How to make salad with brynza

You’ll need


    • cheese salad with tomatoes:
  • 4 tomatoes;
  • 200g brynza;
  • 1 large sweet pepper;
  • salted salad;
  • salt;
  • freshly ground black pepper;
  • olive oil.
  • Salad with chicken:
  • 300 g chicken fillet;
  • 200 g brynza;
  • 2 tablespoons flour;
  • 0.5 saina spoon curry;
  • 0.25 teaspoon paprika;
  • green salad leaves;
  • 1 sweet orange;
  • 1 large sweet pepper;
  • juice of 0.25 lemon;
  • olive oil;
  • salt;
  • sweet mustard.
  • Salad with fish and cheese:
  • 400 g cod fillet;
  • 0.5 cup cucumber brine;
  • 150 g brynza;
  • 1 large apple;
  • 100 g cornichons;
  • bundle of parsley greens.
  • Ioli sauce:
  • 2 egg yolks;
  • salt;
  • freshly ground black pepper;
  • 300ml olive oil;
  • 2 tea spoons of lemon juice.

One of the simplest recipes is salad with tomatoes and brynza. Take the meaty tomatoes of sweet varieties, wash them and cut them into slices. Wash the lettuce leaves, cast on a colander and let drain water. Brush with cubes, and sweet peppers with thin strips. Grind the parsley greens. Put the salad leaves on the dish, place the tomatoes, chopped peppers and brynza cubes on top. Salt the salad, splash it with olive oil, sprinkle with freshly ground black pepper and parsley greens.


A more satisfying option – cheese and chicken salad. Rinse the chicken fillet, peel off the films and fat and cut into cubes. In a flat plate, mix the flour, salt, curry powder and ground paprika. Roast the breaded chicken in a frying pan with preheated cooking oil until a ruddy crust. Make sure the cubes are not set alight, stir them constantly with a wooden shoulder. Put the finished chicken in separate dishes.


Brynza chop with cubes the same size as the chicken. Green salad (iceberg or lolla rossa) tear into small pieces. Peel the orange, cut the slices from white films and cut each in half. Cut red sweet pepper with thin straws. Put all the products in a salad pan.


In a separate container, mix the olive oil, salt, lemon juice and sweet mustard. Stir the sauce thoroughly and pour them salad. It is necessary to refuel immediately before serving.


Very tasty turns out and simple salad with fish. Boil the cod fillet or other lean white fish. Add a little cucumber brine to the cooking water – so the cod will keep the density and will be more delicious. Cool the fillets and cut in small pieces. Slice the sour apples, cornichons, break the parsley greens. Dry out all ingredients to the fish.


Cook the aioli sauce. Grind the garlic, mix with salt and pepper, one at a time add raw chicken yolks. Mix olive oil on a drop. Once half of it is used, it is possible to increase portions of oil. If the mixture turns out to be too thick, dilute it by infusing a couple of spoons of warm water.


Rub the brynza. Ready salad pour with sauce and sprinkle with brynza flakes. Serve immediately accompanied by dried white bread and rose wine.

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