Country salad: recipes from different countries

Honestly, "Village Salad" is, rather, not the name of a particular dish, but practicality and a vital position. Since the main thing in its preparation is to use everything that is at hand. Moreover, each village is rich in something of its own, which may be in short supply in another village. Therefore, in any village there is a salad, the composition of which can vary also depending on the season. And for the townspeople every village salad is a kind of culinary discovery. We will gain experience from those who are less torn from nature!

Puff pastry salad

And in the villages they love not only delicious, but also beautiful to eat. The offered rustic salad with chicken is simple in composition and tasty, but requires proper design. The ratio of the products included in it depends on personal preferences - what foods you like more, and take in increased quantities. For the first time, you can follow the following proportions:

1. The first layer: six pieces of potatoes welded in a uniform. You can cut into cubes, you can grate.
2. Second layer: onion head (chopped finely). To avoid harshness, you can pick up a ray of vinegar for a few minutes.
3. The third layer: salted cucumbers (2-3 pieces). Again, cut with brushes or lose - of your choice.
4. Fourth layer: mushrooms. By the rules - forest, but the townspeople can take champignons (about a pound). Mushrooms should be chopped and fried.
5. The final layer: chicken. Fillet or legs - it's up to you. They can be fried, boiled or baked.

Each layer is smeared with mayonnaise, the top of the village salad sprinkled with grated eggs.

Salad with garlic

Cheremsha is not such a rare product as it might seem. Buy it on the market is quite possible, just need to ask around. And even in a pickled form, it is not uncommon at all. If you add it even to the simplest rustic salad, it will acquire a completely new wonderful taste. Try this composition: boiled carrots with potatoes, salted cucumbers (everything is cut proportionally), greens, pickled caramel and fragrant sunflower oil. Particularly good is a garnish for any fish.

Tuscan salad

We do not forget that Western European countries are by no means mega-cities. And the Italian peasants, for example, also like to eat tasty and satisfying. Given the specific nature of the agricultural plants growing there, a country salad is prepared under Tuscany: a glass of cannellini (thin skinned white beans) and a pair of chicken eggs are cooked. Eggs are cut in thin circles, grams of two hundred ham - brusochkami, two tomatoes - cubes, a stalk of green onions - rings, a quarter of green pepper - strips, and four fresh champignons - thin plates. A few lettuce leaves (better sorts of "romano") are torn by pieces. All this is mixed and dressed with sauce. In our conditions may well suit mayonnaise or usual olive oil.

Rustic Greek salad

In Greece, there is everything, including your village salad. Naturally, he can not do without the cheese, feta, beloved by the Greeks. The ratio of components also depends only on individual tastes. A green salad is cut (a mono variety can be chosen, but the same "romano" is recommended), white cabbage, tomatoes with cucumbers (very large), olives or olives without pits (small ones can be left whole) and cheese (cubes). There is no feta - take a brynza. And no mayonnaise! Mix olive oil, fresh lemon juice, salt, favorite seasonings and pepper. The village salad is Greek ready and waiting for its connoisseurs.

Rustic salad in Austrian style

Ingredients in it a little, but the taste turns out to be surprisingly harmonious. The bundle of arugula breaks with hands, is salted and sprinkled with fresh lemon juice, after which it is placed in the middle of the plate. Around it half of cherry is artistically laid out (if there are none, then ordinary tomatoes, cut into slices or circles) will come off. From 100 grams of goat soft cheese (look), small spoons are formed with a spoon, which are decomposed into tomatoes. All this is gently poured with pumpkin oil (in extreme cases, olive oil, slightly diluted with wine vinegar) and sprinkled with fried pumpkin seeds - this is the main ingredient, due to which the Austrian village salad acquires a special taste. Remember, you need to fry the seeds yourself, and do not buy ready-made ones.

Beef salad

First of all, it will require large boiled potatoes and a couple of pickles: they are cut into small pieces, peppered and savored with sour cream and a spoonful of mustard. A third of a kilogram of meat is cooked and cut with straws. All components are mixed. Then the salad "Rustic" with beef is supplemented with small whole tomatoes (large tomatoes will be inappropriate).

Rural Wedding Salad

For the average citizen it is, at first glance, not a salad at all, but solid meat, to which a garnish is needed. However, in order for the wedding to eat "from the belly" with delicious dishes.

To cook half a kilo of quality pork without bones cooked according to all the rules - with an onion, laurel, pepper-peas. In a cooled form, the meat is cut into strips. In parallel, a pair of white salad bulbs are cut with rings and a marinade is made. It includes: a quarter of a glass of water, 9 spoons of wine vinegar, ground pepper, three tablespoons of sugar and five - lean oil. Pork is laid out in a salad bowl mixed with onion and sprinkled with marinade. Village wedding salad should stand in the refrigerator for the night. Especially piquant taste, he gets, if you sprinkle a dish with pomegranate seeds.