9 Warm Salads to Make

Warm salads with meat

1. Salad with beef and vegetables

Ingredients

2 beef fillets, 200-250 g each;
sea salt to taste;
ground black pepper - to taste;
some olive oil;
2 carrots;
6 radishes;
1 small cucumber;
1 small onion;
200 g cherry tomatoes;
½ bunch of mint;
3 stalks of green onions;
1 bunch of lettuce leaves
1 clove of garlic;
1 chili pepper;
2 teaspoons cane sugar
2-3 tablespoons of soy sauce;
1 lime;
a handful of peeled peanuts.

Preparation

Rub the fillets with salt and pepper. Heat the olive oil in a skillet and fry the meat over high heat for 2-3 minutes on each side. You should have a lightly rare steak.

Use a vegetable cutter to cut the carrots into thin slices. Cut the radish and cucumber into thin slices, and the onion into half rings. Cut the cherry in half. Chop mint leaves, green onions and lettuce leaves. Mix all of these ingredients together.

Grind chopped garlic and chili in a mortar, adding a little salt. Combine them with sugar, soy sauce, and lime juice. Pour this dressing over the vegetables and stir well. Leave some dressing.

Cut the steaks diagonally into thin slices. Toast the nuts in a dry skillet with a pinch of salt. Then chop the peanuts into large pieces.

Place the meat on top of the vegetable salad, sprinkle with chopped nuts and drizzle with the remaining dressing.

2. Chicken liver salad

Ingredients

200 g chicken liver;
½ tablespoon olive oil;
½ teaspoon dried rosemary
140 g green beans;
1 bunch of lettuce leaves
100 g watercress;
3 tablespoons of balsamic vinegar.

Preparation

Cut the chicken liver into small pieces, drizzle with olive oil and sprinkle with rosemary. Broil the liver over high heat for 5-6 minutes, until dark brown.

Dip the green beans in boiling water for 3 minutes, then drain in a colander and let cool slightly. Place the beans, chopped lettuce, and watercress on a platter. Pour vinegar into the skillet with liver, stir and place on top of the greens.

3. Chicken salad with baked pumpkin

Ingredients

600 g pumpkin;
400 g broccoli;
4 tablespoons olive oil
a few sprigs of thyme;
sea salt to taste;
ground black pepper - to taste;
4 chicken breasts;
2 cloves of garlic;
200 g champignons;
a handful of walnuts;
¼ a fork of red cabbage;
2 tablespoons red wine vinegar
1 tablespoon grain mustard
1 teaspoon of sugar.

Preparation

Remove the seeds from the pumpkin and cut into 3cm pieces. Divide the broccoli into florets. Place the squash and broccoli on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil, sprinkle with chopped thyme leaves, salt and pepper. Place the baking sheet in a preheated oven to 200 ° C for 25 minutes. The pumpkin should be soft and the broccoli should be lightly browned.

Meanwhile, stir in the chicken, chopped garlic, thyme leaves, and a tablespoon of olive oil. Season with salt and pepper to taste. Fry the chicken in a skillet over medium heat for 5 minutes on each side. The breasts should be well done. Place them on a plate and cover with foil for 5 minutes. Then cut the chicken into thin slices.

Cut the mushrooms in half and fry them over high heat for 5 minutes. Then toast the nuts and chop them.

Combine mushrooms, chopped cabbage, broccoli, pumpkin, and nuts. Place the ingredients on a salad platter and top with the chicken pieces. Combine the remaining oil, vinegar, mustard, sugar and salt. Pour this dressing over the salad and garnish with thyme leaves.

4. Panzanella with salami and pepper

Warm salads: Panzanella with salami and pepper

Ingredients

4 large red or orange peppers;
8 tablespoons olive oil
sea salt to taste;
ground black pepper - to taste;
½ small red onion;
2 cloves of garlic;
2 tablespoons red wine vinegar
¼ teaspoon ground chili pepper;
a few sprigs of fresh oregano;
½ loaf of rye bread;
a few thin slices of salami;
100 g mozzarella.

Preparation

Place the peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Place in an oven preheated to 200 ° C and bake for 10-12 minutes, turning occasionally. The peppers should be roasted on all sides. Lay them out and cover with foil for 15 minutes.

Then peel the peppers, remove the seeds and cut into strips 2 cm long. Combine the peppers, onion, chopped into thin half rings, chopped garlic, vinegar, chili, half chopped oregano leaves and drizzle with 4 tablespoons of olive oil.

Cut the bread into small pieces, drizzle with the remaining butter and stir. Bake in preheated oven, turning occasionally, 8-10 minutes until crisp.

Stir in vegetables, bread and salami. Place the salad on a platter, top with the sliced mozzarella and garnish with oregano leaves.

Warm salads with fish and seafood

5. Fish salad with fresh vegetables

Ingredients

2 tablespoons olive oil
1 lemon;
sea salt to taste;
ground black pepper - to taste;
400 g fish fillets (such as tuna or mackerel);
a few sprigs of fresh oregano;
8 small tomatoes;
2 small onions;
a few sprigs of dill;
2 tablespoons of balsamic vinegar
1 chili pepper - optional.

Preparation

Combine a tablespoon of olive oil, the juice of half a lemon and a pinch of salt and pepper. Pour this mixture over the fish and sprinkle with chopped oregano leaves.

Grill or pan the fillets. If the fillet is thin, the cooking process will only take a couple of minutes. It's okay if the fish disintegrates when frying. For the salad, you will still need to cut the fillets into small pieces.

Cut the tomatoes into thin slices. Place them on a salad plate and season with salt and pepper.

Cut the onion into thin half rings. Transfer the onion to a bowl, add olive oil, juice of half a lemon, salt and pepper. Toss and place the onions over the tomatoes.

Use your hands to separate the fish into small pieces and place on the onion. Sprinkle chopped dill over the salad, top with vinegar and garnish with chili, chopped into small thin strips, if desired.

6. Salad with fried shrimps and zucchini

Ingredients

20 small peeled shrimps;
6 tablespoons of sunflower oil;
2 limes;
1 heaping tablespoon of grated fresh ginger
10 small zucchini;
2 chili peppers
a few sprigs of cilantro;
a few sprigs of mint;
2 tablespoons of soy sauce.

Preparation

Make a shallow cut in the back of each shrimp and remove the intestines. This way the dish will not taste bitter. Pour oil into a preheated frying pan, put shrimps, add zest and juice of one lime, as well as ginger. Cook the shrimp for 2 minutes, until light golden brown.

Cut the zucchini into thin slices diagonally and place in a salad bowl. Add grilled shrimp, second lime juice, chopped chili, and cilantro and mint leaves.

Pour the soy sauce over the salad and mix well.

7. Salad "Nicoise" with salmon

Ingredients

240 g salmon fillet;
sea salt to taste;
ground black pepper - to taste;
6 tablespoons olive oil
200 g small potatoes;
100 g green beans;
2 large eggs;
1 clove of garlic;
1 lemon;
1 teaspoon Dijon mustard
a bunch of lettuce leaves;
a handful of olives;
4 small tomatoes.

Preparation

Rub the salmon fillets with salt and pepper. Pour 3 tablespoons of olive oil into the skillet and place the fillets, skin side down. Cook for 4 minutes, turn over and cook for 2 more minutes.

Cut the potatoes in half and boil with the beans. Place eggs in boiling water for 6 minutes. Then peel and cut the hard-boiled eggs into 4 pieces.

For dressing, combine chopped garlic with remaining olive oil, lemon juice, mustard, and a pinch of salt and pepper in a bowl.

Add lettuce, potatoes, beans and olives to the dressing. Cut the tomatoes lengthwise into 4 wedges, place in a bowl and stir.

Place the salad on plates. Top with eggs and sliced salmon fillets.

Warm salads with vegetables

8. Spicy salad with vegetables and chickpeas

Ingredients

400 g canned chickpeas;
1 onion;
½ bunch of parsley;
1 lemon;
½ tablespoon of paprika;
½ tablespoon of ground cumin;
sea salt to taste;
ground black pepper - to taste;
7 tablespoons olive oil
1 tablespoon of liquid honey;
1 tablespoon of adjika;
4 small eggplants;
3 zucchini;
2 tomatoes;
2 red onions;
2 green peppers;
2 red peppers;
2 medium thin cakes.

Preparation

Drain the liquid from the chickpeas, transfer to a bowl and mash with a fork. Add onion, chopped into thin half rings, and chopped parsley leaves. Drizzle with lemon juice, season with paprika, cumin, salt and pepper. Add 5 tablespoons olive oil and stir well.

Heat the honey and mix it in a separate bowl with the adjika. Cut the eggplants lengthwise into several slices, the courgettes and tomatoes into thin slices, and the onion into thin half rings. Remove the seeds from the peppers and cut the flesh into strips.

Grill vegetables or in a skillet with the remaining olive oil, turning them occasionally. The vegetables should be softened. Season with salt to taste.

Remove all vegetables from the skillet except eggplant. Pour the mixture of honey and adjika over them and cook for another 3 minutes. The eggplants should be slightly browned.

Cut the tortillas in half and brown them lightly. Place the chickpeas and vegetables on the flatbread before serving.

9. Vegetable salad with lime dressing

Ingredients

2 small red onions;
16 small potatoes;
2 tablespoons olive oil
10 small beets;
5 small carrots;
3 medium zucchini;
¼ glasses of sour cream;
1 lime;
1 teaspoon Dijon mustard
a few sprigs of fresh basil.

Preparation

Place the onion, sliced in half rings, and the halved potatoes on a baking sheet. Drizzle with oil and stir. Wrap each beetroot in foil and place on a baking sheet. Place vegetables in a preheated 200 ° C oven for 1 hour.

Then add whole carrots and sliced zucchini to the vegetables. Drizzle with olive oil and bake the vegetables for another 20 minutes, until they are softened and lightly browned. Remove the foil from the beets, peel them and cut them in half lengthways. Then toss all the vegetables in a large bowl.

Combine sour cream, a tablespoon of lime, mustard, and chopped basil leaves. Divide the salad into bowls and top with the lime dressing.