Salad boom: familiar and new salads. Book series «Gods of nutriton and cooking»

Editor Yana Kazantseva

Cover designer Valentina Kochubei

Illustrator Dream by WOMBO

© Yevgeniya Sikhimbayeva, 2024

© Valentina Kochubei, cover design, 2024

© Dream by WOMBO, illustrations, 2024

ISBN 978-5-0064-2618-4

Created with Ridero smart publishing system

AUTOBIOGRAPHY

Yevgeniya Sikhimbayeva: owner of the translation agency and the Helvetia Publishing House.

Lifetime diplomatic rank – attaché.

Three bachelor’s degrees with honors (law, economist, diplomat).

Graduate of the Diplomatic Academy of London, PhD Certificate of Laws at the University of London (UCL), etc.

Miss Internet Kazakhstan, 2000, etc.

Visited 38 countries.

Speaks Rus, Eng, Fr.

Writer. Poetess.

Hobbies: inventing unusual ideas that make the world an even more wonderful place to live in.

SALAD BOOM: EXPLOSION OF TASTE AND COLORS!

Are you ready to discover the world of salads, where the ordinary becomes incredible, and simplicity becomes the pinnacle of culinary excellence?

«Salad Boom» is not just a cookbook, it is a real explosion of taste and color!

Waiting for you inside:

More than 20 recipes that will make you reconsider your idea of salads.

Incredible flavor combinations: from classic and time-tested to bold and unexpected.

Secret ingredients: Learn how to add some flair to your salad and make it unforgettable.

Did you know?

The most expensive salad in the world costs about $10,000! It contains rare mushrooms, truffles and rare herbs.

In some cultures, salads are considered a symbol of wealth and abundance.

«Salad Boom» is not just a book, it is an invitation to the world of taste, where each salad is a small work of art!

Note: Illustrations may not be 100% identical to the recipe in the book. However, here you can always count on your personal imagination and taste.

1. CAESAR SALAD WITH CHICKEN

Ingredients:

– 2 chicken breasts

– a few lettuce leaves

– 100 g grated parmesan

– several croutons

– 2 eggs

– 2 tbsp. l. olive oil

– 2 tbsp. l. lemon juice

– 2 tsp. Dijon mustard

– 2 garlic cloves

Preparation:

1. Cut the chicken into pieces and fry in a frying pan until golden brown.

2. Break the eggs into a bowl and beat with a whisk. Add the grated Parmesan to the bowl.

3. Heat a frying pan over medium heat and pour in the Egg-Parmesan mixture. Cook, stirring, until the mixture resembles an omelet.

4. Take lettuce leaves and place on a large plate. Place chicken pieces and egg omelet on salad.

5. In a bowl, combine olive oil, lemon juice, Dijon mustard and minced garlic.

6. Pour the resulting sauce over the salad and sprinkle with croutons.

Bon appetit!