Chef's Meat Salad Recipes

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-31 13:47

With the onset of spring, we all begin to prepare for the beach season, switch to lighter meals and monitor our weight. At the same time, even on a diet, it is important that the body receives useful substances. And chewing one leaf of lettuce a day does not lead to anything good. Salads are healthy. But for our bodies to be lean and strong, and our hair, nails and skin do not suffer from malnutrition, protein is needed. The easiest way to get it is by eating meat. We propose to combine healthy and satisfying and present you recipes for delicious salads with meat from two Moscow chefs.

Recipes from Andrey Bov:

Caesar salad with grilled chicken fillet

Ingredients:

Romano salad-200 gr

Cherry tomatoes-150 gr

Parmesan cheese-120 gr

Wheat croutons-90 gr

Pine nut-30 gr

Chicken breast-300 gr

For the sauce:

Mayonnaise-200 gr

Anchovies-30 gr

Garlic-10 gr

Cooking method:

Mix the anchovies and garlic in a blender until smooth. Then mix thoroughly the resulting mass with mayonnaise.

Romano, rinse, dry and tear coarsely.

Cut the cherry tomatoes in half.

Cut the parmesan into flakes using a slicer or a housekeeper.

Fry the chicken breast on the grill or grill pan.

Stir Romano, tomatoes and croutons with the sauce.

Place the salad on a plate, add the fried chicken breast, parmesan flakes and pine nuts.

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Salad with veal and grilled vegetables

Ingredients:

Veal tenderloin-200 gr

Zucchini-150 gr

Eggplant-150 gr

Bulgarian pepper-100 gr

Tomatoes-150 gr

Boiled potatoes-150 gr

Arugula-50 gr

Parmesan 60 gr

For the sauce:

Dijon mustard-60 gr

Granular mustard-30 gr

Honey-60 gr

Soy sauce-30 gr

Cooking method:

Rinse and dry the arugula.

Cut the parmesan into flakes using a slicer or a housekeeper.

Cut vegetables into large cubes and grill.

Cut the veal into large strips and fry in a pan.

Stir the meat and fried vegetables with the sauce.

Place the prepared salad on top of the arugula and sprinkle with the Parmesan flakes.

Recipes from Vitaly Volkov

SALAD WITH DUCK BREAST, MANGO AND CHEESE BALLS IN ALMONDS

Ingredients:

Duck breast - 200 gr

Mango - 150 gr

Pomegranate - 60 gr

Green apple - 60 gr

Frize salad - 80 gr

Fresh spinach - 80 gr

Cream cheese - 160 gr

Chopped almonds - 60 gr

For the sauce:

Peanuts - 50 gr

Cashews - 50 gr

Sesame seeds - 50 gr

Soy sauce - 5 gr

Mirin - 2 gr

Peeled apple - 150 gr

Vegetable oil - 9 gr

Mitsukan - 5 gr

Peeled onions - 2 gr

Cooking method:

Fry the duck breast and bring to medium roast in the oven, then thinly cut into plates.

Cut the mango into plates and roll into a flower, peel the pomegranate, cut the apple into thin strips.

Roll the cheese into balls and dip in fried almond petals

Mix the ingredients for the sauce with a blender until smooth.

Put the processed frisee leaves and spinach on a plate and pour the peanut sauce over them. Then put mango, duck and cheese balls on the leaves, pomegranate and apple on top.

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Caesar with capers

Ingredients:

Caesar sauce - 35 gr

Processed chicken breast - 50g

Processed Romano Salad - 45g

Cherry tomatoes - 35 g

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Cooking method:

In romano add cherry, capers and caesar sauce, stir in salad and place in center of plate. Sprinkle with almonds and grated Parmesan on top.

Fry the chicken breast in spices, cut into pieces and arrange around the salad, at the end decorate the plate with quail eggs.