Quick Salads by Konstantin Ivlev

PHOTO by Eda.ru
Five simple recipes with a complex taste

Konstantin Ivlev is one of the people behind the development of the new Russian cuisine. With over twenty years of experience in the restaurant business, he has been part of a dozen high-profile projects, written several recipe books, and even co-hosted a television show called “Ask the Chef,” which is also the name of the culinary school he and his co-host Yuri Rozhkov started together.

He currently hosts a cooking show on the Russian television network Friday. The name of the latest restaurant opened by Ivlev is Yesenin, which is located in Moscow.

We asked him about some unordinary salads that could be quickly prepared at home. Konstantin Ivlev demonstrated his skills in our editorial kitchen, rapidly combining tomatoes, goat cheese, asparagus, seafood and other wonderful ingredients together, creating an even more wonderful salad dish as a result.

The slightly tired-looking carrots that we handed Konstantin for the sake of the portrait composition were not included in the dishes.

Seafood Salad

Sea food salad
This salad can be served either on a flat dish or in a salad bowl.
Seafood Salad

Ingredients
cuttlefish400 g
squid3
arugula100 g
garlic cloves2
cucumbers3
diced almond50 g
olive oil50 ml
ground black pepperto taste
sea saltto taste
white wine100 ml
Preparation15 minutes
1

Clean the squid flesh, remove all innards, rinse and chop into large pieces approximately 1.5–2 cm thick.

2

Heat a dry frying pan, sprinkle it with a pinch of sea salt, add the seafood and fry for approximately 5 minutes. Add black pepper. One minute before the seafood is cooked, add finely chopped garlic and wine. Take the pan off the heat once the wine has evaporated.

3

Fry the diced almonds on a dry frying pan until golden. This is going to take approximately 5 minutes.

4

Chop the cucumbers into disks approximately 0.5 cm thick. Place them in a salad bowl, add arugula and seafood. Mix well. Dress the salad with olive oil and shredded almonds.

Vegetable Salad with Ginger and Garlic Dressing

Vegetables ginger
Making a salad is simple – just place all the ingredients into a neat heap.
Vegetable Salad with Ginger and Garlic Dressing

The combination of soy sauce and ginger gives a festive flair even to winter vegetables. To make the dish even more festive, it is good to use more than one vegetable. If you don’t have any asparagus in the house or replace one cruciferous vegetable with another, the point of this salad will not change much.

Ingredients
broccoli50 g
green asparagus30 g
cauliflower40 g
radishes20 g
tomatoes 40 g
garlic clove1
ginger root20 g
green basil3 g
watercress 1 g
thyme1 g
olive oil160 ml
soy sauce½ tsp
sugar½ tsp
sea salt2 g
salt to taste
ground black pepperto taste
Preparation15 minutes
1

Chop tomatoes into large pieces, sprinkle with sea salt, black pepper, 40 ml olive oil and thyme. Place in an oven pre-heated to 180 C (356° F) for 5 minutes. Take out of the oven and let cool for three hours in a cold, well-aired place.

2

Steam broccoli, cauliflower and asparagus. Take the broccoli and cauliflower apart. Finely dice the radishes.

3

Peel ginger and garlic, and then blend until smooth. Add sugar and soy sauce, then gradually add 100 ml olive oil.

4

Pour the ginger and garlic dressing onto a plate, then place steamed vegetables, radishes, tomatoes and greens on top. Sprinkle with 20 ml olive oil. Add salt and pepper to taste.

Smoked Chicken Salad with Satsivi Sauce

Chicken sauce
The trick here is to use just enough satsivi sauce and make sure that all of the ingredients remain easily identifiable.
Smoked Chicken Salad With Satsivi Sauce

Ingredients
chicken fillets150 g
garlic cloves2
Mache leaves40 g
tomatoes20 g
walnuts 50 g
sour cream200 g
milk50 ml
olive oil80 ml
rosemary stalks2
thyme2 g
bunch fresh cilantro2
liquid smoke1 ml
sea salt2 g
saltto taste
groud black pepperto taste
Preparation45 minutes
1

Chop the tomatoes, then sprinkle them with black pepper, sea salt, 40 ml olive oil and thyme. Place in an oven pre-heated to 180 C (356° F) for 5 minutes, then let cool for three hours in a cold, well-aired place.

2

Place rosemary, one crushed garlic clove, liquid smoke and 40 ml olive oil in a vacuum bag. Mix well, then add some salt and chicken fillets. Seal the bag and cook in a convection oven at 100 C (212° F) for 1 hour. Next, take the smoked chicken out of the bag and cut it into thin slices.

3

Blend sour cream, one garlic clove and cilantro leaves until smooth. If the sauce is too thick, add some milk until it is the same consistency as drinking yogurt.

4

Mix the Mache leaves with dried tomatoes and lay them out in the center of the plate. Place the chicken on top. Sprinkle with satsivi sauce and cilantro leaves.

Eggplant and Goat Cheese Salad over Homemade Bread

Eggplant goat
It is easy to get carried away with constructing this multi-leveled sandwich. However, please remember that it needs to be easy to eat.
Eggplant and Goat Cheese Salad over Homemade Bread

Ingredients
eggplant1
slice of homemade bread1
garlic clove1
goat cheese100 g
cedar nuts10 g
arugula10 g
thyme3 g
cilantro2 g
vegetable oil60 ml
olive oil10 ml
saltto taste
ground black pepperto taste
Preparation15 minutes
1

Chop the eggplant into small pieces about 1.5 cm thick. Pre-heat a frying pan and fry the eggplants in vegetable oil with thyme and the crushed garlic clove until golden. Add salt and pepper to taste.

2

On a dry frying pan, fry the slice of bread on both sides. Place the eggplant pieces and goat cheese on top.

3

Decorate with cilantro, arugula and cedar nuts. Then sprinkle with olive oil.

Warm Porcini and Dried Tomato Salad

White mushrooms
To keep things simple and quick, skip rinsing and drying the salad leaves and use pre-made salad mix instead. In this recipe, we used Mache leaves, because their mustardy taste goes well with dried tomatoes and porcini.
Warm Porcini and Dried Tomato Salad

Small-sized mushrooms can be arranged in a multitude of geometric compositions, adding pleasure not only to the taste buds, but also to the eye.

Ingredients
porcini100 g
tomatoes3
garlic clove1
thyme3 g
salad leaves30 g
onion greens2 g
olive oil140 ml
butter30 g
sea salt2 g
saltto taste
ground black pepperto taste
Preparation20 minutes
1

Chop the tomatoes, then sprinkle them with black pepper, sea salt, 40 ml olive oil and thyme. Place in an oven pre-heated to 180 C (356° F) for 5 minutes, then let cool for 3 hours in a cold, well-aired place.

2

Rinse the mushrooms. Then, fry in a mixture of olive oil and butter with some thyme and the crushed garlic clove. Add salt and pepper to taste.

3

Place the mushrooms and dried tomatoes on a plate, with onion greens and salad leaves on top. Sprinkle with the oil used when baking the tomatoes.