Munich salad was first prepared in Germany, but a lot of time has passed since then, and it reached Russia, where it became very popular. This dish is most often consumed as an appetizer for foamy drinks; it is especially often ordered and prepared in sports bars and beer restaurants. And his main fans are, as a rule, men. However, women will also like it; in addition, it is good on its own for dinner or as a snack at a festive feast, as it is spicy and very filling.

Munich salad is traditionally prepared with smoked meats - hunting sausages or brisket, but its recipe can be changed in favor of certain products. Chicken or beef tongue can also be added to it. We offer you three options to choose from - classic (with bacon and sausages), as well as original ones.

Recipe one: Munich classic salad

We will need:

• Bacon – 1 package (200 grams);
• Potatoes – 4 medium;
• Hunting sausages – 180 grams;
• Pickled cucumbers – 2 pcs.;
• Sauerkraut – 180 grams;
• Eggs – 2 pcs.;
• Garlic – 4 cloves;
• Sunflower oil – 4 tbsp. l.;
• Green salad – 50 grams;
• Mixed greens (dill, parsley) – 60 grams;
• Red onion – 1 pc.;
• Grain mustard – 1 tsp;
• Lemon juice - 1 tbsp. l.;
• Pepper – ½ tsp;
• Salt;
• Sugar – ½ tsp.

Preparation:

1. The recipe for this dish is very simple; for it we will cut the following ingredients: cut thin bacon into cubes;
2. Peel the hunting sausages and cut them into rings;
3. Peel the onion and rinse it a little. First cut into halves, and then each of them into very thin rings;
4. Mix sugar with salt, grain mustard, lemon juice, ground pepper and vegetable oil in one container;
5. Add the resulting mixture to the onion, mix, leave for half an hour so that everything is soaked;
6. At the same time, let's boil the potatoes, wash them first, but don't peel them. When ready, cool, peel, cut into large cubes;;
7. We will also boil the eggs along with the potatoes. Then we clean them and chop them coarsely;
8. Dry the pickled cucumbers from the brine so that the treat does not become too wet. Cut into cubes;
9. Drain all the marinade from the sauerkraut;
10. Peel the garlic, finely chop it with a knife (no need to grind it into pulp);
11. Rinse all the greens and dry thoroughly. Let's chop it smaller;
12. Now let's assemble our Munich salad: add chopped eggs, pickles, slices of sausage, slices of bacon, sauerkraut, onion to the potatoes;
13. Now sprinkle everything with finely chopped garlic, season with a spicy mixture of oil in which the onions were pickled, and add salt;
14. Stir, sprinkle everything with chopped herbs.

Tip: To prevent the potatoes from falling apart during cooking and becoming crumbly, salt them only after boiling. Then the root vegetable will have a dense structure and can be easily cut into neat cubes.

Recipe two: Munich salad with tongue and beans

We will need:

• Beef tongue – 300 grams;
• Hard cheese – 120 grams;
• Canned red beans – 1 jar;
• Fresh carrots – 1 pc.;
• Sunflower oil – 2 tbsp. l.;
• Onion – 1 pc.;
• Bay leaf – 3 pcs.;
• Peppercorns – 5 pcs.;
• Greens (mixture) – 50 grams;
• Mayonnaise – 4 tbsp. l.;
• Salt.

Preparation:

1. Heat the water, salt it, add bay leaves and peppercorns. Then we throw the tongue in there, cook until soft;
2. Cool the meat ingredient, cut into thin strips;
3. We clean the onion and rinse it. Chop into medium cubes;
4. We wash the carrots from the soil and clean them. After this, we rub it on the largest holes of the grater;
5. Heat some sunflower oil in a frying pan and add the vegetables. We sauté them a little;
6. Rinse the greens and dry them. Then chop it finely and finely;
7. Grate the cheese into thin shavings;
8. Salt the beans with brine, and then start assembling our salad;
9. Combine the chopped tongue with cooled vegetables, add beans, as well as a little mayonnaise;
10. Mix everything, add grated cheese on top;
11. To finish, let’s decorate our incredibly tasty treat with chopped herbs.

Tip: Cooking time for beef tongue depends on the age of the animal. It is enough to cook the tongue of a young calf for 60 minutes, if the animal is older, then about 2 hours.

Recipe three: Munich salad with smoked chicken

We will need:

• Smoked chicken (boneless) – 200 grams;
• Pickled cucumber – 1 pc.;
• Fresh lettuce – 5 leaves;
• Mustard – 1 tsp;
• Onion – 1 pc.;
• Sunflower oil (olive is possible) – 2 tbsp. l.;
• Sugar – ½ tsp;
• Lemon juice – 2 tbsp. l.;
• Greens (mixture) – 80 grams.

Preparation:

1. Remove the skin from the chicken and remove the bones. Cut the resulting fillet into cubes;
2. Rinse the lettuce leaves under the tap and dry them in a towel. Let's not bother with cutting, just tear it with our hands;
3. We also refresh the greens with water, shake and dry. Then chop it up finely;
4. Cut the pickled cucumber into medium slices;
5. Peel the onion and cut it lengthwise. And then into half rings;
6. Let's prepare the dressing for our salad. Here is her recipe: add mustard, lemon juice, salt, and a pinch of sugar to the sunflower oil;
7. Now let’s prepare our treat: combine smoked chicken with salad greens, pickled cucumber, and onion;
8. Pour in the previously prepared sauce and mix;
9. Now just sprinkle some herbs on top and you’re done!

Ingredients:

• bacon – 200 g
• hunting sausages – 200 g
• potatoes – 4 pcs.
• pickled cucumbers – 2 pcs.
• eggs – 2 pcs.
• sauerkraut – 200 g
• lettuce leaves and greens – 100 g
• red onion – 1 pc.
• garlic – 3-4 cloves
• mustard beans – 1 teaspoon
• olive oil – 4 tbsp. spoons
• ground pepper and salt – 0.5 teaspoon
• lemon juice – 1 tbsp. spoon
• greenery
• sugar – 0.5 tsp

Cut sausages and bacon into thin slices. Cut the onion into half rings, sprinkle with sugar and salt, pour in lemon juice, add mustard, butter, black pepper and leave to steep for half an hour. Meanwhile, boil the potatoes and eggs and cut them into cubes. We cut the cucumbers into cubes. Mix everything, add sauerkraut and pour onion and marinade. Add chopped garlic to the salad. Top with herbs and pieces of eggs. If desired, cabbage can be replaced with olives or daikon radish.

Beef sausage salad

Ingredients:

• salad – 1 head
• tomatoes – 4 pcs.
• beef sausage – 300 g
• green onions – 1 bunch
• red onion – 1 pc.
• pickled cucumbers – 4 pcs.
• mustard – 2 teaspoons
• olive oil – 6 tbsp. spoons
• wine vinegar - 3 tbsp. spoons
• pepper and salt

Finely chop the onion, cut the tomatoes and cucumbers into slices, and green onions into rings. Cut the sausage into small pieces and mix it with vegetables. Place on lettuce leaves and pour over sauce made from oil, vinegar, mustard and spices. The salad needs to sit for 20-30 minutes.

Munich potato salad

Ingredients:

• potatoes – 4 pcs.
• smoked brisket – 200 g
• onion – 1 pc.
• green onions – 50 g
• olives – 100 g
• mustard – 1 tbsp. spoon
• apple cider vinegar – 1 tbsp. spoon
• spices

Boil the potatoes in their skins, then cut them into large slices. Chop the onion and cut the olives in half. Cut the brisket into long thin strips and fry in a frying pan. Prepare the dressing: mix vegetable oil, mustard, spices and vinegar. Place potatoes on a platter, then white onions, brisket and green onions. Drizzle each layer with dressing.

Munich with smoked cheese and German sausages

Ingredients:

• German sausages – 3-4 pcs.
• smoked suluguni cheese – 100 g
• gherkins – 7-12 pcs.
• potatoes – 2 pcs.
• canned peas – 100 g
• bacon - 2-3 slices
• vegetable oil – 2 tbsp. spoons

Cut cucumbers and sausages into rings. Boil the potatoes and cut into cubes slightly larger than the sausages. Cut the suluguni into fairly large pieces. Mix everything, season with oil and serve the salad, laying it out in a mound and wrapping it with slices of bacon. You can simply cut it into a salad, but it looks prettier this way.

Chicken salad

Ingredients:

• smoked chicken fillet – 200 g
• pickled cucumber – 1 pc.
• onion – 1 pc.
• lettuce leaves – 3-5 pcs.
• olive oil – 2 tbsp. spoons
• mustard – 1 teaspoon
• sugar – 0.5 tsp
• greens – 1 bunch
• lemon juice – 1-2 tbsp. spoons

Cut the chicken fillet into cubes. Tear the lettuce leaves with your hands, chop the greens, cut the cucumber into slices, and the onion into half rings. Mix all the ingredients and pour over the dressing, which is made by mixing mustard, olive oil, lemon juice and sugar. Decorate the salad with greens.

Munich with tongue

Ingredients:

• beef tongue – 300 g
• hard cheese – 100 g
• carrots – 1 pc.
• onion – 1 pc.
• canned red beans – 100 g
• greens – 30-40 g
• vegetable oil – 2 tbsp. spoons
• mayonnaise – 3-4 tbsp. spoons

Boil the tongue until tender with the addition of pepper and bay leaf. Let it cool and cut into thin strips. Three carrots on a coarse grater, cut the onion into cubes. Sauté the vegetables in vegetable oil, cool and mix with the tongue and beans. Season the salad with mayonnaise and sprinkle with grated cheese. Decorate with finely chopped herbs.

Ingredients:

• chicken fillet – 200 g
• bacon - 100 g
• Cervelat – 50 g
• cheese – 200 g
• leek – 1 stalk
• tomato – 2 pcs.
• lettuce leaves - 50 g
• cucumber – 1 pc.
• mayonnaise 5-6 tbsp. spoons
• eggs – 3 pcs.

Cut the boiled chicken meat into small cubes, bacon and cervelat into long strips. Cut tomatoes and cucumber into slices, onion into rings. Cut the boiled eggs into large cubes, and grate the cheese. Add mayonnaise to the salad and mix. Place the finished dish on lettuce leaves.

Perfect not only for everyday use, but also for serving on a holiday table. The traditional dish is extremely simple to prepare, and there is no need to prepare anything in advance. If you have all the necessary ingredients in your refrigerator, you can make a hearty delicacy in a matter of minutes. Traditionally, Munich salad is prepared with chicken and beans, as well as additional ingredients: cucumbers, onions, sweet peppers. The result is a hearty, tasty, savory dish, the components of which are perfectly combined with each other.

A few words about the delicacy

Most often, Munich salad serves as a snack for beer, which is why it is very popular in bars and cafes. The main fans of this dish are usually men. However, women will definitely like this salad too. In addition, it is extremely good as a dinner, as a snack, and as a component of a gala banquet.

As a rule, Munich salad is prepared from smoked meats - brisket, or, if necessary, the recipe can be slightly changed by adding products at your own discretion. For example, if you wish, you can add beef tongue or baked chicken to this dish.

Required Components

So, to prepare Munich salad according to the classic recipe you will need:

Instead of chicken, you can stock up on smoked sausages: for example, hunting or Bavarian. And those who prefer less healthy, but very nutritious dishes with mayonnaise, should know that vegetable oil can be replaced with a mixture of sauce with French mustard. This will not spoil the taste of the salad, but will only benefit by becoming brighter. In addition, you can supplement the composition of this dish with your favorite products: cabbage, eggs, corn, crackers, walnuts, apples, cashews and others.

Regarding beans, the variety of their varieties makes it possible to enrich the taste of the same salad every day. Red beans go well with meat. Such beans not only contain many useful components, but also allow you to aesthetically decorate the dish.

In addition to the canned product, you can cook your own beans to serve your chosen salad. To do this, simply boil the beans - this way you will be confident in the quality of the ingredient used and its beneficial properties.

By the way, more experienced housewives with enough time to spare can also prepare chicken for salad on their own. Moreover, preparing meat is quite simple. To do this, you simply need to bake the chicken with spices in the oven or in a frying pan. Although you can use your own recipe for cooking meat. In this dish you can put boiled, fried, or baked chicken - the choice is yours.

Recipe for Munich chicken salad

First, wash and peel all the available vegetables. Cut the cucumbers and onions into half rings, and the sweet pepper into thin strips. Chop the chicken breast too, but into small cubes. After this, transfer all the ingredients into a deep container, add salt and season with vegetable oil to your taste. To give the dish even more piquancy, you can add two teaspoons of French mustard. Immediately after preparation, the salad with Munich beans can be served.

Dill is usually used as a garnish for the dish. Of course, this salad can be served as a separate delicacy. But if you want to complement it with some kind of side dish, give your preference to crispy baked potatoes - this combination will turn out amazingly tasty.

Salad recipe "Old Munich"

In fact, German national cuisine is replete with many dishes that are distinguished by their piquant taste and bright appearance. For example, a salad called “Old Munich” is considered no less popular. This dish is a little similar to the traditional Munich recipe, but still certain differences significantly affect the final result. In fact, this is a tasty salad with pickles, smoked sausage and an unusual mustard sauce.

Compound

To prepare the spicy Old Munich salad, you will need:

Instead of sausage, you can take smoked sausages, and replace pickles with gherkins. If you wish, you can also supplement the nutritious dish with boiled eggs, which should be finely chopped.

How to prepare a salad?

First of all, you need to wash and peel, if necessary, all available vegetables. Cut the sausage and cucumbers into thin strips, and the onion and cheese into small cubes. Chop the greens as finely as possible. Mix all these ingredients in a deep container and start preparing the dressing. To do this, mix mayonnaise, sour cream, mustard, vinegar, add salt and pepper to your taste. Season the chopped ingredients with the prepared sauce. Transfer the prepared salad to a large dish and garnish with sprigs of herbs. At this point, the preparation of the “Old Munich” salad can be considered complete.

Munich salad is very popular because it has a bright taste. By the way, the dish is very satisfying, and it’s not that difficult to prepare. The traditional recipe includes bacon or Munich sausage, but other ingredients can be added to the salad.

So where to start? First, it's worth considering the original recipe. Munich salad traditionally contains bacon as the main ingredient. Here are the ingredients needed for the dish:

• 200 g bacon;
• 4 medium sized potatoes;
• 180 g;
• two small pickles;
• 180 g sauerkraut;
• two eggs;
• four cloves of garlic;
• green salad leaves;
• fresh herbs (parsley, dill);
• red onion (small);
• sugar, salt, spices, lemon juice, mustard beans and sunflower oil.

So, let's start cooking. Cut the bacon and skinned sausages into small pieces. We also clean the onion and cut it into thin slices. Now we prepare the dressing: mix salt, a little sugar, mustard, pepper, oil and lemon juice, pour the onion with this mixture and let it brew for a while.

Potatoes must be thoroughly washed, boiled, and then cut into large cubes (“in their jackets”). We also boil the eggs, peel and chop them. Pickled cucumbers should be dried and cut into cubes. Lightly wash the sauerkraut and chop it a little if necessary. Mix all ingredients in one container (including onions and salad dressing). Add chopped herbs and garlic there (it also needs to be chopped, so the taste will be more intense). Salad with fried bacon is very popular because it has a spicy, slightly spicy taste. This original dish will decorate any table.

Tongue salad: ingredients and method of preparation

The Munich salad with tongue is very popular among housewives. This is a hearty dish with rich flavor. For cooking you need to acquire the following products:

• 300 g beef tongue;
• small carrot;
• a can of canned red beans;
• hard cheese (100-150 grams will be enough);
• sunflower oil, mayonnaise;
• fresh herbs;
• spices, including bay leaf, salt, peppercorns.

The cooking principle is simple:

• Boil the tongue in salted water, adding three bay leaves and a few black peppercorns.
• After the meat has cooled, it needs to be cut into strips.
• Peel the onion and cut into cubes.
• Peel the carrots and grate them on a coarse grater (no need to boil them).
• Place the vegetables in a heated frying pan and cook them over low heat until golden brown.
• Grind the cheese onto a fine grater, chop the herbs, and drain the brine from the beans.
• Add cooled vegetables and beans to the container with the tongue, season everything with mayonnaise.

The salad is sprinkled with grated cheese on top and decorated with herbs. A tasty and, most importantly, healthy dish is ready.

"Munich" salad: recipe with chicken breast

If desired, bacon and sausages can be replaced with chicken. Munich salad prepared according to this recipe is also popular. The list of products is as follows:

• 200 g chicken breast (it is better to take smoked);
• small pickled cucumber;
• a teaspoon of mustard;
• a few leaves of fresh lettuce;
• fresh herbs;
• vegetable oil (sunflower oil is suitable);
• medium sized onion;
• lemon juice, sugar (half a teaspoon), salt and spices to taste.

Remove the skin and bones (if any) from the chicken. Cut the meat into large cubes. Lettuce leaves should be thoroughly washed, dried and torn into not too small pieces (or cut). Chop the greens, cut the cucumber into small slices, and chop the onion into half rings. Mix all ingredients.

Now let's prepare the dressing. Add lemon juice, sugar, salt, mustard to the sunflower oil, mix everything thoroughly until smooth. Season the salad with the prepared sauce and decorate with herbs. That's it, the appetizer is ready for the table.

What do you need for a dish with Munich sausages?

Many chefs prefer to prepare Munich salad with sausages. Here is the list of required ingredients:

• 180 g Munich sausages;
• 120 g Riesenburg sausages;
• lettuce mix;
• 250 g cheese;
• two pickled cucumbers;
• two red onions (small);
• eight cherry tomatoes;
• green onions;
• paprika and other spices.

By the way, the salad requires a special dressing that you can prepare yourself. To do this, you will need 100 ml of vegetable oil, 15 ml of wine and balsamic vinegar, 10 g of Dijon mustard, 25 ml of dry white wine, a little chopped red onion and a few slices of pickled cucumber.

The salad itself is easy to prepare. Cheese, sausage, and onion need to be cut into strips. Pour all these ingredients with the prepared dressing. Add chopped green salad leaves to the mixture. The dish is ready - you just need to put it on a beautiful plate, garnish with tomatoes, sprinkle with paprika and chopped green onions.

Chicken fillet should be washed and boiled until fully cooked. You need to cut the cooked meat into small, but not small, equal cubes. Rinse the lettuce leaves thoroughly and dry them of water before working with them. Half of the leaves must be chopped and the other left to make up the salad composition.

Cut the onion in half and chop into thin half rings. Cut the apple and pickled cucumber into oblong slices (leave a small piece of cucumber for decoration). First, they need to be peeled to make them more soft and airy. Mix all prepared salad ingredients.

To prepare the sauce, pour sugar into olive oil, then whisk. Add salt and mustard, sprinkling with lemon juice. Mix the resulting mixture with the mixed ingredients. Arrange the remaining whole leaves in the bottom of the bowl and place the salad on top of them. Cut identical slices from the remaining part of the cucumber and decorate the salad with them in tandem with the greens.

Tips from the chef for housewives to note:

To ensure that chicken meat is juicy and melts in your mouth, you need to cook it properly. Place the meat in boiling water and cook for 25-30 minutes. After the time has passed, the finished fillet should not be taken out of the water; it should cool down in the same place where it was prepared.

It is better to chop green lettuce leaves not with a knife, but with your hands. Just tear it into small pieces like a piece of paper. This will keep the salad fresh and crispy longer. Also, when interacting with metal, this green loses a number of useful vitamins.

For variety, you can use smoked sausage, tongue and other meat products instead of chicken. A wide choice of main components and variations in decoration give the opportunity to experiment and make the salad interesting for gourmets and connoisseurs of interesting flavor combinations