bunch of arugula is torn by hands, salted and sprinkled with fresh lemon juice, after which it is placed in a slide in the middle of the plate. Halves of cherry are artistically laid out around it (if there are none, ordinary tomatoes cut into slices or circles will come down). From 100 grams of goat's soft cheese (look for it) small balls are formed with a spoon, which are laid out on tomatoes. All this is slightly poured with pumpkin oil (in the worst case, olive, slightly diluted with vinegar will fit) and sprinkled with fried pumpkin seeds - this is the main ingredient, thanks to which the Austrian village salad acquires a special taste. Note that you need to fry the seeds yourself, and not buy ready-made ones.
Beef salad
For him, first of all, a large boiled potato and a couple of pickled cucumbers will be needed: they are lightly chopped, peppered and seasoned with sour cream and a spoonful of mustard. A third of a kilogram of meat is cooked and chopped into strips. All components are mixed. Then the village salad with beef is supplemented with small whole tomatoes (large tomatoes will be inappropriate).
Rustic Wedding Salad
For the average citizen, this, at first glance, is not a salad at all, but solid meat, which requires a side dish. However, in order for the wedding to eat “from the belly” with sumptuous dishes.
For cooking, half a kilo of quality boneless pork is cooked in accordance with all the rules - with onion, laurel, peppercorns. When cooled, the meat is cut into strips. In parallel, a pair of white salad bulbs is chopped into rings and a marinade is made. It includes: a quarter glass of water, 9 tablespoons of wine vinegar, ground pepper, three tablespoons of sugar and five - vegetable oil. Pork is laid out in a salad bowl mixed with onions and sprinkled with marinade. A rustic wedding salad should stand in the refrigerator overnight. It acquires a particularly piquant taste if you sprinkle the dish with pomegranate seeds.