Tag: Salad

Crispy chicken salad and pieces of parmesan, an anti-waste dish that is simple to prepare and to be enjoyed – Italian cuisine reinvented by Gordon Ramsay

Cut the chicken into evenly sized pieces. In a bowl, mix the breadcrumbs with a generous portion of flaked parmesan, adding salt and pepper to taste. Dip the chicken pieces in this mixture, pressing it into the breading.

Recipe Russian salad with apple mayonnaise – Italian cuisine reinvented by Gordon Ramsay

We have prepared an original version of the classic Russian salad using hard-boiled eggs And carrots, potatoes and broccoli like vegetables, all mixed together by one green apple mayonnaise. The dish is vegetarian and can be served as appetizers or, in larger portions, as second.

The preparation is quite simple: you will first have to make the mayonnaise with an immersion blender with corn oil, egg, lemon, salt and green apple juice, then cut into dice the boiled eggs and the boiled vegetables and season everything with mayonnaise. The dish is completed with apple green cut into thin rounds and with toasted bread triangles.

Also discover these recipes: Classic Russian salad, Russian salad with quail and lumpfish eggs, Peck’s Russian Salad, Olivier salad with cooked ham.

Recipe Polenta salad with fontina, soppressata and red cabbage, original appetizer – Italian cuisine reinvented by Gordon Ramsay

Step 1

Cut the zest of half an orange into strips, place them in a pan covered with cold water, bring to the boil over a high heat and drain immediately. Clean the cabbage and cut it very thinly, add the orange peels, the juice of 1/2 lemon and 4 tablespoons of oil, salt and pepper. Leave to macerate for 30 minutes.

Step 2

Cut the polenta into thin slices (5 mm), brown it in a hot pan on both sides (2-3 minutes per side). Also cut the fontina into thin slices.

Step 3

Place a base of cabbage on 4 small plates and then continue in layers until all the ingredients are used up, alternating polenta, fontina and soppressa. Complete with coarsely chopped fresh dill.

Recipe: Walter Pedrazzi Photos: Davide Maestri, Styling: Beatrice Prada