In the collection of recipes from the TV program "We Eat at Home!" recipes are included that do not require serious expenses and are also quite simple to prepare. Julia Vysotskaya believes that culinary experiments are available to everyone, and she offers to cook interesting and original dishes from inexpensive products - for holiday table and for every day! 2nd edition.

A series: Eating at home. Featured Recipes

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by the LitRes company.

13 Salad with grapes

14 Salad with pears and Roquefort cheese

15 Salad with herring

16 Salad "Nicoise"

17 Cucumber and chicken salad

18 Salad "Spring"

18 Baked pumpkin salad with ham

2 ° Salad with avocado

21 Bow salad

22 Salad from wild rice with dried apricots and raisins

23 Goat cheese salad

24 Pink salad

25 Pasta salad with broccoli

26 Green bean salad

27 Grapefruit salad

28 Pepper Salad with Feta and Tomatoes

29 Thai salad

3 °Apple and carrot salad

31 Salad with salmon and arugula

32 Asian salad

33 Mushroom and avocado salad

34 Tuna and Bean Salad

35 Rucola salad with chicken liver

36 Salmon salad with lime

37 Red pepper salad with mozzarella

38 Olivier salad with homemade mayonnaise

39 Spinach and mint salad with lemon

40 exotic salad

41 "Ants crawling on tree branches"

42 warm salad with chanterelles

43 Warm salad with egg and bacon

44 Warm fennel salad with tomatoes

45 Warm salad with onion, bacon and arugula

Salad with grapes

4 servings

cooking time 25 min.

2 bunches lettuce

200 g seedless grapes

100 g hard goat cheese

1 bunch of tarragon

3 shallots (or 1 small red onion)

5 st. spoons of wine vinegar

A pinch of sea salt

1. Cut the onion into thin half rings and soak in vinegar for 10 minutes.

2. Finely chop lettuce leaves, add grapes and tarragon leaves.

3. Goat cheese grate.

4. Make a dressing out of the vinegar in which the onions were marinated, olive oil, salt and pepper. If too hot, add oil.

5. Pour the dressing over the salad, mix thoroughly, sprinkle with goat cheese on top.

Salad with pears and Roquefort cheese

4 servings

cooking time 40 min.

2 bunches lettuce (arugula is best)

150 g Roquefort cheese

a handful of mint

10 peeled walnuts

juice of 1/2 lemon

4 tbsp. spoons of olive oil

1 st. honey spoon

1. Roast walnuts in honey, put them on a plate or metal baking sheet so that they do not stick together.

2. Finely chop lettuce leaves.

3. Pears cut into thin slices and lightly sprinkle with lemon juice so that they do not darken.

4. Cut the cheese into pieces.

5. Mix pears with lettuce, add cheese and mint.

6. Prepare the dressing by combining the remaining lemon juice, olive oil, salt and freshly ground pepper.

7. Pour the dressing over the salad, mix, sprinkle with nuts on top.

Salad with herring

4 servings

cooking time 30 min.

1 large fat herring

10 quail eggs

1 bunch lettuce (locust, arugula or other)

1 bunch of young green onions

50 g hard cheese such as Parmesan or Russian

3–4 tbsp. spoons sunflower oil

juice of 1/2 lemon

a pinch of freshly ground black pepper

a pinch of sea salt

1. Quail eggs boil, pour cold water, and then carefully remove the shell and cut in half.

2. Peel and cut the herring into small pieces.

3. Lettuce and green onions cut quite finely.

4. Grate cheese.

5. Put the salad on a large plate, spread the egg halves and pieces of herring on top.

6. Sprinkle with green onions and grated cheese.

7. Prepare dressing by mixing sunflower oil with lemon juice, salt and pepper, and pour over the salad.

Salad "Nicoise"

6 servings

cooking time 1 hour

1 package frozen green beans (450-500 g)

300 g tuna in olive oil

10 small new potatoes

2 sweet peppers

10-15 cherry tomatoes

8-10 quail eggs

small bunch of green onions

15–20 capers

1/2 red onion

juice of 1/2 lemon

6 art. spoons of olive oil

1 st. a spoonful of wine vinegar

1 st. tablespoon Dijon mustard

a pinch of freshly ground black pepper

a pinch of sea salt

1. Cook the beans as directed on the package.

2. Boil young potatoes in their skins.

3. Boil quail eggs too.

4. Cut the boiled potatoes into four parts, mix with beans, add 2 tbsp. tablespoons of olive oil.

5. Cut the skin off the pepper, remove the seeds, chop finely and mix with the salad.

6. Finely chop the red onion.

7. green onion crumble finely.

8. Cut eggs and tomatoes in half, put in salad, sprinkle with capers, red and green onions. To mix everything.

9. Crumble the tuna with a fork and place on top.

10. Make dressing: mix mustard with lemon juice, add vinegar, 4 tbsp. spoons of olive oil, salt and pepper, beat lightly with a fork.

Submit dressing separately.

Cucumber and chicken salad

2 servings

cooking time 15 min.

1/2 small carcass of boiled chicken without skin 5 cucumbers

handful of chopped mint

juice of 1 lime

2 tbsp. spoons of soy sauce

1 st. a spoonful of sesame oil

1 st. a spoonful of brown sugar

2-3 black peppercorns

2 small dried chili peppers

a pinch of sea salt

1. Cucumbers cut lengthwise into long strips. The strips should be thin and transparent. You can use a potato peeler.

2. Tear chicken meat into long thin fibers.

3. Make dressing: grind black pepper, chili, sugar and salt in a mortar, add mint, lime juice, soy sauce and sesame oil, mix well.

4. Combine the chicken meat with cucumbers, pour in the dressing and mix everything thoroughly.

Serve immediately.

Salad "Spring"

4 servings

cooking time 25 min.

500 g radish

500 g cucumbers

small bunch of green onions

small bunch of parsley

handful of finely chopped dill

juice of 1/2 lemon

300 g fat sour cream

a pinch of freshly ground black pepper

a pinch of sea salt

1. Hard boil eggs and peel them.

2. Cut radishes, cucumbers and eggs into circles, put in a salad bowl.

3. Finely chop the onion and parsley, add to the salad.

4. Make dressing by combining sour cream, lemon juice, dill, salt and pepper.

Baked pumpkin salad with ham

4 servings

cooking time 45 min.

1 small pumpkin (300 g)

200 g thinly sliced ​​Parma or any other ham

4 large handfuls of arugula

100 g hard cheese such as Parmesan, Poshekhonsky, Russian

100 g shelled pumpkin or sunflower seeds

5 garlic cloves

5–6 art. spoons of olive oil

2–3 tbsp. spoons of balsamic vinegar

1/2 teaspoon coriander seeds

1/2 teaspoon sea salt

1. Finely chop the garlic.

2. Fry the seeds in a dry frying pan.

3. Clean the pumpkin and cut into small pieces.

4. Coarsely grate the cheese.

5. Mix salt, pepper, coriander, garlic, 1 tbsp. spoon of balsamic vinegar and 2 tbsp. tablespoons of olive oil. Roll pumpkin in this mixture.

6. Bake pumpkin slices in a preheated oven for 25-30 minutes, until golden brown.

7. Mix the remaining olive oil and balsamic vinegar, add salt and pepper.

8. Arrange arugula on a large platter, pour over half of the dressing, top with ham and slices of baked pumpkin, sprinkle with grated cheese and toasted seeds.

9. Lightly shake the salad. Drizzle with remaining dressing and serve.

Avocado salad

2 servings

preparation time 2 hours

cooking time 25 min.

1 avocado

100 g bacon

1 bunch Frisse (or other leafy lettuce)

1 loaf white bread

1 garlic clove

7 art. spoons of olive oil

2 tbsp. tablespoons of wine vinegar

a pinch of freshly ground black pepper a pinch of sea salt

Preheat the oven to 190°C.

1. Wash lettuce, dry, place in a plastic container and refrigerate for several hours.

2. Cut off the crust from the bread, rub it with garlic.

3. Break the bread into small pieces, place on a baking sheet, sprinkle lightly olive oil and bake in preheated oven for 8-10 minutes.

4. Fry the bacon in a pan until crispy, then put it on a paper towel.

5. Put the leaves in a deep salad bowl.

6. Cut the avocado in half, remove the stone.

7. With a teaspoon, form small balls from the pulp of the avocado, place them on the salad, then put the croutons and bacon obtained from the bread on top.

8. Make dressing by mixing 5 tbsp. tablespoons of olive oil, wine vinegar, a pinch of sea salt and a pinch of freshly ground black pepper.

9. Pour dressing over salad and mix everything.

bow salad

6 servings

cooking time 30 min.

500 g pasta bows

450 g green beans (can be frozen)

200 g cherry tomatoes

150 g hard cheese (Russian or Swiss) 100 g olives

100 g pickled corn

1 bunch of parsley

1 bunch red basil

4 garlic cloves

juice of 1 lemon

a pinch of freshly ground black pepper

1 teaspoon sea salt

1. Boil beans.

2. Cut the tomatoes in half.

3. Remove the pits from the olives.

4. Cut the cheese into small cubes.

5. Finely chop parsley and basil, but do not mix.

6. Boil pasta in salted water, adding 2 whole cloves of peeled garlic and a little bit of olive oil.

7. Make dressing: grind the remaining garlic with salt, pepper and finely chopped red basil, add olive oil and lemon juice.

8. Fold the bows into a colander, add corn, beans, olives, cheese, tomatoes, finely chopped parsley and season.

Can be eaten warm or cold.

Wild rice salad with dried apricots and raisins

4 servings

cooking time 45 min.

500 g wild rice

200 g raisins

100 g dried apricots

a handful of pine (or other) nuts

1 red onion

1 cup strongly brewed bergamot tea

2 tbsp. spoons of olive oil

1 st. a spoonful of butter

2/3 tsp sea salt

1. Pour rice with 1 liter of boiling water and cook for 40 minutes.

2. Soak raisins in bergamot tea.

3. Cut dried apricots into long strips.

4. Peel the onion and cut into rings.

5. In a small frying pan, heat the butter, fry the chopped onion, add dried apricots and fry for 1-2 minutes.

6. Roast the pine nuts in another pan.

7. Discard the finished rice in a colander, do not rinse.

8. Add dried apricots with onions, pine nuts to hot rice.

9. Squeeze the raisins and also add to the rice, mix everything well. Drizzle with olive oil, salt to taste.

Goat cheese salad

4 servings

cooking time 25 min.

100 g small soft goat cheese french baguette a bunch of arugula

radicchio salad

1 garlic clove

2–3 tbsp. tablespoons of wine vinegar

2 tbsp. butter spoons

1 st. a tablespoon of French mustard a pinch of freshly ground black pepper a pinch of sea salt

1. Cut the baguette into slices, grease butter and fry in a hot pan on both sides.

2. Cut the goat cheese into circles, put a piece on the fried baguette slices and place in the oven under the grill for 8-10 minutes.

3. Make dressing: grind garlic with salt, add pepper, mustard, vinegar and olive oil.

4. Coarsely chop the radicchio, tear the arugula with your hands.

5. Pour dressing over lettuce leaves, top with 2-3 slices of baked baguette with cheese.

pink salad

4 servings

cooking time 25 min.

Boiling time for beets is about 1 hour.

400 g radish

1 head radicchio lettuce

3 small boiled beets

1/2 large red onion

small bunch of regan

small bunch of mint

2 tbsp. spoons of olive oil

1 st. a spoonful of sunflower oil

1 st. tablespoon wine or apple cider vinegar

a pinch of freshly ground black pepper

a pinch of sea salt

1. Grate one beetroot and squeeze it out, keeping the juice.

2. Prepare the marinade by mixing 3 tbsp. spoons of beetroot juice with sunflower and olive oil, wine vinegar; add salt and pepper, mix.

3. Cut the remaining beets into circles 1-2 mm thick, put them in the marinade for 10 minutes.

4. Cut the radish into thin circles, onion into half rings.

5. Add radish, onion and radicchio leaves to the beets, mix.

6. Add the regan and mint leaves last and serve immediately.

Pasta salad with broccoli

4 servings

cooking time 25 min.

300 g broccoli

150 g pasta (bows or penne)

50 g pine nuts

juice of 1/2 lemon

4 tbsp. spoons of olive oil

1 st. 1 tablespoon mascarpone or philadelphia cream cheese

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1. In boiling water, add 1 tbsp. a spoonful of olive oil and a pinch of salt, then omit the pasta. Boil until cooked, but do not overcook!

2. Divide broccoli into small florets and boil in salted water (better undercooked than overcooked!).

3. Fry pine nuts in a dry frying pan.

4. Connect cream cheese from 3 tbsp. tablespoons of olive oil, lemon juice, salt, pepper, mix well - it should turn out pretty thick sauce.

5. Mix broccoli and pasta and season with sauce.

6. Sprinkle with pine nuts and serve.

Green bean salad

2 servings

cooking time 35 min.

250 g frozen green beans

150 g of any lettuce leaves

50 g of any hard cheese

50g thinly sliced ​​bacon or bacon

handful of basil and parsley leaves

8–10 olives

1/4 chili pepper

1 garlic clove

6 art. spoons of olive oil

3 art. tablespoons almond, peanut or linseed oil

3 art. tablespoons white wine vinegar or cider vinegar

2 tbsp. spoons of red wine vinegar

2 tbsp. mustard seed spoons

a pinch of sea salt

1. Dip the beans in boiling water and boil for 1-2 minutes. Transfer it to a bowl and place in a deeper container filled with cold water and ice.

2. Fry the bacon or bacon in a dry frying pan until crispy and place on a paper towel.

3. Break the olives in half and remove the pits.

4. Peel and crush the garlic in a garlic press.

5. Finely chop the chili pepper.

6. Make a dressing of mustard, olive and nut oil, two types of vinegar, chili and garlic, salt.

7. Add half of the dressing to the beans, mix.

8. Cut the cheese into cubes.

9. Wash lettuce leaves, chop coarsely, put on a large dish and pour over a small amount of dressing.

10. Top the salad with beans, olives, cheese and bacon. Drizzle with remaining dressing, sprinkle with parsley and basil.

grapefruit salad

2 servings

cooking time 25 min.

any lettuce leaves (radicchio, arugula, curly endive, etc.)

100 g pine nuts

1 grapefruit

4 tbsp. spoons of olive oil

a pinch of freshly ground black pepper

a pinch of sea salt

1. Fry pine nuts(do not add oil to the pan).

2. Peel the grapefruit, divide half of the pulp into slices, peel off the films.

3. Squeeze the juice from the second half of the grapefruit, add olive oil, salt and pepper.

4. Mix lettuce leaves with grapefruit slices, pour dressing over, mix gently again and sprinkle with pine nuts.

Pepper Salad with Feta and Tomatoes

3 servings

cooking time 35 min.

250 g cherry tomatoes

100 g feta cheese, cut into small cubes

1 red Bell pepper

1 yellow sweet pepper

10 sprigs fresh thyme

1 garlic clove

4 tbsp. spoons of olive oil

2 tbsp. spoons of balsamic vinegar

2 tbsp. tablespoons dry Provence herbs

1 1/2 teaspoons turmeric

1 teaspoon sweet ground red pepper

10 black peppercorns

a pinch of sea salt

1. Grill or bake sweet peppers in the oven, then place in a plastic bag for a few minutes. When the pepper is sweaty, remove the skin, remove the core along with the seeds and cut into long strips.

2. Cut cherry tomatoes in half.

3. Stir in turmeric and ground red pepper.

4. Roll half of the cheese cubes in turmeric and pepper, and the other half in Provence herbs.

5. Pound black pepper in a mortar, a pinch of salt, half thyme, olive oil and balsamic vinegar. Mix everything and divide the dressing in half.

6. Peel the garlic, press it with a garlic press or chop it very finely and add it to half the dressing.

7. In dressing with garlic, roll sweet peppers, and in the second part of the dressing - halves of tomatoes.

8. Put a little pepper into wide transparent glasses, then add several halves of tomatoes, multi-colored cheese cubes on top, garnish with thyme sprigs.

Thai salad

2 servings

cooking time 20 min.

2 boiled chicken breasts

1 grapefruit

1 red chili

1 Green pepper Chile

handful of mint leaves and cilantro

1 st. a spoonful of vegetable oil

3 tsp soy sauce

2 teaspoons sesame oil

1. Cut the chicken into large cubes.

2. Peel the grapefruit, divide it into slices and carefully free it from the films, while retaining the juice that has been released.

3. Chili pepper free from seeds and cut into rings.

4. Stir in chicken, cilantro and mint leaves, chopped chili.

5. Add sesame and vegetable oil, soy sauce, grapefruit juice and pulp and mix again.

Apple and Carrot Salad

2 servings

cooking time 35 min.

2 juicy green apples

2 carrots

bunch of leaf lettuce (e.g. corn, arugula)

handful of finely chopped cilantro

50 g sunflower or pumpkin seeds

3-4 walnuts

juice of 1/2 lemon

1 st. a spoonful of nut butter

1 teaspoon balsamic vinegar

1 teaspoon apple cider vinegar

a pinch of freshly ground black pepper

a pinch of sea salt

1. Lightly roast the walnuts in a dry frying pan or in the oven, and then pound in a mortar.

2. Grate apples and carrots, sprinkle with lemon juice.

3. Make dressing by mixing nut butter, balsamic and Apple vinegar.

4. Combine lettuce leaves with apples, carrots and walnuts.

5. Add salt, pepper, dressing and mix everything.

6. Sprinkle the salad with seeds and cilantro.

Salad with salmon and arugula

3 servings

cooking time 30 min.

200 g arugula (frisse or iceberg is also suitable)

150 g balyk

small bunch of green onions

4 tbsp. spoons of olive oil

2 tbsp. tablespoons of nut butter

a pinch of freshly ground black pepper

a pinch of sea salt

1. Wash and dry lettuce leaves, and then tear rather coarsely with your hands.

2. Cut green onions into oblong rings and add half to lettuce leaves.

3. Grate the zest of one lemon on a fine grater.

4. Squeeze juice from two lemons.

5. Make dressing with olive oil, lemon juice, lemon zest, pepper and salt. Divide the dressing into two parts.

6. Cut the salmon as thin as possible and lower it into one half of the dressing.

7. In the second half of the dressing, add nut butter, mix and pour over the lettuce leaves.

8. Put the salmon together with dressing to the lettuce leaves, mix everything and sprinkle with the remaining green onions.

asian salad

4 servings

cooking time 35 min.

400 g frozen green beans

200 g lettuce (corn, frisse or any other salad you like)

50 g brazil nuts

juice of 1/2 lemon

2 tbsp. spoons of olive oil

2 tbsp. tablespoons of nut butter

2 teaspoons sesame seeds

a pinch of freshly ground black pepper

1/2 teaspoon sea salt

a pinch of coarse sea salt

1. Defrost the beans and boil for 10 minutes in salted water, then drain the water, and put the pan with the beans in a bowl filled with ice. The beans will be shocked by the sudden change in temperature and retain their bright green color.

2. Add olive oil to the beans.

3. Pears cut into thin slices and sprinkle with lemon juice so that they do not darken.

4. Lightly roast the nuts in a dry frying pan or in the oven, and then pound in a mortar, but not too finely.

5. Sesame seeds are also slightly dried over low heat.

6. Grind in a mortar and mortar with a large pinch of coarse sea salt and pepper.

7. Wash and dry lettuce leaves.

8. Toss beans and pears with lettuce, season with salt and pepper, add peanut butter and toss again.

9. Put the salad on a dish, sprinkle with nuts and sesame seeds.

Mushroom and avocado salad

4 servings

cooking time 25 min.

300 g champignons

1 avocado

juice of 1 lemon

3 art. spoons of olive oil

handful of mint leaves

a pinch of freshly ground black pepper a pinch of sea salt

1. Wash, peel, cut the mushrooms into thin slices and sprinkle lightly with lemon juice so that they do not darken.

2. Make a dressing with the remaining lemon juice, olive oil, a pinch of pepper and salt. Fill with mushrooms.

3. Peel the avocado, free from the stone and cut into small slices.

4. Add avocado to mushrooms and mix.

5. Sprinkle the salad with mint leaves.

Tuna and Bean Salad

2 servings

preparation time 5 hours

cooking time 50 min.

200 g beans

200 g canned tuna(in own juice or olive oil)

2 red sweet onions

bunch of fresh basil

3 garlic cloves

3 art. spoons of olive oil

2 tbsp. tablespoons of wine vinegar

a pinch of freshly ground black pepper

a pinch of sea salt

1. Soak the beans in water, preferably overnight, then boil them without adding salt.

2. Peel the onion and cut into half rings as thin as possible.

3. Peel the garlic too and cut into thin slices.

4. Make a dressing of olive oil, vinegar, salt and pepper, add onion and garlic to it.

5. Place the beans on a large platter, pour over half the dressing along with the onion and garlic.

6. Spread tuna pieces on top, sprinkle with chopped basil (leave a few leaves), pour over the remaining dressing with onions and garlic and garnish with the remaining basil.

Serve right away!

Arugula salad with chicken liver

3 servings

cooking time 35 min.

200–250 g chicken liver

150 g arugula

70 g portobello mushrooms (or champignons, or oyster mushrooms)

4 tbsp. spoons of olive oil

1 st. a spoonful of cognac

1 st. a spoonful of wine vinegar

1 teaspoon mustard (preferably with seeds) 1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1. Wash mushrooms, peel and cut into slices.

2. Heat up in a frying pan 2 tbsp. tablespoons of olive oil and fry the mushrooms, immediately salt and pepper them.

3. After 2-3 minutes, add mustard and vinegar, mix and remove from heat.

4. In another pan, heat 1 tbsp. a spoonful of olive oil and fry the chicken liver for no more than 2-3 minutes so that it remains soft and tender.

5. Slightly salt the fried liver, pour in brandy and mix with mushrooms.

6. Wash and dry the arugula, combine with the liver and mushrooms, add 1 tbsp. tablespoon olive oil, mix gently.

7. Put the salad on plates, try to get the liver and mushrooms on top, pour over the sauce in which everything was fried.

Serve immediately, warm!

Salmon salad with lime

2 servings

cooking time 40 min.

2 salmon steaks

200 g lettuce leaves

handful of cilantro leaves

1 large carrot

1/2 onion

1 garlic clove

50 ml white wine vinegar

juice of 2 lemons

juice of 1 lime

3–4 tbsp. spoons of olive oil

2 teaspoons brown sugar

1 teaspoon coriander seeds

12-13 black peppercorns

10 white peppercorns

2 star anise

a pinch of sea salt

1. Mix vinegar with citrus juice, add sugar, star anise, coriander and white pepper, bring to a boil and add 8 black peppercorns.

2. Peel onions and carrots, cut onions into thin half rings, carrots into long thin strips and add to boiling sauce.

3. Peel the garlic, crush with the flat side of the knife and send it to the sauce too. Cook for 5-10 minutes, then add 2 tbsp. tablespoons of olive oil.

4. Crush a pinch of salt and 4–5 black peppercorns in a mortar, add 1–2 tbsp. spoons of olive oil, mix.

5. Brush the steaks with the mixture and fry in a pan. 6. Put the lettuce leaves on a dish, spread the salmon on top and pour over the sauce. Sprinkle with cilantro.

Red pepper salad with mozzarella

4 servings

cooking time 25 min.

2 red peppers

2 tomatoes

150 g yellow cherry tomatoes

2 large mozzarella

handful of basil leaves

6 art. spoons of olive oil

4 teaspoons wine vinegar

1/4 teaspoon freshly ground black pepper 1/2 teaspoon sea salt

Preheat the oven to 150°C.

1. Put cherry tomatoes in a deep baking sheet, sprinkle with 2 tbsp. spoons of olive oil, salt, pepper and put in a preheated oven for 15 minutes.

2. Fry the pepper in a grill pan, put in a plastic bag for 5 minutes, then peel and seeds and chop coarsely.

3. Cut large tomatoes into slices, remove the core with seeds.

4. Cut mozzarella into circles.

5. Mix the remaining olive oil, wine vinegar, a pinch of salt and pepper, basil leaves.

6. Place peppers, tomatoes, mozzarella, cherry tomatoes on a dish, drizzle with dressing and sprinkle with basil leaves.

Olivier salad with homemade mayonnaise

10 pieces. (5 servings)

cooking time 1 hour 30 minutes

200 g crab meat

3 potatoes

3 small carrots

3 pickles

5 green onions

small bunch of dill

3 art. spoons of green peas

2 tbsp. tablespoons low-fat sour cream

a pinch of freshly ground black pepper

a pinch of sea salt

For eclairs:

120 g butter

a pinch of sea salt

For mayonnaise:

300 ml olive oil

2 egg yolks at room temperature

juice of 1 lemon

1 teaspoon French mustard

a pinch of sea salt

Preheat the oven to 180°C.

1. For eclairs, sift the flour.

2. Put 100 g of butter in a small saucepan, pour in 1 glass of water, add a pinch of salt and bring to a boil over low heat. As soon as it boils, remove from heat.

3. Enter the flour, kneading very vigorously, then leave to cool for 2-3 minutes.

4. Enter the eggs one at a time. The dough should be smooth and shiny.

5. Line a baking sheet with baking paper, brushing it with butter. Spoon the dough into balls on a baking sheet at a distance of 2-3 cm from each other. Bake for 20-25 minutes without opening the oven, then reduce the temperature to 160°C and leave in the oven for another 15 minutes. Take out and cool.

6. Prepare the mayonnaise: beat the egg yolks with a pinch of salt and mustard and slowly, drop by drop, add the olive oil. As soon as the mayonnaise thickens, you can add the oil faster, pouring in a drop of lemon juice from time to time.

7. Boil carrots, potatoes and eggs, cool and peel.

8. Finely chop all salad ingredients, add green pea, salt and pepper.

9. Combine 2 parts of mayonnaise and part of sour cream, season the salad and stuff the eclairs with it.

Spinach and mint salad with lemon

2 servings

cooking time 20 min.

150 g fresh spinach

large handful of mint leaves

2–3 tbsp. spoons of olive oil

a pinch of freshly ground pepper

a pinch of sea salt

1. Wash spinach, dry and chop coarsely.

2. Combine spinach with mint leaves.

3. Peel the rind from the lemon and cut the flesh into 5 mm thick circles, then cut each circle into 8 more pieces.

4. Toss lemon with spinach and mint, salt and pepper, drizzle with olive oil, mix again and serve immediately.

exotic salad

4 servings

cooking time 50 min.

1 eggplant

1/2 celery root

1 parsnip root

200 g cherry tomatoes

100 g lettuce (Moscow region, frisse, iceberg)

50 g raisins

50 g pine nuts

bunch of thyme

handful of basil leaves

6-8 garlic cloves

6 art. spoons of olive oil

1 st. a spoonful of vinegar

1 st. mustard spoon

a pinch of saffron

a pinch of freshly ground black pepper

Preheat the oven to 180°C.

1. Cut zucchini and eggplant lengthwise into long pieces. Peel and chop the parsnips and celery as well.

2. Place zucchini and eggplant on one baking sheet, celery and parsnips on the other. Pepper, sprinkle with thyme and pour over 4 tbsp. spoons of olive oil. Add 3-4 cloves of garlic directly in the peel to each baking sheet and bake in a preheated oven for 20 minutes.

3. Soak saffron and raisins in warm water for 5 minutes.

4. Roast the pine nuts.

5. Make a vinegar dressing, 2 tbsp. spoons of oil and mustard, add raisins, saffron, mix.

6. Put the lettuce leaves torn by hand on a large dish, sprinkle with half the nuts and pour over the dressing.

7. Spread the baked pieces of vegetables and roots on top, then the tomatoes and garlic.

8. Sprinkle with basil, remaining nuts, pour over the remaining dressing.

Serve the salad warm.

"Ants crawling on tree branches"

4 servings

cooking time 35 min.

1 pack rice pasta

300 g minced pork

2 handfuls of sesame seeds

1 handful finely chopped cilantro

1 fresh red chili

300 ml chicken or meat broth

3 art. spoons of soy sauce

2 tbsp. tablespoons of sesame oil

1 teaspoon grated ginger

a pinch of freshly ground black pepper

1. Cook rice pasta according to package instructions.

2. In a large frying pan, heat sesame oil, soy sauce, add chopped chili, ginger and sesame seeds, add minced meat after 30 seconds.

3. Fry for 3-4 minutes, and then add 2-3 ladles of broth. Cook for another 7-9 minutes, add pasta and cilantro. If necessary, pepper.

Warm salad with chanterelles

2 servings

cooking time 30 min.

500 g fresh chanterelles

100 g hard cheese

100 g lettuce leaves

1 bulb

2 garlic cloves

juice of 1/2 lemon

6–7 st. tablespoons olive or any other vegetable oil

a pinch of freshly ground black pepper

a pinch of sea salt

1. Finely chop the onion and garlic.

2. Rinse and clean the chanterelles.

3. Grate cheese.

4. Heat up in a pan 2 tbsp. tablespoons of olive oil, lightly fry the onion and garlic.

5. Add chanterelles to the pan, salt, pepper and fry without closing the lid.

6. Prepare dressing by mixing 4-5 tbsp. tablespoons olive oil, lemon juice, salt and pepper.

7. Cut the lettuce leaves and pour over the dressing.

8. Put chanterelles on lettuce leaves, sprinkle with grated cheese on top.

Warm salad with egg and bacon

4 servings

cooking time 30 min.

1 loaf of stale white bread

2 bunches lettuce

100 g thinly sliced ​​bacon

50 g parmesan

juice of 1/2 lemon

4–5 st. spoons of olive oil

a pinch of freshly ground black pepper

a pinch of sea salt

Preheat the oven to 200°C.

1. Cut the crust off the bread. large pieces Place bread crumbs on a baking sheet and drizzle lightly with olive oil.

2. Put the bacon on top and bake in a preheated oven for about 10 minutes.

3. Cook eggs "in a bag".

4. Parmesan grate with flakes (you can use a vegetable peeler).

5. Coarsely chop the lettuce, add 2-3 tbsp. spoons of olive oil, lemon juice, salt, pepper, mix everything.

6. Layer lettuce, bacon bread, eggs, and cheese on a plate.

Warm fennel salad with tomatoes

2 servings

cooking time 40 min.

2 fennel

24 small cherry tomatoes (yellow and red)

20 pitted olives

100 ml dry white wine

handful of tarragon leaves

2 garlic cloves

3 art. spoons of olive oil

2 tbsp. butter spoons

a pinch of dry marjoram

1/2 teaspoon sea salt

Preheat the oven to 170°C.

1. Cut the fennel lengthwise into eight pieces and dip in boiling water for 5 minutes.

2. Cut the skin of the tomatoes, put them in a colander and dip in boiling water for a minute, then remove the skin from them.

3. Cut the olives in half.

4. Peel the garlic, chop and season with olive oil.

5. Put fennel, olives, tomatoes on a large baking sheet, pour over wine, put pieces of butter on top of vegetables.

6. Salt vegetables and sprinkle with marjoram, drizzle with olive oil and garlic, and then put in a preheated oven for 20 minutes.

Warm salad with onions, bacon and arugula

3 servings

cooking time 20 min.

2 bunches of arugula

2 red onions

150 g bacon

100 g pine nuts

50 g parmesan

handful of chopped basil

2 tbsp. spoons of olive oil

1 st. a spoonful of balsamic vinegar

a pinch of dried Provence herbs

a pinch of freshly ground black pepper

a pinch of sea salt

1. Peel the onion and cut each onion into eight pieces.

2. Cut the bacon into long strips, fry in a dry frying pan until golden brown and place on a paper towel.

3. In a frying pan, on the remaining fat from the bacon, fry the onion. When it becomes soft and golden, salt and add Provence herbs.

4. Heat olive oil in another pan, add pine nuts, balsamic vinegar, bacon and onion, salt and pepper.

5. Grate Parmesan into large flakes (you can use a vegetable peeler).

6. Place arugula leaves on a large dish, top with onions and bacon with nuts. Sprinkle with grated parmesan and basil.

* * *

The following excerpt from the book 365 recipes for every day (Yu. A. Vysotskaya, 2012) provided by our book partner -

Ceviche, as a rule, is made spicy - its homeland is Latin America, and there they love spicy food. You can use any fish - white, red, or you can make ceviche from scallops, shrimp or tuna, the main thing is that it be fresh product. The minimum marinating time is 30 minutes, you can leave it for 2-3 hours, but you should not marinate for more than 6 hours!

• 2 very fresh fish fillets
• 2 tomatoes
• 1 orange
• 1 small red onion
• 1 lime
• 1 chili pepper
• small bunch of cilantro
• 1 tsp sea ​​salt

Pour boiling water over the tomatoes, remove the skin from them, finely chop the flesh, removing excess juice.

Peel the onion and chop finely.

Cut the chili pepper in half, remove the seeds from one part and finely chop it, chop the other half along with the seeds.

Grate lime and orange zest on a fine grater.

Squeeze juice from a lime and half an orange.

Mix tomatoes, onions, chili peppers, lime and orange zest and juice, add salt.

Cut the fish into pieces, dip in the resulting marinade, mix and refrigerate for 30 minutes.

Chop cilantro leaves.

Arrange the ceviche on a platter and sprinkle with cilantro.

Creamy soufflé with green onions and thyme

Instead of green onions, you can use spinach or young cabbage.

• 3 eggs
• 2 large bunches of green onions
• 2 shallots
• 50-60 g hard cheese
• 50 g butter
• 1 garlic clove
• small bunch of fresh thyme
• ½ cup milk
• ½ cup cream
• 60 ml hot chicken broth
• 1 st. l. olive oil
• 1 tsp ground nutmeg
• a pinch of freshly ground black pepper
• ¼ tsp sea ​​salt

Preheat the oven to 180°C.

Peel the shallots and garlic and finely chop.

Chop the green onion.

Heat the olive oil in a frying pan and cook the shallots and garlic over low heat until translucent.

Pour in the hot broth and, stirring occasionally, let it boil, then salt and pepper shallots with garlic.

Add thyme leaves and green onions to the pan and cook for 1-2 more minutes, stirring constantly.

Pour in the milk and cream and simmer over very low heat until the onion is soft, then remove from heat.

Grate cheese on a coarse grater and put in a pan, mix everything.

Separate whites from yolks.

Salt the whites and beat into a strong foam.

Lightly beat the yolks with a fork, add to the pan, and then, stirring constantly, add the whipped proteins.

Lubricate refractory molds with butter, fill them 2/3 of the volume with the resulting mass, sprinkle with nutmeg on top.

Place the molds in a deep baking sheet half-filled with water and put in a preheated oven for 10-12 minutes.

Serve the soufflé hot!

Chocolate New Year's cake from Piedmont

Mascarpone can be replaced with any other cream cheese or even non-acidic sour cream, and instead of brown sugar, take 100 g of regular sugar and 50 g of honey.

• 300 g dark chocolate
• 6 eggs
• 180 g butter
• 150 g brown sugar
• 50 g almonds
• 50 g walnuts
• a handful of hazelnuts
• a pinch of sea salt

For cream:

• 400 g mascarpone
• 1 orange
• 50 g powdered sugar
• 1 st. l. cognac
• a pinch of cinnamon

For glaze:

• 100 g dark chocolate
• 1 st. l. liquid honey

Preheat the oven to 190°C.

Place 170 g of butter, sugar and 300 g of chocolate broken into pieces in a small saucepan and melt in a water bath.

Grind almonds and walnuts in a blender into small crumbs.

Separate whites from yolks.

Beat egg whites with a pinch of salt until stiff.

Beat the yolks with a mixer. Whisking constantly, add the chocolate-creamy mass and pour in the chopped nuts. Then fold in the beaten egg whites.

Lubricate the baking dish with the remaining butter, put the dough and send it to the preheated oven for 25-30 minutes. If the cake is not baked, cover it with baking paper and return to the oven for another 5-7 minutes.

Finely grate the orange zest, squeeze the juice out of it.

Combine the zest with 2 tbsp. spoons of orange juice, add mascarpone, cinnamon, powdered sugar, pour cognac and mix everything thoroughly.

cooled down chocolate cake cut lengthwise into two halves, grease one with cream, cover with the other half.

Glaze: Melt 100 g of chocolate in a water bath, then add honey, mix, pour over the cake with icing and smooth with a wide knife.

Lightly crush hazelnuts in a mortar and sprinkle them on the cake on all sides.

For more than ten years, the talented actress, popular TV presenter, caring mother, loving wife and excellent hostess Yulia Vysotskaya has been sharing with her readers and viewers not only the secrets of her culinary skills, but also her inexhaustible energy and good mood. In the new book holiday recipes» you will find wonderful recipes for salads, appetizers, hot dishes and desserts that Yulia Vysotskaya usually prepares for the holidays for her family and beloved guests.

“Let's not prepare, but live. Now, today, this second. Not killing yourself in the kitchen for the sake of festive feasts, without dying of hunger on diets, without going to extremes. Cook for fun, cook when you feel like it. Eat when you're high, but know how to stop. Let the little black dress, if you need it, be worn not three times a year, but much more often. Nothing to save it for the holidays. A holiday is every day!” says Yulia Vysotskaya.

Salad - the most universal dish, which Julia cooks for breakfast, lunch and dinner. You can even take it with you. We will tell you about the recipes for five such salads right now.

Rice salad with chicory and olives

For the dish you will need: rice - 150 g, oranges - 1 pc., chicory - 1 pc., fresh basil - 4 sprigs, olive oil - 1 tbsp. l., one pinch of freshly ground black pepper and sea salt, pitted olives - 1 handful.

For dressing: olive oil - 1 tbsp. l., mustard with grains - 1 tsp., half a lemon and also one pinch of freshly ground black pepper and sea salt.

Julia Vysotskaya: "If there are no olives, you can take capers."

Place the rice in a saucepan and cook until tender. At this time, cut the chicory lengthwise into six parts, put it on a baking sheet, add a little bit of olive oil, salt, pepper and send for 3-4 minutes under the grill.

Grate the orange zest on a fine grater, and cut the pulp over a deep plate so that the juice flows there. Crush the olives with the bottom of a glass and remove the pits. Add olives and boiled rice to the orange pulp and mix.

To make the dressing, mix the remaining olive oil with the mustard and 1 tbsp. spoon of lemon juice, salt and pepper.

Drizzle half of the dressing over the salad and toss, add the chicory. Stir again and pour over the remaining dressing, and at the end - decorate the dish with basil leaves.

Salad of beans, sweet peppers and cherry tomatoes

For the dish you will need: black eye beans - 1 cup, cherry tomatoes - 5 pcs., half of sweet red pepper, a quarter of red onion, celery stalks - 1 pc., parsley - 1 bunch, green onions - 2 pcs., one each a pinch of freshly ground black pepper and sea salt.

For dressing: olive oil - 2 tbsp. l., balsamic vinegar - 1 tsp, mustard - 1 tsp, one pinch of freshly ground black pepper and sea salt. To mix everything.

Julia Vysotskaya: “You can take any onion, if your onion is very evil, soak it in vinegar or lemon juice. The longer this salad sits, the richer it will taste.

Sweet pepper bake in the oven, then remove the skin and cut the flesh into small cubes. Boil the beans until tender, finely chop the celery, cut the tomatoes into quarters, peel and finely chop the red onion, chop the green onion thinly obliquely, chop the parsley finely.

Put the finished beans in a salad bowl, add chopped vegetables and herbs and mix. At the very end, add mustard dressing, salt and pepper.

Lentil salad with grapes and goat cheese

For the dish you will need: green lentils - 200 g, blue grapes - 1 handful, 1 handful of raisins soaked in boiling water, soft goat cheese - 50 g, parsley - 1 bunch, green onions - 6 stalks, Extra Virgin olive oil - 30 ml.

For pesto sauce: sun-dried tomatoes in oil - 5 pieces, pine nuts - 1 handful, parmesan - 30 g, basil - 1 bunch, Extra Virgin olive oil - 70 ml, freshly ground black pepper - 1 pinch, sea salt - 1 pinch.

Julia Vysotskaya: “Add not only pine nuts to the sauce - almonds, hazelnuts or walnuts will do.”

Combine all components and beat with a blender. Fry the pine nuts in a dry frying pan, grate the parmesan on a coarse grater, tear the basil with your hands. Instead of Parmesan, you can take another hard cheese. For example, pecorino.

Boil the lentils until cooked as instructed on the package, then put on a dish, add two tablespoons of pesto sauce, halved grapes and raisins.

Chop the parsley and green onion, but not too finely. Sprinkle them over the salad, drizzle with the remaining olive oil and crumble the goat cheese with nuts.

Eggplant, leek and asparagus salad

For the dish you will need: eggplant - 1 pc., Leek - 1 pc., Asparagus stalks - 5 pcs., Feta cheese - 50 g, sunflower seeds - 1 handful, olive oil - 1 tbsp. l., soy sauce - 1 tbsp. l., miso paste - 1 tsp., maple syrup - 1 tsp., sesame oil - a quarter of a teaspoon.

For dressing: juice of one lime, half a chili pepper, a small bunch of cilantro, olive oil - 1 tbsp. l., soy sauce - half a tablespoon. Remove the seeds from the pepper, finely chop it and cilantro, mix everything.

Yulia Vysotskaya: “Instead of a leek, you can take onion, shallots or green onions.

Preheat oven to 230 degrees. At this time, mix the miso paste, maple syrup and sesame oil with soy sauce, wash and cut the eggplant in half. Put it on a baking sheet with slices up and grease with soy dressing, then put it in the oven for 15 minutes.

Cut the light part of the leek into thin rings and fry in olive oil until golden brown. Then add the asparagus, from which the coarse cuttings were previously removed, to the pan. It is best to cut it diagonally into large pieces and simmer until tender.

Roast the seeds in another pan. Grate the lime zest on a fine grater, squeeze the juice from half a lime. Scoop out the flesh from the baked eggplant with a spoon and crush it.

Arrange the asparagus and leeks on a platter, then the eggplant flesh, drizzle with the dressing, sprinkle with the seeds and chopped feta.

Crispy salad with salmon and fennel

For the dish you will need: salmon fillet on the skin - 300 g, a small green apple - 1 pc., salad mix - 100 g, half a fennel, one egg, 1 pinch of sea salt.

For mayonnaise dressing: lemons - 1 pc., anchovies - 2 pcs., egg yolks - 1 pc., capers - 1 tsp, olive oil - 200 ml, mustard with grains - 1 tsp, sea salt - 1 pinch.

Julia Vysotskaya: "This salad can be eaten both cold and warm."
Pour water into a saucepan, salt and boil the egg, peel it and break it in half.

To prepare mayonnaise: salt the yolk, add mustard and turn on the mixer. Beat, pouring in olive oil: first drop by drop, then a thin stream. Pour in two tablespoons of lemon juice and beat until smooth.

Remove the core from the apple, cut into long bars, cut the fennel into strips. Finely chop the anchovies and add to the anchovies and three tablespoons of mayonnaise, then mix. If the dressing is too thick, add more lemon juice.

Heat a dry frying pan, put the salmon skin side down and fry on both sides until cooked. Next, cut the fish into small pieces.

Put the lettuce leaves on a dish, and add everything else on top.

Secrets of Yulia Vysotskaya's salads

AT rice salad with chicory and olives, add oranges and basil, drizzle with mustard dressing, olive oil and lemon juice.

Bean, bell pepper and cherry tomato salad tastes better with celery, red and green onions and mustard dressing.

To diversify the lentil salad with grapes and goat cheese, you can add raisins and pesto, and pine nuts can be replaced with almonds or hazelnuts.

Salad of baked eggplant, leek and asparagus can be varied with seeds, lime, cilantro and pepper.

Option hearty salad: with salmon, apple, fennel, egg, anchovies, capers and mustard.

Salads

13 Salad with grapes
14 Salad with pears and Roquefort cheese
15 Salad with herring
16 Salad "Nicoise"
17 Cucumber and chicken salad
18 Salad "Spring"
18 Baked pumpkin salad with ham
2 ° Salad with avocado
21 Bow salad
22 Wild rice salad with dried apricots and raisins
23 Goat cheese salad
24 Pink salad
25 Pasta salad with broccoli
26 Green bean salad
27 Grapefruit salad
28 Pepper Salad with Feta and Tomatoes
29 Thai salad
3 °Apple and carrot salad
31 Salad with salmon and arugula
32 Asian salad
33 Mushroom and avocado salad
34 Tuna and Bean Salad
35 Rucola salad with chicken liver
36 Salmon salad with lime
37 Red pepper salad with mozzarella
38 Olivier salad with homemade mayonnaise
39 Spinach and mint salad with lemon
40 Exotic Salad
41 "Ants crawling on tree branches"
42 Warm salad with chanterelles
43 Warm salad with egg and bacon
44 Warm fennel salad with tomatoes
45 Warm salad with onion, bacon and arugula

Salad with grapes

4 servings
cooking time 25 min.

2 bunches lettuce
200 g seedless grapes
100 g hard goat cheese
1 bunch of tarragon
3 shallots (or 1 small red onion)
5 st. spoons of wine vinegar
a pinch of sea salt

1. Cut the onion into thin half rings and soak in vinegar for 10 minutes.
2. Finely chop lettuce leaves, add grapes and tarragon leaves.
3. Grate goat cheese.
4. Make a dressing out of the vinegar in which the onions were marinated, olive oil, salt and pepper. If too hot, add oil.
5. Pour the dressing over the salad, mix thoroughly, sprinkle with goat cheese on top.

Salad with pears and Roquefort cheese

4 servings
cooking time 40 min.

3 pears
2 bunches lettuce (arugula is best)
150 g Roquefort cheese
a handful of mint
10 shelled walnuts
juice of 1/2 lemon
4 tbsp. spoons of olive oil
1 st. honey spoon

1. Roast walnuts in honey, put them on a plate or metal baking sheet so that they do not stick together.
2. Finely chop lettuce leaves.
3. Pears cut into thin slices and lightly sprinkle with lemon juice so that they do not darken.
4. Cut the cheese into pieces.
5. Mix pears with lettuce, add cheese and mint.
6. Prepare the dressing by combining the remaining lemon juice, olive oil, salt and freshly ground pepper.
7. Pour the dressing over the salad, mix, sprinkle with nuts on top.

Salad with herring

4 servings
cooking time 30 min.

1 large fat herring
10 quail eggs
1 bunch lettuce (locust, arugula or other)
1 bunch of young green onions
50 g hard cheese such as Parmesan or Russian
3–4 tbsp. spoons of sunflower oil
juice of 1/2 lemon
a pinch of freshly ground black pepper
a pinch of sea salt

1. Hard-boil quail eggs, cover with cold water, and then carefully peel and cut in half.
2. Peel and cut the herring into small pieces.
3. Lettuce and green onions cut quite finely.
4. Grate cheese.
5. Put the salad on a large plate, spread the egg halves and pieces of herring on top.
6. Sprinkle with green onions and grated cheese.
7. Prepare dressing by mixing sunflower oil with lemon juice, salt and pepper, and pour over salad.

Salad "Nicoise"

6 servings
cooking time 1 hour

1 package frozen green beans (450-500 g)
300 g tuna in olive oil
10 small new potatoes
2 sweet peppers
10-15 cherry tomatoes
8-10 quail eggs
15–20 capers
1/2 red onion
juice of 1/2 lemon
6 art. spoons of olive oil
1 st. a spoonful of wine vinegar
1 st. tablespoon Dijon mustard
a pinch of freshly ground black pepper
a pinch of sea salt

1. Cook the beans as directed on the package.
2. Boil young potatoes in their skins.
3. Boil quail eggs too.
4. Cut the boiled potatoes into four parts, mix with beans, add 2 tbsp. tablespoons of olive oil.
5. Cut the skin off the pepper, remove the seeds, chop finely and mix with the salad.
6. Finely chop the red onion.
7. Finely chop the green onion.
8. Cut eggs and tomatoes in half, put in salad, sprinkle with capers, red and green onions. To mix everything.
9. Crumble the tuna with a fork and place on top.
10. Make dressing: mix mustard with lemon juice, add vinegar, 4 tbsp. spoons of olive oil, salt and pepper, beat lightly with a fork.

Submit dressing separately.

Cucumber and chicken salad

2 servings
cooking time 15 min.

1/2 small carcass of boiled chicken without skin 5 cucumbers
handful of chopped mint
juice of 1 lime
2 tbsp. spoons of soy sauce
1 st. a spoonful of sesame oil
1 st. a spoonful of brown sugar
2-3 black peppercorns
2 small dried chili peppers
a pinch of sea salt

1. Cucumbers cut lengthwise into long strips. The strips should be thin and transparent. You can use a potato peeler.
2. Tear chicken meat into long thin fibers.
3. Make dressing: grind black pepper, chili, sugar and salt in a mortar, add mint, lime juice, soy sauce and sesame oil, mix.
4. Combine the chicken meat with cucumbers, pour in the dressing and mix everything thoroughly.

Serve immediately.

Salad "Spring"

4 servings
cooking time 25 min.

500 g radish
500 g cucumbers
3 eggs
small bunch of green onions
small bunch of parsley
handful of finely chopped dill
juice of 1/2 lemon
300 g fat sour cream
a pinch of freshly ground black pepper
a pinch of sea salt

1. Hard boil eggs and peel them.
2. Cut radishes, cucumbers and eggs into circles, put in a salad bowl.
3. Finely chop the onion and parsley, add to the salad.
4. Make dressing by combining sour cream, lemon juice, dill, salt and pepper.
5. Fill the salad.

Baked pumpkin salad with ham

4 servings
cooking time 45 min.

1 small pumpkin (300 g)
200 g thinly sliced ​​Parma or any other ham
4 large handfuls of arugula
100 g hard cheese such as Parmesan, Poshekhonsky, Russian
100 g shelled pumpkin or sunflower seeds
5 garlic cloves
5–6 art. spoons of olive oil
2–3 tbsp. spoons of balsamic vinegar
1/2 teaspoon coriander seeds
1/2 teaspoon sea salt

Preheat the oven to 180°C.

1. Finely chop the garlic.
2. Fry the seeds in a dry frying pan.
3. Clean the pumpkin and cut into small pieces.
4. Coarsely grate the cheese.
5. Mix salt, pepper, coriander, garlic, 1 tbsp. spoon of balsamic vinegar and 2 tbsp. tablespoons of olive oil. Roll pumpkin in this mixture.
6. Bake pumpkin slices in a preheated oven for 25-30 minutes, until golden brown.
7. Mix the remaining olive oil and balsamic vinegar, add salt and pepper.
8. Arrange arugula on a large platter, pour over half of the dressing, top with ham and slices of baked pumpkin, sprinkle with grated cheese and toasted seeds.
9. Lightly shake the salad. Drizzle with remaining dressing and serve.

Avocado salad

2 servings
preparation time 2 hours
cooking time 25 min.

1 avocado
100 g bacon
1 bunch Frisse (or other leafy lettuce)
1 loaf of white bread
1 garlic clove
7 art. spoons of olive oil
2 tbsp. tablespoons of wine vinegar
a pinch of freshly ground black pepper a pinch of sea salt

Preheat the oven to 190°C.

1. Wash lettuce, dry, place in a plastic container and refrigerate for several hours.
2. Cut off the crust from the bread, rub it with garlic.
3. Break the bread into small pieces, place on a baking sheet, lightly sprinkle with olive oil and bake in a preheated oven for 8-10 minutes.
4. Fry the bacon in a pan until crispy, then put it on a paper towel.
5. Put the leaves in a deep salad bowl.
6. Cut the avocado in half, remove the stone.
7. With a teaspoon, form small balls from the pulp of the avocado, place them on the salad, then put the croutons and bacon obtained from the bread on top.
8. Make dressing by mixing 5 tbsp. tablespoons of olive oil, wine vinegar, a pinch of sea salt and a pinch of freshly ground black pepper.
9. Pour dressing over salad and mix everything.

bow salad

6 servings
cooking time 30 min.

500 g pasta bows
450 g green beans (can be frozen)
200 g cherry tomatoes
150 g hard cheese (Russian or Swiss) 100 g olives
100 g pickled corn
1 bunch of parsley
1 bunch red basil
4 garlic cloves
juice of 1 lemon
2–3 tbsp. spoons of olive oil
a pinch of freshly ground black pepper
1 teaspoon sea salt

1. Boil beans.
2. Cut the tomatoes in half.
3. Remove the pits from the olives.
4. Cut the cheese into small cubes.
5. Finely chop parsley and basil, but do not mix.
6. Boil pasta in salted water, adding 2 whole cloves of peeled garlic and a little bit of olive oil.
7. Make dressing: grind the remaining garlic with salt, pepper and finely chopped red basil, add olive oil and lemon juice.
8. Fold the bows into a colander, add corn, beans, olives, cheese, tomatoes, finely chopped parsley and season.

Can be eaten warm or cold.

Wild rice salad with dried apricots and raisins

4 servings
cooking time 45 min.

500 g wild rice
200 g raisins
100 g dried apricots
a handful of pine (or other) nuts
1 red onion
1 cup strongly brewed bergamot tea
2 tbsp. spoons of olive oil
1 st. a spoonful of butter
2/3 tsp sea salt

1. Pour rice with 1 liter of boiling water and cook for 40 minutes.
2. Soak raisins in bergamot tea.
3. Cut dried apricots into long strips.
4. Peel the onion and cut into rings.
5. In a small frying pan, heat the butter, fry the chopped onion, add dried apricots and fry for 1-2 minutes.
6. Roast the pine nuts in another pan.
7. Discard the finished rice in a colander, do not rinse.
8. Add dried apricots with onions, pine nuts to hot rice.
9. Squeeze the raisins and also add to the rice, mix everything well. Drizzle with olive oil, salt to taste.

Goat cheese salad

4 servings
cooking time 25 min.

100 g soft goat cheese small French baguette bunch of arugula
radicchio salad
1 garlic clove
3–4 tbsp. spoons of olive oil
2–3 tbsp. tablespoons of wine vinegar
2 tbsp. butter spoons
1 st. a tablespoon of French mustard a pinch of freshly ground black pepper a pinch of sea salt

1. Cut the baguette into slices, brush with butter and fry in a preheated pan on both sides.
2. Cut the goat cheese into circles, put a piece on the fried baguette slices and place in the oven under the grill for 8-10 minutes.
3. Make dressing: grind garlic with salt, add pepper, mustard, vinegar and olive oil.
4. Coarsely chop the radicchio, tear the arugula with your hands.
5. Pour dressing over lettuce leaves, top with 2-3 slices of baked baguette with cheese.

pink salad

4 servings
cooking time 25 min.
Boiling time for beets is about 1 hour.

400 g radish
1 head radicchio lettuce
3 small boiled beets
1/2 large red onion
small bunch of regan
small bunch of mint
2 tbsp. spoons of olive oil
1 st. a spoonful of sunflower oil
1 st. tablespoon wine or apple cider vinegar
a pinch of freshly ground black pepper
a pinch of sea salt

1. Grate one beetroot and squeeze it out, keeping the juice.
2. Prepare the marinade by mixing 3 tbsp. spoons of beetroot juice with sunflower and olive oil, wine vinegar; add salt and pepper, mix.
3. Cut the remaining beets into circles 1-2 mm thick, put them in the marinade for 10 minutes.
4. Cut the radish into thin circles, onion into half rings.
5. Add radish, onion and radicchio leaves to the beets, mix.
6. Add the regan and mint leaves last and serve immediately.

Pasta salad with broccoli

4 servings
cooking time 25 min.

300 g broccoli
150 g pasta (bows or penne)
50 g pine nuts
juice of 1/2 lemon
4 tbsp. spoons of olive oil
1 st. 1 tablespoon mascarpone or philadelphia cream cheese
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

1. In boiling water, add 1 tbsp. a spoonful of olive oil and a pinch of salt, then omit the pasta. Boil until cooked, but do not overcook!
2. Divide broccoli into small florets and boil in salted water (better undercooked than overcooked!).
3. Fry pine nuts in a dry frying pan.
4. Combine cream cheese with 3 tbsp. spoons of olive oil, lemon juice, salt, pepper, mix well - you should get a fairly thick sauce.
5. Mix broccoli and pasta and season with sauce.
6. Sprinkle with pine nuts and serve.

Green bean salad

2 servings
cooking time 35 min.

250 g frozen green beans
150 g of any lettuce leaves
50 g of any hard cheese
50g thinly sliced ​​bacon or bacon
handful of basil and parsley leaves
8–10 olives
1/4 chili pepper
1 garlic clove
6 art. spoons of olive oil
3 art. tablespoons almond, peanut or linseed oil
3 art. tablespoons white wine vinegar or cider vinegar
2 tbsp. spoons of red wine vinegar
2 tbsp. mustard seed spoons
a pinch of sea salt

1. Dip the beans in boiling water and boil for 1-2 minutes. Transfer it to a bowl and place in a deeper container filled with cold water and ice.
2. Fry the bacon or bacon in a dry frying pan until crispy and place on a paper towel.
3. Break the olives in half and remove the pits.
4. Peel and crush the garlic in a garlic press.
5. Finely chop the chili pepper.
6. Make a dressing of mustard, olive and nut oil, two types of vinegar, chili and garlic, salt.
7. Add half of the dressing to the beans, mix.
8. Cut the cheese into cubes.
9. Wash lettuce leaves, chop coarsely, put on a large dish and pour over a small amount of dressing.
10. Top the salad with beans, olives, cheese and bacon. Drizzle with remaining dressing, sprinkle with parsley and basil.

grapefruit salad

2 servings
cooking time 25 min.

Any lettuce (radicchio, arugula, curly endive, etc.)
100 g pine nuts
1 grapefruit
4 tbsp. spoons of olive oil
a pinch of freshly ground black pepper
a pinch of sea salt

1. Fry the pine nuts (do not add oil to the pan).
2. Peel the grapefruit, divide half of the pulp into slices, peel off the films.
3. Squeeze the juice from the second half of the grapefruit, add olive oil, salt and pepper.
4. Mix lettuce leaves with grapefruit slices, pour dressing over, mix gently again and sprinkle with pine nuts.

Pepper Salad with Feta and Tomatoes

3 servings
cooking time 35 min.

250 g cherry tomatoes
100 g feta cheese, cut into small cubes
1 red bell pepper
1 yellow sweet pepper
10 sprigs fresh thyme
1 garlic clove
4 tbsp. spoons of olive oil
2 tbsp. spoons of balsamic vinegar
2 tbsp. tablespoons dry Provence herbs
1 1/2 teaspoons turmeric
1 teaspoon sweet ground red pepper
10 black peppercorns
a pinch of sea salt

1. Grill or bake sweet peppers in the oven, then place in a plastic bag for a few minutes. When the pepper is sweaty, remove the skin, remove the core along with the seeds and cut into long strips.
2. Cut cherry tomatoes in half.
3. Stir in turmeric and ground red pepper.
4. Roll half of the cheese cubes in turmeric and pepper, and the other half in Provence herbs.
5. Pound black pepper in a mortar, a pinch of salt, half thyme, olive oil and balsamic vinegar. Mix everything and divide the dressing in half.
6. Peel the garlic, press it with a garlic press or chop it very finely and add it to half the dressing.
7. In dressing with garlic, roll sweet peppers, and in the second part of the dressing - halves of tomatoes.
8. Put a little pepper into wide transparent glasses, then add several halves of tomatoes, multi-colored cheese cubes on top, garnish with thyme sprigs.

Thai salad

2 servings
cooking time 20 min.

2 boiled chicken breasts
1 grapefruit
1 red chili
1 green chili
handful of mint leaves and cilantro
1 st. a spoonful of vegetable oil
3 tsp soy sauce
2 teaspoons sesame oil

1. Cut the chicken into large cubes.
2. Peel the grapefruit, divide it into slices and carefully free it from the films, while retaining the juice that has been released.
3. Chili pepper free from seeds and cut into rings.
4. Stir in chicken, cilantro and mint leaves, chopped chili.
5. Add sesame and vegetable oil, soy sauce, grapefruit juice and pulp and mix again.

Apple and Carrot Salad

2 servings
cooking time 35 min.

2 juicy green apples
2 carrots
bunch of leaf lettuce (e.g. corn, arugula)
handful of finely chopped cilantro
50 g sunflower or pumpkin seeds
3-4 walnuts
juice of 1/2 lemon
1 st. a spoonful of nut butter
1 teaspoon balsamic vinegar
1 teaspoon apple cider vinegar
a pinch of freshly ground black pepper
a pinch of sea salt

1. Lightly roast the walnuts in a dry frying pan or in the oven, and then pound in a mortar.
2. Grate apples and carrots, sprinkle with lemon juice.
3. Make dressing by tossing nut butter, balsamic and apple cider vinegar.
4. Combine lettuce leaves with apples, carrots and walnuts.
5. Add salt, pepper, dressing and mix everything.
6. Sprinkle the salad with seeds and cilantro.

Salad with salmon and arugula

3 servings
cooking time 30 min.

200 g arugula (frisse or iceberg is also suitable)
2 lemons
150 g balyk
small bunch of green onions
4 tbsp. spoons of olive oil
2 tbsp. tablespoons of nut butter
a pinch of freshly ground black pepper
a pinch of sea salt

1. Wash and dry lettuce leaves, and then tear rather coarsely with your hands.
2. Cut green onions into oblong rings and add half to lettuce leaves.
3. Grate the zest of one lemon on a fine grater.
4. Squeeze juice from two lemons.
5. Make dressing with olive oil, lemon juice, lemon zest, pepper and salt. Divide the dressing into two parts.
6. Cut the salmon as thin as possible and lower it into one half of the dressing.
7. In the second half of the dressing, add nut butter, mix and pour over the lettuce leaves.
8. Put the salmon together with dressing to the lettuce leaves, mix everything and sprinkle with the remaining green onions.

asian salad

4 servings
cooking time 35 min.

400 g frozen green beans
200 g lettuce (corn, frisse or any other salad you like)
2 pears
50 g brazil nuts
juice of 1/2 lemon
2 tbsp. spoons of olive oil
2 tbsp. tablespoons of nut butter
2 teaspoons sesame seeds
a pinch of freshly ground black pepper
1/2 teaspoon sea salt
a pinch of coarse sea salt

1. Defrost the beans and boil for 10 minutes in salted water, then drain the water, and put the pan with the beans in a bowl filled with ice. The beans will be shocked by the sudden change in temperature and retain their bright green color.
2. Add olive oil to the beans.
3. Pears cut into thin slices and sprinkle with lemon juice so that they do not darken.
4. Lightly roast the nuts in a dry frying pan or in the oven, and then pound in a mortar, but not too finely.
5. Sesame seeds are also slightly dried over low heat.
6. Grind in a mortar and mortar with a large pinch of coarse sea salt and pepper.
7. Wash and dry lettuce leaves.
8. Toss beans and pears with lettuce, season with salt and pepper, add peanut butter and toss again.
9. Put the salad on a dish, sprinkle with nuts and sesame seeds.

Mushroom and avocado salad

4 servings
cooking time 25 min.

300 g champignons
1 avocado
juice of 1 lemon
3 art. spoons of olive oil
handful of mint leaves
a pinch of freshly ground black pepper a pinch of sea salt

1. Wash, peel, cut the mushrooms into thin slices and sprinkle lightly with lemon juice so that they do not darken.
2. Make a dressing with the remaining lemon juice, olive oil, a pinch of pepper and salt. Fill with mushrooms.
3. Peel the avocado, free from the stone and cut into small slices.
4. Add avocado to mushrooms and mix.
5. Sprinkle the salad with mint leaves.

Tuna and Bean Salad

2 servings
preparation time 5 hours
cooking time 50 min.

200 g beans
200 g canned tuna (in own juice or in olive oil)
2 red sweet onions
bunch of fresh basil
3 garlic cloves
3 art. spoons of olive oil
2 tbsp. tablespoons of wine vinegar
a pinch of freshly ground black pepper
a pinch of sea salt

1. Soak the beans in water, preferably overnight, then boil them without adding salt.
2. Peel the onion and cut into half rings as thin as possible.
3. Peel the garlic too and cut into thin slices.
4. Make a dressing of olive oil, vinegar, salt and pepper, add onion and garlic to it.
5. Place the beans on a large platter, pour over half the dressing along with the onion and garlic.
6. Spread tuna pieces on top, sprinkle with chopped basil (leave a few leaves), pour over the remaining dressing with onions and garlic and garnish with the remaining basil.

Serve right away!

Arugula salad with chicken liver

3 servings
cooking time 35 min.

200–250 g chicken liver
150 g arugula
70 g portobello mushrooms (or champignons, or oyster mushrooms)
4 tbsp. spoons of olive oil
1 st. a spoonful of cognac
1 st. a spoonful of wine vinegar
1 teaspoon mustard (preferably with seeds) 1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt

1. Wash mushrooms, peel and cut into slices.
2. Heat up in a frying pan 2 tbsp. tablespoons of olive oil and fry the mushrooms, immediately salt and pepper them.

“Real nostalgia for childhood: the first cucumbers, radishes, fresh herbs My mom makes salad so delicious! I remember myself as a little girl in the countryside on spring break... Egg yolks and country sour cream – there is nothing tastier in the world!” Yulia Vysotskaya recalls. To bring the spring mood to your home, we have prepared a selection best salads from Yulia Vysotskaya!

Avocado salad

Avocado is very delicious fruit although outwardly it looks like a vegetable. Any lettuce will do.

Salad "Nicoise"

If you manage to get fresh, unfrozen beans, and if the tuna is also fresh, then it will be Nicoise from Los Angeles, and in Nice they do as it says here.

Taboula

Dress the salad right on the table with olive oil, lemon juice, pepper and salt.

Salad "Spring"

Simple and very delicious salad from the first spring vegetables.

Asparagus salad with anchovies

Asparagus is not very familiar to us, but I strongly advise you not to be afraid and try it, the main thing is not to digest it. hard cheese take any - parmesan, gruyère, swiss.

Salmon salad with lime

This sauce will save any fish; with rather oily salmon, you get a good combination of sonorous-sour-sweet-crunchy salad. I can eat this every day! Any salad that you like will do: frisse, romano, lollo rosso - and also try to sprinkle it right after the grill hot fish sesame.

Cucumber and chicken salad

Own invention, very well suited when you need to lose the extra 2-3 kg.

Salad with shrimp, cucumber and orange

Instead of lime, lemon is suitable, and arugula can be replaced with frisse.

Rice pasta salad

When I miss China, I make this salad. If there is no iceberg, you can use other lettuce leaves.

grapefruit salad

You can take any salad - radicchio, arugula, curly endive, etc.

You can find even more video recipes by Yulia Vysotskaya on the official website.