Recipes for salads "Paris" and "Lights of Paris"

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

Salad is undoubtedly a very tasty dish that can decorate any holiday table. But many housewives like to cook salads on ordinary weekdays, which is why the recipes for this dish are very popular.

There are a lot of salad recipes, they are vegetable, vegetarian, dietary, fruit, they are prepared with seafood, chicken, meat and even offal.

This review brings to your attention two recipes for completely different salads with very similar names: "Paris" and "Lights of Paris". Consider step by step how to cook them.

Paris Salad

The recipe uses the following ingredients:

• chicken breast (one piece);
• onions (two pieces);
• marinated champignons (one jar);
• mayonnaise (to taste);
• vinegar;
• greens for decoration.

It is advisable to take store-bought mushrooms, since the taste of home-cooked champignons differs from the taste of purchased mushrooms. But if the guests are already on the doorstep, and there are only mushrooms at hand, prepared with their own hands, it’s not scary, the taste of the dish will be a littlediffer, but this is not critical.

How to cook the dish?

We present to your attention a step-by-step recipe for Paris salad with a photo.

Step 1. At the initial stage of cooking, the defrosted chicken breast should be lowered into boiling s alted water and cooked over low heat until tender. This process takes about 25 minutes.

Step 2. While the breast is cooking, prepare other ingredients. We take two medium-sized onions and peel them, while removing the first white layer. Place the onion in a bowl of cold water for a couple of minutes. This is done so that during further preparation he does not pinch his eyes. Cut the onion for the Paris salad with feathers. To do this, cut each head in half and chop not too thinly. After slicing, the onion should be transferred to a sieve and rinsed with running water, so it will become more juicy and lose excess bitterness. Next, the washed onion is poured with cold water with the addition of two tablespoons of 9% vinegar.

Step 3. While the onion is marinating, start preparing the mushrooms. There is a little secret here. After you open a jar of mushrooms, do not rush to drain its contents, pour a tablespoon of vinegar into the mushrooms along with the brine and leave it like this for twenty minutes. Such mushrooms have a completely different taste. After the time specified in the recipe, the brine from the mushrooms must be drained, and the mushrooms themselves cut into strips.

Step4. While you were preparing the onions and mushrooms, the poultry meat had already cooked. We take out the finished breast from the water and let it cool to room temperature, then the product must be split into fibers. You should not use a knife here, the preparation process is done only by hand.

Step 5. When all the ingredients for the salad are ready, you can start mixing the ingredients and decorating. We put mushrooms, chicken and pickled onions in one container (you need to pull it out of the pickling container and squeeze it well, trying not to break the shape), season all the products with mayonnaise and mix very gently. Then put the finished salad on a beautiful dish and decorate with dill or parsley.

Dish analysis

• The difficulty of making Paris salad: easy.
• Product preparation time: up to 1 hour.
• Cooking time: 25 minutes.
• Vegetarian: No.
• Dish type: salad.

Classic Lights of Paris Salad

For cooking you will need:

• medium-sized beets;
• one carrot;
• two potatoes;
• bulb;
• fresh cucumber;
• 200g raw smoked sausage;
• sour cream and mayonnaise (two tablespoons each).

Frying potatoes will require vegetable oil.

Cooking steps

Beet rubbed on a coarse grater. It is advisable to grate the carrots, with the help of which Korean carrots are prepared. Cucumber and sausage cut into thin strips. Onion cutinto half rings and scald it with boiling water to get rid of bitterness. Peel the potatoes, cut into cubes and fry in hot vegetable oil. You need to fry the potatoes, stirring, until cooked. Then s alt it and put it on a paper towel. This is done in order to get rid of unnecessary excess fat. After the potatoes have cooled, you can start serving the dish.

Prepared carrots, cucumber, sausage, beets, potatoes and onions are laid out in slides on a large flat plate. Mayonnaise and sour cream are poured into the center of the dish. Sprinkle the salad on top with s alt and optionally ground black pepper.

Unlike Paris salad, this dish is not mixed before serving. It is recommended to mix the ingredients after the salad is on the table, just before eating it.

If desired, ½ can of canned corn and green peas can be added to this salad. So the salad will become even brighter and more beautiful. Also, as an experiment and a variety of taste, sausage in a salad can be replaced with boiled beef or chicken meat.

Conclusion

Both salads, the recipes of which are presented in this article, are very tasty. Salad "Paris" is more suitable for everyday use, and "Lights of Paris" is a dish that can decorate any holiday table. It is very bright, interesting, has a more beautiful presentation.