French salad with apples: piquancy, elegance, refinement

Developing a New Year's or jubilee menu, the housewives often fall into despair. Traditional "Olivier" with "Shuba" no longer seem festive, but in terms of alternatives, fantasy falls. Unproven recipes raise doubts: what if they do not like it? Try to trust the French cuisine. No wonder the cooking of this country is almost the benchmark. Perhaps a French salad with apples will become a tradition on your holidays. In addition, it exists in several variants. Some, yes, please your guests and family.

French onion salad: recipe with apples

For the successful outcome of the experiments, remember a couple of rules concerning all kinds of similar salads.

1. Apples come from hard varieties with dense flesh.
2. Mayonnaise dish can not be poured. The French put sauce in very small amounts, only to ensure that the final result is not dry.

The first French salad with apples we offer should theoretically be collected on lettuce leaves. But if you do not really like this greens, you can remove it from the list of components.

First, large strong onion is cut with thin, almost transparent half rings and poured with marinade, for which half a glass of water are diluted two tablespoons of apple cider vinegar with half a spoonful of sugar and a pinch of salt. Marinated onions should take a third of an hour. Then it is filtered from the liquid, laid out in a salad bowl and finely covered with mayonnaise. Two steep eggs are rubbed on top and smeared with them. A large, worn apple without skin will be the next layer. And again a little bit of mayonnaise. Further rubs a 100-gram piece of cheese. In the original recipe, a hard grade is taken, but some cooks prefer fused - with it a French salad with apples turns more airy. Covered with mayonnaise cheese layer abundantly wakes up finely chopped walnuts and placed in the refrigerator - the dish takes a couple of hours to impregnate.

Salad "Piquancy"

It is not for nothing that it's called: an unusual combination of products gives a very original taste. All components, except for onions, are rubbed. Among them:

1. Two small cleaned carrots.
2. A pair of sweet and sour, devoid of skins of apples.
3. Two hard-boiled eggs.
4. Grams a hundred cheese, not too soft and not crumbling.

In parallel, the onion-pen is cut and briefly poured with warm water to eliminate bitterness. All that is included in this French salad with apples, mixed and dressed with sour cream and mayonnaise, taken in equal amounts (a pair of spoons).

The first sample of the salad will be a little, just enough to make you understand if you want to repeat the experiment.

Crab salad

A very New Year's dish: we remember "With a light steam". Two cans of canned crabs are opened, their contents are decanted and disassembled to remove cartilage. Crustaceans are cut, dressed with light mayonnaise, lemon juice, pepper and, if necessary, salt; Everything is mixed. The dish is forgiven with lettuce. In the center are crabs, around - slices of red apples, sprinkled with lemon juice, so as not to darken. Serve this elegant dish should be chilled.

Montmartre salad

The name itself gives its origin. In this French salad with an apple and chicken you can put the bird in boiled, smoked or baked form. One third of a kilo of fillet is cut with straw, four eggs are cut with cubes, two apples from green varieties are rubbed large. 150 grams of prunes (take pitted) soaked until softened in hot water and cut into strips. A piece of cheese of the same weight finely rubbed. Forms a salad with layers, with a smearing of each mayonnaise, with this order: chicken meat - eggs - apples - slices of prunes - cheese. From above all this wealth sprinkles with a large number of chopped walnuts.