Today I will show
a salad recipe with which I surprise the most sophisticated guests.
Nobody can resist. Watch carefully.
Here the whole recipe consists of secrets and unusual culinary techniques.
We take the most ordinary lemon.
Of course, it is better to choose more fragrant.
In salads, a lot depends on the quality of the ingredients.
But we do not squeeze juice from a lemon in the usual way.
We cut it into cubes and sprinkle with sugar.
Yes, yes, ordinary granulated sugar.
And let it stand, let it let a little juice.
Meanwhile, cut the mushrooms into thin slices.
Probably, it is worth repeating once again
that champignons should never be washed, it is
better to wipe them with a soft damp cloth or clean them,
remove the thin upper shell from them.
And slices, nothing complicated.
And now another secret.
So that the chopped champignons do not darken and even slightly marinate,
pour them with just a few teaspoons of lemon juice.
From 1/3 of a lemon will be enough.
By the way, did you know that champignons can be eaten raw?
Well, today they will not be raw, but just slightly pickled.
You will also need parmesan cheese.
The older, the more fragrant, the better.
Parmesan cheese is also cut into thin slices.
You won't need much, 30 g.
And also a couple of eggs, or rather yolks from two eggs.
There is nothing complicated here.
Separate the proteins into a bowl if they are needed in the next day.
Keep in mind that neither yolks nor whites without shells should be stored for a long time,
even in the refrigerator.
And the yolks immediately into the blender flask.
And add grainy mustard to the yolks.
You can take the usual one, but here the grainy, sweetish one is just very appropriate.
Approximately 1.5-2 teaspoons is enough.
And a good pinch of salt.
Unsalted food cannot be tasty.
We will get a lot of salad, so two teaspoons will be just right.
And now take a good olive oil, do not regret it.
This salad deserves the best olive oil.
Beat the mustard and yolks with a blender
and little by little, literally drop by drop, add olive oil.
To people versed in cooking, it may seem
that I am preparing ordinary homemade mayonnaise.
Wait, wait, don't rush, there are secrets ahead of you.
It will not turn out to be an ordinary mayonnaise, it will turn out to be a dressing,
the taste and aroma of which startle those
who try this salad for the first time.
Remember, we sprinkled lemons with sugar?
Now the juice from these lemon cubes must be squeezed out with your hands
so that the grains of sugar leave scratches on its zest.
We noticed when you scratch the zest of a lemon,
essential oil directly squirts out of it, the smallest droplets, almost steam.
Unfortunately, this essential oil is not preserved in lemon juice.
But when we squeeze lemon juice in this way, the
essential oil remains in the sweetened lemon juice.
Try just a drop of this lemon juice and you will be surprised
what a huge difference in taste and aroma
is between this lemon juice and squeezed in the usual way.
So, we season our salad dressing with just such
magical lemon juice.
So, for 2 eggs, I took 1.5 teaspoons of grainy mustard,
70 ml of olive oil and juice from 2/3 of a lemon.
This is truffle salsa.
Well, in general, you can do without it,
you can add a few drops of truffle oil,
which is sold in all stores,
you just need to pay attention to it,
usually in such small bottles, and there is a small piece of truffle in it.
Well, yes, the dressing is good without truffle and without truffle oil,
but we do magic in the kitchen, and not just cook food.
Our task is to surprise guests,
our task is to enjoy the fact
that other people, our guests, our relatives, our loved ones
enjoy great pleasure at our table.
It remains to chop the cherry tomatoes.
They also have an extraordinary aroma,
much stronger than ordinary tomatoes of ordinary sizes.
Check my words, make sure that I always tell you only the truth.
Well, now let's start mixing the salad.
Have you seen how many cherry tomatoes? Pieces 10-15.
How many mushrooms were there? I don't remember if it was 5 or 6.
What's the difference, these are not the most important ingredients.
The main ingredient is spinach. A
lot depends on the quality of spinach, on how it looks,
believe me.
Look, the leaves are so large that
you just want to call them something fashionable,
for example, baby spinach.
Well, now our magic gas station.
However, everything in our salad is magical, everything is unique, starting from the recipe.
So I share it with you and literally tear it from my heart,
or rather from the bottom of my heart.
Please note that I have put gloves on my hands
because this food will no longer be handled in any way.
Everything here must remain sterile, perfectly clean.
And it is very important that each leaf,
since they were grown for us with such love, is
covered with truffle dressing.
Forgive me, but to call this miracle ordinary mayonnaise,
my tongue does not turn.
Lay the salad in a high slide.
I usually serve this salad towards the end of a dinner party or dinner party
when I need to surprise guests and keep their appetites up.
Along with such a salad, I serve some kind of meat dish,
something that is in store for the apotheosis of my culinary performance,
where I myself am both a director and a leading actor.
However, for you, dear viewers, I am just a friend, a
comrade who is always ready to share the best
that is in the treasury of my knowledge, which I have been collecting for more than 40 years.
I am the kind of person who takes genuine pleasure
in saying "bon appetit" to you.