Salads with Mushrooms

Salad with pan-fried crab sticks and mushrooms is an original, unusual and remarkably tasty Russian salad that uses the familiar imitation crab sticks in an unexpected way: they're fried on a pan until lightly golden, which gives them a characteristic "seared" flavor and a dense texture quite unlike how they're normally used. Combined with sautéed button mushrooms, hard-boiled eggs and grated cheese, the salad turns out unusually filling and interesting — once you try it, many cooks find themselves returning to it often. Cut the crab sticks into large pieces and pan-fry on a dry or lightly oiled skillet until golden. Sauté the mushrooms with onion until golden too. Mix with grated hard-boiled eggs and cheese and dress with mayonnaise. Proportions for 4 servings inside.

Russian salad with chicken hearts and Korean carrots is an unusual, bright and remarkably hearty dish with a savory flavor that stands out clearly from familiar chicken or meat salads. Chicken hearts are a tender organ meat with a pleasant firm texture that, when properly cooked, becomes soft and juicy — and combined with spicy Korean-style carrots, pickled onion and fresh vegetables they create a wonderfully harmonious flavor ensemble. It's an ideal choice for surprising guests with something different yet delicious. Trim the chicken hearts thoroughly and simmer in salted water with bay leaf for 30-40 minutes until completely tender, cool and halve or slice into matchsticks. Place Korean carrots and pickled onion in a salad bowl, add the hearts and optionally cucumber, bell pepper or herbs. Dress with vegetable oil or mayonnaise. Proportions for 4 servings inside.