Vinaigrette is one of the most popular appetizers in Russian cuisine. Which housewife does not have her own “signature” recipe for this dish? I am no exception.
There are many variations of this salad. In old cookbooks from the 18th century, vinaigrette is mentioned as a sauce of vinegar and oil for an appetizer of boiled fish, beets, pickles, olives, Provencal oil and mustard. Based on the Russian vinaigrette, Alexandre Dumas, a writer and famous gourmet, created his own recipe for a beet salad with potatoes, celery and truffles.
We will not use truffles in our recipe! I serve this salad with salted fish or herring.
Ingredients:
Beets – 2 pcs.
Carrots – 1 pc.
Onions – 1 head
Potatoes – 3-4 pcs.
Olives – 100 g
Pickled cucumbers – 3-4 pcs.
Green apple – 1 pc.
Olive oil – 1 tbsp.
Grain mustard (Provencal) – 1 teaspoon
Wine vinegar – ½ teaspoon
Salt, pepper – to taste
Preparation:
- Bake the beets in the oven. Place in cold water, peel and dice.
- Boil the potatoes and carrots in their skins, cool, peel and dice.
- Dice the onion, cucumber and apple, and slice the olives.
- Mix the ingredients, add salt and pepper.
- Mix the oil with mustard and vinegar and season the salad.
- Garnish with fresh herbs before serving.
I recommend watching video recipes for other simple and tasty dishes on our YouTube channel Fast and Easy Cooking.