The Venice salad recipe is known at least intwo options. Moreover, each of these options can be performed in different interpretations. The first version of the salad is quite simple: its recipe includes ingredients that do not require preliminary preparation, and therefore such a salad can be prepared, as they say, in a hurry. The recipe for this salad, of course, is more suitable for an everyday menu, but it can also be used for a festive table. But the second recipe includes much more ingredients, requires more time to prepare the salad, but the result is worth it! However, we offer both versions of the salad in different versions. And all you have to do is choose a recipe and prepare the salad.
"Venice" with sausage and Korean carrots
This recipe is from the corn salad category. It is prepared very quickly, it is light and filling at the same time. Ingredients:
- 200 g any smoked sausage
- 200 g of Korean carrots (not too spicy)
- 200 g of solid low-fat cheese
- Large fresh cucumber
- Sweet corn jar
- Mayonnaise
Preparation:Wash the cucumber (peel it if desired) and cut into thin long strips. Cut the sausage in the same way. Shred the cheese on a coarse grater and drain the marinade from the corn. Place the Korean carrots, cucumber, sausage, cheese and corn in a salad bowl, add mayonnaise and mix well. You do not need to add salt or spices to this salad, as the Korean carrots and smoked sausage will give the salad a piquant taste without it.
"Venice" with smoked chicken
Another simple recipe for corn salad. The only difference from the previous one is the smoked chicken and fresh carrots included in the salad. Ingredients:
- Canned corn
- Fillet of smoked chicken
- Fresh cucumber
- Crude carrot
- Cheese
- Mayonnaise and spices
Preparation:Separate the chicken fillet from the bones and cut the meat into thin strips. Grate the cheese and carrots separately on a coarse grater. Cut the cucumber into strips and drain the marinade from the corn. Place all the prepared ingredients in a bowl, add salt, pepper and mayonnaise to taste and mix the salad thoroughly. Note: There is no need to season this salad with mayonnaise and salt in advance: the cucumber will release juice and the salad will “float”. Do this immediately before the dish “comes out” to the table.
"Venice" is puffed
A salad recipe that is perfect for a festive feast. The salad is quite unusual and will add variety to the already boring traditional festive table menu. Ingredients:
- 400 grams of white chicken meat
- Fresh cucumber
- 200 g prunes
- 300 g of fresh champignons
- 200 g of cheese
- 3 potatoes
- 3 eggs
Preparation:First, boil and cool the chicken, then separate the white meat from the bones and cut it into cubes or bars. Boil the potatoes and eggs and let them cool completely. Cut the potatoes, grate the eggs on a fine grater. Soak the prunes in boiling water and leave for about fifteen minutes, then rinse and dry them. Wash the mushrooms, cut into small pieces, fry in vegetable oil and put them in a colander or sieve to drain the fat. Pass the cucumber and cheese through a coarse grater. Lay out the salad in layers:
- chopped
- chicken meat
- mayonnaise
- mushrooms
- eggs
- mayonnaise
- cheese
- cucumber
Decorate the salad with a mayonnaise net.Note: The top layer can be laid out not with grated cucumbers, but with thin cucumber rings. The salad itself can be assembled in a springform form or served in portions in transparent glasses or bowls.
Venice with tuna
Recipe for a fish version of this popular salad. It is also notable for the fact that it is dressed not with mayonnaise, but with a specially prepared sauce. Ingredients:
- Bank of canned tuna
- 4 fresh tomatoes
- 2 potatoes
- 2 eggs
- Black olives
- Parsley and onion greens
For the sauce:
- 4 teaspoons of vegetable oil
- Half a tablespoon of lemon juice
- Juice from canned tuna
Preparation:Boil the potatoes and eggs, cool and peel. Cut the potatoes into strips or cubes, chop the eggs using a coarse grater. Cut the tomatoes into small slices or cubes, and mash the fish with a fork, having previously drained the liquid from the can. For the sauce, mix the vegetable oil with the liquid from the can and lemon juice. Layer the salad:
- potatoes
- tuna
- eggs
- tomatoes
We lay out layers until all the prepared salad products are finished. We pour sauce on each layer. We decorate the salad with greens and olives.
"Venice" with pineapple
Quite an unexpected recipe, considering that this salad version includes not only the usual prunes, chicken and cucumber, but also pineapples and cabbage. Ingredients:
- 200 g of chicken meat (can smoked breast)
- 200 g fresh cucumbers
- 100 g fresh or canned pineapple
- 100 g prunes
- 100 g of fresh cabbage
- Mayonnaise and salt
Preparation:Boil the chicken in advance and let it cool right in the broth, then it will be juicy and tender. Pour boiling water over the prunes and leave for fifteen to twenty minutes. Meanwhile, cut the chicken, cucumbers and pineapples into cubes, shred the cabbage. Wash the prunes, dry them and also chop them finely. Then put all the ingredients in a bowl, add salt and mayonnaise and mix. Serve the salad, having previously cooled it and garnished with greens. As you can see, all the versions of the salad called "Venice" offered to you are not just different, but sometimes completely different. Which recipe is considered real - no one can say for sure. In many restaurants, a salad under this name is generally a culinary experiment of the chef. For example, on the menu of one of the Moscow restaurants, this salad includes veal, apple, mushrooms and cheese, and it is dressed with a creamy sauce. However, the most famous recipe for this salad is the version with corn and sausage or with chicken and prunes. And which recipe you like - decide. Bon appetit and success in the culinary field! We recommend reading:
