Salad "Merchant": a classic recipe, cooking features

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

Salads decorate our table, make food more varied, and life much happier and tastier. And if you are not a supporter of a strictly vegetarian diet, you should definitely try the Merchant salad. The classic recipe of the dish allows you to "play" with the ingredients and feel the true gourmet pleasure when using it. It is quite possible that you will quickly forget the age-old addiction to Olivier, forever giving your heart (and stomach) to the "Merchant's" salad.

With pork

This type of meat appeals to the bulk of the population more than others, so let's start with the Merchant's salad with pork.

A quarter of a kilogram of pork fillet will be enough for an average family or for the first time. It should be coarsely chopped and boiled; the broth can be used for something else. The finished meat is either crumbled into smaller pieces or disassembled into fibers.

A couple of peeled carrots are rubbed, fried in sunflower (for gourmets - in olive) oil and strained from it. The onion is cut into thin half rings and soaked for a quarter of an hour inboiling water with dissolved two tablespoons of sugar and a spoonful of vinegar. Then all the components are combined, a can of canned peas is poured in, the food is peppered and s alted - and here is the Merchant salad. The classic recipe involves dressing it with mayonnaise. We will not argue, she really is perfect. Before serving, you can sprinkle the dish with chopped herbs.

Salad "Merchant": a classic recipe with beef

In principle, the same as in the previous version, only a different type of meat. However, there are still some deviations. So, some chefs advise not to cook beef, but to bake it in a sleeve with the addition of spices. It seems that this method provides greater softness of beef. In addition, it is not recommended to split it into fibers, it is better to cut it into neat sticks or cubes. And beef salad "Merchant" according to the classic recipe is supposed to be sprinkled with grated cheese on top. Greens may be present, but only at the request of the cook.

By the way, the salad is very tasty to consume in tartlets or wrapped in thin little pancakes.

Salad "Merchant" with chicken: a classic recipe

The basic approaches remain the same again. The only question is the choice of the part of the carcass: with the breast it turns out a little dry, so it is better to prefer the chicken leg. It should be boiled or baked, only this time without a sleeve, just on a baking sheet. Onions and carrots are processed as standard, peas are laid in approximately the same amount. From this option,perhaps those who strictly follow the figure will not refuse either.

And gourmets are advised to use not ordinary chicken, but smoked. They say the salad tastes amazing!

Ham variant

There is a classic salad recipe "Merchant" and for those who think that the best meat is sausage. True, varenka is categorically not suitable here, something more noble is needed. Ham is the best. By the way, in this version of the salad, the classic deviates somewhat from the canons. Canned beans are taken instead of peas, a couple of garlic cloves instead of onions, and a tomato will play the role of a carrot. It will need to be cut into the same cubes as ham, crushed garlic is kneaded in mayonnaise, grated cheese will become an additional (but already familiar) ingredient. All this is mixed and immediately rushed to the table: such a "Merchant's" salad is not stored for a long time, because the tomato releases juice, and the next day the dish will lose much of its charm.

A real delicacy

If a significant celebration looms ahead, and you are ready to fork out a little, we advise you to prepare the Merchant salad, the recipe for which is based on the language. Better beef, although pork will not spoil the song. The offal is cooked according to all the rules, cooled, cleaned and finely crumbled. To 250 grams of a valuable ingredient, a half share of champignons is added, which must be fried in vegetable oil with onions until unconditionally cooked. This time, carrots should not be allowed in the pan, but boiled, afterwhat to rub. A 100-gram block of cheese is also subject to rubbing. You also need to cut three pickles into a salad bowl, and for dressing, mix mayonnaise with sour cream in a ratio of 4 to 1.

Because we are dealing with a gourmet recipe, it is best to layer the ingredients. Let the tongue be the first level, followed by cucumbers, after them - mushrooms fried with onions, then put peas, carrots on it, and cheese should complete the design. Of course, each layer is diligently smeared with the prepared mixture.

And the fish will come in handy

In the end, we left the recipe that moved farthest from the original one, enriched with additional ingredients along the way, but retaining the proud name "Merchant". For him, you will need to buy a third of a kilo of lightly s alted salmon (fillet, of course). Also on the list are two hard-boiled eggs and a large potato. Of course, not raw. Both are cut into cubes; the fillet crumbles in the same way, but a little larger, since the taste of the fish should prevail over the others. Before putting salmon in a salad bowl, it would be nice to lightly sprinkle it with fresh lemon juice. Two hundred grams of cheese from hard varieties is passed through a fine grater, the onion is chopped into small cubes. If desired, it can be marinated, as described above - the taste of the salad will become more tender. All ingredients except cheese are mixed with mayonnaise. It is better to use its light “hypostases”: too fatty dressing will crush the taste and aroma of the fish. And since we are dealing withgourmet dish, it is advisable to arrange it in portions, using salad rings: beautiful, elegant, and enough for all guests.

Many people like to spread the "Merchant" salad in layers. The classic recipe for any main ingredient used, be it meat, poultry or fish, recommends keeping the dish cool longer. Exclusively because the layers are impregnated with each other longer than the mixed mass. However, most housewives already prepare the table in advance so as not to fuss with kitchen utensils when guests start ringing the doorbell.