In late autumn and winter, as well as in early spring, I really want a delicious vegetable salad. These days, with nostalgia, you remember a young radish fresh from the garden, ripe juicy tomatoes and crispy cucumbers. Of course, now you can buy fresh vegetables all year round, but is it worth it to be tempted by them in winter? Greenhouse fruits, although beautiful, as in the pictures, are practically tasteless and certainly not as useful as soil grown in their season!
Nothing, the time for natural garden gifts will certainly come a little later, but for now it’s time for no less tasty supplies prepared by gardeners since the summer: beans, potatoes, all kinds of marinades and pickles. Let's climb into the pantry or cellar, get some of these delicious supplies and prepare a winter salad called "Rustic": simple, but so delicious! It combines simple ingredients that are easy to find at any time of the year: potatoes, beans, mushrooms, pickles.
A characteristic feature of rustic salad is not only the simplicity of its composition, but also the ease of preparation. Boil, cut into large cubes, mix - and no frills! Perhaps that is why it has such a name.
As you can see, the rustic salad is unpretentious, but, as you will soon see for yourself, it is delicious, like a restaurant dish! Having tried it once, you will write down the recipe in a culinary notebook so that from time to time you can treat your family and guests with a delicious salad. It will be a great alternative to the traditional winter dish - vinaigrette.
Rustic salad goes well with a variety of side dishes - rice, pasta, buckwheat. You can not cook cutlets or chops: thanks to beans and mushrooms, even without meat, it turns out tasty and nutritious! The village salad is very satisfying - you can eat a serving just with bread, and you get a full-fledged snack.
- Time for preparing: 35 minutes
- Servings: 4
Rustic salad ingredients
- 4-6 small potatoes;
- half a can of canned beans in their own juice (or 1 cup of boiled beans);
- half a can of canned, pickled mushrooms;
- 2 pickled or pickled cucumbers;
- 3-5 sprigs of parsley.
There are two options for refueling:
- Mayonnaise.
- Unrefined vegetable oil (sunflower or olive).
Salt and ground black pepper to your taste.
How to make rustic salad
Wash the potatoes well and boil them in their skins until soft. Pour cold water to make it easy to peel, let stand for 5-7 minutes, and then peel.
Rinse pickled mushrooms under running water and dry in a colander.
Rinse the canned beans and let the water drain. Or boil dry beans until soft and drain the water. A salad with multi-colored beans will look very nice: not only white, but also motley, spotted, beige!
We cut the pickles and potatoes into cubes of about 1x1 cm, it can be larger.
Combine potatoes, cucumbers, beans and mushrooms in a bowl, add chopped parsley.
Salt, pepper and mix. Please note: if you are going to season with mayonnaise, then salt a little less than necessary, since the sauce already contains salt.
Now let's make the salad. I tried two options: with mayonnaise and with vegetable oil. It turned out delicious in both cases, but the impression is that the oil is still more harmoniously combined with a set of products. Many ingredients of a rustic salad - mushrooms, cucumbers - have their own bright taste. Mayonnaise, also possessing a tangible taste, competes with it, but fragrant unrefined oil more harmoniously complements the salad. Try it yourself, and then write which option you like best!
We serve the salad, decorating it with sprigs of fresh herbs - parsley, celery or arugula.
Rustic salad with pickled mushrooms is ready. Enjoy your meal!
A rustic salad is a dish whose recipe implies the use of rustic products, namely: vegetables, fruits, herbs, cheese and, of course, meat. The most important thing is to combine them correctly with each other.
As practice shows, even the most ordinary salad of tomatoes, cucumbers, herbs and vegetable oil has a really amazing taste.
Most modern chefs offer not to dwell on well-known recipes, but to experiment. The most interesting are experiments with salad dressing. It can combine all kinds of spices, lemon juice, vinegar and much more.
As mentioned earlier, vegetables are a must in rustic salads. It is for this reason that it is best to cook such dishes in the warm season, in order to use not greenhouse vegetables, but ground vegetables. The fact is that ground vegetables contain the maximum amount of useful trace elements that the human body needs so much.
How to cook rustic salad - 15 varieties
Speaking about the village, a number of associations immediately come to mind, and one of them is a chicken. It is quite natural that many housewives prepare a rustic salad with this type of meat.
Ingredients:
- Chicken eggs - 4 pcs.
- Pickled cucumber - 3 pcs.
- Hard cheese - 100 gr.
- Boiled chicken meat - 300 gr.
- Garlic - 2 cloves
- Green pickled peas - 1 can
- Salt, mayonnaise - to taste
Cooking:
Boil the eggs, cool, clean, separate the yolks from the proteins. Now we cut the whites into small cubes, and knead the yolks with a fork. Three cheese on a large grater. Chicken meat cut into pieces of medium size. My cucumbers and cut into half rings. Peel the garlic, wash and finely chop.
For this salad, the garlic should be cut, and in no case should it be passed through the garlic. It should be clearly felt in the dish.
When everything is prepared, we begin to spread the salad in layers.
The first layer is peas;
The second layer is the yolk;
The third layer is garlic;
The fourth layer is protein;
The fifth layer is chicken meat;
The sixth layer is cheese;
The seventh layer is cucumber.
Coat the first, fourth, fifth and seventh layers with mayonnaise. Decorate the salad as you wish.
According to the original recipe, this salad uses mayonnaise. To make it less greasy, mayonnaise can easily be replaced with yogurt or sour cream.
Ingredients:
- Ham - 250 gr.
- Cheese - 250 gr.
- Fresh cucumber - 2 pcs.
- Garlic - 2 cloves
- Mayonnaise, herbs - to taste
Cooking:
My cucumber. Three cheese on a large grater. Cut the ham and cucumber into thin strips. We clean the garlic and pass it through the garlic press. Wash greens and finely chop. We combine all the ingredients, season with mayonnaise and mix thoroughly. We decorate the finished salad with herbs.
Rustic potato salad is beautiful because it requires a minimum of fresh vegetables to prepare it. It's just green and onion. Thus, it can be prepared at any time of the year without loss of taste.
Ingredients:
- Potatoes - 4 pcs.
- Salted herring - 1 pc.
- Pickled cucumber - 4 pcs.
- Chicken eggs - 3 pcs.
- Onion - 1 pc.
- Green onion - ½ bunch
- Vegetable oil - 5 tbsp. l.
Cooking:
Boil potatoes and eggs until tender, cool and peel. Cut the potatoes into large pieces, and the eggs into slices. We clean the herring from bones and skin, wash and cut into large strips. Peel the onion, wash and cut into half rings. My cucumbers and cut into half circles. Wash green onions, dry and finely chop.
We combine all ingredients except eggs in one container, season with vegetable oil and mix thoroughly. We decorate the finished salad with egg slices. Enjoy your meal!
Salad "Colorful" is very bright and beautiful. In order to make it more exotic, you can also include sunflower seedlings in its composition.
Ingredients:
- Tomato - 3 pcs.
- Cucumber - 3 pcs.
- Carrot - 1 pc.
- Red cabbage - 100 gr.
- Bulgarian pepper - 2 pcs.
- Dill - 1 bunch
- Vegetable oil - 6 tbsp. l.
- Vinegar - 2 tbsp. l.
- Salt - 1 tsp
- Garlic - 3 cloves
- Green onion - 6 feathers
- Black ground pepper - to taste
Cooking:
We clean the garlic, wash it and pass it through the garlic maker. In a small bowl, combine garlic, vinegar, vegetable oil, salt and black pepper. All this is thoroughly mixed. The salt needs to dissolve. My tomato, cucumber, green onion, pepper and dill. Cut the tomato and cucumber into medium-sized cubes, chop the cucumber into plates. We clean and wash carrots. Finely chop the cabbage with carrots into strips, after which we lightly chop them.
We combine all the ingredients in one container, pepper and season with pre-prepared garlic sauce. Enjoy your meal!
To prepare this salad, you need a minimum of products, only onions and pork. The beauty of this dish lies in the marinade.
Ingredients:
- Boiled pork pulp - 500 gr.
- Onion - 6 pcs.
- Water - 50 ml.
- Vinegar 9% - 8 tbsp. l.
- Black ground pepper - 1 tsp
- Salt - 2 tsp
- Sugar - 3 tbsp. l.
- Vegetable oil - 5 tbsp. l.
Cooking:
Cut the pork into narrow strips. Peel the onion, wash and cut into half rings. In a deep container, combine water, vinegar, pepper, salt, vegetable oil and sugar. Mix everything thoroughly. Marinade is ready! Now, in a separate deep container, lay out the layers of meat and onions. This is necessary so that these products marinate well and evenly. When everything is packed, pour the marinade onion with meat and send it to the refrigerator for at least 9 hours. During this time, the salad should be mixed several times. After the required time, we throw off the salad in a colander to get rid of excess marinade. Salad ready!
Although this dish is called "Country Salad", however, it is not so simple. It contains a lot of spices and a variety of greens, which create its unique taste.
Ingredients:
- Wheat - 1 cup
- Pine nuts - 1 tbsp. l.
- Fresh tomato - 2 pcs.
- Fresh cucumber - ½ pc.
- Red onion - ½ pc.
- Olive oil - 2 tbsp. l.
- Garlic - 1 clove
- Lemon zest - 1 tsp
- Lemon juice - 2 tbsp. l.
- Salt - ½ tsp
- Parsley, cilantro, mint, ground black pepper - to taste
- Fetta cheese - for decoration
Cooking:
We wash the wheat with cold water, and then boil it in boiling water until soft. Then the water should be drained, and the wheat should be allowed to cool. Fry the pine nuts in a frying pan until golden, and then cool them. All vegetables are washed. We cut the tomato into small cubes, the cucumber into half circles, finely chop the onion. Wash greens, dry and finely chop.
In a small bowl, combine olive oil, garlic, lemon juice, lemon zest, salt and black pepper. All this is thoroughly mixed. In a deep container, combine vegetables with wheat, herbs and pine nuts. Pour the resulting mass with the prepared dressing, mix and send to the refrigerator for 1 hour. After this time, decorate the salad with slices of cheese and serve.
Most of the ingredients in this salad are pickles. As you know, the most delicious and fragrant pickles can be found at the village grandmothers. Perhaps it is for this reason that such a dish is called rustic salad.
Ingredients:
- Potatoes - 500 gr.
- Pickled mushrooms - 150 gr.
- Sauerkraut - 150 gr.
- Pickled cucumbers - 150 gr.
- Onion - 1 pc.
- Vegetable oil - to taste
Cooking:
Boil the potatoes until fully cooked, cool and peel. We clean and wash the onion. Now all the ingredients should be cut into small cubes, combined in one container, seasoned with vegetable oil and mixed. Enjoy your meal!
Cheese is a product that is ideally made from sheep's milk. The conclusion suggests itself. Only in the village you can find a truly delicious brynza, a salad from which will have an inimitable taste.
Ingredients:
- Cheese - 300 gr.
- Tomato - 3 pcs.
- Beijing cabbage - ½ pc.
- Bulgarian pepper - 2 pcs.
- Green onion - 1 bunch
- Wheat croutons - 100 gr.
- Lemon juice - 2 tbsp. l.
- Pitted olives - 300 gr.
- Salt, olive oil - to taste
Cooking:
Wash Chinese cabbage and bell pepper and cut into medium-sized strips. Drain excess liquid from olives. My tomatoes and cucumbers and cut into slices. Wash the onion and finely chop. Cheese cut into small cubes.
We combine all the ingredients in one container, season with olive oil and lemon juice, salt if necessary and mix thoroughly. Salad can be served!
This version of a rustic salad is just great for beginner housewives. Cooking it is very simple and easy, but the dish is simply irresistible.
Ingredients:
- Chicken fillet - 1 pc.
- Pickled mushrooms - 500 gr.
- Chicken eggs - 2 pcs.
- Mayonnaise - to taste
Cooking:
Boil the chicken fillet until tender, cool and disassemble into fibers. Boil the eggs, cool, peel and cut into large cubes. In one container we combine mushrooms, egg and chicken meat. Season all this with mayonnaise and mix thoroughly.
Making this salad is easy. As a rule, it is cooked when there is very little time and in the most uncomfortable conditions for cooking.
Ingredients:
- Tomatoes - 3 pcs.
- Cucumber - 3 pcs.
- Greens - 1 bunch
- Salt, pepper, aromatic vegetable oil - to taste
Cooking:
My tomatoes, cucumber and herbs and dry. We cut the tomatoes into slices, the cucumber into strips, and finely chop the greens. We combine vegetables in one container, salt, pepper and season with vegetable oil. Mix everything thoroughly.
The salad recipe described below is basic. It can easily be supplemented with other favorite products and seasonings. That is why he got such a meaningful name.
Ingredients:
- Potatoes - 2 pcs.
- Onion - ½ pc.
- Green onion - 2 feathers
- Salt, vegetable oil - to taste
Cooking:
Boil potatoes, cool, peel, wash and cut into medium-sized cubes. We clean and wash the onion. Cut the onion into half rings, and finely chop the green onion. We combine the prepared ingredients in one container, salt them, season with vegetable oil and mix. The salad should be infused for several hours, after which it can be served at the table.
Rustic fruit salad will be a real find for any mother. It is very healthy, nutritious and delicious. That is why it will appeal to almost every child.
Ingredients:
- Pear - 3 pcs.
- Sweet and sour apple - 3 pcs.
- Red grapes - 200 gr.
- Yogurt - to taste
Cooking:
Wash and dry apples, pears and grapes. Cut the apple and pear into cubes of the same size. We combine all the ingredients in a deep container, season them with yogurt and mix. If desired, the salad can be sprinkled with powdered sugar.
The name of this salad speaks for itself. Its main ingredients are vegetables. It is best to cook such a dish in the summer, when vegetables are as tasty, fragrant and rich in vitamins and other useful microelements as possible.
Ingredients:
- Radishes - 12 pcs.
- Onion - 1 pc.
- Fresh cucumber - 2 pcs.
- Bulgarian pepper - 1 pc.
- Tomato - 2 pcs.
- Greens, salt, olive oil - to taste
Honestly, the salad is so delicious that it is very difficult to stop eating it, moreover, all the necessary products for its preparation are almost always at hand, in every home. I want to warn you: immediately take larger plates for salad, otherwise you will not have time to blink an eye, as they will be empty. Interested?
If so, come on in and enjoy!
We were lucky to be among those invited to a real village wedding! Enjoyed a lot! It felt like we were back in the dashing nineties! Firstly, this event was celebrated not in a cafe, as is now customary, but at home, in a hut specially built for this purpose, which was a huge tent with tables and benches inside. Secondly, almost all local residents were invited to visit. Restless cooks, racing with each other, rushed from the kitchen to the tent, bringing more and more new dishes, which already stood on the tables in two tiers. What was there just was not even counted! And how delicious! “This is our signature salad, it is prepared for all events, in every home,” a woman sitting next to me whispered in my ear. "You should definitely try it," she added, which we, in fact, did.
For salad
Pork (boiled) - 500 g
White onion - 2 pcs
Greens (parsley) - 2 tbsp. l.
For the marinade
Water (cold boiled) - 50 ml
Sugar (spoons with a slide) - 3 tbsp. l.
Salt - 1.5 tsp.
Vinegar (wine) - 9 tbsp. l.
Black pepper (ground) - 0.5 tsp
Vegetable oil (or olive) - 5 tbsp. l.
To prepare this salad, we need to pre-boil pork meat with the addition of a whole onion, bay leaf and allspice, at the end of cooking, add a little salt to the broth. For one liter of water, add one teaspoon of salt without a slide.
The meat for this salad should be undersalted, because it acquires the main taste in the marinating process. It is important! The main condition: do not digest the meat, so that it does not fall apart into fibers and retains its aesthetic appearance when cut. Based on my experience, I will say that one hour is enough to cook a piece of pork weighing 500 g. It is necessary to take into account the fact that the meat will still be marinated in vinegar dressing, and, as you know, it softens the meat. I advise you to take the shoulder blade of the carcass. It is ideal for this salad, because after cooking it remains tender and at the same time keeps its shape well. Cool the meat in the broth.
Cut white lettuce or red onion into thin rings using a shredder.
Chop parsley and mix gently with onions.
I want to draw your attention to the onions in this salad! You can put it many times more and boldly cut into larger circles or straws. The onions in this marinade are so tasty, beyond words! And eaten all, to the last petal. It is a fact!
Cut the meat into strips 1 cm thick, put in a suitable container and cover with a lid so that it does not wind.
Rustic Wedding Salad Ingredients Prepare the Vinegar Marinade. To do this, mix well: 50 ml of cold boiled water, 3 heaping tablespoons of sugar, 1.5 teaspoons of salt, 9 tablespoons of wine vinegar, 0.5 teaspoons of ground black pepper and 5 tablespoons of vegetable oil. You can add ground chili if you like.
Don't be intimidated by the amount of vinegar - the salt and sugar will balance everything out. The taste of the marinade should be spicy-sour-sweet, otherwise the meat and onions will be insipid.
Alternately layer meat and onions with greens, generously pour all this beauty on top with the resulting marinade.
Place the lettuce in the refrigerator for at least eight hours, stirring gently several times. I want to say that the longer the salad is marinated, the tastier it is. This is an indispensable condition: the salad must be thoroughly brewed and soaked with marinade, then the success of the dish is one hundred percent guaranteed!
After the marinating time has elapsed, it remains to spread the finished salad on plates. If desired, you can once again refresh it with herbs and serve.
I want to warn you: immediately take larger plates for salad, otherwise you will not have time to blink an eye, as they will be empty.
For some time now, I have been preparing this salad for all home holidays without fail. If you serve it with ketchup, then the meat in the salad tastes like barbecue. In both versions, a new and very interesting snack is obtained. Try to cook at least a small portion of this salad for testing, you will definitely like it, I assure you! There will be no indifferent - that's for sure!
Salad "Derevensky", the recipes of which we will consider, is a whole series of simple, tasty and satisfying dishes from the most affordable, fresh and natural products. Like any other rustic dish, this salad does not have any specific recipe, you can add any ingredients to it: potatoes, roots, smoked meats, mushrooms, cheese, pickles, lard, eggs, vegetables and herbs. In general, everything that is in the pantry.
The main distinguishing features of a rustic salad are large cuts of ingredients and high nutritional value. Rural cuisine is uncomplicated, simple, and each dish in it is designed to quickly satisfy hunger and energize for a long time.
Below we offer you some interesting recipes in folk traditions. Try one of these mouth-watering treats and you'll be sure to add a new salad to your collection of favorite dishes.
This amazingly tasty meat appetizer can often be found under a different name: Pork and Onion Wedding Salad. Obviously because in the countryside this dish is usually prepared on solemn occasions.
Since the villagers are busy people, it takes a minimum amount of time to prepare the salad. You need to boil the meat, mix it with onions and spices and refrigerate overnight, and preferably for a day. Thanks to long-term marinating, the meat turns out to be so spicy and tender that it is simply impossible to tear yourself away from it! That's all the tricks.
Time for preparing: 9 hours 30 minutes
Servings: 3-4
Ingredients:
- boiled lean pork, fillet (500 g);
- onion (medium, 2 pcs.);
- parsley (1 bunch);
- drinking water (50 ml);
- sugar (for marinade, 2-3 tablespoons);
- salt (for marinade, 1.5 tsp);
- wine / table vinegar, 6% (9 tablespoons);
- allspice, freshly ground (0.5 tsp);
- hot red pepper, ground (0.25 tsp);
- olive oil / other vegetable oil (5 tablespoons);
- Bulgarian red pepper (for serving, 1 pc.);
- leek (for serving, 100 g).
For salad, pork tenderloin or loin is suitable. Boil the meat with the addition of 1 onion, peeled celery root, bay leaf and allspice. At the end of cooking, salt the broth a little (1 teaspoon of salt without a slide per 1 liter is enough). Do not over-salt - the meat will take the right amount of salt from the marinade. It is also important not to overcook the pork so that it retains its shape and does not fall apart into fibers - for a piece weighing 500-700 g, 45-50 minutes of cooking is enough. Cool the meat in the broth.
Cooking:
- Cut the boiled meat into strips no more than 1 cm thick or into small cubes.
- Peel, wash and chop the onion into thin rings.
- Wash the parsley, pat dry with a paper towel and finely chop.
- Prepare the marinade for the salad - combine water, vinegar, vegetable oil in a bowl, add salt, sugar, black and red ground pepper.
- Put meat and onions with herbs in several layers in an enameled pan, alternating layers and pouring plenty of marinade on them.
- Cover the pan with cling film and put on the bottom shelf of the refrigerator for impregnation for 8-24 hours. During this time, the salad should be gently mixed several times. The longer the salad sits, the tastier it will be.
- After a while, put the salad in portioned plates or on a dish.
- Wash the bell pepper and remove the seed box. Cut the pulp into small cubes.
- Wash the leek and chop the white part into thin rings.
- Decorate the salad with leek, bell pepper and season to taste (paprika, oregano, etc.).
The classic salad recipe uses pork, but we suggest you replace it with tender chicken liver. In combination with boiled new potatoes, spicy pickles and fresh herbs, its taste is revealed in a completely new way.
To make the liver tender and melt in your mouth, it is recommended to soak it in warm milk or cream for 2 hours before cooking.
Time for preparing: 50 minutes
Servings: 3-4
Ingredients:
- chicken liver (300 g);
- young potatoes (medium, 3-4 pieces);
- pickled / pickled cucumber (medium, 2 pcs.);
- arugula / lettuce / fresh herbs (100 g);
- butter (100 g);
- coriander (1 pinch / to taste);
- nutmeg (1 pinch / to taste);
- sour cream (100 g / to taste);
Cooking:
- Wash the potatoes with a sponge. Boil until tender in salted water (20-30 minutes).
- Rinse the chicken liver, remove the veins and pat dry with paper towels. Cut into small pieces.
- Heat the pan, put the pieces of butter and liver on it. Fry over low heat for 4-5 minutes on each side. Then cover with a lid, reduce the heat to a minimum and simmer for another 5-7 minutes. 2-3 minutes before readiness, add salt, coriander, nutmeg and freshly ground pepper. Mix.
- Remove the cucumbers from the brine, cut off the tails and cut into circles. Strain juice.
- Wash the arugula, pat dry with a paper towel and cut into pieces.
- Cut potatoes into slices.
- Arrange arugula, potatoes, cucumbers and liver on serving plates. Season with coarse salt and freshly ground pepper to taste. Serve with sour cream.
We invite you to watch the video recipe for another delicious salad with boiled potatoes, pickles, herbs and sausages:
A warm salad with fragrant fried mushrooms, jacket potatoes, juicy tomatoes, herbs and hot chili peppers in garlic oil - what could be better for a Sunday family dinner? The dish will be even tastier if you use not boiled potatoes, but baked on the grill or in coals.
This is a recipe for a lean dish that you can always add with any meat ingredients to your liking, such as grilled sausages or hunting sausages.
Time for preparing: 50 minutes
Servings: 4
Ingredients:
- young potatoes (3-4 pieces);
- champignons (200-300 g);
- carpal tomato / cherry (6-8 pcs.);
- lettuce corn / chard / spinach (100 g);
- chili pepper / other hot capsicum (0.5 pcs / to taste);
- olive oil / other vegetable oil (50 ml);
- butter (50-70 g);
- garlic (3-4 cloves);
- salt, freshly ground pepper (to taste).
The dish will turn out even more fragrant and rich if you replace the champignons with porcini mushrooms.
Cooking:
- Wash the potatoes with a sponge. Boil in salted water until tender (20-30 minutes after boiling). Drain the water.
- Wash mushrooms, dry with a kitchen towel. Melt the butter in a frying pan and fry the mushrooms until tender, stirring occasionally (10-15 minutes). Add 1-2 cloves of garlic, passed through a press, salt and pepper to taste.
- Wash lettuce leaves and pat dry with paper towels.
- Wash the tomatoes and cut into halves or quarters.
- In a separate container, mix olive oil and 1-2 cloves of garlic, passed through a press.
- Wash the chili and remove the seed pod. Cut in small pieces.
- Cut the cooked potatoes into slices.
- Arrange lettuce, potatoes, mushrooms and tomatoes on serving plates. Drizzle with garlic oil and sprinkle with chili peppers. Add coarse salt if desired.
Enjoy your meal!
Rustic salad of meat and onions can be prepared in different ways. We offer you an original version with beef tongue, celery root, red onion, mushrooms and parsley. A simple, but at the same time, an exquisite combination of ingredients will be appreciated by your guests and household members. This dish is ready in minutes. Salad can be served as a full-fledged dish for a family dinner or as an appetizer for a festive table.
Time for preparing: 20 minutes
Servings: 3-4
Ingredients:
- boiled beef tongue (200 g);
- marinated forest mushrooms - boletus / porcini / butter / others (100-200 g);
- pickled / salted cucumber (medium, 2 pcs.);
- celery tuber (1 pc.);
- red onion (small, 1 pc.);
- parsley / cilantro / other fresh herbs (1 bunch);
- olive oil / other vegetable oil (30-50 ml);
- salt, freshly ground pepper (to taste).
Authentic serving on wooden cutting boards is perfect for a rustic salad. Serve the dish with pieces of black bread and mustard.
Cooking:
- Beef tongue cut into strips.
- Peel, wash and chop the onion into rings of medium thickness.
- Peel, wash and grate the celery tuber (or cut into thin strips).
- Drain the marinade from the cucumbers and cut off the stems. Cucumbers grate on a coarse grater or cut into thin strips. Strain juice.
- Drain the marinade from the mushrooms. Large mushrooms cut into 2-3 parts.
- Wash the parsley, pat dry with a paper towel and chop coarsely.
- Arrange ingredients on serving bowls or serving boards. Sprinkle with freshly ground pepper and drizzle with olive oil.
Salad is ready to serve!
A simple and tasty salad for a light snack. Instead of chicken, you can use any other meat you like: boiled tongue, stewed beef, fried pork pieces, or smoked turkey breast. It is very convenient to cook such a dish for breakfast, if there is ready-made meat left from dinner - just pickle the onion, add tomatoes, herbs and the salad is ready.
Time for preparing: 40 minutes
Servings: 2-3
Ingredients:
- chicken fillet (200-300);
- canned champignons (100-200 g);
- red onion (medium, 1 pc.);
- tomato (large, 1 pc.);
- iceberg lettuce / lettuce / other leaf lettuce (100 g);
- olive oil / other vegetable oil (50-70 ml);
- lemon juice (3 tablespoons);
- rosemary (to taste);
- table vinegar, 9% (for marinade, 2 tablespoons);
- salt, freshly ground pepper (to taste).
Instead of champignons, use any other pickled, salted or freshly frozen mushrooms from home stocks.
Cooking:
- Wash the chicken fillet, remove the films and dry with a paper towel. Mix 2-3 tbsp. l. olive oil, 2 tbsp. l. lemon juice, crumble rosemary leaves (1-2 sprigs are enough), add salt, pepper and other spices to taste. Lubricate the meat and leave for 20-30 minutes.
- Onion peel, wash, cut into rings or half rings. Mix water, vinegar and sugar. Pour marinade over onion and leave for 15 minutes.
- Heat a frying pan, grease with olive oil and fry the chicken fillet on both sides until cooked (5-7 minutes on each side). Do not pierce, move or turn the fillet to the other side until it is crusted underneath.
- Wash tomatoes and cut into slices.
- Wash lettuce leaves, dry with a napkin and coarsely chop with a knife or tear with your hands.
- Drain the marinade from the onion and squeeze out excess juice.
- Drain the brine from the mushrooms. Large mushrooms cut into 2-4 parts.
- Arrange lettuce, chicken, mushrooms and tomatoes on serving plates. Season with salt and pepper to taste. Drizzle with remaining olive oil, lemon juice and sprinkle with pickled onions.
Salad ready! It can be served with black bread toasts, olives and fresh herbs.
A healthy and hearty salad that is perfect for a family breakfast or a picnic outside the city. The combination of familiar simple products in it creates an unexpectedly harmonious and delicious taste.
Time for preparing: 1 hour 10 minutes
Servings: 5-6
Ingredients:
- chicken fillet (300-400 g);
- bacon (150 g);
- chicken egg (3-4 pcs.);
- pickled cheese - ricotta / feta / cheese / other (100 g);
- tomato (medium, 3-4 pieces);
- avocado (2 pcs.);
- red onion (1 pc.);
- iceberg lettuce / lettuce / other leaf lettuce (200 g);
- table vinegar, 9% (for marinade, 2-3 tablespoons);
- drinking water (for marinade, 200 ml);
- sugar (for marinade, 1 tsp);
- olive oil / other vegetable oil (100-150 ml);
- lemon juice (4 tablespoons);
- garlic (2-3 cloves);
- salt, freshly ground pepper (to taste).
Salad is best served with tortillas or toast. Sour cream is suitable as a sauce, as well as thick yogurt with the addition of chopped greens.
Cooking:
- Wash the chicken fillet, remove the films and dry with a paper towel. Mix 50-70 ml of olive oil, 2 tbsp. l. lemon juice, salt, freshly ground pepper and other spices to taste. Lubricate the meat and leave to marinate for 20-30 minutes.
- Peel the onion, wash and chop into cubes. Mix water, vinegar and sugar. Pour the onion with the resulting marinade and leave for 15-20 minutes.
- Boil the eggs hard boiled (8-10 minutes after boiling) and cool in cold water.
- Preheat a grill pan (do not grease with oil!) And lay out the chicken fillet. Fry on both sides until tender (3-5 minutes each), lightly pressing the meat with a spatula. Chicken fillet can be baked on the grill in the oven (15-20 minutes at 200 ℃) or on the grill.
- Cut the bacon into ribbons or short strips. Heat a frying pan, brush it with olive oil and fry the bacon, stirring occasionally, until golden brown (3-5 minutes).
- Wash the tomatoes and cut into large slices.
- Peel the avocado, remove the pit. Mash the pulp with a fork or cut into small cubes.
- Break the cheese into large pieces with a fork.
- Wash the lettuce leaves, pat dry with a towel and coarsely chop with a knife or tear with your hands.
- Drain the marinade from the onion and squeeze out excess liquid.
- Peel the eggs from the shell and cut into large rings.
- Peel the garlic, wash and pass through a press. Mix in the remaining olive oil and lemon juice. Whisk with a fork. The gas station is ready.
- Carefully cut the cooked chicken meat into large pieces with a knife.
- Arrange lettuce, chicken, bacon, avocado, eggs, and tomatoes on a large platter. Drizzle dressing over salad. Sprinkle onion, cheese and freshly ground pepper on top (an example of serving a dish can be seen in the photo for the recipe).
Enjoy your meal!
Text: Anastasia Doroshenko5 5.00 / 9 votes
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Gourmet dishes are loved for their delicate multifaceted taste and original presentation, but this does not mean at all that simple snacks cannot be just as tasty. A vivid confirmation of this is the Village salad, which includes the most common, affordable, but always tasty and fresh ingredients.
Rustic salad is a dish whose recipe implies the use of rustic products. The most important thing is to combine them correctly. The website site has prepared for you a selection of the best recipes for making Village Salad with Mushrooms. Most modern chefs offer not to dwell on well-known recipes, but to experiment. Me some ingredients you will receive every time a new and delicious dish.
Salad Rustic classic recipe with mushrooms
Ingredients:
- Boiled potatoes - 4 pcs.
- Pickled cucumbers - 2 pcs.
- Pickled mushrooms - 100 gr.
- Dill and parsley - 1 small bunch
- Green onion - 3 pcs.
- Vegetable oil - 5 tbsp. spoons
- Ground black pepper - to taste.
General characteristics:
- Time for preparing: 30 minutes;
- Servings: 4;
Cooking method:
- Prepare salad ingredients. Boil potatoes in their skins in advance, cool.
- Pickled mushrooms should be cut into small cubes. Pickled cucumbers cut into cubes, add to the mushrooms.
- Peel boiled potatoes and cut into large cubes, add to cucumbers and mushrooms. Chop green onions, dill and parsley, add to salad with potatoes.
- Salad of cucumbers, mushrooms and potatoes, pepper to taste, mix. Add vegetable oil to the salad, mix again. This salad can be served immediately.
Village salad with salted or pickled mushrooms
Ingredients:
- Salted mushrooms - 200 gr.;
- Potatoes - 2 pcs.;
- Chicken eggs - 4 pcs.;
- Carrots - 2 pcs.;
- Green onion - 50 gr.;
- Salt to taste;
- Freshly ground pepper to taste;
- Sour cream to taste.
General characteristics:
- Time for preparing: 40 minutes;
- Servings: 3;
Cooking method:
- For this salad, boil the vegetables in advance. Rinse potatoes and carrots under cold water from dirt, then boil in their skins until tender.
- Boil eggs in salted water for 10 minutes. We wash the mushrooms, if they are large, we rage them a little smaller.
- When the potatoes and carrots have cooled completely, they should be peeled and cut into squares. Do the same with the eggs for the vegetables.
- We combine all the ingredients in a salad bowl and season with sour cream, add salt and ground black pepper. Mix carefully. We send it to the refrigerator so that it is slightly soaked, then decorate with green onions and serve.
Village salad with mushrooms and rice
Ingredients:
- Champignons - 500 Grams
- Rice - 500 Grams
- Crab sticks - 100 Grams
- Onion - 2 Pieces
- Sour cream - to taste
- Spices - to taste
- Garlic - to taste
- Greens - To taste.
General characteristics:
- Time for preparing: 30 minutes;
- Servings: 5;
Cooking method:
- Boil the rice until tender in salted water, leave it to cool. Fry the onion and mushrooms in vegetable oil until golden brown. We also chill.
- Crab sticks cut into medium-sized squares. Put rice, mushrooms with onions, chopped crab sticks in a salad bowl, and mix.
- Add crushed garlic, a lot of herbs, and season with sour cream. The salad is ready, you can serve it to the table.
Village salad with chicken and mushrooms
Ingredients:
- Potatoes - 6 pcs.;
- Fresh forest mushrooms - 230 gr.;
- Chicken thighs - 0.5 kg;
- Smoked sausage or ham - 0.5 kg;
- Turnip onion - 1 onion;
- Pickled cucumbers - 5 pcs.;
- Garlic cloves - 3 pcs.;
- Sweet mustard with grains - 4 tablespoons;
- Mayonnaise - 3 tablespoons;
- Sour cream 20–30% - 6–8 tablespoons;
- Sunflower oil - 6 tablespoons;
- Extra salt - to taste;
- A mixture of Provence herbs - 1 tsp
General characteristics:
- Time for preparing: 40 minutes;
- Servings: 5;
Cooking method:
- Potatoes boiled in their skins must be peeled and chopped into small slices in the form of cubes, salted, flavored with herbs and buttered. Next, the potatoes should be infused in a fragrant mixture.
- It is best to choose chanterelle mushrooms for this recipe, but in the absence of them, we use any, up to store-bought champignons. We sort the mushrooms and, if necessary, clean, then cut into medium slices.
- We crush the onion finely. Then pour oil into a heated frying pan and fry the onion in it, then add the mushrooms, a little salt and cook them until golden brown.
- Pour the chicken thighs with water and set to cook until tender. Then we take out the chicken legs, cool and sort into fillets, which should be cut into square pieces.
- We cut the sausage into strips, and then fry in oil until crusty. Then we shift the frying on a napkin to rid the sausage greaves of excess fat.
- We chop the cucumbers in the same way as all other components - in cubes and then combine all the ingredients, except for the sausage fry, in a common container.
- Prepare the sauce for dressing. Mix mayonnaise with mustard, pressed garlic and sour cream. After mixing the salad with the sauce before serving, sprinkle it with fried sausages.
Village salad with chicken breast
Ingredients:
- chicken breast - 300 gr.
- eggs - 4 pcs.
- potatoes - 6 pcs.
- champignons - 500 gr.
- pickled cucumbers - 3 pcs.
- onion - 1 pc.
General characteristics:
- Time for preparing: 30 minutes;
- Servings: 3;
Cooking method:
- Prepare the right ingredients. Boil potatoes in their skins. Boil the eggs for 10 minutes until fully cooked.
- Mushrooms should be washed, then fried. Boil the breasts in slightly salted water. Cool all ingredients.
- Grate the cooled potatoes and eggs, cut the chicken fillet into squares. Lay out in layers: potatoes, mayonnaise, onion, mayonnaise, cucumbers, mayonnaise, mushrooms, mayonnaise, chicken, mayonnaise and sprinkle with eggs at the end.
- Send the finished salad to the refrigerator for at least an hour, so that it is thoroughly soaked. Then it can be decorated as desired and served.
Village salad with marinated champignons
Ingredients:
- Soy sauce - 2 tbsp. l.;
- Champignons - 200 gr.;
- Potatoes - 3 pcs.;
- Sauerkraut - 100 gr.;
- Green onions - 2 pcs.;
- Garlic - 1 tooth;
- Vinegar - 1 tbsp. l.;
- Sunflower oil - 2 tbsp. l.;
- A mixture of peppers;
- Dill.
General characteristics:
- Time for preparing: 35 minutes;
- Servings: 2;
Cooking method:
- To prepare this salad, champignons must be marinated in advance. Wash mushrooms and cut into slices. Boil for 5 minutes in boiling water, drain in a colander.
- Add table vinegar and soy sauce to warm mushrooms. Sprinkle with freshly ground pepper mixture. Finely chop the garlic and green onions along with the white part, add to the mushrooms, mix, leave to marinate, preferably overnight.
- Boil the potatoes in their skins, let cool, peel, cut into cubes. Add sauerkraut. Add marinated mushrooms.
- Season with vegetable oil, preferably fragrant sunflower, put finely chopped dill. We mix all the ingredients. Salad can be served both as an appetizer and as an independent dish for dinner.
Village salad with green peas
Ingredients:
- Pickled mushrooms - 100 gr.;
- Boiled potatoes - 2 pcs.;
- Pickled cucumber - 2 pcs.;
- Onion - 0.5 pcs.;
- Green peas - 4 tablespoons;
- Sunflower oil - 2 tablespoons;
- Salt to taste;
- Black pepper to taste;
- Parsley to taste.
General characteristics:
- Time for preparing: 30 minutes;
- Servings: 2;
Cooking method:
- Boil potatoes in their skins. Then peel the potatoes and cut into small cubes. Add pickled mushrooms, if small - whole, if large - cut.
- Add finely chopped onions and pickled cucumbers cut into thin semicircles here.
- Add canned peas to the salad, salt and pepper. Pour sunflower oil into the salad and mix. Put a delicious salad in a salad bowl, sprinkle with chopped parsley.
Rustic lean salad with mushrooms
Ingredients:
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Vinegar - 1.5 tbsp. l.
- Mushrooms - 1 ban.
- Vegetable oil - 2 tbsp. l.
- Pickled cucumber - 1 pc.
General characteristics:
- Time for preparing: 20 minutes;
- Servings: 2;
Cooking method:
- Boil potatoes in their skins until tender. Cool, then peel and cut into large cubes.
- Peel the onion, cut into rings, put in a container and pour vinegar over it so that it marinates a little.
- Cut a medium cucumber in half, then cut into halves into slices. Drain marinade from mushrooms.
- Mix potatoes, pickles, pickled mushrooms and onions. Fill with vegetable oil.
The beauty of this salad lies in the possibility of replacing some ingredients. For example, instead of champignons, you can use any other wild mushrooms. The main thing is that they are not rigid.
If there were none, then ordinary canned mushrooms are also good. Just before slicing, they will need to be held in a container with water, and then rinsed well to wash off the often tasteless marinade from the mushrooms.
If someone in the family or among the guests does not eat onions, then this salad product can be excluded.
If there are fresh cucumbers in the house, you can add them to the salad instead of pickled ones. But it is with pickled specimens that the salad acquires its unique touch of freshness and originality.