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Green salad with chicken

For making this lettuce You will need several types of salads — arugula, red, bitter leaves of lollo rosso or radicchio, a cab of red and white chicory or a ready-made mixture of lettuce leaves.

Tear the leaves with your hands and mix in the bowl.

Peel 10 shallot bulbs, fry heads in heated oil on low heat (5 tbsp. l olive and 30 g cream) to transparency, about 15 minutes.

2-3 minutes before the end, add 1 clove of grated garlic, 1 tsp. any liquid honey and 1 tbsp. l soy sauce.

Turn off the fire, shake the pan so that the onion is covered with dressing, and then sprinkle 1 tbsp. l lemon juice.

Throw the onion on a sieve with a paper towel to get rid of excess fat.

Chicken Liver (about 100 g) cut into thin long slices.

Fry in a pan, where the onions were fried, for 2-3 minutes, stirring constantly.

Boil the chicken fillet (150 g) — 4–5 minutes. Boiled fillet cut into slices 0.5 cm thick and 3-4 cm long.

Mix with fried liver and onions.

Put on lettuce leaves so that transparent onions are distributed throughout the salad.

If you wish, you can add 3 pieces of soft goat cheese, feta cheese or Adyghe cheese to the salad.

Sprinkle the salad with roasted walnuts (2 tbsp. l) and add a few cherry tomatoes, cut in half, they will emphasize the color scheme lettuce.

Before serving, you must sprinkle the salad with green sauce, and put a spoon of mustard sauce on the edge of the plate so that everyone can add it to taste.

For green sauce:

  • 1/2 cup olive oil
  • 1-2 celery stalks
  • 2-3 cloves of garlic
  • 2-3 sprigs of parsley
  • 1 medium bunch of cilantro
  • 2-3 art. l lemon juice
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Peel the garlic.

Wash greenery, dry and tear the leaves from the twigs. Celery stalks arbitrarily cut.

Add all ingredients to the blender bowl, add lemon juice, olive oil and punch until smooth.

For mustard sauce:

  • 1/2 cup refined vegetable oil
  • 3 cloves of garlic
  • 3 tbsp. l Dijon mustard
  • 2 tbsp. l lemon juice
  • 1 tsp salt

Garlic peeled, grated. In a bowl, combine the garlic, mustard and lemon juice, mix.

Pour 2 tbsp. l oil and mix with a fork, in a circular motion, as if beating.

Continue stirring until smooth and uniform sauce.

Elena Manenan:
“Mother’s mother, my grandmother, a cossack, Olga Vladimirovna, didn’t even read the diploma, but she was the owner of — hoo hoo! And the first lessons of life I received from her.

And my Moscow grandmother Claudia Vladimirovna is every day, then theater, museums, first etiquette skills. Most of our lives we lived in Zamoskvorechye, on a sliver. Aunt, uncle, father, I — we all finished 627 school.

They gave me everything they could: the Loktevsky Choir, the Bolshoi Theater, the Hall of Columns, music, painting, songs with a guitar, a dacha in Zagorsk, playing lotto until the morning under a samovar.

Dad cooked great, and I learned a lot from him.

I lived in France for ten years, first in Paris, then in Burgundy. But she returned to Russia.

I have on the Volga, in Pleso, there is a small, intimate hotel with a wonderful restaurant “Private Visit”. I am happy to delight my family, my children, guests, and casual travelers, with homemade dishes, aromas, and incredible abundance. ”

Illustrations: Elena Manenan

Helen Manenan recipes:


Probably the most popular, the most traditional dish in Russia is pies.

And how different they are!

And in form, and in the fillings, and in the form of dough, and even ruddy..

See below.

Turkey Cutlets

Turkey dishes — a great variety, I want to offer delicious meatballs, which are prepared easily and simply, ensuring the stable success of any hostess.

See below.

Potato patties with mushrooms

I am surprised at the sincere delight of the guests every time they first try these potato patties with mushrooms.

It seems to be a simple recipe.

See below.

Leg of lamb with vegetables

In France, no family holiday is complete without this dish.

The French call it gigot.

Lamb leg baked to medium degree of roasting See below.

Duck in cognac

Duck’s festive recipe from Elena Manenan.

Especially effectively served with plums cooked in mulled wine. In France, I first tried duck.

See below.

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