Salad recipes from restaurant chefs

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Using the recipes below, every housewife can cook salads from famous chefs at home. For example, you can make both the well-known salad with rice and peas, and an appetizer with tuna, avocado and caramelized nuts. And most importantly, gourmet dishes will be prepared by hand.

Chef John Torode's pumpkin and onion salad

Ingredients:

• Pumpkin - two hundred and fifty grams.
• Cottage cheese - fifty grams.
• Onion - two heads.
• Olive oil - twenty milliliters.
• Parsley - 1/2 bunch.
• Ground pepper - a pinch.
• S alt is at the end of the knife.

To prepare this dish, we will use the recipe with a photo of salad from Chef J. Torode:

1. Let's start by preparing some ingredients. We take a pumpkin, cut off the peel, remove the seeds and cut into pieces about two centimeters in size.
2. Remove the husk from the bulbs and cut in half.
3. Parsley needs to be washed, dried and separatedleaves from twigs, as we only need leaves for the chef's salad.

How to make salad

We have prepared the ingredients, and now you can start cooking the salad itself:

• Take a heatproof pan and pour a little bit of olive oil into it.
• Brush it all over the bottom of the pan.
• Place the bulbs on it, middle side down. Fry for exactly five minutes. It is not necessary to turn or move around the pan.
• The next thing we need to do according to the chef's salad recipe is to take a bowl and put the pumpkin cut into pieces in it. Pour in olive oil and season with s alt and pepper. Mix well so that s alt and pepper are evenly distributed over the pieces of pumpkin, and transfer to a pan with fried onions. Mix all ingredients again.

• Next, you need to turn on the oven and heat it to a temperature of 220 ° C. Place the skillet with the pumpkin and onions in the preheated oven and cook for thirty minutes. The pumpkin pieces should be a deep golden color.
• Remove the pan with baked pumpkin and onion pieces from the oven. Take a large dish in which you will serve the salad, and carefully transfer the contents of the pan to it.

Spread the curd on top and sprinkle with pepper and s alt. Then drizzle with a little olive oil. The finishing touch to this delicious chef's salad is garnishing with fresh parsley leaves. Salad is ready to serve!

Waldorf Salad

We invite you to cook at home this classic salad from the restaurant's chef - Graham Campbell. The required ingredients for it are:

• Chardonnay grapes - 8 berries.
• Walnuts - 10 whole kernels.
• Sugar - 75 grams.
• Parmesan and blue cheese - 30 grams each.
• Cream - 150 milliliters.
• Celery - one stick.
• White wine - 20 ml.
• Sugar - 15 grams.
• Light wine vinegar - 35 ml.
• One green apple.
• One fresh lettuce.

Cooking process

In order to use some of the ingredients for Chef Waldorf's salad, we need to pre-prepare them:

1. First you need to dehydrate the grapes and cheese. To do this, it is necessary to heat the dryer to a temperature of sixty-five degrees. Spread grapes on one baking sheet, and grated cheese on the other. Place the trays in the dryer and leave in it for a day.
2. Next, prepare the walnuts in caramel. Why take a small saucepan and pour sugar into it. It needs to be melted over a fire, then put the walnuts in a saucepan and fry them with melted sugar for 5-7 minutes. Then arrange on plates and let cool.
3. Now you need to prepare the blue cheese. Pour the cream into a heavy bottomed saucepan. Place on fire and let it boil. Reduce heat and simmer until cream is reduced by half. After that lay out to themgrated cheese and beat well.
4. The next ingredient is celery, it must be marinated for the chef's salad. We are preparing the marinade. In a saucepan, combine wine, granulated sugar and light wine vinegar. Stir and put on fire. We clean the celery stick, wash it, remove excess liquid and cut across into thin slices. Now you need to put the chopped celery in a bowl and pour it with the boiled marinade. Leave to cool completely.
5. Peel the green apple and cut into small cubes.

We prepared all the ingredients for Chef Graham Campbell's salad step by step.

Decorating the salad

To serve Waldorf salad on the table, it needs to be beautifully decorated. Arrange the lettuce leaves on a large flat plate. In a separate bowl, combine dehydrated grapes and parmesan cheese, lettuce heads and blue cheese, whipped with cream. Stir and transfer to a plate. Put caramelized nuts, green apple cubes, pickled celery slices on top, sprinkle with small parmesan shavings. The chef's new salad prepared at home will pleasantly surprise your loved ones with its unique taste.

Tuna salad with coconut and fruit

This original and delicious salad from Chef Peter Gordon is prepared in many restaurants around the world. We, armed with a recipe, will try to cook this dish in our kitchen.

Required Products List:

• Fresh tuna - two hundred grams.
• Sea s alt on the tip of a knife.
• Lime juice - tablespoon.

Cut fresh fish into 1.5 cm cubes and place in a glass dish. Add sea s alt and freshly squeezed lime juice. Stir, cover tightly with a lid and marinate in the refrigerator for 40 minutes.

Preparing coconut dressing

Ingredients:

• Red onion - small head.
• Chili pepper - a third of the pod.
• Lime zest - a third of a teaspoon.
• Brown sugar - half a teaspoon.

Peel the head of red onion, rinse and chop into thin half rings. Place the onion in a small container. Add lime juice and zest, crushed chili peppers and brown sugar there. Mix well, cover with a lid and place in the refrigerator. While the tuna is marinating, continue cooking the dressing.

Take:

• Coconut milk - 50 ml.
• Mango is the fourth part of the fruit.
• Coriander - two stems.
• Green onion - one.

Peel a part of the mango and cut into thin slices. Rinse coriander stalks, dry and chop along with the leaves. Slice the green onions very thinly along with the white part. After forty minutes, remove the fish from the refrigerator, drain the marinade and place in a bowl with a lid. Add the onion mixture, chopped coriander, coconut milk, chopped green onion, mango wedges and gently mix all the ingredients. Close the lid and refrigerate for another ten minutes.

Further half of the peeledCoconut cut into thin slices and lightly fry. Grate half an apple and mix with coconut slices. Remove the bowl with the tuna and onion mixture from the refrigerator, top with the apple and coconut, s alt and pepper if necessary, mix again and arrange in a heap on a plate. Grate the other half of the apple into strips and mix with two stalks of chopped coriander and sprinkle on top.

Chef's delicious salad is ready.

Rice salad with peas

This gourmet salad by Chef Luca Marchiori is the most famous risotto ever.

Ingredients:

• Peas in pods - 400 grams.
• Water - 1.5 liters.
• Pancetta - 50 grams.
• One small carrot.
• Two onions.
• Strakkino - 75 grams.
• S alt - a pinch.
• Rice for risotto - 200 grams.
• Butter – 10 grams.
• Prosecco - 60 ml.
• Olive oil - dessert spoon.
• Parsley - three branches.
• Parmesan - 100 grams.

Cooking method

1. Remove legumes from green pea pods.
2. Then put the empty pods into a saucepan, pour water, put one onion without the husk here, a whole peeled carrot, s alt a little and put on fire.
3. After boiling, cook for thirty-five minutes over low heat. Strain the broth through three layers of cheesecloth and set aside.
4. Further according to the salad recipe from the chefchef Luca Marchiori, we need a non-stick saucepan in which we melt a little olive oil along with butter. Put the chopped onion into a saucepan and simmer until translucent.
5. Then add small cubes of pancetta and continue to simmer until it turns pink.
6. Next, according to the recipe for salad with a photo from the chef, rice is sent to the pan for risotto. It must be mixed with stewed onions and pancetta.
7. After 5 minutes, pour in the prosecco and stir.
8. Now it's the turn of the pea broth. It must be added in small portions and mixed all the time. The rice should almost completely absorb the broth. This process will take about twenty minutes.
9. After adding half the norm of broth to the rice, put pea grains into the pan, and you can also sprinkle with spices to your taste. Stir and continue the process until all the broth is in the pan.
10. Then turn off the heat, cover the pan tightly with a lid and leave to simmer for ten minutes. Then put stracchino cheese into a saucepan with risotto and stir until it is completely dissolved.

Put the chef's delicious salad into a bowl and top with grated cheese and parsley leaves.