Salad “Ministerial” – step by step recipes at home

The content of the article

• Salad “Ministerial” with beef
• Ministerial Salad with Chicken
• With salmon

The classic Ministerial salad recipe contains beef, juicy cucumbers, fried onions, tender egg pancakes, and sometimes mushrooms. Meat is often replaced with chicken or salted salmon. Sometimes unexpected ingredients like avocados or shrimp are added to the Ministerial salad..

Salad “Ministerial” with beef

• Time: 1 h.
• Servings Per Container: 5 Persons.
• Calories: 345 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty: medium.

Classic ministerial salad should include beef. Some housewives recommend cooking a veal appetizer. You can serve the dish both cold and warm. In the latter case, you will have to do without parsley.

Ingredients:

• pickled or pickled cucumbers – 3 pcs.;
• low-fat mayonnaise – a little for dressing;
• salt, ground pepper – to your liking;
• beef pulp – 400 g;
• onion – a small head;
• vegetable oil for frying – 2-3 tbsp. l .;
• 4 eggs.

Cooking method:

1. Boil beef until tender.
2. Allow the meat to cool, then cut into thin strips.
3. Beat eggs vigorously with a whisk.
4. Pour about half the egg mass into a preheated oil pan.
5. Fry over medium heat until cooked – make 2-3 pancakes depending on the size of the pan.
6. Let the pancakes cool, cut into thin slices.
7. In the remaining oil, fry the chopped onion until golden brown.
8. Cut cucumbers into thin strips.
9. Mix all the crushed products, season with mayonnaise, add pepper and salt to taste.

Ministerial Salad with Chicken

• Time: 40 min..
• Servings Per Container: 4 Persons.
• Calories: 230 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty: medium.

For the salad, you can use any part of the chicken, but with the breast it turns out more gently. Salad dressing depends on your preference. With homemade it turns out especially delicious. Onions are suitable and onions, while red gives a sweet touch.

Ingredients:

• broth – 3 tbsp. l .;
• chicken breast – 400 g;
• homemade mayonnaise – 1 tsp;
• ground black pepper, salt – to your taste;
• sweet red onion – 1 head;
• onions – 1 pc.;
• Dijon mustard – 1 tsp;
• butter – 0.5 tsp;
• a tablespoon of olive oil – 1 pc.;
• parsley – a pair of twigs;
• chicken egg – 3 pcs..

Cooking method:

1. Put the boiled chicken, cook until tender, do not drain the broth.
2. Peel both onions, chop with a thin straw.
3. Put olive and butter in a cold pan.
4. When the pan warms up, add the chopped onion, sauté for 1-2 minutes. at high heat. The cut should be golden.
5. Reduce the heat to a minimum, fry the onion until soft, and then put in a salad bowl.
6. Mix 3 tbsp. l chicken broth with eggs, add salt and pepper to taste, beat.
7. In a preheated pan, where the onions were fried, pour the egg mixture in portions.
8. Fry like regular pancakes – bake 4-5 pcs. depending on the size of the pan.
9. Twist each pancake with a roll, let cool, then cut into strips and send to a salad bowl.
10. Disassemble the cooked chicken, add to the rest of the ingredients.
11. Mix mayonnaise with mustard, add a little pepper, season salad.
12. Sprinkle the already chilled dish on top with chopped parsley.

With salmon

• Time: 40 min..
• Servings Per Container: 4 Persons.
• Calories: 328 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty: medium.

This Ministerial Salad Recipe includes pickled cucumbers, vegetables and salted fish.

Before serving, it is recommended to stand 1 hour in the refrigerator

Potatoes can be replaced with avocados for a more nutritious meal..

Ingredients:

• boiled eggs – 2 pcs.;
• fresh cucumber – 1-2 pcs.;
• mayonnaise – 2 tbsp. l .;
• boiled potatoes – 3 pcs.;
• boiled carrots – 1 pc.;
• sugar – a pinch;
• onion – 1 pc.;
• parsley – 1 sprig;
• salted salmon fillet – 300 g.

Cooking method:

1. Finely chop potatoes and carrots, send to the salad bowl.
2. Chop fresh cucumber, add to other ingredients.
3. Marinate the onion – pour boiling water, drain in a minute, add 3 tbsp. l table vinegar and a pinch of sugar. 5 minutes later chop and send to salad.
4. Eggs peeled, cut, add to the ingredients.
5. Season with mayonnaise and chopped parsley.