Salads

Salad with Lebanese falafel

Salad with Lebanese falafel

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Lebanese falafel is made from chickpeas or a mixture of chickpeas and broad beans. Neither the beans nor the chickpeas are cooked, but the falafel is made from dried “raw” material, which is soaked for about 24 hours before being crushed. The falafel is flavoured with fresh parsley, coriander and ground cumin and coriander seeds.

Preparation time: Once the chickpeas have soaked, it will take about 1 hour to make the falafel
Level: Easy
Quantity: Serves 4 to 6

Ingredients:
300-400g chickpeas
A large handful of fresh coriander
A large handful of fresh parsley
2 tsp ground cumin
2 tsp ground coriander seeds
0.5 tsp black pepper
0.5-1 tsp sea salt
4 tbsp flour
2 medium onions
10 medium cloves of garlic
1 tsp baking powder

Cooking oil for frying

For the salad, a variety of lettuce leaves, arugula, romaine lettuce
3-4 cherry tomatoes
A handful of fresh cucumber, cut into desired pieces
A small handful of pomegranate seeds
Feta cheese.

For the sauce, use a hand blender to blend a small handful of parsley, the juice of one lemon, and 4-5 tablespoons of olive oil. Season lightly with sea salt.

Preparation:

  1. Soak the chickpeas in cold water overnight.
  2. Pour the chickpeas into a food processor and blend until coarse and grainy. The mixture does not have to be very smooth.
  3. Blend the parsley, coriander, onion and garlic.
  4. Mix all the ingredients together, add the flour and baking powder, ground coriander seeds and cumin, sea salt and black pepper.
  5. Mix everything together until smooth.
  6. Pour about 2-1.5 cm of cooking oil into a frying pan and heat over medium heat. Do not boil the oil over high heat; otherwise the falafels will break during frying.
  7. Form the dough into balls about 2.5 cm in diameter; press the balls together well.
  8. Carefully slide the balls into the hot oil and fry the falafels until golden brown and crispy. Turn the falafels with a spoon while frying so that they fry evenly.
  9. When the falafels are ready, tear the salad into pieces of the desired size and place on a plate. Place the cherry tomatoes and cucumber slices cut in half on the plate.
  10. Sprinkle the pomegranate seeds on the salad and feta cheese.
  11. Using a food processor or blender, blend the parsley leaves and lemon juice, and season the dressing with sea salt. Pour the dressing over the salad.
    Arrange the falafels on the salad and serve.
    Ready!
Waldorf salad

Waldorf salad

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The Waldorf salad was first prepared in 1896 at the Waldorf-Astoria Hotel by Oscar Tschirky, who was the manager of the hotel at the time. As I understood, this salad is still served there today, with a slightly adapted recipe. The salad is very simple, it contains an apple, a fresh stalk of celery, grapes or raisins, and a walnut, The sauce is made from either mayonnaise or a mixture of mayonnaise and yogurt.
I made my version of this classic salad. I was dubious about using such a large amount of stalk celery in a salad, but this combination turned out to be surprisingly tasty. The original recipe did not include nuts, but they certainly make a nice addition to the meal.

Preparation time: 15-20 minutes
Level: Easy
Serves: two

Ingredients:
Two celery stalks were cut in half and sliced
Two medium apples cored and sliced
A large handful of grapes cut in half
Handful of walnuts, very lightly crushed
2 tablespoons of heavy cream
2 tablespoons thicker mayonnaise (Hellmans)
Sea salt and black pepper to taste
Add 1-2 teaspoons of fresh lemon juice to the sauce
Finely grated zest of about a quarter of a lemon

Preparation:

  1. Cut celery stalks in half lengthwise and slice into slices about 3 mm thick. Be sure to use young, tender stems.
  2. Cut the apples into quarters, remove the core, and slice them into desired pieces.
  3. Cut the grapes in half.
  4. Crush the walnuts very lightly or leave them whole.
  5. Mix heavy cream with mayonnaise, grate the juice of a quarter of a lemon, and squeeze a few teaspoons of lemon juice. Season the sauce lightly with salt and pepper.
  6. Mix all the chopped ingredients together, add the sauce, mix, and serve immediately.
    Ready!!
Watermelon salad with peach and feta cheese

Watermelon salad with peach and feta cheese

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Today, on August 3rd, is International Watermelon Day. In supermarkets, delicious and ripe watermelons are available, which can be used as a dessert, but also can be used to prepare various dishes.

Preparation time: 15 minutes
Level: Easy
Serves: two

Ingredients:
2-3 slices of watermelon, watermelon cut into pieces of the desired size
150 g of feta cheese, cut into pieces about 1 cm in size
1 ripe peach, sliced
A small handful of basil leaves
A small handful of mint leaves
A little balsamic cream
A handful of toasted almond chips
A little sea salt

Preparation:

  1. Cut the watermelon into slices and cut into pieces of the desired size.
  2. Cut the peach in half and slice.
  3. Cut the feta cheese into pieces about 1 cm in size or crumble with your hands into pieces you like.
  4. Quickly toast some almond chips in a dry pan and set aside.
  5. Place watermelon and peach pieces in a serving bowl, add mint and basil leaves, chopped feta cheese, add a little sea salt if desired, and mix carefully.
  6. Sprinkle with balsamic cream and sprinkle with almond flakes.
    Serve immediately.
    Ready!!
Lebanese tabbouleh salad

Lebanese tabbouleh salad

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Tabbouleh salad is known as a summer, light salad in the eastern Mediterranean countries. There are different variations of this salad in different countries, but in general, this salad is made according to the same principles. The main component is chopped parsley and fine-grained bulgur, with green onions, mint, tomato, and pomegranate as additives. Lemon juice, freshly pressed olive oil, black pepper, salt, and sometimes cumin give the salad flavor.
In Lebanon, this salad is prepared in such a way that the green – parsley component of the salad is very predominant and therefore the salad looks beautiful green.
This salad is perfect for summer barbecues and weekend lunches and dinners, even in the Nordic countries.

Preparation time: 30 minutes
Level: Easy
Quantity: For two to four

Ingredients:
A large bunch of flat-leaf parsley chopped. It is preferred over curly parsley, and the parsley could also be tender and juicy. Supermarkets sell suitable parsley in pots.
4 tablespoons of fine-grained bulgur
A handful of chopped mint
A handful of chopped green onions
6-7 cherry tomatoes, chopped and drained of liquid
About 40-50 ml of freshly pressed good quality olive oil
Grated zest of 1 medium lemon
Sea salt and black pepper to taste
0.5 tsp of ground cumin

Preparation:

  1. To prepare this salad, bulgur is not boiled, but soaked in a mixture of lemon juice and olive oil. Squeeze the juice from the lemon, mix it with the olive oil, add the bulgur, mix, and let it stand so that the bulgur becomes a little softer.
  2. Finely chop the parsley, as well as finely chop the green onion and peppermint leaves.
  3. Chop the onion and drain as much liquid as possible on a sieve.
  4. To assemble the salad, mix all the components and season the salad with sea salt, black pepper, and ground cumin.
    Serve immediately with grilled meat, fried fish, or any other food you like.
    Ready!!
Strawberry Insalata Caprese

Strawberry Insalata Caprese

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A classical way to prepare Insalata Caprese is to use three main ingredients: high-quality mozzarella, tomatoes, and basil, but if you replace cherry tomatoes with strawberries, you get a very tasty salad, which in its essence is similar to Caprese, but gives a completely different taste experience. In addition to strawberries, cultivated blueberries can also be used, as well as high-quality balsamic vinegar and, of course, black pepper and sea salt.

Preparation time: 10 minutes
Level: Easy
Serves: two

Ingredients:
One whole mozzarella ball (about 150g), the salad is also very good with burrata
A handful of strawberries, cut into desired pieces
A few handfuls of cultured blueberries
Basil shoot tips
Bassamico for sprinkling on a salad
Season with black pepper and sea salt


Preparation:

  1. Cut the strawberries into sectors, place them on a plate, sprinkle them with cultivated blueberries and basil leaves, and shoot tips.
  2. Mozzarella can be cut or torn into pieces, but it is very nice to serve it as a whole ball.
  3. Drizzle high-quality balsamic (e.g. Goccia Nera) over the salad and add a little freshly ground black pepper and sea salt.
    Ready!!
Cheese salad with roasted tomatoes and strawberries

Cheese salad with roasted tomatoes and strawberries

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A light summer salad that is good to prepare while the strawberries are still available and delicious. Balsamic vinegar goes well with both strawberries and roasted tomatoes.

Preparation time: 20 minutes
Level: Easy
Serves: two

Ingredients:
4 slices of grilled cheese
1 medium tomato cut in half or into four thick slices
10 strawberries, cut in half
A piece of fresh cucumber
A handful of lettuce or frills, any other salad you like is fine
Chopped green onions
Cooking oil for frying cheese and tomatoes
Salt and black pepper to taste
1-2 teaspoons of balsamic vinegar for seasoning
Basil leaves for seasoning, if desired

Preparation:

  1. Cut slices of grilled cheese about 1 cm thick and fry them with a few tablespoons of cooking oil on medium heat until the cheese is lightly browned.
  2. Put the cheese aside and fry in the same pan at a higher heat until the tomato browns slightly and becomes softer. Season with salt and pepper.
  3. Arrange the other components of the salad on the plate, frills or lettuce, cucumber, green onion, basil.
  4. Put the cheese slices on top of the salad and the fried tomato slices next to them.
  5. Cut the strawberries in half and sprinkle over the salad. Pour a little balsamic vinegar over the tomatoes and strawberries.
  6. Season lightly with salt and pepper.
    Ready!!
Grilled cheese salad

Grilled cheese salad

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Grilled cheese is an unripened raw cheese from goat, sheep or cow milk which is made already similar way more than 3,000 years ago. Rennet is used to make the cheese, the resulting curd is seasoned, pressed and as a result, hard, often creaking cheese is obtained which has a high melting point and can be successfully grilled or fried. The classic grilled cheese classic is halloumi cheese, which variants are produced in Greece, Cyprus, Egypt, Turkey and many other countries.

The grilled cheese salad is in the one selection of the 2022 café Crepp summer menu. After serious testing, we decided to choose Nopri fried cheese, which was the best in terms of taste and baking properties. When prepared in a ribbed pan, the result is a nice eye-catching cheese with a brown stripe, which is served with a Crepi salad and a slightly spicy mayonnaise sauce designed for that purpose to give you a taste experience that is worth a try. You are all welcome as always, in address Rüütli 16, Tartu.

Preparation time: 15-20 min
Level: easy
Quantity: for two

Ingredients:
100 g of Nopri fried cheese, cut in half
2 tablespoons cooking oil for frying
A handful of torn iceberg lettuce
A handful of Mesculum salads
3 halved cherry tomatoes
A small handful of fresh cucumber sliced
A handful of breadcrumbs
2-3 tablespoons of sauce
1 tablespoon pomegranate seeds

Sauce:
2 egg yolks
150 g of vegetable oil
1 tablespoon lemon juice
Small fingertip of finely ground black pepper
Fingertip of cayenne pepper and sea salt

Preparation:
1. Prepare the sauce. Place egg yolks, lemon juice and spices in a bowl.
2. Start mixing and pour the cooking oil into the egg gradually, stirring constantly and at a high speed. The result is a uniform, beautiful emulsion that lasts a long time. Store the sauce at +4 degrees for up to a week.
3. To mix the salad, place a mixture of iceberg lettuce and mesculum on a plate, add fresh cucumber, croutons and pomegranate seeds. Place the cherry tomatoes cut in half on the edge.
4. Add 2-3 tablespoons of sauce to the salad mixture.
5. Use either a regular pan or a ribbed grill pan to fry the cheese. Heat the pan, pour 2 tablespoons of cooking oil into the pan. Fry the cheese on both sides for 1 minute until the cheese is nicely browned. Place the cheese in the middle of the salad. Serve now.
Ready !!

Nice salad (Niçoise Salad)

Nice salad (Niçoise Salad)

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It is a fresh, summer salad belonging to the classic of French cuisine, which in the 19th century was called the food of a poor man because it used cheap ingredients such as tomatoes, anchovies, boiled eggs. Many of the world’s greatest chefs have made this salad in their way. I tried to stick to a simple, down-to-earth version. I replaced the chicken eggs with quail eggs and used a salad mix containing rucola, spinach, beets, lollo rosso. Many vegetables such as peppers, cucumbers, radishes can be mixed into this salad. In the case of fish, the use of salted anchovies is more obligatory, but salmon or other fish of your choice may be used instead of tuna. Boiled potatoes add strength to the salad. If the home pre-boiled potatoes, it will take minutes to make this salad.
I think this salad was worth it to try.

Preparation time: about 30 min to 1 hour
Level: easy
Serves: four

Ingredients:

Salad
2 medium potatoes
¼ onion very thinly sliced ​​(red onion is delicious in the salad)
8 quail eggs boiled and cut in half
A large handful of mixed salad
A handful of black or brown olives
A handful of green beans blanched for about 3 minutes
8-10 cherry tomatoes cut in half
4 salted anchovy fillets
1 high quality canned tuna
Freshly grated black pepper and sea salt for seasoning
Basil leaves or parsley for garnishing

Sauce
3 tablespoons of olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Sea salt and black pepper

Preparation:
1. Mix the sauce components evenly and let the sauce wait, it thickens slightly
2. Cut the boiled potatoes into pieces
3. Boil quail eggs for 4 minutes to get hard-boiled eggs, pour cold water after boiling the eggs and let cool. Peel the eggs and cut in half
4. Blanch the beans. Boil the water in a pot, add a little salt, and add frozen beans. Boil for 3 min. Then immediately strain under cold water
5. Place a large handful of salad on a plate and add 3-4 tablespoons of sauce. Add beans, potatoes, and olives.
6. Lift the pieces of tuna over the salad and set the anchovy slices nicely.
7. Cut the tomatoes and eggs in half and put aside the salad
Garnish with parsley or basil leaves
Ready !!

Caesar salad

Caesar salad

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A well-known and historical salad, the honor of inventing it probably belongs to the Italian emigrant Caesar Cardin, who opens the Caesars Hotel in Tijuana, Mexico, where the salad was most probably born. Does Mexican origin make this salad Mexican food?
In any case, it is a salad offered by most restaurants and often made at home.
In my version, I tried to stick to classic Caesar, but certainly, no one knows what this classic salad should contain and it has hundreds of different variations.

The classic ingredients are chicken, parmesan, romaine lettuce, anchovy sauce, high-quality bread, and tomatoes.

Preparation time: about 45-60 min
Level: easy
Quantity: for two to four

Ingredients:
400 g chicken ham meat. Horsemeat is juicier than fillets and I prefer it.
thyme and rosemary to flavor chicken
Good bread, suitable for example Italian ciabatta or some other yeast. Other bread are also suitable
Olive oil for frying bread

Sauce
3 anchovy fillets
4 egg yolks
150 ml of oil
1 teaspoon mild mustard
1 larger clove of garlic
about 80g grated parmesan
juice of half a lemon

Young leaves of Roman lettuce
Ripe cherry tomatoes
Roughly grated parmesan

Preparation:
1. Taste whole chicken loin meat with salt, black pepper, thyme, and rosemary
2. Preheat the oven to 200 degrees, place chicken in oven mold, drain with olive oil and cook until chicken is soft and slightly crispy (about 25-35 min)
3. At the same time, prepare the sauce. Mix raw egg yolks, mustard, garlic, lemon juice, and anchovies in an electric food processor. Start mixing at high speed. Add slowly the oil, resulting in a thicker mayonnaise-like sauce. Add grated parmesan at the end, season with black pepper and salt if desired.
4. When the chicken is ready, lift it aside, pour off most of the liquid. Leave a few tablespoons of the liquid, tear bread into pieces and mix with the remaining chicken baking liquid. If desired, mix in also some olive oil. Bake at 200 degrees with stirring a while until browned and crispy.
5. When the salad is gathering, place the young leaves of the Roman lettuce on a plate, cut the chicken into pieces of suitable bite-size pieces and place them on the lettuce leaves. Add the crispy pieces of bread, drain the sauce, place the halved cherry tomatoes and add coarsely grated parmesan chips on the plate.
6. If desired, drain a little more lemon juice.
Done !!!

Insalata Caprese

Insalata Caprese

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One of the simplest, but also the most delicious salads from Italian cuisine. The salad is believed to have originated in the region of Naples, in the island of Capri. Like a pizza Margherita, the salad symbolizes the colors of the Italian national flag – red tomato, green basil, and white mozzarella. This salad can be made in different ways, setting the components on a plate regularly or mixed, but the result is still the same delicious salad. In addition, a simple seasoning with a little good olive oil, sea salt, and black, freshly ground pepper makes it perfect.

Preparation time: 10 min
Level: easy
Serves: two

Ingredients:
10 ripe cherry tomatoes halved
1 ball of good quality soft mozzarella (about 125g)
About a dozen young basil leaves
Sea salt and freshly ground black pepper for seasoning
A little extra virgin olive oil

Preparation:
1. Cut the tomatoes in half and place them on a plate, tear the larger basil leaves into pieces, set the smaller basil leaves to the tomatoes.
2. Tear a ball of mozzarella into pieces or cut into slices and place on a plate with basil and tomato
3. Sprinkle with olive oil, season the black pepper and sea salt
Serve immediately.
Ready !!

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