What are salads with Adyghe cheese? How to cook them? We will consider these and other questions in the article. Adyghe cheese is one of the most interesting products in Russia. It can replace both suluguni and mozzarella in many recipes. It goes great with fresh vegetables and herbs. You can also mix Adyghe cheese with fruits, chicken breast, fried vegetables and seafood. Finally, by replacing mozzarella with Adyghe cheese, you can prepare a caprese salad, popular in Italy.
How to cook?
Have you ever prepared salads with Adyghe cheese? Now we will tell you how to make a seafood salad. So, rinse the capers from the brine and chop them. Peel the garlic and chop it finely. Mix garlic, capers, oil and vinegar. Add pepper and salt.
Then drain the corn in a colander and pour water over it. Cut the cheese into small cubes. Wash the tomatoes and cut each into two parts. Cut the peeled onion into half rings. Place cheese, tomatoes, corn and onion in a bowl. Pour the dressing into it, mix well and refrigerate for an hour and a half. Next, wash the arugula, dry it and add it to the salad before serving along with the shrimp.
Cabbage salad with cheese
Coleslaw is a classic, but you may not have tried this salad mix before.
Number of servings: 2
Cooking time: 15 minutes
Ingredients:
Recipe:
- Prepare the ingredients.
2. Let's prepare the dressing. Mix olive oil with mayonnaise and mustard.
3. Peel the apple and cut it into thin sticks.
4. Cut the cabbage into thin shavings, rinse and dry thoroughly so that no moisture gets into the salad.
5. Cut the cheese into slices and add it to the salad bowl with cabbage and apple.
6. Add dressing to the salad and sprinkle pumpkin seeds on top. The salad can be seasoned with fried mackerel. The dish is ready! Bon appetit!
Grilled cheese salad
Or you can make a salad with fried Adyghe cheese. To prepare two servings with a calorie content of 515 kcal, you will need:
- 200 g Adyghe cheese;
- 100 g peeled shrimp;
- 1 tsp. Dijon mustard;
- ¼ lemon;
- 40 ml olive oil;
- 5 g honey;
- ¼ tsp. sea salt;
- 100 g romaine lettuce;
- 100 g cherry tomatoes.
Grilled cheese is known to significantly transform a simple vegetable salad. The result is an independent but light dish.
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How to cook
This recipe for salad with Adyghe cheese is especially good. Cut the cheese into bars about 1 cm thick, place in a dry frying pan and fry on all sides until golden brown. Wash the lettuce leaves, dry them and tear them into large pieces using your hands. Place lettuce leaves in a salad bowl and place peeled shrimp on top. Next, arrange the chopped cherry tomatoes and top with fried cheese.
You can add the cheese while it is hot so that it is still warm when serving. For dressing, mix mustard, olive oil, salt and honey, lemon juice. Beat until smooth. Drizzle the dressing over the salad and serve immediately.
Cooking Greek salad
Many people say that this is an amazing recipe for a delicious salad with Adyghe cheese. First of all, rinse the vegetables under running water and dry them to remove excess moisture. Cut the tomatoes into cubes, cucumbers into circles divided in half, bell peppers (pre-peeled from the core and seeds) into strips. It should be noted that all ingredients must be cut into large enough pieces so that they stand out in the salad.
Next, peel the onions and cut them into medium half rings. Place the prepared vegetables - tomatoes, onions, sweet peppers and cucumbers - into a deep bowl. Salt them and mix. Then carefully cut the Adyghe cheese into medium cubes. Don’t rush to put it in a bowl with other foods just yet.
Now start preparing the sauce. To do this, mix lemon juice with olive oil in one small bowl, add pepper and salt to taste. Mix everything carefully. If desired, you can replace olive oil with sunflower oil. Next, season the salad with the resulting sauce and mix everything thoroughly again. After this, decorate the salad with cubes of Adyghe cheese, sprigs of fresh herbs and whole olives.
You can also serve Greek salad in portions. To do this, cover each plate with washed and dried green salad leaves, and place the food on them, decorating it in a similar way (cheese, herbs and olives).
Salad with fresh cucumbers, eggs and Adyghe cheese
A quick but very tasty salad of boiled eggs, fresh cucumber and Adyghe cheese. Choose soft cheese to suit your taste. If you want to reduce the calorie content of the salad, you can season it with sour cream or homemade unsweetened yogurt, help yourself!
Ingredients
- Egg (boiled) 3 pcs.
- Adyghe cheese 120 g.
- Cucumber 180 g.
- Dill to taste
- Garlic to taste
- Salt to taste
- Black pepper to taste
- Mayonnaise to taste
Cooking 10-20 minutes
Step 1 of 5
Cut Adyghe cheese into cubes.
Step 2 of 5
Wash fresh cucumbers and cut into cubes.
Step 3 of 5
Boil chicken eggs hard-boiled in advance, peel, wash and cut into cubes.
Step 4 of 5
Combine all ingredients, add garlic squeezed through a press, chopped dill, salt, ground pepper, season with mayonnaise or sour cream (or you can combine mayonnaise with sour cream and season the salad).
Ready!
Ready! Bon appetit!
Beet salad
Many people are delighted with the salad with Adyghe cheese and tomatoes. Try making a beet salad with the same type of cheese. You'll like it! Beets are a frequent guest on many tables. After all, this accessible and cheap root vegetable is replete with many vitamins, bioflavonoids and minerals. In addition, it reduces triglycerides and bad cholesterol, which is an important factor in heart disease. It is also known that beets have a beneficial effect on the gastrointestinal tract. It is a source of folic acid, which is essential for pregnant women. Beetroot can also cleanse the blood and kidneys, help you lose weight and increase blood pressure.
Therefore, dishes that contain beets are very healthy and necessary for every person. So, to make beet salad you need to have 100 g of Adyghe cheese, 1 tsp. sesame seeds, salt and olive oil, one beet.
Salads with Adyghe cheese - cooking tricks and useful tips
- When choosing and purchasing cheese, pay special attention to the date of its production; it is a pickled cheese and can be stored in a vacuum for no more than 30 days.
- Be sure to check the integrity of the cheese packaging; it should not be damaged. If the product is sold by weight, ask how long ago it went on sale.
- High-quality Adyghe cheese is white in color with a faint milky smell. The home product may have a yellowish tint. Its surface does not have a crust. The cheese is quite moist on the inside and elastic on the outside.
- Salads with Adyghe cheese are seasoned immediately before serving. Such dishes cannot be stored for long periods of time, even in the cold.
Preparing salad with beets
Wash the beets and clean them from dirt, wrap them in food foil and bake in the oven at 200 degrees for about an hour. When the root vegetable is ready, remove it from the foil, cool and peel off the skin.
Cut the beets into long, thin strips with a paring knife. Cut the Adyghe cheese into large pieces 2 cm in size. Place the salad on a beautiful plate, sprinkle with sesame seeds and pour over olive oil.
Adyghe cheese
Why is Adyghe cheese so popular? Its homeland is the foothills and mountain regions of the Caucasus. There, even today, local residents will not sit down at the dinner table unless there is a piece of fresh, good cheese on it, which they usually combine with fresh herbs and wine. This cheese is also very famous in the Mediterranean countries, where it has also been prepared for a long time.
Adyghe cheese belongs to the soft whey varieties of cheese. Therefore, it can safely be called a close relative of feta cheese, feta and such Italian representatives of this family of cheeses as ricotta, mozzarella, mascarpone and others. In contrast, Adyghe cheese undergoes special pasteurization at high temperatures. Despite this, it is rich in protein (100 g of product contains the daily requirement for a person), a number of vitamins (A, PP, E, C, H, D and all B vitamins) and calcium. Therefore, try to add this healthy product to your diet more often and prepare delicious and original salads with it!
