tandard flavor combinations: salads
Book series «Gods of nutrition and cooking»
Yevgeniya Sikhimbayeva
Editor Yana Kazantseva
Cover designer Valentina Kochubei
Illustrator Dream by WOMBO
© Yevgeniya Sikhimbayeva, 2024
© Valentina Kochubei, cover design, 2024
© Dream by WOMBO, illustrations, 2024
ISBN 978-5-0064-2942-0
Created with Ridero smart publishing system
AUTOBIOGRAPHY
Yevgeniya Sikhimbaeyva: owner of the translation agency and the Helvetia Publishing House.
Lifetime diplomatic rank – attaché.
Three bachelor degrees with honors (laws, economy, diplomacy).
Graduate of the Diplomatic Academy of London, PhD Certificate of Laws of the University of London (UCL), etc.
Miss Internet Kazakhstan, 2000, etc.
Visited 38 countries.
Speaks Rus, Eng, Fr.
Writer. Poetess.
Hobbies: inventing unusual ideas that make the world an even more wonderful place to live in.
NON-STANDARD COMBINATIONS OF TASTES!
The world of salads is a vast field for experimentation. Classic time-tested recipes are perfectly complemented by new, bold combinations.
Think sweet notes of tangerine, juicy splashes of cranberries, spicy freshness of thyme and crunch of walnuts. All this is mixed in a dance of aromas, where the tenderness of citrus fruits intertwines with the piquancy of spices.
A non-standard combination of flavors that will surprise you with its harmony and brightness.
Story:
The birth of the Mandarin Waltz salad is a story about a chance meeting of tastes. In the restaurant kitchen, where the chef was looking for new flavor combinations, something unexpected happened.
Tangerines lay next to cranberries, and there was a smell of spicy thyme on the windowsill. The chef decided to experiment and combine these unusual ingredients.
The result exceeded all expectations! The Mandarin Waltz salad became a hit at the restaurant.
Note: Illustrations may not be 100% identical to the recipe in the book. However, here you can always count on your personal imagination and taste.
1. ROST BEEF AND BLACK BEAN SALAD
Ingredients:
– 500 g roast beef
– 1 can (400 g) black beans
– 1 red onion
– 1 yellow pepper
– 1 bunch of fresh cilantro, mint, basil
– 3 tbsp. l. olive oil
– 1 tbsp. l. balsamic vinegar
– 1 tbsp. l. soy sauce
– 2 tbsp. l. honey
– 2 tbsp. l. mustard
Preparation:
1. Place the roast beef on a baking sheet and bake in the oven at 200 degrees, 30—35 minutes for medium rare.
2. When the roast is done, remove it from the oven and let it sit for 5 minutes.
3. Meanwhile, combine black beans, chopped red onion and pepper, fresh cilantro, basil and mint in a large bowl.
4. In another bowl, combine olive oil, balsamic vinegar, soy sauce, honey and mustard.
5. Add the roast beef slices to the vegetables and beans, then add the sauce and mix thoroughly.
6. Serve the salad on a large plate.
Bon appetit!
2. SALAD «NUT DUO» WITH WALNUT AND FETA
Ingredients:
– Iceberg lettuce leaves
– 1 cucumber
– 1 red onion
– 50 g walnuts
– 90 g feta cubes
– 2 tbsp. l. olive oil
– 1 tbsp. l. honey
– 1 tsp. mustard
– salt and freshly ground black pepper to taste
Preparation:
1. Tear iceberg lettuce leaves into pieces and place on a large plate.
2. Add sliced cucumber and red onion.
3. Place the walnuts in a dry frying pan and fry over medium heat until golden brown.
4. Cut the feta into cubes and add to a plate.
5. Mix olive oil, honey and mustard in a bowl. Add salt and freshly ground black pepper to taste.
6. Pour the prepared sauce over the salad and mix thoroughly.
7. Sprinkle walnuts on top of the finished salad.
Bon appetit!
3. QUINOA AND TUNA SALAD
Ingredients:
– 1 cup quinoa
– 1 can (200 g) canned tuna
– 1 cucumber
– 1 red pepper
– 1 cherry sprig
– 20 g sesame seeds
– 2 tbsp. l. olive oil
– 1 tbsp. l. soy sauce
– 1 tbsp.
