Warm meat salads are a great meal at any time of the year. They are widely distributed in European, Asian and Middle Eastern cuisines. They should not be served with a side dish or other additional dish.
At first glance, you might think that this is not a salad at all, but an unusually veiled second hotter. But between them there is one fundamental difference: a warm salad can not be transferred to a saucepan and warmed up the next day. But you can fully satisfy your hunger and eat it completely. Warm salad does not need to be refilled with vinegar, mayonnaise or sour cream. The best dressing for him is olive oil with the addition of pepper, salt and lemon juice.
Warm salad with beef
Ingredients:
- fillet of beef - 800 g;
- onion red - 1 pc .;
- cherry tomatoes - 1 kg;
- olive oil - for refueling;
- spinach leaves - 1 item;
- olives without pits - 100 g;
- salt large sea;
- wine vinegar - 20 ml;
- black ground pepper - to taste.
Preparation
So, for the preparation of this delicious and hearty salad, we take the beef fillet, thoroughly mine and marinate in olive oil with the addition of a large sea salt and black ground pepper. Next, we peel the onions from the husk and cut into small cubes. Form for baking oil and spread the cut onions and meat. We put in the oven preheated to 220 ° C for about 10 minutes. And then bake the meat for another 20 minutes, but already at a temperature of 170 ° C. Then lightly cool it and cut into thin plates. We wrap in foil, so that the beef quickly does not cool. But the liquid that remained after baking the meat, we pour into the ladle and boil, adding wine vinegar to it. So, you and I have got a refined refueling for meat salad. Now my cherry tomatoes and cut into four parts. Then put them on a baking sheet, and bake in the oven for 20 minutes. In a large bowl, mix spinach leaves, pitted olives, baked tomatoes and onions, pour all the meat sauce and mix well. On the plates lay layers of meat and cooked salad. Immediately served on the table so that the dish did not have time to cool down.
Besides beef, you can use any other meat. Let's look at a few interesting and simple recipes for making warm salads with other meat.
Warm salad with pork
Ingredients:
- pork - 250 g;
- potatoes - 300 g;
- ginger pickled - 20 g;
- soy sauce - for refueling;
- vegetable oil - 30 ml;
- salt, red pepper - to taste;
- garlic and greens.
Preparation
Peel potatoes from the peel and cut into thin strips. We thoroughly rinse, removing, thus, the excess starch, and put into a deep frying pan. Fill with steep boiling water and leave for 5-7 minutes. This time, we thinly cut the meat and fry until ready in vegetable oil. At the very end, add to it finely chopped garlic and ginger. Transfer the potatoes neatly to the meat, pour a little soy sauce, mix and cook all together for 20 minutes. Solim, pepper to taste and spread a warm salad of pork on a dish, decorated with finely chopped greens. Warm pork salad is ready!
Warm salad with veal and grapes
Ingredients:
- veal - 400 g;
- dark grapes without pits - 200 g;
- sauerkraut - 300 g;
- cumin - 0,5 tsp.
- soy sauce;
- garlic - to taste;
- vegetable oil - 4 tbsp. spoons;
- ground chili pepper - 1 teaspoon.
Preparation
Veal is boiled and cut into thin strips. Garlic squeezed through garlic, mixed with chili and soy sauce. Fill this dressing with meat for 10 minutes. This time we squeeze the cabbage from the juice, fill it with oil and lay it on the dish. Pickled meat fry for 5 minutes in a frying pan, add grapes, caraway seeds and spread over cabbage. We fill the dish and serve it to the table!