Big green salad: 4 trendy recipes from chefs

Author's salad recipes from chefs are always interesting experiments. Visitors to famous restaurants with Michelin stars and guests of establishments where talented chefs work readily agree to them. When ordering such dishes, everyone willingly expects amazing combinations of products, a play of tastes, textures, and processing techniques. And for good reason, because every salad is a symbiosis of the chef’s knowledge, imagination and interests. This means that these dishes can really surprise.

You don't have to travel halfway around the world to enjoy the best. Read the publication to the end and decide which chef’s salad recipe with photo to repeat for tonight’s dinner. Most recipes are based on available ingredients. Original additives make dishes unsurpassed.

Author's salad recipe from Vakhchef

Vakhchef is a world famous chef from India. Every day, he inspires millions of home cooks with his videos of cooking interesting dishes. One of his signature dishes is Indian-style Beetroot Salad. This is an amazing healthy food that is very colorful, tasty, and contains no fat. Lettuce is low in calories and an excellent source of fiber. So, let’s start with delicious salads from chefs with the simplest dish, which is a valuable source of vitamins and minerals.

Use:

1 beet;
2-3 green chilies;
1 onion;
1 tablespoon peanuts;
1 teaspoon oil;
1-2 sprigs curry leaves;
1 tablespoon grated coconut;
1 bunch of coriander leaves;
1 teaspoon sesame seeds;
½ teaspoon chaat masala spice;
1 teaspoon lemon juice.

Author's salad recipe from Vakhchef

Preparation:

Use roasted peanuts or fry them in a dry frying pan.
Chop the onion and finely chop the green chili.
Peel the beets and grate into thin strips onto the chef's salad. Prepare the recipe with photo at the rate of approximately 1 cup of grated beets per serving.
Rinse and chop the green leaves.
Grate the coconut pulp.
Add some oil to the pan and add roasted peanuts.
Add onion and green pepper and fry well.
Add grated beets and mix all ingredients.
Salt the contents of the pan to taste and stir.
Add curry leaves, stir again and turn off the heat.
Add grated coconut (fresh) to the delicious chef's salad, coriander leaves, sesame seeds, chaat masala, lemon juice and cheese as desired (for extra). Mix well and serve.

Beef salad from Gordon Ramsay

To prepare his signature dish, the world-famous chef uses a large cut of beef and turns it into a mouth-watering Asian-style salad. Filled with fresh cherry tomatoes, mixed greens and herbs, the salad is filling yet low in calories, flavorful and delicious. The salad dressing is bright and spicy and adds a zesty flavor to the dish. The entire salad is topped with roasted peanuts. Let's continue the salad recipes from the chefs with the original dish of the great Ramsay.

Use:

2 beef tenderloin steaks, 200–250 g each;
2 carrots;
6 radishes;
200 grams of fresh cherry tomatoes;
1 small shallot;
5-7 green onions;
2 small heads of lettuce;
Salt, black pepper;
4 tablespoons peanuts;
olive oil for frying;
Mint leaves (bunch);
½ large cucumber;

For the Thai style dressing:

1 clove of garlic;
2 teaspoons of powdered sugar;
2-3 tablespoons fish sauce;
1-2 limes for juice;
1 red chili pepper.

Beef salad from Gordon Ramsay

Preparation:

Prepare all the ingredients for the chef's signature salad. For the recipe with photo, start by cleaning and rinsing the indicated products.
Peel and cut the carrots into ribbons using a vegetable peeler.
Peel the cucumber, remove seeds, and cut into slices.
Chop green onions.
Cut cherry tomatoes in half.
Peel the shallots and chop finely.
Chop mint leaves.
Cut the radishes into thin rings.
Now prepare the meat: season the steaks generously with pepper and other spices that are added to delicious chef salads.
Add a little oil to the hot pan and sear the steaks over high heat on both sides for 2-3 minutes (medium rare).
Place the finished steaks on a plate, let them “rest” without cutting the piece of meat so that the juices are distributed inside.
To prepare the dressing, place the peeled garlic clove and chili pepper in a mortar with a pinch of salt and grind to a paste consistency.
Add sugar, fish sauce, lime juice and stir with a spoon.
Adjust to taste, add a little more lime juice if needed, and set aside.
Place the prepared chef's salad base in a convenient bowl. We started the recipe with photo by cutting carrots, cherry tomatoes, shallots, cucumber, mint, and radish. Place these ingredients in a bowl.
Tear the salad coarsely into a bowl.
Add about 4-6 tablespoons of dressing and mix well.
Thickly slice the steak at an angle.
Toast the peanuts with a pinch of salt for a few minutes in a clean, dry frying pan and roughly chop them.
Divide the salad into portions, place the steak pieces on top of the salad and scatter the chopped peanuts over the dish.
Drizzle remaining dressing over top and serve immediately.

Serving salads

- May 24, 2010 Parent Category: Service Category: Serving Published: - May 24, 2010
Salads are usually served as a cold appetizer along with the main course. The following types of salads are distinguished.

Salads from fresh vegetables are salads from tomatoes, cucumbers, green lettuce, salad from a mixture of vegetables.

Salads from boiled vegetables are salads from potatoes, beets, etc. Salads from fried vegetables are salads from capsicum, eggplant (eggplant caviar).

Salads from pickled vegetables and mushrooms are salads from sterilized cucumbers, capsicums, etc.

Multifunctional food processors Braun, from the online store Fotos.ua

Pickle salads are salads made from sauerkraut, pickled tomatoes, cucumbers, carrots, etc. Meat and fish salads are salads made from chicken, crayfish, as well as herring, anchovies, etc.

Fruit salads. Some of them can be served as cold appetizers, while others can be served as dessert, seasoned with sour cream or strong alcoholic drink.

Salads with mayonnaise. Preparing and decorating salads requires great skill and skill.

Like cold appetizers, they are served on plates or platters. Depending on the dishes on which they are served and their purpose (whether they are an appetizer or an addition to the second course), salads are served on a plate (for an aperitif drink and for a second course) or on a platter. Snackware is placed in front of the visitor in advance. It is useful to have salads with photos at your disposal, it makes it easier to explain to the waiters exactly how to prepare the salad and place the cutlery.

Salads are served on the diner's right side. Cleaning of plates and cutlery is carried out using a special technique used by waiters when cleaning dishes, or using a tray, and plates are placed on the tray closer to the waiter, and on the right is a plate for leftover food and cutlery.

Fruit salads are served on the right side of the visitor in a glass or metal bowl. Cover the plate with a paper napkin, place a dessert spoon on it and place the bowl. Cleaning of plates, bowls and spoons occurs as follows: a plate with a bowl and a spoon is taken from the right side of the visitor and transferred to the left hand. They approach the second visitor from the right side, take his plate and transfer it to his left hand in the same way as when carrying two plates. The spoon from the first plate is placed on the second plate, and the bowl from the second plate is placed in the bowl on the first plate. The plate with the bowl and the spoon of the third visitor are placed in the left hand in the same way as in the case when three plates are carried, and the bowl is placed on top of the first two bowls, and the spoon is placed on the second plate.

Salads for the second course are served on plates after the second course, brought to the diner’s left side and placed behind the fork. When serving salads to one visitor, the plates are carried with the left hand and served with the right, with the waiter slightly pushing his left leg and body forward. Salads are served from a tray in the same way.

Serving salads on a platter. Salads served as a cold appetizer are served in the same way as a cold appetizer on a platter. The difference is that the dish with the remaining salad is left in the middle of the table at the disposal of visitors. In order for visitors to serve themselves, cutlery is placed at two opposite ends of the dish for laying out with handles facing the visitors. Whole natural vegetables are served on a platter, which is placed in the middle of the table. In this case, visitors serve themselves using a layout device placed in a vase. It is the waiters' responsibility to bring seasonings (vegetable oil, vinegar, black pepper, salt). Green salad is served without dressing. The necessary dressings are served in a gravy boat. If salads, which are an addition to the main course, are served from a common dish for several people, then the waiter sets the table with plates in advance, placing them on the left or the fork. He places a dish with salad on his left hand, covered with a handbrake, and serves it to the visitor on the left side. The salad is served as a takeaway dish. Portioned salads. Regardless of whether the salad is portioned or served as a side dish for a dish, it is placed on the table so as to provide easy access and not clutter up the space. The salad is served in small portions, so in this case only a salad fork is required. Rules for serving salad: Select salad forks for serving for all dishes, including the main dish. When finishing the table, place the salad fork to the left of the table fork. When serving a la carte, salads are usually served before the main hot course. Portioned salad bowls should be placed above the forks to the left of the guest.

Summer salads

Rules for serving dishes

Simple salads

Waiter's job

Working with dishes

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Comments +1 Maria 04/19/2013 09:11 I wonder what a salad fork looks like..))) One way or another, in cafes, restaurants, on buckets it’s somehow still more pleasant to eat portioned salads, I don’t even particularly remember that They served large bowls or salad bowls with salads.

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Shrimp salad from chef Jean-Georges Vongerichten

The chef's delicious shrimp salad with two dressings is perfect for a light snack for any meal. Try this dish and you will love its simplicity. Just fresh shrimp and mixed greens that pair perfectly with two different types of luxurious sauces.

Use:

20 large shrimp (from 16 to 20 pieces);
340 grams of mixed greens;
2 tablespoons chopped shallots;
2 tomatoes;
1/3 cup heavy cream;
1 glass of champagne vinegar;
4 tablespoons butter;
2 avocados;
4 large caps of porcini mushrooms.

Shrimp salad from chef Jean-Georges Vongerichten

Preparation:

Preheat the oven and grease a baking sheet with oil.
Chop the mushroom caps into thin slices. Place on a baking sheet, season with salt and pepper, and bake in the oven until done.
Salad recipes from chefs often use interesting ingredients. In this case, vinegar is one of them. Combine the shallots with the vinegar in a small saucepan.
Place over medium heat and cook, stirring occasionally, until the liquid has completely evaporated and the onions are glazed (about 15 minutes).
Boil the cream and simmer over low heat until the mixture is reduced by half, about 2 minutes. Reduce the heat to low and add the oil gradually, stirring until it is well absorbed. Season to taste with salt and cayenne pepper.
For the chef's salad according to the recipe with photo, cut each shrimp in half along the vein and remove it.
Place the shrimp in the prepared pan with a little oil. Season with salt and pepper and cook until opaque (about 3 minutes).
Divide the greens among 2-3 dishes.
Cut the tomatoes into cubes, the avocado into strips, and spread evenly over the greens.
Divide the mushrooms among plates.
Spoon sauces (butter and onion) on top of each chef's salad. Complete the recipe with photo by placing shrimp in the center.
Garnish with green onions if desired.

Mixed salads

The products included in the salad are mixed with each other, as well as with salad dressing or sauce. Professionals mix green salads with their hands: this way the salad sauces better absorb the ingredients and the delicate leaves are not damaged. In general, it is better to prepare such salads in a large wide bowl or pan, and then transfer them to a decorative salad bowl.

If the salad ingredients only need to be sprinkled with sauce, they must first be beautifully laid out on a flat dish. The products are mixed together with part of the sauce or dressing in a separate bowl - preferably with two large forks or a special salad spoon and fork, so that the pieces of the constituent products retain their cut shape as much as possible.

The finished salad is transferred to a dish or salad bowl so that the edges remain 2-3 cm free and always clean. The salad is poured with the rest of the sauce and the surface is decorated with various products or food figures that are eaten along with the salad.

Spicy Chicken Salad by Daniel Boulud

Rest assured, famous chefs willingly create recipes for dishes that are easy to replicate at home. To prove this, we offer a delicious dish - spicy chicken salad. Its peculiarity lies in its originality. You can serve it on its own or as a sandwich filling - it will be delicious! Don’t forget to save universal salad recipes from chefs in your cookbook.

Use:

500-600 grams boneless skinless chicken breast;
1 poblano pepper;
1 liter of chicken broth;
1 ½ cups chopped jicama (sweet turnip);
85 grams cream cheese
2.5 tablespoons of sour cream;
400 grams of canned black beans;
½ cup chopped fresh cilantro;
2.5 tablespoons mayonnaise plus extra for spreading;
½ cup fresh lime juice;
Salt and pepper
4 ciabattas (if served as a sandwich);
2 tomatoes (chopped, chopped);
1 red onion (thinly sliced);
8 green lettuce leaves
¼ cup toasted pumpkin seeds for garnish (optional)

Spicy Chicken Salad by Daniel Boulud

Preparation:

Bring the broth to a boil in a saucepan large enough to fit the chicken breasts in a single layer.
Add chicken (and water if necessary) and cover. Cook for 10-15 minutes or more, depending on size, until the meat is ready for a delicious chef's salad.
Remove from the pan and let cool.
Cut the breast into small cubes.
Grill the peppers directly over the flame of a gas burner and cook, turning with tongs, until all sides are charred. Or bake in a 220 degree oven until bubbly (10 to 15 minutes). Transfer the peppers to a bowl, cover with plastic wrap and let sit until cool before using in the chef's salad. Continue the recipe with the photo of preparing the pepper by removing the root. Scrape off skin and seeds. Cut the pulp into strips of medium width.
Open a can of beans, rinse out the brine, and place on a towel to dry.
In a large bowl, combine chicken, peppers, jicama, black beans and cilantro.
In a small bowl, beat cream cheese, 2.5 tbsp. l. mayonnaise, sour cream, lime juice, 0.5 tsp. salt and ¼ tsp. pepper
Divide the ciabatta in two and cover both halves with mayonnaise.
Pour the chicken mixture over the delicious chef's salad and toss gently to coat the ingredients.
Place a layer of chopped tomatoes, onion and lettuce on one half of each ciabatta piece. Top with a spoonful of lettuce and sprinkle with pumpkin seeds, if using.
Add the top halves of the ciabatta rolls.

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I know that on Russian television there are now programs “English Breakfast” and “Master Chef”, the offspring of the famous English BBC project (the USA also started this TV project in 2008) - “Master chef” and “Famous Chef” Celebrity Master chef, hosted by John Torode and Gregg Wallace. Together with Nadia Sawalha, one of the previous winners of Celebrity Chef, John Torode hosts a program about cooking for the younger generation, called Junior Master chef. These are large-scale culinary reality shows in which 20 of the most deserving amateur chefs (librarians, singers, and football players compete) selected to participate in the show, compete for the title of the best chef in the country and for a monetary reward. The winner of the project also gets the opportunity to study at the best culinary school in Paris, Le Cordon Bleu. The criterion for selecting participants is as follows: a person who wants to get into the project must be able and fanatically love to cook. No special education or work experience required

I watch these programs with pleasure, I worry about the participants, I am very impressed by the cute presenters, but how can I convey this inspiration through the magazine? Perhaps this can be done by a selection of the most beautiful and exquisite restaurant dishes in the world.

The Food & Wine website posted photos of the 20 most beautiful restaurant dishes. Russian restaurateur Boris Akimov, who chose 10 of them, says: “I honestly admit: this food doesn’t seem beautiful to me. This is all from the evil one. Food should be food, not an art object. For me, a leg of lamb baked in mint is much more beautiful than any of the towers of bubbles or scatterings of planed vegetables presented here.” 1. Restaurant Mugaritz (Renteria, Spain) Photo: Mugaritz Dish: “Red fruits from the garden” It took Mugaritz restaurant chef Andoni Luis Aduriz several years of experimentation to create this bubbly mountain of juicy berries and beets. The two-Michelin-starred Mugaritz burned down completely earlier this year, but Aduriz plans to reopen this summer. 2. Restaurant Pierre Gagnaire (Paris, France) Jacques Gavard Dish: “Crystal of the Wind” In the hands of chef Pierre Gagnaire, meringues experienced a rebirth. To make the protein airy, he adds water and sugar to it (the master of molecular gastronomy Hervé Thys was the first to come up with this) and makes crystals out of it. 3. Restaurant Michel Bras (Laguillol, France) Photo: Bras Dish: “Gargouille” Salad from Michel Bras. Depending on the season, he selects new combinations of vegetables, herbs, flowers and seeds - up to 60 items. 4. Restaurant Alinea (Chicago, USA) Photo: Lara Kastner Dish: “Core of Palm” At Alinea, Grant Achatz (2002 F&W Best Young Chef) serves five pieces of palm with five different fillings on separate pedestals, from vanilla pudding to to truffle puree and rye bread. 5. Momofuku Ko Restaurant (New York, USA) Photo: Gabriele Stabile Dish: “Tender rib edge with stewed daikon, pickled carrots and mustard seeds.” At Momofuku, at a 12-person counter-dining table designed by David Chang (F&W's 2006 Young Chef of the Year), you can sample Peter Serpico's incredibly tender 48-hour sous vide rib roast. 6. Restaurant Bazaar by José Andrés (Los Angeles, USA) Photo: Darko Zagar Dish: “Marinated Mussels” At José Andrés’ Bazaar, mussels are marinated in vinegar with the aroma of allspice and served in a tin, paying tribute to traditional Spanish marinated seafood. 7. Restaurant Manresa (Los Gatos, California, USA) Photo: Mark Holthusen Dish: “Chicken egg a la L'Arpège” Chef David Kinch repeated the famous egg from the Parisian restaurant L'Arpège: the egg yolk is boiled in vinegar from sherry, cream and maple syrup. Kinch adds his own twist: he adds Tasmanian pepper. 8. Restaurant Aronia de Takazawa (Tokyo, Japan) Photo: Aronia de Takazawa Dish: “Fish with snow seasoning” Yoshiaki Takazawa’s restaurant has only two tables, but visitors are served artistically sophisticated dishes: a piece of yellowtail is served with mountain vegetables, edible lily bulbs and seasoning , cooled so much (–200 °C) that it looks like snow and melts if you touch it. 9. Nihonryori Ryugin Restaurant (Tokyo, Japan) Photo: Jun Takagi Dish: “Extravagant Stir-Fry of Snow Crab” Among the exquisite dishes of chef Seiji Yamamoto there is this stir-fry of snow crab (which is specially brought from the Tajima area), sea chowder, Steamed for 10 hours straight, and fugu milk in ginger dashi broth. Along with the dish, there is also a drawing showing the entire cooking process. 10. Restaurant Combal.Zero (Rivoli, Italy) Photo: Combal Zero Dish: “Cyber Egg” Davide Scabin is known for conceptual dishes like the cyber egg. He serves the caviar along with a poached egg in a plastic bubble.

I wonder if anyone else got inspired? Source snob.ru Boris Akimov:

Interpretation of Caesar salad by Massimo Bottura

This light interpretation of the classic Caesar from chef Massimo Bottura will impress with surprises. You'll be lucky enough to taste crispy parmesan chips, chunks of pancetta with a drizzle of creamy garlic puree. The chef's salad recipe will delight you with its spicy taste.

Use:

2 large or 4 small baguettes;
4 anchovy fillets, thinly sliced;
6 thin slices of panachetta;
1 egg yolk (raw or pasteurized);
¾ cup grated hard Parmigiano Reggiano cheese;
2 heads of Romaine lettuce;
0.5 lemon for juice;
2 tablespoons chopped basil;
3 cloves of garlic;
½ glass of milk;
3 tablespoons roughly chopped parsley;
Salt pepper;
½ cup olive oil.

Interpretation of Caesar salad by Massimo Bottura

Preparation:

Preheat the oven to 200 degrees. Place baguettes, cut into small pieces, on a baking sheet and bake until golden and crisp, about 6 minutes. Take it out and leave it to cool.
Place the shredded cheese into coin shapes for chips and bake in the oven until melted and golden on top of the chef's salad. The recipe with photo takes 3-5 minutes to prepare.
Make the dressing: mix anchovies in a blender, 1 tbsp. l. water and yolk. With the blender running, slowly pour in the oil and blend until a thick emulsion forms. Transfer to a bowl and season with salt, pepper, and lemon juice.
Make the garlic cream: In a small saucepan over medium heat, bring the milk and garlic to a boil. Cook until garlic is soft, about 4 minutes.
Pour into a clean blender and puree. Season the dressing with salt on a delicious chef's salad.
In a large bowl, toss roughly chopped romaine with herbs (basil, parsley) and enough anchovy dressing.
Place on plates or in a bowl and top with croutons and pancetta.
Drizzle with garlic sauce and garnish with cheese chips.