Original Fusion Salad: recipe

The word "fusion" originated from the English fusion - "merging, penetration, unification". In cooking, this word denotes a fashionable style, in which dishes are prepared from incompatible (at first glance) products. A sort of mix of old and trusted recipes of Europe (with long-established traditional products and ways of processing them) and fashionable trends of national cuisines of Southeast Asia, Japan, India (with their spices, unusual sauces and traditional set of vegetables, fruits and other kinds of food) .

A bit of history

Historically, the first fusion dishes have appeared in Sri Lanka, where modern national food is a mixture of fragrant local spices and food processing methods with components of dishes, the recipes of which were left here by European colonizers and hunters behind local treasures (spices). The history of cooking is the gradual promotion of the traditions of local cuisines around the world, the spread of vegetables, fruits, cereals across the continents of the globe.

In the early 20-ies of the last century in Hawaii, the Japanese moved, then there was a mixture of American food with the traditions of the East.

In the 70s of the last century in America, this trend was called "fusion", when people from different cultures inhabited California, bringing with them the traditions of their cooking.

The first restaurant with a fusion cuisine was opened in Los Angeles.

Fusion and cooking

Style fusion in modern cooking involves not only the fusion of traditions of different cultures in the preparation of dishes, but also the replacement of exotic ingredients in local, more familiar and affordable products in the area. Fusion allows you to adapt dishes to the culinary traditions and tastes of the local population (for example, piquant Indian spices are replaced by less burning, mutton is replaced with chicken or pork, etc.). This style allows the use of unusual combinations of products (chocolate and lard, dumplings and nuts, meat and coffee, etc.).

But whatever you cook: soup, borsch, pilaf or salad - fusion (the recipe in this case allows using any products) implies excellent quality of products, balance and unforgettable taste.

Salad in the style of fusion

Any salad that you want to cook, with some changes in the composition can become a "fusion". Even everyone knows "Olivier": add crab sticks or shrimp to the usual sausage and get a fusion salad, the recipe of which will be unique. The main thing is to balance the taste.

We offer to prepare an original fusion salad.

Products for its creation are as follows:

• Chicken eggs - four pieces;
• Lettuce leaves - 3 or 4 leaves;
• Onion green - 4 stems;
• Celery leaf - 2-3 pieces;
• Parsley leaf - 1 bunch;
• Ginger crushed -1 spoon (dining room);
• Lime juice - 2 tbsp. Spoons;
• Fish sauce (Thai) - 3 tablespoons (table);
• Garlic - 10 denticles;
• Minced meat (pork) or a piece of meat - 200 grams;
• Chili pepper - 1 piece (optional);
• Salt - 1 teaspoon;
• Sugar - 1 spoon (dining room);
• Oil (vegetable) - 3 tablespoons (table);
• Fruit vinegar - 4 tablespoons (table);
• Peanuts roasted - 3 spoons (canteens).

Eggs boil hard, separate neatly squirrels from yolks, soften yolks, cut large proteins.

Leaves of lettuce and all the greens washed, chopped large, mixed in a bowl.

Mix ginger, lime juice, 3 cloves of garlic, chili, fish sauce.

Heat the frying pan, pour in the oil (vegetable), fry the remaining garlic until golden brown. In the boiling oil with garlic throw the pork, fry until the color changes, add a little water, salt and granulated sugar, boil, add the previously prepared sauce, boil.

Meat in a frying pan shredded spatula.

Pour the hot sauce with the fried meat into the salad leaves. Mix everything. Beautifully put on a plate, sprinkle with peanuts and crushed yolks, decorate with crumbled protein.

Fusion Salad, a recipe with a photo of which is presented, ready to serve.

Fusion in Japanese style

We offer a light salad, which not only has a pleasant taste, but is also very useful. Prepare it simply, and a beautiful presentation depends on your imagination.

So, let's imagine the fusion salad. Ingredients for cooking:

• Tuna (canned in our conditions) - 1 pot;
• Red onion - 1 piece;
• Sweet red pepper - 1 piece;
• Yellow pepper - 1 piece;
• Cucumber - 1 piece;
• Soy sauce - 3 tablespoons (table);
• Mustard Dijon - 1 spoon (tea);
• A lemon - 1 piece;
• Capers - 1 teaspoon;
• Olive oil for refueling;
• Pepper black (freshly ground) - to taste;
• Salt sea - to taste.

Lemon wash, remove long strips of zest, squeeze juice.

Peel onion, wash, cut into rings, salt.

Cucumber and peppers cut into strips.

In a container mix lemon juice, soy sauce, mustard, olive oil, lemon zest, freshly ground black pepper, sea salt. Stir everything neatly.

All the vegetables mix, season with cooked sauce, fold with a slide, put canned tuna alongside. You can change the supply: fill the vegetables with a ring, and place the pieces of tuna on top.

The original salad in the Japanese restaurant is shown in the photo below.

Conclusion

Recipes in the style of fusion seem sometimes very difficult because of a set (at first glance) of fancy foods, but in fact it is not difficult to cook such dishes. The main rule: freshness and taste combination of ingredients. Dishes should be light. The hostess, preparing dishes according to fusion recipes, should be guided by her own taste, not afraid to step back from the usual stereotypes, but at the same time, do not overdo it in creativity.

We recommend to start to prepare any salad fusion, the recipe of which you will find in this article, and after that you will go on to the first and second courses.

Cook with love, use the proposed recipes, make your own! Good luck!