Traditional recipes

Boeuf salad

Boeuf salad

Servings: -

Preparation time: less than 90 minutes


I boiled the meatballs in the pressure cooker. After they boiled, I left them to cool and then cut them into cubes. I cut the donuts and cucumbers into cubes and drained them in a sieve. Then I mixed all the ingredients, adjusted to taste with salt and pepper, added a tablespoon of mustard and mayonnaise and mixed in the same direction so as not to cut the mayonnaise. Keep 2-3 tablespoons of mayonnaise to garnish the salad. Good appetite!

The most popular salads in the dietary version: 5 golden recipes! Even the "Boeuf" salad has the dietary option!

Salad is an indispensable food on the holiday table, being the most requested cold snack. Today the team Bucă has prepared 5 the most popular festive salads, which are indispensable for the holidays. All salads are presented in the dietary version, they are healthy, incredibly tasty, rich in nutrients and low in calories. The salads are very appetizing and will instantly disappear from the table. Prepare healthy salads for your loved ones, without mayonnaise and excess fat!

1. Salad & # 8220Parizel & # 8221


& # 8211 2-3 tablespoons canned corn

& # 8211 1 smoked meat (without skin and boned)

Method of preparation

1. Cut the cucumbers into thin strips and place in the bowl.

2. Unwrap the chicken strips and add it to the cucumbers.

3. Cut the other vegetables into small pieces and add the corn.

4. Season the salad with salt and pepper, sprinkle with chopped dill, add the cream and mix.

5. The tasty salad is ready.

Note: 100 g of salad contains only 75.21 kcal.

2. French-style layered salad


& # 8211 kefir or yogurt to taste

Method of preparation

1. Grate: eggs, carrots, apples (peeled) and cheese.

2. Chop the minced garlic.

3. Finely chop the onion, boil it with boiling water, then keep it in ice water for 3 minutes and put it in a small sieve to drain the water.

4. Place the salad in layers: 1 layer & # 8211 onion, 2 layer & # 8211 apples, 3 layer & # 8211 boiled eggs, 4 layer & # 8211 carrot + garlic, 5 layer & # 8211 cheese. Repeat the layers.

5. Season the salad with kefir or yogurt to taste.

6. Refrigerate the salad for 1-1.5 hours to soak.

Note: 100 g of salad contains only 83.99 kcal.

3. Salad & # 8220Boeuf & # 8221 light


& # 8211 1 can of canned green peas (315 g)

& # 8211 1 boiled chicken breast (500 g)

& # 8211 400 g of fresh cucumbers

& # 8211 1 teaspoon mustard (10 g)

Method of preparation

1. Finely chop all the ingredients, add the green peas and mix.

3. Prepare the sauce: mix the yogurt and mustard.

4. Add the sauce to the salad, mix and add more yogurt and salt, if necessary.

Note: 100 g of salad contains only 75.38 kcal.

4. Dietary salad & # 8220Caesar & # 8221


& # 8211 100 g lettuce (I used iceberg lettuce)

& # 8211 4 quail eggs (40 g) or 1 chicken egg

& # 8211 salt and pepper mixture to taste

Ingredients for the sauce

Method of preparation

1. Wash the lettuce leaves, dry them and refrigerate them until you serve the salad.

2. Cut the chicken breast along and marinate it with salt and pepper mixture.

3. Cover the chest with cling film and refrigerate for 30 minutes (or overnight).

4. Preheat the oven to 200 degrees.

5. Boil the quail eggs and prepare the croutons: cut the bread, remove the crust and bake them on a pan greased with oil for 10-13 minutes.

6. Prepare the sauce: mix the yogurt and mustard, add the crushed garlic and salt to taste.

7. Place the marinated chicken on the oven rack, place a tray lined with foil underneath to drain the fat. Bake the chicken for up to 20 minutes.

8. Assemble the salad from the prepared leaves, sprinkle them with sauce and grate the Parmesan cheese.

9. Place the chopped chicken breast on top and sprinkle with sauce again.

10. Place the croutons and sprinkle with sauce.

11. Grate Parmesan cheese on top, decorate the salad with cherry tomatoes and quail eggs.

12. Serve the salad immediately.

Note: 100 g of salad contains only 100.72 kcal.

5. Salad & # 8220Mercur & # 8221


& # 8211 300-400 g of boiled chicken

& # 8211 low fat cream

Method of preparation

1. Scald the prunes and cut them.

2. Cut the chicken or cut it into strips.

3. Fry the onions and mushrooms.

4. Put all the ingredients in the following order: prunes, chicken, onion with mushrooms, grated eggs, grated cucumber.

5. Grease each layer with cream, except the layer of onion with mushrooms. It is desirable to salt each layer a little.

Note: 100 g of salad contains only 117.76 kcal.

2. Beef salad with chicken

Don't you eat beef, which we normally find in beef salad? Then try a simpler option, but just as tasty. Beef salad with chicken is prepared quickly and is an ideal dish for all those who want to fully enjoy this specialty.

Ingredients beef salad with chicken

  • 2 pieces of chicken breast
  • 5-6 medium potatoes
  • 4 carrots
  • 2 onions
  • 1 parsnip
  • A smaller celery root
  • A parsley root
  • 200 grams of pickles
  • 5 tablespoons mayonnaise
  • Salt and pepper

How to prepare beef salad with chicken

Boil the chicken breast with a pinch of salt, froth constantly, and when the water remains clear add the carrots, celery, parsley root, parsnips and onions and leave to boil. Peel the potatoes and put them separately in a bowl and boil whole. When all the ingredients can be penetrated with a fork, strain the juice and leave to cool.

Cut the pickles into cubes and place in a bowl, then chop all the other boiled ingredients and mix with them. Add salt, pepper and mayonnaise to the composition, then incorporate everything very well. If the dish is part of a festive menu, it can be placed on a plate and decorated with a little mayonnaise, olives or pickles.

Beef salad is healthy! One ingredient is dangerous!

& rdquoC & acircnd you say & ldquosalată & rdquo you g & acircndești to something dietetic, easy. Or beef salad is rather a consistent, complete way of eating. And if the quantity is not symbolic (2 tablespoons), the silhouette will have something to gain / suffer.

Read also: Boeuf salad. The wrong ingredient that spoils the whole preparation. Here's the secret to coming out perfect!

The ingredients are simple, nutritious: boiled potatoes, carrots, pasta & acircrnac, celery (I recommend), peas, pickles and meat. Even if it has the title & ldquoboeuf & rdquo & icircn, it can also be made with chicken / turkey, but also with pork tenderloin (very tasty).

As a preparation, take a pot of salted water and boil the whole beef. After the meat is cooked, add the whole vegetables. If you boiled the vegetables for the first time, you can then add the meat. After the vegetables are cooked, leave to cool and cut into cubes of the same size. Then prepare the mayonnaise from two eggs, which are then left to cool until the recipe is complete. Cut the meat into cubes, but be careful that it must be the same size as the vegetables.

So, one of Florin Dumitrescu's tricks for this beef salad recipe is that each vegetable is mixed separately with mayonnaise, in which the pickles were then added, for a sour taste. Florin Dumitrescu gives another important piece of advice: vegetables and meat should be cold when mixed with mayonnaise. Otherwise, the composition will soften and spoil. Moreover, the ingredients must be boiled in salted water and combined with cold water.

Olivier salad, the "father" of Boeuf salad

However, the original beef salad recipe is not Romanian, this being only a poorer version of it. French chef Lucien Oliviera cooked for the first time in the mid-19th century for the restaurant (Hérmitage Restaurant in Moscow), a salad to which he lent his name: Olivier Salad. His recipe has remained secret to this day, knowing only that it originally contained very expensive ingredients: game meat, shellfish, mayonnaise and vegetables.

But here are the ingredients we need for a Romanian Boeuf salad.

For beef soup, where we will boil the beef, but also the vegetables that we add to the salad, we need:

800 g beef with bone in soups, broths (approx. 500 g lean meat)

500 g vegetables: carrots, parsley root, parsnips and a small celery, a small onion, whole (throw away after boiling)

1 teaspoon black peppercorns.

Other salad ingredients:

150 g pickles (about 3-5 pieces)

150 g canned green peas

250 g boiled potatoes in shell

Mayonnaise from 3 egg yolks, 3 teaspoons of mustard, lemon juice, white pepper and 200 ml of oil.

Recipe: Beef salad

Boil 2 l of water. When the water boils, add the whole beef broth. Gather the foam as many times as needed and let it simmer.

Meanwhile, clean and wash the vegetables. Celery and parsnips are cut into quarters, potatoes and carrots are kept whole. After 50 minutes from the first boil, add the vegetables. Let it boil for 15-20 minutes, without letting it soften.

If the vegetables have boiled and the meat has not yet, the vegetables, except the peas, are removed on a plate, and the meat, together with the peas, is left to boil.

When the meat and peas are well cooked, strain them and allow them to cool slightly. Chop all the small cubes and place in a bowl.

Add the pickles in the vinegar over the meat and vegetable mixture, also chopped into small cubes.

Prepare the mayonnaise and add it over the ingredients in the bowl. Garnish with mayonnaise and then green parsley, boiled egg white, donuts, cucumbers or olives.

Beef salad with turkey breast recipe

Beef salad ingredient:

  • 1/2 kg turkey breast,
  • 1 kg potatoes, 300 grams carrots,
  • 150 grams of celery, 200 grams of parsnips,
  • 400g peas,
  • 5 or 6 pickles, salt, pepper,
  • 2 teaspoons vegeta,
  • commercial or home-made mayonnaise with 2 egg yolks, a teaspoon of mustard, salt and oil

How to prepare beef salad with turkey breast:

Wash the potatoes in their skins and boil them, then boil the washed meat and vegetables together with the vegeta. Mix in a bowl with the peas, after they have boiled and cooled beforehand. Drain the cucumbers, after cutting them into pieces, then add them over the salad. Finally, add the mayonnaise and garnish with a donut or cucumber.

Fasting Beef Salad - recipe

Beef salad is specific to the Christmas holidays, although we can prepare it at any time of the year, including fasting, when we give up meat and add a fasting mayonnaise, from boiled potatoes or fluff. This salad is filling, practical and dietary, because it does not contain eggs.

Fasting Beef Salad - recipe

• 7 potatoes
• 4 carrots
• 3 parsley or parsnip roots
• 1 celery root
• 100 g of peas
• 6 pickles
• 2-3 donuts in vinegar
• 2 tablespoons of sweet mustard
• fasting mayonnaise
• optional: 100 g of corn kernels
• salt, green parsley, olives

Ingredients fasting mayonnaise

• 2 boiled potatoes
• 100 ml of oil
• 2 tablespoons of sweet mustard
• 2 tablespoons cold water
• lemon juice
• salt

Peel all the vegetables and wash well, then boil them whole in a large pot of water.

While the vegetables are boiling, prepare the mayonnaise. Boiled potatoes are passed with a fork or puree. Add the mustard, mix well, then add the oil, little by little, stirring constantly, like egg mayonnaise. Gradually add water, lemon juice and salt. Depending on how much mayonnaise you want to get out, use more or less oil.

After the vegetables have boiled well (try them with a fork), leave to cool. Cut into small cubes, including cucumbers and donuts, which are well squeezed from the juice before adding them to the salad. Put in a large bowl, add peas and corn (if using), prepared mayonnaise, mustard and salt. Mix everything (with a clean hand), and taste the salt. You can add more mustard if needed.

If you have guests or just want to decorate the bowl with fasting beef salad, keep some mayonnaise to cover the salad. Use chopped olives, donuts and green parsley for garnish.

Another option for fasting mayonnaise is the one made from puff pastry. Crush 10 puffs with a fork and then mix with 1 teaspoon of mustard and 1 pinch of salt. Add about 200 ml of oil, gradually, stirring constantly with a spoon, until a fluffy mayonnaise results.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Boeuf salad

Beef salad is the salad that ennobles the festive meals of most of us. Even if its preparation requires a little more effort.

Beef salad is the salad that ennobles the festive meals of most of us. Even if its preparation requires a little more effort than other dishes, we are not lazy when it comes to a well-prepared menu.

what is generally used:

6-7 potatoes
2 carrots
5-6 sour cucumbers
2-3 tablespoons peas (canned)
1 chicken breast (or a piece of beef or pork)
4-5 tablespoons mayonnaise
salt pepper

how come:

These are the basic ingredients of the classic beef salad. If we think proportionally, the amount of boiled potatoes is approximately equal to the amount of carrots, peas and cucumbers. It depends on everyone's taste to add or subtract something.
Potatoes, carrots and meat are cleaned and boiled separately in salted water due to different cooking times. After cooling, cut each one into cubes the size of a pea.
Put in a larger bowl and mix with salt, pepper and mayonnaise to bind together. In the beef salad you can also add pitted olives, grated celery, boiled eggs, parsley, mustard. . .
When you are satisfied with the taste obtained, transfer it to a plate and level it nicely with the blade of a knife. Garnish each one as best you can after covering the salad with an extra layer of mayonnaise.
And our work will be rewarded with a beautiful plate of beef salad, Russian or American salad (as you want to call it).

Video: Boeuf Salad Recipe . Romanian Tradition. #MonicaASMR (November 2021).