Green salad with bacon. Warm potato salad with bacon Appetizer or bacon salad

Ingredients:

Lettuce leaves - 1 bunch.
Chicken breast - 1 pc.
Bacon - 150 g
Red tomatoes - 2 pcs.
Vegetable oil - 1 tbsp.
Soy sauce - 1 tbsp.
Lemon juice - 1 tsp
- 1 tbsp

Cooking:

This salad is quite festive. It is light and filling at the same time. Refueling warm salad with bacon lemon cream dressing.

Stage 1.

I don’t know about you, but I have a clear understanding since childhood: salad is diced foods mixed in one bowl) Soviet time left, and with it the rigid framework disappeared. Gradually, salads began to be cut not only into cubes, but also into strips and large pieces. And then - shock! First seen "Caprese". I still remember well how my girlfriends and I discussed with purely Ukrainian disdain: “And what kind of salad is this? Sliced!" Yes, I confess, it was. I offer you today unusual salad, the recipe is quite restaurant-like, as well as serving.

So, products. Don't be put off by the presence of chicken and bacon in a salad at the same time. There will be no dissonance. Bacon, of course, you can buy the usual - cut into thin strips and sealed in a vacuum. But I live in Ukraine, so buying striped bacon is not for us. I have a big shmat (piece).
If you're already ready homemade mayonnaise(like mine) or you will use store-bought mayonnaise, then vegetable oil You only need 1 tbsp. It is advisable to use cold-pressed and odorless oil (ideally olive oil, but I do not insist).
And finally, about lettuce leaves. Leaves are listed on the ingredients list. And in the dish itself, they look great (I have done many times!). But this time there was an exclusive option - in the supermarket someone (and how did they dare?!) bought up all the lettuce leaves! And I'm already set. So today I have a salad with Chinese cabbage(for those who read my articles, such a replacement is not new, because Beijing (Chinese) cabbage is a type of lettuce).

Stage 2.

First, let's prepare the chicken. Chicken fillet I cut these plates. They should be approximately equal in thickness and size.

Stage 3.

Now the chicken needs to be fried. And so that it remains juicy. This is a fillet, so it will not be easy. We choose the eastern version of food processing - quickly!
Pour less than a tablespoon of vegetable oil into a heated frying pan, heat it up. Now, over high heat, fry the chicken pieces on one side. Fast, about 2 minutes. After that, turn the pieces over to the other side and pour in the soy sauce. I fried the chicken in 2 passes (because there was more than one plate of salad), and it took me about 1 tbsp for the whole filet. l. sauce. After adding the sauce, do not reduce the fire! The pieces will immediately acquire an amber appetizing color. Note that I did not pre-salt, did not pepper. Salt replaces soy sauce. And, if you want, add yourself. Fry the chicken on the second side also quickly - a few minutes. Remove the finished pieces on a paper towel to remove excess fat.

Stage 4.

After we have prepared the chicken, we will cut the rest of the ingredients. Both the tomatoes and bacon should be about the size of the chicken pieces.

Stage 5.

We begin to "collect" the salad. It is better to take an elongated plate. Lay lettuce leaves in the center (if you use a mix, then do not overdo it with bitter varieties). green part ready meal should be a lot, do not be stingy!

Stage 6.

We water the leaves with dressing. You can choose your dressing for this salad. I like this option: homemade mayonnaise + lemon juice+ ground pepper. Moreover, the dressing for this salad should be thin, especially since at any stage it can be diluted with olive oil, for example. I want to separately note that dressing on leaves is very necessary. Then, while eating the salad, you will be able to enjoy the taste of its green part, because the sauce will make the leaves so tasty that you will not refuse them for anything! Lay the fried chicken pieces on top of the lettuce leaves.

Stage 7.

Place a slice of tomato and fried bacon on each piece of chicken. There is a nuance here. Put in uncooked bacon and you'll lose the flavor for sure. And get turrets from three products that are not combined with each other. Fry Bacon Wrong and Get Chips Instead exquisite taste. Actually, I don't know exactly how to fry bacon for salads, but I will share my method. In Ukraine, every housewife knows how to fry potatoes in lard. And everyone knows that in order for the fat to be well rendered, it is necessary to put it on a red-hot dry frying pan, then there will be a lot of fat, and the pieces themselves, having given themselves away, will wither and shrink. So I'm going to do something different with the bacon for the salad. I put the pieces of bacon in the same pan where the meat was fried. There is a thin layer of fat and hints of leftovers soy sauce. Fry over low heat for 1 minute on each side (approximately, of course). As a result, we get juicy, neat, beautiful pieces of hot bacon. Immediately put it on top of the tomatoes and serve the salad to the table!

Stage 8.

Warm bacon salad is ready! Hot bacon, with its flowing juice, connected all the products together. The dish is very harmonious in taste. Salad dressing doesn't get poured on the turrets, notice? Only for leaves. Anticipating your questions, I will say right away that it is very convenient to eat such a salad, the traditional fork and knife do a great job.

By the way, this salad opens up a field for imagination: you can change the dressing (although I would leave lemon juice, it will perfectly dissolve fats at the same time), you can serve the salad in the form, you can use the salad element for garnishing on individual plates, or you can perfectly come up with a minimalistic serving for a buffet table . Do not be afraid restaurant dishes! Many of them we can easily cook in our cozy kitchens!

All salads with bacon are prepared quite quickly and simply. The advantage of these dishes is that smoked products very nutritious, and after such a snack you will be full for a long time. We offer you several recipes original salads with bacon.

Salad with bacon and tomatoes

Ingredients:

• bacon - 100 g;
• cherry tomatoes - 6 pcs.;
• lettuce leaves - 4 pcs.;
• - 3 slices;
• olive oil - 2 tbsp. spoons;
• lemon juice - 1 tbsp. a spoon.

Cooking

Finely chop the bacon and fry for 5 minutes in a dry frying pan until lightly browned. Cut white bread into cubes, bake in the oven and put in a bowl. Add bacon, lettuce and halved tomatoes. Combine lemon juice with olive oil, pour dressing over salad and mix thoroughly.

Salad with bacon and croutons

Ingredients:

• smoked bacon - 80 g;
• - 4 tbsp. spoons;
• crackers - 1 tbsp.;
• garlic - 1 clove;
• parsley - to taste;
• canned beans - 1 can;
• mayonnaise - for dressing.

Cooking

To prepare a salad with beans, cut the bacon into strips, put it in a small frying pan and fry over medium heat, stirring occasionally. Then transfer it to a paper towel and leave to cool. We wash the parsley, dry it and chop it, leaving a few leaves for decoration. canned beans and throw the corn into a colander. If you do not have ready-made crackers, then cut the bread into cubes, fry in butter and cool. After that, mix all the ingredients in a bowl, season with mayonnaise, squeeze out a clove of garlic and mix. Next, remove the finished salad from fried bacon in the refrigerator for half an hour, covering the bowl with a lid.

Caesar salad with bacon

Ingredients:

• chicken breast - 150 g;
• bacon - 100 g;
• cherry tomatoes - 150 g;
• hard cheese - 100 g;
• lettuce leaves;
• crackers.

For refueling:

• olive oil - 3 tbsp. spoons;
• Dijon mustard - 1 teaspoon;
• chicken egg - 1 pc.;
• white wine vinegar - 0.5 tsp;
• capers -5 pcs.;
• lemon juice - 1 teaspoon;
• anchovy - 5 pcs.;
• garlic - 1 clove;
• grated cheese - 1 tbsp. a spoon;
• spices.

Cooking

chicken breast wash, dry, rub with salt and pepper, let soak for about half an hour and fry in hot vegetable oil until tender. Then we cool the meat and cut into small slices. Shred the bacon into thin strips and brown in a dry frying pan. Chop the tomatoes in half. Now let's prepare the dressing for our salad: break the egg and carefully pour only the yolk into the bowl. Add olive oil, put mustard, lemon juice, wine vinegar and whisk. Then add chopped anchovies, capers, squeeze garlic and throw in grated cheese. We mix everything thoroughly. We cool the lettuce leaves, chop them into small pieces with our hands, put them on the bottom of the salad bowl and pour over the prepared sauce abundantly. Next, lay out all the ingredients, decorate the salad with bacon and chicken with cheese slices and add croutons just before serving.

Salad "Lionese"- interesting and delicious salad, which is one of the assets of an interesting and original French national cuisine. This dish will be an excellent addition to dinner in a warm family circle, as well as diversify any festive menu with its presence.

Ingredients:

• 150-200 grams of lettuce mix;
• half a French baguette;
• a few slices of smoked bacon;
• 1-2 pcs. chicken eggs;
• 2-3 pcs. garlic cloves;
• 2-3 tbsp. l. olive oil;
• 1-2 tbsp. l. natural or concentrated juice lemon
• 2-3 tsp granular mustard;
• salt, freshly ground black pepper, spices - to taste.

Recipe:

1. Grate half of the baguette thoroughly with half of the garlic and break into small pieces of arbitrary size. Cover the bottom and sides of a deep container (cup or glass) cling film, then pour the chicken egg into it. Grasping the edges of the film, remove the egg from the mug and tie the film bag with food thread.

2. Boil the egg in the film in boiling water for about 2-3 minutes. The yolk, unlike the protein, should remain liquid.

3. Put the smoked bacon in a cold pan and fry until excess fat comes out and the meat is browned.

4. Lay the fried bacon out on a folded paper towel to soak up the excess fat. Do not remove the fat from the pan, because it is necessary to fry the baguette pieces grated with garlic until they acquire a characteristic golden hue and a pleasant aroma.

5. To prepare the salad dressing, thoroughly combine the olive oil, grain mustard, salt, freshly ground black pepper and lemon juice.

6. Rinse the salad mix thoroughly under running water and cover the bottom of the serving dish with leaves, and pour over the leaves part.

7. Gas stations. Lay out the fried bacon and baguette, as well as the egg, after getting rid of the film. Ready salad Drizzle with remaining dressing, garnish with dill sprigs and sprinkle with ground black pepper.

Delicious, healthy and nutritious french salad ready to drink, it remains only to choose the right wine.

Ingredients:

• 350-400 grams of potatoes;
• 150-200 grams of fresh carrots;
• 100-150 grams of smoked bacon;
• 2-3 bunches of green lettuce leaves;
• 2-3 heads of white onions;
• 1-2 cobs of fresh young corn;
• olive oil and butter walnut;
• sherry sauce;
• salt, ground black pepper, spices - to taste

Step by step recipe:

1. Rinse the potatoes thoroughly, then boil them in their uniforms, then drain the water, cool, peel and cut at your discretion.

2. Fry sliced ​​boiled potatoes in a small amount of vegetable oil until the potato acquires a characteristic golden hue. Add some salt to taste, black ground pepper or spices.

3. Thoroughly rinse the arugula, then cut into small pieces or pick with your hands. Peel white onions and cut into small half rings. If the onion is too bitter, it must be poured with boiling water for a few minutes.

4. Rinse the carrots thoroughly, then peel and grate them on a Korean carrot grater. Place the vegetables in a deep bowl and mix thoroughly.

5. Throw the pickled cucumbers from the jar into a colander and rinse under running water, then dry and cut as you wish. Add to bowl with vegetables, mix well.

6. Boil the eggs in lightly salted boiling water, then peel and cut into quarters or circles.

7. Boil young corn cobs, then peel the grains from the stalk. Put the corn kernels in a bowl with the rest of the salad ingredients, mix thoroughly, season with walnut oil and, at your discretion, add a little sherry sauce, salt and black pepper.

8. Fry strips of smoked bacon in a little olive oil, then pat dry and add to a bowl. Leave the finished salad for 10-15 minutes at room temperature.

9. Before serving, put the salad in the following order: put the salad itself, fried potatoes, bacon pieces and chopped boiled potatoes on the bottom of the plate. chicken eggs.

Serve warm, garnished with a small amount of finely chopped favorite greens.

It is no coincidence that modern housewives pay so much attention to delicious, healthy food. Of course, we definitely want to enjoy rich flavor bouquets, but the content useful substances also plays a huge role. You should also take into account the calorie content, the presence of fat. For example, when reading recipes, many people immediately want to know how much the dish will affect the parameters, whether it can be eaten while on a diet. Our bacon salad is universal in this sense. If you want to stay on a very strict diet, just putting a little bit of bacon in the dish is enough. Then the calorie content, the fat content of the salad will instantly decrease. You can refuse dressing, reduce the number of eggs and cheese by putting as much lettuce and tomato as possible. And in this case, the salad will still be fragrant, very healthy, just a little less satisfying.

This observation was made by one hostess: “I cook salad with bacon regularly. I have always noticed that the taste and aroma of it is simply excellent. This dish is for true gourmets who love rather sharp smells, rich multifaceted flavor bouquets. However, one should not forget about harmony. When I was on a very serious diet, I just asked my nutritionist if I could eat this dish sometimes. He allowed, but only on the condition that I put literally 2-3 small pieces of bacon on my plate. Imagine that even with a minimal amount of bacon, the salad was delicious! This is his secret. The dish certainly retains sympathy, even with small changes in the recipe.

Cooking bacon salad

Now you will learn not only the salad recipe directly, but also several important nuances and recommendations. Remember everything!

1. We’ll immediately deal with the meat, because after processing it still needs to be allowed to stand a little. We're making a bacon salad, but it's not meant to be warm. At the same time, we must certainly fry the bacon, just cool after that. Try to choose good quality bacon. Only consider offers from outlets, which have already proven themselves well, inspire your well-deserved trust. It is advisable to purchase the freshest bacon, choose products with a short shelf life. They just contain the least amount of artificial additives. Look at different types bacon. Great if you come across products with sufficiently large streaks of meat. Fat and meat should be approximately equal. Then the salad will delight you with calorie content, original aroma and a very rich flavor bouquet. Prepare a frying pan. It should be perfectly clean, without soot. There is no need to pour oil on it, because the bacon will melt the fat anyway. Just heat the pan, and then send small thin slices of bacon to it. You don’t need to fry it for a long time, but you have to wait until the plates begin to curl. Otherwise, you will not fry, but simply reheat your bacon. The fried bacon should be left directly in the pan to cool. If you need to cut calories to a minimum, you will have to lose the fragrant rendered lard and not leave bacon in it. Then spread the pieces on a napkin, let the fat drain, get wet. Such dried plates are also good in a dish.



2. Eggs also need to be given enough attention. Try to choose good large eggs, premium or first grade. Please note that from different manufacturers There may be eggs of different sizes. For example, eggs of the first grade may be superior in all respects to eggs premium. Open the boxes and compare the testicles. It is good large eggs that are best suited for any dish. They are not only noticeably healthier, contain more vitamins, but also have a rich taste. Watch the time very carefully when you boil the eggs. Mistresses have already noticed how important it is not to overcook eggs. Here is what one woman said: “For a long time I could not understand why my salads are not so tasty, pleasant in texture. It turns out that I did not immediately take the eggs out of the pan, sometimes I overcooked them. As a result, they became so tight that they simply spoiled my dishes! Then a friend explained to me that the testicles can be boiled for a maximum of 10 minutes, and after that you need to instantly drain the water, substitute them under an ice stream from the tap. Then there will be no problems with removing the shell. Now I do just that! Sympathy immediately appeared in the salads, they became airy. After boiling the eggs, peel them, remove a thin film from them, knead well with a fork. Try not to crush the mass of eggs, as it should remain fluffy.



3. Tomatoes play a prominent role in this dish. Without tomatoes, bacon salad would not be so fragrant, beautiful. In addition, tomatoes provide excellent digestion of the dish. You need good domestic medium-sized tomatoes. It is great if they are smooth, uniform in color, without scratches and scuffs. Rotten tomatoes do not need to be taken. It is advisable to remove the skin from them before cutting. Just scald them, then place them in a container of ice water. After that, the skin will be removed quickly. Cut the tomatoes very finely with a very sharp knife. Try to keep the juice inside the pieces.



4. In our salad, greens are of great importance. By this recipe put lettuce leaves in the dish. Choose fresh salad in pots, because it is in them that the greens are perfectly preserved. Tear the leaves carefully, without pressing with your fingers, keeping all the juice inside.
5. The last step is to cut the cheese. You need to send classic cheese to this salad with bacon. Well suited Dutch, Russian cheese. Products with extravagant flavors, such as moldy cheeses, will disrupt the overall range of the dish. Cheese should be cut into small neat cubes. Remember that you can’t leave it in the air, as it quickly loses its original appearance, begins to dry out.



6. As a dressing, we use mayonnaise with sour cream. Since bacon has a rather sharp taste, you can put three parts of mayonnaise, and only one part of sour cream. Please note that in this salad we do not mix ingredients with dressing in common dish. It is better to serve the sauce separately, and everyone will add as much dressing to their plates as they want. Without sauce, the dish tastes excellent too.
   Mix ingredients. Mix the lettuce leaves with the total mass too.

Our salad is ready!