gordonramsay.com

Ingredients

• 2 beef fillets, 200–250 g each;
• sea ​​salt - to taste;
• a little olive oil;
• 2 carrots;
• 6 radishes;
• 1 small cucumber;
• 1 small onion;
• 200 g cherry tomatoes;
• ½ bunch of mint;
• 3 stalks of green onions;
• 1 bunch of lettuce leaves;
• 1 clove of garlic;
• 1 chili pepper;
• 2 teaspoons cane sugar;
• 2–3 tablespoons of soy sauce;
• 1 lime;
• a handful of peeled peanuts.

Preparation

Season the fillets with salt and pepper. Heat olive oil in a frying pan and fry the meat over high heat for 2-3 minutes on each side. You should have a medium-rare steak.

Using a vegetable slicer, cut the carrots into thin slices. Cut the radish and cucumber into thin slices, and the onion into half rings. Cut the cherry tomatoes in half. Chop mint leaves, green onions and lettuce leaves. Mix all these ingredients.

Grind the chopped garlic and chili in a mortar, adding a little salt. Mix them with sugar, soy sauce and lime juice. Pour this dressing over the vegetables and mix well. Leave some dressing.

Cut the steaks diagonally into thin pieces. Toast the nuts in a dry frying pan, adding a pinch of salt. Then chop the peanuts into large pieces.

Place the meat on a vegetable salad, sprinkle with chopped nuts and pour over the remaining dressing.

bbcgoodfood.com

Ingredients

• 200 g chicken liver;
• ½ tablespoon olive oil;
• ½ teaspoon dried rosemary;
• 140 g green beans;
• 1 bunch of lettuce leaves;
• 100 g watercress;
• 3 tablespoons balsamic vinegar.

Preparation

Cut the chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. over high heat for 5-6 minutes until it turns dark brown.

Place the green beans in boiling water for 3 minutes, then drain in a colander and let them cool slightly. Place the beans, chopped lettuce and watercress on a platter. Pour vinegar into the pan with the liver, stir and place it on top of the greens.

taste.com.au

Ingredients

• 600 g pumpkin;
• 400 g broccoli;
• 4 tablespoons olive oil;
• several sprigs of thyme;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 4 chicken breasts;
• 2 cloves of garlic;
• 200 g champignons;
• a handful of walnuts;
• ¼ fork red cabbage;
• 1 tablespoon grain mustard;
• 1 teaspoon sugar.

Preparation

Remove the seeds and cut into 3 cm thick pieces. Divide the broccoli into florets. Place the squash and broccoli on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the baking sheet in an oven preheated to 200°C for 25 minutes. The pumpkin should be softened and the broccoli should be lightly browned.

Meanwhile, toss the chicken with the minced garlic, thyme leaves and a tablespoon of olive oil. Salt and pepper to taste. Fry the chicken in a frying pan over medium heat for 5 minutes on each side. The breasts should be well cooked. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin pieces.

Cut the mushrooms in half and fry them over high heat for 5 minutes. Then toast the nuts and chop them.

Combine mushrooms, chopped cabbage, broccoli, pumpkin and nuts. Place ingredients on a salad plate and top with chicken pieces. Mix the remaining oil, vinegar, mustard, sugar and salt. Pour this dressing over the salad and garnish with thyme leaves.

bonappetit.com

Ingredients

• 4 large red or orange peppers;
• 8 tablespoons olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• ½ small red onion;
• 2 cloves of garlic;
• 2 tablespoons red wine vinegar;
• ¼ teaspoon ground chili pepper;
• ½ loaf of rye bread;
• several thin slices of salami;
• 100 g mozzarella.

Preparation

Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, salt and pepper. Place in an oven preheated to 200°C and bake for 10–12 minutes, turning occasionally. The peppers should be toasted on all sides. Place them out and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds from them and cut into strips 2 cm long. Mix the peppers, onion cut into thin half rings, chopped garlic, vinegar, chili, half of the chopped oregano leaves and pour in 4 tablespoons of olive oil.

Cut the bread into small pieces, pour the remaining butter over it and stir. Bake in the preheated oven, turning occasionally, until crispy, 8 to 10 minutes.

Stir in vegetables, bread and salami. Place the salad on a plate, top with sliced ​​mozzarella and garnish with oregano leaves.

Warm salads with fish and seafood

jamieoliver.com

Ingredients

• 1 lemon;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 400 g fish fillet (for example, tuna or mackerel);
• a few sprigs of fresh oregano;
• 8 small tomatoes;
• 2 small onions;
• several sprigs of dill;
• 2 tablespoons balsamic vinegar;
• 1 chili pepper - optional.

Preparation

Mix a tablespoon of olive oil, the juice of half a lemon and a pinch of salt and pepper. Pour this mixture over the fish and sprinkle it with chopped oregano leaves.

Grill or fry the fillet. If the fillet is thin, the cooking process will only take a couple of minutes. It's okay if the fish falls apart during frying. For the salad, you will still need to cut the fillet into small pieces.

Cut the tomatoes into thin slices. Place them on a salad plate and season with salt and pepper.

Cut the onion into thin half rings. Place the onion in a bowl, add olive oil, juice of half a lemon, salt and pepper. Stir and place onions on top of tomatoes.

Use your hands to separate the fish into small pieces and place on the onion. Sprinkle the salad with chopped dill, pour vinegar and, if desired, garnish with chili, cut into small thin strips.

jamieoliver.com

Ingredients

• 20 small peeled shrimp;
• 6 tablespoons sunflower oil;
• 2 limes;
• 1 tablespoon (heaped) of grated fresh ginger;
• 10 small zucchini;
• 2 chili peppers;
• several sprigs of cilantro;
• several sprigs of mint;
• 2 tablespoons soy sauce.

Preparation

Make a shallow cut in the back of each shrimp and remove the intestines. This way the dish will not be bitter. Pour oil into a preheated frying pan, add shrimp, add the zest and juice of one, as well as ginger. Fry the shrimp for 2 minutes until they are lightly golden brown.

Cut the zucchini into thin slices diagonally and place in a salad bowl. Add fried shrimp, juice of a second lime, crushed chili and cilantro and mint leaves.

Pour soy sauce over the salad and mix well.

jamieoliver.com

Ingredients

• 240 g salmon fillet;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 6 tablespoons olive oil;
• 200 g small potatoes;
• 100 g green beans;
• 2 large eggs;
• 1 clove of garlic;
• 1 lemon;
• a bunch of lettuce leaves;
• a handful of olives;
• 4 small tomatoes.

Preparation

Season the salmon fillets with salt and pepper. Pour 3 tablespoons of olive oil into the pan and place the fillets skin side down. Fry for 4 minutes, turn over and cook for another 2 minutes.

Cut the potatoes in half and along with the beans. Place eggs in boiling water for 6 minutes. Then peel the hard-boiled eggs and cut into 4 parts.

To make the dressing, mix the minced garlic with the remaining olive oil, lemon juice, mustard and a pinch of salt and pepper in a bowl.

Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 wedges, place in a bowl and stir.

Place salad on plates. Top with eggs and sliced ​​salmon fillets.

Warm salads with vegetables

jamieoliver.com

Ingredients

• 400 g canned chickpeas;
• 1 onion;
• ½ bunch of parsley;
• 1 lemon;
• ½ tablespoon paprika;
• ½ tablespoon ground cumin;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 7 tablespoons olive oil;
• 1 tablespoon liquid honey;
• 1 tablespoon adjika;
• 4 small eggplants;
• 3 zucchini;
• 2 tomatoes;
• 2 red onions;
• 2 green peppers;
• 2 red peppers;
• 2 medium thin flatbreads.

Preparation

Drain the chickpeas, place in a bowl and mash with a fork. Add thinly sliced ​​onion and chopped parsley leaves. Pour over lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons of olive oil and mix well.

Heat the honey and mix it in a separate bowl with adjika. Cut the eggplants lengthwise into several pieces, zucchini and tomatoes into thin slices, and onions into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.

Grill or fry the vegetables with the remaining olive oil, turning them occasionally. The vegetables should soften. While frying, salt them to taste.

Remove all vegetables from the pan except the eggplant. Pour them with a mixture of honey and adjika and cook for another 3 minutes. The eggplants should be slightly toasted.

Cut the flatbreads in half and lightly toast them. Before serving, place chickpeas and vegetables on the flatbread.

taste.com.au

Ingredients

• 2 small red onions;
• 16 small potatoes;
• 2 tablespoons olive oil;
• 10 small beets;
• 5 small carrots;
• 3 medium zucchini;
• ¼ cup sour cream;
• 1 lime;
• 1 teaspoon Dijon mustard;
• a few sprigs of fresh basil.

Preparation

Place onion sliced ​​into half rings and potatoes cut in half on a baking sheet. Pour in oil and stir. Wrap each beet in foil and place on a baking sheet. Place the vegetables in an oven preheated to 200°C for 1 hour.

Then add whole carrots and zucchini slices to the vegetables. Drizzle with olive oil and roast the vegetables for another 20 minutes until softened and lightly browned. Remove the foil from the beets, peel them and cut them in half lengthwise. Then mix all the vegetables in a large bowl.

Mix sour cream, a tablespoon of lime, mustard and chopped basil leaves. Divide the salad among plates and top with the lime dressing.

Traditional for European, Middle Eastern and Asian cuisine. In the culinary traditions of Russia over the last 100 years, warm salads are something restaurant-quality, something that no one usually cooks at home. But everything is changing, the culinary traditions of other cultures have become a little closer, and frequently traveling citizens have long noticed surprisingly tasty and aromatic dishes in European and Asian restaurants. Either this is a whole meal on one plate, or the side dish was mixed with salad and meat was added.

A wave of recipes for warm salads has passed through the Russian-speaking culinary world, and along with interesting ideas, misconceptions also appear. Let's take a closer look at the recommendations of European chefs, remember the Asian principles of combining dishes and flavors, and let's not forget about the homeland of salads - the Middle East.

Let's start with misconceptions. A warm salad cannot be an addition to a side dish, another salad on the table with potatoes, sliced ​​sausage and a pile of cutlets. A warm salad cannot and should not be seasoned with sour cream, mayonnaise or bechamel sauce.

What a warm salad is in European, Asian and Middle Eastern cuisine will explain the misconceptions.

Warm salad can be:
. A snack to go with alcohol, such as beer or wine;
. The first appetizer, entre while waiting for the main course;
. A hearty breakfast, perhaps late;
. Lunch snack;
. Dinner;
. A universal dish of an Asian street cafe.

Almost any warm salad is self-sufficient, you don’t need to serve it with a side dish, it can easily fill you up or just stop your hunger for a couple of hours. The salad should not contain excessively fatty dressings, such as mayonnaise or sour cream. (In addition, mayonnaise should not be heated.) The optimal dressing for a warm salad is olive oil with pepper and salt, sometimes with the addition of balsamic vinegar and lemon or lime juice. This dressing can be heated or mixed with juices and oil after sautéing the salad ingredients.

Typical warm salad ingredients:
. Bacon, pancetta, pork, sausages, chicken, game;
. Potato;
. Olive, sesame oil;
. Salad (arugula, radicchio, lettuce, watercress);
. Onion;
. Garlic;
. Greens (parsley, coriander, dill);
. Balsamic and wine vinegar;
. Eggs;
. Bread;
. Nuts;
. Dried fruits;
. Pasta (rice noodles, Italian pasta, gnocchi);
. Vegetables (tomatoes, broccoli, zucchini, pumpkin, cucumbers, green beans, carrots);
. Olives and black olives;
. Citrus;
. Beans;
. Mushrooms.

The list is long, but you don't have to use everything you have in the refrigerator. Usually 3-4 ingredients are enough for a warm salad. Try to add as little salt as possible, preferably before serving. If the recipe calls for salted bacon or sausage, you don't have to add any salt at all. Warm salads traditionally go well with beer, wine or citrus juice. The brighter the taste of the salad, the denser and more intense the taste of the drink should be. Any recipe can be slightly adjusted - instead of pancetta, use bacon or shredded ham, replace olive oil with sesame or soybean, one type of greens with another, porcini mushrooms with champignons. Experiment based on your sense of proportion and your sense of taste.

Even a beginner can prepare a wonderful and simple salad according to Jamie Oliver's recipe. If you can't find Jerusalem artichoke, you can use new potatoes. In extreme cases, bacon or pancetta can be replaced with thin sausages, like Okhotnichnye. Don't forget to serve the salad warm. Let the guests wait for the last manipulations with the dressing while sitting at the table.

Ingredients (4 servings):
2 handfuls of Jerusalem artichoke or potatoes,
1 head of radicchio lettuce,
3 heads of mini lettuce,
8 slices bacon or pancetta
1 red onion,
3 tbsp. spoons of balsamic vinegar,
olive oil,
a handful of parsley leaves,
sea ​​salt,
freshly ground black pepper.

Preparation:
Peel Jerusalem artichoke or potatoes, boil in salted water, cool slightly and cut in half. Separate the radicchio into leaves, rinse and dry. Place the salad in a large bowl that will allow you to easily mix everything together. Add lettuce, parsley or chervil.

Cut the bacon into strips 1cm wide and fry in olive oil. When the bacon is lightly browned, add the onion and drained Jerusalem artichoke or potatoes. Fry over medium heat until browned. The bacon should be crispy but not burnt!

Place half the contents of the skillet on 4 preheated plates. Add 4 tablespoons of olive oil, vinegar, salt and pepper to the remaining bacon and Jerusalem artichoke in the pan and immediately add to the bowl with the salad along with the juices. Toss gently to coat each leaf with oil and place the salad on top of the bacon pieces on plates.

Jamie Oliver sprinkles grated Parmesan cheese on this salad. But this is optional.

Here is a classic Middle Eastern warm salad with pomegranate, nuts and duck meat. You will need a whole duck if you want a lot of salad, or a small piece if you had the duck yesterday, and today “you need to make a fasting day.”

Ingredients:
1 duck,
1 tangerine or orange,
2 grenades,
6 preserved lemons,
50 g peeled pistachios,
50 g almond flakes,
a handful of dried cherries or cranberries,
2 heads of lettuce,
1 large bunch of parsley,
1 bunch of fresh mint
1 tbsp. spoon of ground cinnamon,
sprig of rosemary,
olive oil,
freshly ground black pepper,
sea ​​salt.

Preparation:
Preheat the oven to 180 degrees. Rinse the duck and dry with a towel. Mix a teaspoon of salt with a spoon of pepper and rub the mixture inside and out. Stuff the duck with tangerine or orange halves. Add a sprig of rosemary. Bake breast side down for 1 hour. Remove the duck, drain the fat, and bake for another 1 hour.

At this time, scrape the pulp out of the lemons and chop the peel coarsely. Remove the duck from the oven and let it cool slightly. Remove the tangerine and set aside. Cut the pomegranates crosswise, set aside 2/3 of the seeds, and spin the rest in a food processor or blender. Strain the juice through a sieve, add the same amount of olive oil, a little salt and pepper.

In a large bowl, combine some of the mint and parsley leaves, add pistachios, cherries, lemon peel, whole pomegranate seeds and lettuce. Top with half the dressing. Trim the duck meat and place in small pieces on a large platter. Top with salad dressing. Sprinkle with chopped fresh mint and parsley and drizzle with remaining half of the dressing before serving.

A very simple salad can be prepared if you have fresh spinach. This seasonal product can now easily be found in supermarkets at any time of the year.

Ingredients:
1 kg spinach,
50 g raisins,
3 cloves of garlic,
3 tbsp. spoons of pine nuts,

Salt.

Preparation:
Soak the raisins in hot water and drain in a colander after 15 minutes. Wash the spinach, cut off the tough parts and throw into hot water. Once the spinach begins to wilt, remove from heat and drain. Let cool slightly and chop coarsely. Peel the garlic, cut into slices and fry in olive oil along with pine nuts. Add spinach and raisins, season with salt and black pepper, fry for another minute and place in a salad bowl.

Another Jamie Oliver salad, perfect for a light lunch snack or a hearty breakfast. Jamie recommends a beer salad for a lazy brunch on a legal day off. Real man's food - a little meat, greens, eggs, onions.

Ingredients:
1 head of endive,
watercress,
4 slices bacon
2 fresh country eggs,
8 tbsp. spoons of olive oil,
3 tbsp. spoons of white wine vinegar,
1 teaspoon mustard,
a couple of slices of stale bread,
100 g blood sausage,
a bunch of chives.

Preparation:
Wash the endive leaves, dry them and mix them with the watercress in a bowl. Mix dressing ingredients: olive oil, mustard, vinegar, pepper and salt. Place a small saucepan to cook the poached eggs. Fry the bacon and sausage, add pieces of bread and fry everything until crispy. Toss salad with bacon and sausage. Prepare poached eggs: Gently pour eggs into gentle boiling water and cook for about 2 minutes. Remove the egg with a slotted spoon and check with your finger: the egg should be soft, which means that the yolk is still runny. Season the salad, stir again, and place on plates. Place one egg on top of each serving and pierce with a sharp knife so that the yolk drips onto the leaves. Sprinkle with chives and drizzle with olive oil.

An excellent warm salad can be prepared from pork with broccoli and rice “spaghetti” with funchose. Balanced meat taste, herbs, nuts, butter - everything is very aromatic and satisfying. Choose lean pork, fry it well to create a light crispy crust.

Ingredients:
250 g pork fillet,
200 broccoli,
150 g green beans,
1 leek,
2 tbsp. spoons of pine nuts,
1 tbsp. spoon of soy sauce,
3 tbsp. spoons of olive oil,
2 cloves of garlic,
50 g funchose (rice noodles).

Preparation:
Soak the funchose in boiling water for 10 minutes. Boil the broccoli florets with the cut beans for about 5 minutes. Cut the pork into thin strips, leeks into half rings, chop the garlic. Fry together in hot oil for about 5 minutes. Add funchose and soy sauce. Place broccoli and beans in a separate bowl, mix with pork and funchose. Add nuts.

If the term “warm salad” did not exist, the following dish would be difficult to imagine. It seems like there’s nothing wrong with frying vegetables and serving with pasta, but it’s a completely different matter when it’s not just a set of prepared foods, but a dish with a general idea. It’s quick and easy to prepare and can be prepared at any time according to your mood. Great for a light dinner with a glass of wine, a great appetizer at a party, or just a great lunch on a lazy Sunday.

Ingredients:
1 small zucchini
200 g of any pasta (pasta, fusilli, farfalle or gnocchi),
3 sweet peppers,
3 new potatoes,
6-10 small carrots,
4 cloves of garlic,
olive oil,
½ lemon.

For refueling:
100 g parsley,
100 basil,
30 g walnuts,
½ clove of garlic,
4-6 tbsp. spoons of olive oil,
salt.

Preparation:
Remove the hard parts from the greens, grind in a mortar with garlic and coarse salt, add oil, season with salt. Peel the vegetables and cut into small thin slices. Add crushed garlic with oil and lemon. Stir and leave to marinate for a few minutes.

Boil the pasta al dente, add to the basil sauce with nuts, and cover with a lid. Fry the vegetables in a grill pan. Transfer the pasta to a dish, place the vegetables on top, season everything with chopped fresh herbs, a drop of balsamic vinegar, drizzle with olive oil and season with freshly ground black pepper.

Mushrooms, potatoes, onions, bacon, beans - and all this is seasoned with olive oil and aromatic freshly ground pepper... It looks like the fantasy of a hungry gourmet looking closely at restaurant signs. Great combination of flavors, great aroma. This warm salad can easily replace lunch, or be a wonderful snack for beer.

Ingredients:
500 g potatoes,
50 g dried porcini mushrooms,
1 onion,
250 g green beans,
8 strips of bacon,
4-5 tbsp. spoons of olive oil,
Salt.

Preparation:
Boil a couple of liters of water. Peel the potatoes, cut into slices and fry in hot olive oil. Pour boiling water over mushrooms for 10 minutes. Pour boiling water over the beans and cook for 3-5 minutes, drain in a colander and let the water drain. Fry the bacon until crisp, transfer to a separate bowl. Chop the onion. Save the mushroom broth and cut the mushrooms into strips. Add olive oil to the pan where the bacon was fried and fry the mushrooms and onions. Place potatoes on a platter, top with bacon, then mushrooms and onions. Top with remaining juice and frying oil. Garnish with freshly chopped herbs, salt and sprinkle with freshly ground pepper. Serve hot.

Some types of meat take quite a long time to cook, which often pushes people to buy sausage or pseudo-meat products. But it’s worth remembering that most of the sausage consists of pork, which cooks almost as quickly as a pack of dumplings from the store, and the result brings much more joy and pleasure.

Ingredients:
400 g green beans,
400 g pork (tenderloin),
200 g champignons,
8 cherry tomatoes,
3-4 cloves of garlic,
1 head of lettuce,
100 g sesame seeds,
olive oil,
black pepper,
salt.

For refueling:
2 tbsp. spoons of sesame oil,
1 tbsp. spoon of white wine vinegar,
½ teaspoon sugar,
salt.

Preparation:
Thaw frozen beans in advance (4-6 hours), rinse fresh ones, place in boiling water and cook for 5 minutes. Rinse the pork, cut into strips 3 cm wide and 1 cm thick. Roll the pork pieces in sesame seeds and fry in oil for 3 minutes on each side. Place the pork in a bowl and fry the chopped champignons with garlic in the same frying pan for 3-5 minutes. Transfer the mushrooms to the pork. In the same pan, toast the remaining sesame seeds. Prepare the dressing. Cut the cherry tomatoes in half, separate the lettuce into leaves and tear into large pieces or leave the leaves whole.

Place the salad on the bottom of the dish, add the beans, then lay out the pork and mushrooms, top with cherry tomatoes and lettuce pieces. Dress the salad, but do not overmix. Serve warm.

As you can see, warm salads can be easily prepared at home from ordinary ingredients. Maintain moderation, mix the ingredients with extreme care and cook with a smile - you will definitely succeed!

Recipe tricks on how to cook deliciously

Hot salads, which are also called warm salads, have recently taken an increasingly confident position on our table. Various combinations of meat - pork, veal, beef, lamb; birds; fish and seafood with herbs and a special sauce classify them as independent dishes or part of a buffet table.

The principles of recipes for preparing such salads are similar to the principles of recipes for preparing regular salads. The only difference is that such dishes are served warm (hot). Thanks to this small nuance, salads begin to play with new flavor notes.

Louis Fontanet, the chef of one famous French restaurant Trufo, considers salad a lifeline for literally every housewife, where you can mix everything you have - even ingredients that are incompatible at first glance. Even if you have herring, banana and boiled eggs, you can mix them, season with sauce and with the words - salad according to the original recipe from Kenya - serve on the table. We assure you that they will not just eat it, but ask for more. When preparing hot salads, don’t be afraid to experiment with products, dressings and spices.

The main thing that is required of you when preparing salads is fresh ingredients, a delicious sauce, an attitude of winning and confident serving of a warm salad on the table - both for the family and for any holiday.

In general, the history of the origin of the salad is associated solely with inspiration or despair, when chefs literally risked their lives if they failed to surprise the patrician with something new and original. Moreover, such a “recipe” is associated not only with the preparation of salads. The same applies to pizza and dishes in pots, where almost all the products in the refrigerator are also placed.

Hot or warm salads differ fundamentally from the usual cold ones in that the main ingredient is several types of well-fried meat or some kind of fish in any type of culinary processing in combination with seafood, and perhaps their basis is vegetables just removed from the grill. The main thing is that the main component is warm or even hot.

As a rule, lettuce leaves are added to this type of dish. However, they cannot be cut with a knife; they are necessarily torn into large pieces by hand. This allows not only the original presentation of the dish, but also the preservation of more useful microcomponents in the lettuce leaves.

As a stand-alone dressing or to prepare a sauce for dressing, meat or fish juice is often used, which is released during frying of the corresponding product. In addition, to dress a hot or warm salad, you can use any vegetable oil supplemented with herbs. Aromatic olive oil is often used.

Meat in a hot salad is a classic, but fried or baked fish, as well as seafood - mussels, shrimp, squid, and also baked vegetables, ideally grilled or over a fire, are also ideal for preparing it.

In the absence of a grill and in the absence of the opportunity to cook the components of a warm salad over a fire, you can still achieve a “smoky” aroma at home. So, you need to do the following: pour a thin layer of sugar into a frying pan, place a non-stick iron bowl or stick on top and place a plate of food on it, close the lid and simmer for a while. The smell of burning sugar will give you that extraordinary taste and smell of a fire, which will make hot salads simply incredibly appetizing.

And finally...

Making a hot (warm) salad at home is not difficult at all. At the same time, it is not necessary to strictly follow the instructions of the chosen recipe; you can act according to inspiration, combining certain products, choosing a dressing to your taste.

Step-by-step photo recipes in this section of the site will help you prepare truly delicious hot or warm salads.

Calories: Not specified
Cooking time: Not specified

In the summer, during zucchini season, I often make a warm vegetable salad for dinner. It replaces traditional vegetable well. Although you can prepare a warm salad at any time of the year, since vegetables are available in supermarkets all year round. But the best time for such a dish is summer and autumn.
This salad is very easy to prepare and can replace any snack with a piece of crusty bread. In addition, you can cook it on a picnic and grill vegetables. This will be a wonderful addition to meat kebabs. And if you plan to eat this salad as an independent snack, then I advise you to add cubes of suluguni, feta cheese or feta cheese to it.
Such salads can be dressed with any dressing, both classic vegetable oil and complex sauces. For example, it will be very tasty to pour olive oil and lemon juice or use soy sauce with mustard seeds. However, here each housewife is already given the right to choose.

Warm vegetable salad - recipe with photos

- zucchini – 1 pc.,
- sweet red pepper – 2 pcs.,
- tomatoes – 5-8 pcs.,
- soy sauce - for dressing,
- refined vegetable oil – for dressing,
- salt - to taste.

Step-by-step recipe with photos:

Wash and dry the zucchini. Cut the fruit in half and cut it into bars measuring about 1.5 cm by 4 cm. Although the cutting method is not important, if you prefer cubes or circles, then cut the vegetables this way. Moreover, if you use ripe fruits, you will first need to peel them and remove the seeds. This procedure is not carried out with milk squash.




Peel the sweet pepper from seeds, cut off the partitions, remove the tail and cut into pieces. I prefer larger vegetables, so I cut the fruit into 6 pieces. But here, any cutting is also appropriate.




Place zucchini, peppers and tomatoes in any convenient heat-resistant dish. You can place them however you like. In this case, do not forget to wash and dry the tomatoes first, and also make several punctures with a toothpick. This is necessary so that the tomato does not burst during baking.




Pour vegetable oil and soy sauce over the vegetables. Also sprinkle with salt and any herbs and spices to taste.

Send the vegetables to bake in an oven heated to 180°C for half an hour.




Remove the finished products from the baking sheet, place in a bowl, pour over the oil, stir and serve. Warm vegetable salad is ready.
By the way, try cooking.

The peculiarity of hot salads is that they can be eaten after preparation. There is no need to wait until all the ingredients have cooled and set in the refrigerator. Most types of hot salads are very easy to prepare and contain the usual set of ingredients, but first, a little about their history.

The history of salad

Salads were invented by the Romans in an era of plenty, even before the birth of Christ. At Roman feasts, which could last for several days at that time, dishes were served with vegetables and herbs, generously seasoned with vinegar, salt, and honey.

A typical salad might consist of onions, herbs and lettuce, which were seasoned with olive oil, honey and lemon. All this was served with a variety of meats.

The name of the salad is in no way connected with the vegetable of the same name, since salad is one of the constituent ingredients of the dish, which is where it got its name.

As time passes, salads become more varied in composition. New products appeared, and the rules of etiquette and preparation changed over time. Salads began to be prepared more actively in France. All sorts of foods were added, such as cheese, asparagus, fresh cucumbers and artichokes. Chefs began experimenting with adding root vegetables.

We were looking for all kinds of recipes for new fillings. We started grinding it in a mortar and adding spices and aromatic herbs.

Later I liked adding not only fruits, but also meat components, as well as fermentations and pickles. In the 19th century, eggs appeared in recipes. It is precisely later that they will become the basis of many salads. The era of mayonnaise has begun.

Later, not only a variety of meat products are added to the recipe, but also fruits, fish, canned beans, and all types of fruits and root vegetables. From a number of additional salads go as a separate dish. For example, Mimosa or Festive will easily replace the main dishes on the table. In Russia, these dishes represented a holiday and were a sign of chic. Later, they moved from restaurants and cafes to the homes of ordinary citizens and were simplified and changed many times. Hot salads began to appear.

Original recipes

There are many interesting recipes that are signature dishes of housewives. It’s easy to learn how to cook them, and even easier to make them.

For example, a recipe for a delicious dish with chicken, pineapple and rice. It will turn out delicious and juicy. All products involved are in harmony with each other. To prepare you need:

• Rice - 200 g.
• Chicken meat - 250 g.
• Salted peanuts - 50 g.
• Sweet pepper - ½ part of the vegetable.
• Green peas - 100 g.
• Peanut oil - two tsp.
• Salt.
• Olive oil - three tbsp. l.
• Lemon for dressing - ½ part.

All guests will be delighted with such a bright and tasty salad. A great opportunity for a housewife to deliciously feed her household. For salad, it is better to buy long grain rice in the store. Let's start cooking:

1. Boil the rice. But be careful not to overcook it, otherwise it will stick together.
2. Soak the peas in hot water for a short time, then rinse in a colander with water.
3. In a heated frying pan, fry chicken pieces. Salt and pepper.
4. Cut the pineapple and pepper into small pieces.
5. Dressing: Lemon juice, olive oil and peanut oil and stir together with salt and pepper.
6. Place pineapples, rice, chicken, peppers, peas in a beautiful salad bowl and mix everything with the filling.
7. Send pea pods there and sprinkle with salted peanuts.

Salad with shrimp

Such dishes are extremely popular. In any restaurant or cafe there will always be several dishes on the menu. The composition contains shrimp, which are a source of iodine, calcium, protein, magnesium, sodium and are considered a dietary food.

Ingredients:

• Cheese - 50 g.
• King prawns - 450 g.
• Garlic - two cloves.
• Tomatoes - 400 g.
• Oil (vegetable) - 2.5 tbsp. l.
• Any greens.
• Pine nuts - 2-3 tbsp. l.
• Balsamic vinegar - 2 tbsp. l.
• soy sauce -1.5 tbsp. l.

Hot salad recipes that will decorate our table are increasingly winning our hearts, and, most importantly, they are easy to prepare. For example, this salad is prepared like this:

1. Pour boiling water over the shrimp and leave for five to seven minutes. Then pour into a colander to drain all the water. Peel and remove the intestinal vein from the shrimp, cut into two halves.
2. Heat oil in a frying pan, add garlic. Frying literally thirty to forty seconds will be enough.
3. Place shrimp there.
4. Fry for 4 minutes.
5. Fry the nuts in a clean frying pan.
6. Place a heap of greens, pine nuts and tomatoes in a saucepan, grate the cheese and add aromatic shrimp. Drizzle with vinegar and sauce.

Chicken with mushrooms

Another delicious hot salad with chicken and mushrooms. A truly exquisite human creation. Fast, tasty and satisfying.

100 g bacon and one chicken breast cut into slices. Portobello (a type of champignon, but larger in size) - one hundred grams, also coarsely chopped. Peel one onion and chop into half rings.

Fry the chicken breast along with the bacon in a saucepan in olive oil and place on a paper towel. At the same time, fry onion half rings with 1 tablespoon of butter along with a finely chopped clove of garlic.

Send the mushrooms there along with dry Provençal herbs, one pinch is enough and the same amount of salt and freshly ground pepper.

For the dressing, grind a pinch of salt and one clove of garlic and mix with the zest of one orange, grated. Literally squeeze out 1 tbsp. l. juice and combine with 2 tbsp. l. yogurt (natural). 1 tbsp. l. olive oil, the same amount of balsamic vinegar, a pinch of pepper. Mix thoroughly and season our warm salad with this miracle filling, and sprinkle with herbs on top to your taste. Hot salad with chicken and mushrooms is ready!

Any housewife will want to add variety to her menu in the kitchen and prepare a salad of greens, chicken liver with the addition of mushrooms. This dish will not only be tasty, but also healthy.

You will need:

• champignons - 260−310 g;
• green salad - 200−250 g;
• liver - 450−500 g;
• one large onion;
• greens - 150 g;
• flour - 90−110 g;
• rye crackers - 100 g;
• lemon juice - 2.5−3 tbsp. spoons;
• salt and pepper - to taste.

You can take champignons frozen or canned in a jar, the taste will remain juicy.

Let's start with the greens. Wash fresh lettuce leaves and dry on a towel. Wash the champignons and chop coarsely, preferably chop the onion into half rings. In a frying pan, with the lid closed, fry everything together for five minutes. You can add a pinch of Provençal dried herbs if desired. Then we act like this:

1. Roll the chicken liver in flour, add salt and fry over medium heat in a frying pan with butter until a crust forms.
2. Place all the ingredients in a large salad bowl and make the dressing: mix soy sauce, pepper, salt, oil and lemon juice in a plate. Beat everything well and season the salad.
3. Serve each guest a portion of the salad. First put lettuce leaves on a plate, then liver and mushrooms with onions. Place a mound of greens on top and pour over the sauce.
4. For decoration, use croutons or, if desired, grated Parmesan cheese.

Hot salads with meat

Such dishes are prepared immediately before serving. The aroma of a hot salad will enchant any gourmet and amaze guests.

When it comes to such a salad, the question immediately arises: what meat products are added to the salad? In fact, all types of meat are used: pork, lamb, beef, poultry, rabbit. The only wish is the juiciness and freshness of the product. By-products such as tongue, heart, liver will also make the salad invaluable. The addition of bacon is also welcome.

A hot salad with meat requires the addition of fried ingredients, be it meat or vegetables such as carrots, zucchini, eggplant and others.

Traditionally, beef is used to prepare the dish. It is important to maintain softness and juiciness here. Therefore, chopped pieces of beef should be poured with freshly squeezed lemon juice and fried in a hot frying pan to achieve a thin crispy crust. Then the juiciness of the meat will be fully ensured.

You can marinate a whole piece of beef for two hours. For the marinade, mix finely chopped garlic, soy sauce, grated ginger, salt, onion, mustard, favorite herbs and herbs. After time has passed, you need to fry the meat in a whole piece and cut it immediately after cooking.

Vegetables such as tomatoes, cabbage, cucumbers and all kinds of greens are ideal here. Lemon juice and soy sauce are ideal for dressing.

Warm chicken salads are loved not only by adults, but also by children. Our housewives love it when the whole family gathers at one table. There is a wonderful recipe for such a case.

To prepare a hot salad with chicken and vegetables, we will need:

• chicken fillet - 1 pc.;
• onion - 1 pc.;
• eggplant - 2 pcs.;
• bell pepper - 5 pieces;
• tomatoes - 4 pieces;
• Feta cheese - to taste;
• vinegar - 3 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• oil - to taste;
• allspice;
• iodized salt.

Marinate chicken fillet for 30 minutes in soy sauce. Chop the eggplants, add salt and leave for about 30 minutes to get rid of the bitterness. Lightly fry the onion along with the diced bell pepper. Further:

The dish is ready!

With tongue and vegetables

This salad does not stagnate on the table and is prepared quickly, if you do not take into account the preparation of the ingredients. There are many cooking options: instead of tongue, seafood, squid, and meat are excellent. I would like to cook.

We will need:

1. Pork tongue - 1 pc.
2. Carrots - 1.5−2 pcs.
3. Eggplant - 1 pc.
4. Garlic - 3 cloves.
5. Bell pepper - 1 pc.
6. Soy sauce - 4 tbsp. spoons.
7. Green onion - 50 g.
8. Vegetable oil.
9. Salt.
10. Allspice.

Chop all washed vegetables. Soak the eggplant in salted water for up to half an hour, fry it for a few minutes with carrots, then add onion and pepper.

Peel, pre-cook tongue in salted water, cut into thin strips, add to vegetables. Pour in the sauce along with the garlic pressed through a garlic press and mix everything thoroughly. Lastly, chop the green onions and add to the vegetables.

Salad ready!

Delicious salads in the cold

Autumn and winter times are the best for warm salads, as our body requires more and more energy. It's getting colder outside, and recipes with seasonal vegetables are becoming more and more relevant.

For four servings we will need:

• pearl barley - 200 g;
• pumpkin - 800 g;
• parsley - 150 g;
• egg - 4 pieces;
• cranberries - 50 g;
• maple syrup - 3 tbsp. l.;
• oil - 4 tbsp. l.;
• table vinegar - 3 tbsp. l.;
• cinnamon - 1 teaspoon;
• parmesan - 50 grams;
• nutmeg - to taste;
• salt and pepper mixture - to taste.

Let's start preparing the dish. Pour the washed pearl barley into 400 ml of water and boil, and then, cover with a lid, cook until all the liquid has evaporated for about 40 minutes. Further actions:

1. Cut the pumpkin into slices, sprinkle cinnamon and nutmeg on top. Sprinkle with oil, pepper and salt to taste. Place in preheated oven for thirty-five minutes until done.
2. In a separate bowl, mix maple syrup, vinegar, remaining oil, add pepper mixture and salt.
3. Cook the eggs either poached or fried separately.
4. In a salad bowl, mix pumpkin, cranberries and parsley. Pour in the dressing.
5. Place the salad in portions on plates, place an egg on top, and garnish with grated Parmesan and herbs of your choice.

Of course, salads are considered the most healthy and beneficial of numerous dishes for the health of the body, due to their rich content and variety of minerals and, of course, vitamins, not to mention all other useful substances.

Cook, create in your kitchens, come up with new recipes. Please not only your family and friends, but also everyone around you with new delicious recipes for our favorite hot salads.

Attention, TODAY only!