An alternative to the traditional Olivier salad with green peas can be a salad with young cabbage and shrimp. Arina Zhuravleva, chef of the Champ Bistro restaurant in Moscow, told socialbites.ca.
“Fresh cabbage with shrimp, yoghurt and herb sauce is a great alternative to New Year’s salads with mayonnaise. It’s easy to prepare, you can make a whole bowl. The recipe is quite simple and contains familiar ingredients. You can eat this salad all night and not feel heaviness in your stomach,” Arina Zhuravleva advised.
The chef recommends starting with kale.
“Cut 4 slices (2 cm each, cut so that the cabbage leaves do not fall apart, but stick to the stem), boil in salted boiling water for 4-6 minutes. Then place the cabbage on a baking tray, grease the cabbage with butter, add salt to taste and bake at 180 degrees for 10-12 minutes,” the chef began.
For the yoghurt sauce prepared with aromatic herbs, you will need yoghurt, basil, tarragon, dill, spinach, garlic, capers, lemon juice, salt and sugar.
“Put everything in a blender and blend until smooth, taste and add additional salt and fresh lemon to taste,” explained Arina Zhuravleva.
Then we move on to preparing the salad. Sauce from yogurt and aromatic herbs, young cabbage slices and shrimps should be salted and fried in vegetable oil.
“Spread the sauce on a flat plate, spread the cabbage over the sauce, then cut the shrimp and place them on top of the cabbage. Place chopped sun-dried tomatoes on top of the dish and drizzle olive oil over everything. Garnish with herbs if desired,” concluded chef Arina Zhuravleva.
Previously Alena Doletskaya presented New series about Moscow chefs.