Top 10 most famous salads
Churchill adored beets, Elizabeth II is crazy about arugula, crab salad is served in the White House … Here is a selection of legendary salad recipes. Of course, you won’t catch fame on a fork, but the very idea that you cook according to a celebrity’s recipe inspires new exploits.
1. Nicoise
The famous salad from Nice, the signature dish of the Negresco Hotel, once a stronghold of the Russian aristocracy, who was resting on the Cote d’Azur. According to legend, the great choreographer George Balanchine himself had a hand in inventing the salad. But we love Nishuaz not for this, but for the carefully crafted combination of spicy olives, spicy anchovies and the tuna pulp that smells strongly of the sea.
142 kcal;
level: 2;
servings: 4,
preparation: 40 minutes
preparation: 20 min
Ingredients:
300 g boiled young potatoes
200 g boiled green beans
1 sweet red pepper
200 g of cherry tomatoes
8 quail eggs
5-6 anchovy fillets
1 head of mini-romano
1 head of lettuce
1 tuna steak (200 g)
4 tbsp. l olive oil for frying tuna
1 red onion
1 tbsp. l capers
4 tbsp. l olives
salt
for refueling:
2 tbsp. l mild mustard
1/4 lemon juice
1 tsp honey
8 tbsp. l olive oil
salt pepper
Cooking method:
Cut boiled potatoes into large slices. Cut the boiled beans across into 2 parts. Sweet pepper cut into thick cubes. Cut the cherry tomatoes into 2 or 4 parts.
Put the quail eggs in boiling water and cook for 1.5–2 minutes. Cool them in ice water and clean.
If the anchovy fillets are too large, cut them into 2-3 parts. Disassemble the salad into leaves, rinse well, dry it from excess moisture and tear it large.
Pour the tuna with olive oil. Heat the grill pan well and lay the steak on it. Fry 1-1.5 minutes on each side until golden brown. Remove from heat, salt.
Prepare a dressing. Combine mustard, lemon juice, honey, salt, pepper. Pour olive oil in a thin stream, stirring constantly. Shuffle. The sauce should be smooth and uniform.
In a deep bowl, mix all chopped vegetables with lettuce, quail eggs, anchovies, capers and olives.
Pour the salad with mustard dressing, arrange on plates. Cut the fried tuna fillet into thin slices, place in a bowl with salad and serve.
2. Waldorf
Legendary salad from the equally legendary New York hotel Waldorf Astoria. The author is unknown: someone ascribes the creation of the recipe to the head waiter Oscar Chirka, others to John Astor, the first owner of the hotel, one of the unlucky passengers of the dead Titanic. Be that as it may, Waldorf Astoria still bears the title of Hotel of Presidents afloat and proudly, and the successful mix of celery, nuts and apples, once invented within these walls, has long been spread across the restaurant kitchens of the planet, than made a significant contribution to the unfading popularity of the hotel.
268 kcal
level: 2
servings: 4
preparation: 30 min
cooking: 15 minutes
Ingredients:
3 chicken breasts
4 tbsp. l cooking oil for frying
3-4 celery stalks with herbs
5 tbsp. l toasted walnuts
400 g seedless grapes
2-3 sweet apples
a large handful of lettuce (e.g. lettuce, romano)
6 tbsp. l homemade mayonnaise
salt pepper
Cooking method:
Preheat a regular pan or grill pan. Pour some vegetable oil into it. Salt the chicken breasts, pepper and put in a pan. Fry them for 3-4 minutes on each side.
Transfer the fried chicken to a baking sheet covered with parchment. Preheat the oven to 180–190 ° С and bake breasts for 12–15 minutes.
Meanwhile, cut the celery stalk with medium cubes (leave the greens for decoration). Large chopped walnuts. If the grapes are large, cut it into 2 parts.
Remove the chicken from the oven, let it rest for 5-6 minutes. Cut the chicken across the fiber into thin slices.
With the same slices, cut an apple, mix with grapes, celery, mix salad, walnut, season with mayonnaise. Season with salt and pepper, mix, garnish with celery and serve.
3. “Crab Louis”
Who was the very Louis in whose honor the salad is named, today no one remembers. Much more significant is the fact that this recipe, which was born at the very beginning of the century in men’s clubs in San Francisco, migrated to Washington, took root in the kitchen of the White House, and now no menu of official receptions of the highest level can do without it.
83 kcal
level: 1
servings: 4
preparation: 20 min
cooking: 15 min
Ingredients:
head of lettuce or romano
head of lollo rosso
10 quail eggs
300 g young asparagus
400 g of cherry tomatoes
200 g crab meat
2 avocados
5 tbsp. l pitted olives or olives
small bunch of green onions
salt
for refueling:
4 tbsp. l homemade mayonnaise
1.5 tbsp. l barbecue sauce
50 g pickled gherkins
50 g red bell pepper
1 tsp capers
salt pepper
Cooking method:
Disassemble the heads of lettuce on leaves and soak in cold water for 10 minutes, then rinse well from sand.
In a small saucepan, boil water, salt and lay quail eggs. Cook for 1.5 minutes. Transfer the eggs to ice water and cool. Peel the eggs.
Boil young asparagus for 3-4 minutes in boiling water. Transfer it to ice water, cool, dry from moisture and cut across into 2-3 parts.
For dressing, mix mayonnaise and barbecue sauces. Finely chop the gherkins, bell peppers and capers and add to the sauce. Salt, pepper, mix.
Cut the tomatoes into 2–4 parts, peel the avocado, remove the stone and cut into thick slices. Tear large lettuce leaves.
In a deep bowl, combine lettuce, asparagus, tomatoes, avocados, olives or olives. Add slices of crab meat, chopped green onions, season with sauce and serve.
4. “Orlovsky”
Another salad with a biography related to the megastar of the domestic screen Lyubov Orlova. Lubochka, as her relatives called her, captivated contemporaries with their harmony and beauty until their advanced years. She did not hide the secret of her youth – zero bread and sweets, a maximum of fresh vegetables and fruits. Green salad with fresh cheese was a specialty at the dacha Orlova and Alexandrova. “Invited to Lyubochka to silo,” Faina Ranevskaya, a theater friend of hers, once aptly remarked on this subject.
131 kcal
level: 1
servings: 4
preparation: 20 min
preparation: 10 min
children’s
Ingredients:
400 g young radish
300 g of cucumbers
300 g sweet tomatoes
200 g boiled young asparagus (optional)
a large handful of lettuce
200 g Adyghe cheese
for refueling:
6 tbsp. l olive oil
2 tbsp. l white wine vinegar
salt pepper
Cooking method:
Cut all the vegetables into thick slices or slices. Tear large lettuce leaves. Cut Adyghe cheese in the same slices. All mix.
Mix all ingredients for dressing. Season the salad and serve.
5. “Caesar with shrimp”
A rare case when a popular salad has an exact author. Meet Caesar Cardini, owner of an American bar in Tijuana, on the border with Mexico. It is believed that in 1920 Caesar came up with a strange mixture of leaves, garlic and a raw egg specifically to neutralize the effects of counterfeit whiskey, which even flowed through the Prohibition. Later, the salad grew to a restaurant level by adding chicken or shrimp to the recipe, and anchovies in the dressing.
167 kcal
level: 2
servings: 4
preparation: 40 min
cooking: 15 min
Ingredients:
250 g crustless wheat bread
1 tsp oregano
1 tsp dried garlic
300 g large peeled shrimp
1 large head of romano or 3 heads of small jam
200 g large parmesan flakes
salt pepper
for sauce:
2 yolks
10 g Dijon mustard
250 ml refined sunflower oil
50 ml olive oil
10 ml white wine vinegar
1 tbsp. l boiled water
1 tbsp. l capers
6–7 anchovy fillets
50 g finely grated Parmesan
Cooking method:
Cut the bread into large cubes of about 1.5 cm. Sprinkle them with oregano, put in the oven preheated to 180 ° C for 15-20 minutes. Bake until golden brown. Remove the baked croutons, sprinkle with dried garlic and salt, mix and set aside.
Prepare a dressing. Mix the yolks with mustard, whisk with a mixer or whisk until white. Without ceasing to whisk, pour in a small stream of sunflower oil gradually. Then pour olive oil in the same way. Add white wine vinegar, water, finely chopped capers, anchovies, parmesan, mix.
Fry peeled shrimps in a well-heated frying pan in vegetable oil for 3 minutes on each side. At the end, salt and pepper.
Thoroughly rinse the lettuce leaves from the sand, dry it from excessive moisture and tear it large with your hands. Mix with croutons, fried shrimp.
Season the salad with anchovy sauce, mix, arrange on plates. Garnish with parmesan flakes and serve.
6. Churchill
Sir Winston Churchill said: “I have a simple taste, I like only the best.” This principle also fully applied to food: Churchill was a picky foodie in matters of cuisine. I must say that with a rather heavy build, he lived a long and healthy life. Beet and nut salad is a real energy bomb, the head of the cabinet used to reinforce his strength in the midst of a long parliamentary debate.
63 kcal
level: 1
servings: 4
preparation: 2 hours
preparation: 10 min
children’s
lean
Ingredients:
5 small beets
2 sweet apples
a large handful of young spinach (125 g)
3 tbsp. l toasted almonds
for refueling:
1 clove of garlic
200 g of natural yogurt
3 tbsp. l balsamic cream
salt pepper
Cooking method:
Rinse beets well, wrap in foil. Preheat the oven to 180 ° C and bake beets for 1.5 hours.
Meanwhile, chop the garlic very finely, mix with yogurt, balsamic, add salt, pepper, mix and put in the refrigerator.
Cool the baked beets in foil, then peel and cut into small slices.
Cut the apples with thick straws, mix with spinach, beets, pour dressing, sprinkle with chopped almonds and serve.
7. Favorite Queen English Salad
It is known that Elizabeth II is extremely unpretentious in food. But monarchs have their own weaknesses. Her Majesty, for example, is crazy about bitter arugula. In this favorite recipe, the queen of arugula successfully coexists with blue cheese. In the original, of course, the main English cheese, Stilton, is involved in the role of the suite, but with its more affordable analogues, the salad looks like a dish of blue blood.
194 kcal
level: 2
servings: 4
preparation: 20 min
cooking: 15 min
Ingredients:
6 strong pears (e.g. conference, Anjou or Forell)
1 tbsp. l butter
4 tbsp. l honey
125 g young medium-sized arugula
5 tbsp. l olive oil
200 g of any blue mold cheese (ideally gorgonzola)
ground black pepper
salt
Cooking method:
Pear in half and remove the core. Half cut into thick slices, the remaining half – thin, transparent slices.
Heat a wide frying pan over medium heat, add butter, honey. Wait until the caramel begins to boil, lay out large slices of pears, increase the heat and caramelize the ingredients for 4–5 minutes until golden, sometimes turning over. Remove from heat.
Season the ruccola with olive oil, salt, pepper, mix with large pieces of cheese and thin slices of pear. Stir, place on a plate with caramelized pear and nuts and serve.
8. Cobb
A recipe with Hollywood roots – Bob Cobb, the owner of the Brown Derby Los Angeles restaurant, which marked all the lights of the Dream Factory, is considered its author. Among fans of Cobb Salad and Cobb Restaurateur were Clark Gable, Carol Lobard, Eroll Flynn and Batt Davis. The wall of celebrities, on which the artist Jack Lane captured all the movie regulars of the institution, became the prototype of the famous Hollywood Walk of Stars.
247 kcal
level: 1
servings: 4
preparation: 40 min
cooking: 15 min
Ingredients:
3 boiled chicken breasts
100 g thinly sliced bacon
150 g blue cheese (e.g. dorblu)
4 stalks of celery
2 avocados
4 hard boiled chicken eggs
100 g fresh cucumber
200 g of sweet tomatoes
1/2 head of iceberg
small bunch of green onions
salt pepper
for refueling:
2 tbsp. l mustard
2 tbsp. l balsamic vinegar
10 tbsp. l olive oil
1 tsp Sahara
salt pepper
Cooking method:
Chicken fillet cut into medium slices. Fry the bacon in a dry frying pan on both sides until crunchy. Blot excess fat on a paper towel and break into 2-3 parts.
Cut the blue cheese into small pieces.
Dice the celery stalk, avocado, chicken eggs, cucumber, tomato, lettuce in small identical cubes. Chop green onions.
Place all the ingredients, without mixing, on a plate. Salt and pepper.
Prepare the dressing by mixing all the ingredients. Season the salad and serve.
9. Cole Slow
The American version of the familiar sauerkraut we all know. The first settlers thus made a supply of vitamins for the winter: shredded cabbage and poured it with sharp vinegar marinade. But the real “treasure of the nation” Cole Slaw became three centuries later, with the beginning of the fast food era. Today, in the American diner, without this accompaniment, neither hamburgers nor hot dogs get to the table.
57 kcal
level: 1
servings: 4
preparation: 20 min
preparation: 10 min
children’s
lean
Ingredients:
3 carrots
1/2 head red cabbage
small bunch of green onions
4 tbsp. l homemade mayonnaise
1 tbsp. l mustard
salt pepper
Cooking method:
Grate or chop the carrots into thin strips. Rub red cabbage and remember well with your hands. Chop green onions with ringlets.
Combine mayonnaise, mustard, salt, pepper, mix.
Combine carrots and cabbage, pour dressing, mix and serve, sprinkled with green onions.
10. Rossini
Composer Giacomo Rossini admitted that he really cried only twice in his life: the first time – when he heard the play on Paganini’s violin, the second – when he accidentally dropped a freshly stuffed goose into the lake. In this recognition – two main passions of the great Italian: the love of creating musical masterpieces and culinary masterpieces. One of Rossini’s kitchen opuses in front of you.
115 kcal
level: 2
servings: 4
preparation: 30 min
cooking: 15 min
Ingredients:
1/4 ciabatta
2 heads of red or green chicory
1 head of romano or lettuce
4 large sweet tomatoes
5 tbsp. l olive oil
2 sprigs of basil
5 tbsp. l raspberry balsamic vinegar
150 g soft goat or sheep’s cheese
250 g foie gras
salt pepper
Cooking method:
Cut the ciabatta into slices 3-4 mm thick and dry in an oven preheated to 180 ° C or in a dry frying pan.
Rinse the leaves of chicory and romano well from sand, dry them from excessive moisture. Large tear with your hands.
Cut the tomatoes into small cubes, mix with olive oil, finely chopped basil, salt, pepper and mix.
Season the lettuce with raspberry balsamic vinegar, add large pieces of goat or sheep’s cheese, salt, pepper and set aside.
Heat the pan over medium heat. Prepare the plates in advance, put several napkins on them.
Cut the foie gras with a very sharp knife into small slices 5–6 mm thick. Put slices of foie gras in a heated pan, fry 1 minute on each side until golden brown. Then transfer the fried slices to plates with napkins to get them wet from excess fat.
Put the chopped tomatoes on the dried ciabatta.
Arrange salad leaves with goat cheese on plates, croutons with tomatoes on them, and then decorate the salad with slices of foie gras.