Everyone has long known that vinaigrette is a healthy and vitamin-rich dish. Pickled vegetables, which are rich in vitamins, are added to it, and olive oil, which is usually seasoned with vinaigrette, helps digestion.
Ingredients:
- Salted or pickled mushrooms - 150 g;
- Medium potatoes - 5 tubers;
- Large carrots - 1 pc;
- Small beets - 1 pc;
- Mussels - 100 g;
- Whole milk - 0.5 l;
- Onions, medium-sized - 2 pcs;
- Apple cider vinegar - ¼ cup;
- Vegetable oil - ½ cup;
- Sugar - 1 tsp;
- Ground black pepper, fresh herbs for decoration;
- Allspice black pepper - 10 peas;
- Pickled or pickled cucumbers - 3 pcs.
Preparation:
- Pour water or milk into a saucepan and boil. Put peppercorns and mussels in boiling milk. Cook them until fully cooked for about 10 minutes. Then drain the water, and let the mussels cool and chop finely.
- Put the mushrooms in a colander to drain the marinade and cut into thin slices after a while. Rinse the vegetables thoroughly with water using a soft brush.
- Washed beets, potatoes, carrots, boil until tender, preferably together, thus saving more vitamins and nutrients. Then put to cool. After the vegetables have cooled, peel them off. Cut the peeled vegetables into smaller cubes.
- Peel the onion and cut into transparent half rings or rings. Cut the cucumbers into thin strips. Transfer the vegetables prepared in this way into a deep container and, adding salt, mix.
- Then season with unrefined oil, vinegar, add sugar and ground pepper. These ingredients can be mixed separately and then seasoned with salad. Mix everything well.
- Transfer the finished vinaigrette to a salad bowl and decorate with fresh herbs, tearing off small twigs from them. If desired, the mussels in such a vinaigrette can be replaced with fish balyk, canned olives can also be added to the salad, and the vinegar can be replaced with squeezed lemon juice. And if the components are not mixed, but laid out in layers, pouring with a sauce of vinegar and spices oil, you get a very colorful presentation to the festive table.
