The word "vinaigrette" in Europe is called salad dressing; it is derived from the French vinegre, one of the main ingredients. In Russia, this word is used to refer to one of the best salads with this dressing, and this recipe presents its slightly modified version - "Spring". This does not mean that such a salad is prepared in spring - on the contrary, it is more relevant in the winter season.
It is necessary
- - 2 medium-sized beets;
- - 2 carrots;
- - 2 potatoes;
- - medium-sized onion;
- - 100-130 g fresh or frozen green peas;
- - 2 fresh cucumbers;
- - 2-3 tbsp. unrefined sunflower oil;
- - ½-1 tbsp camelina oil;
- - ¼ tsp soft mustard ("Dijon", "French", "Bavarian");
- - salt;
- - ground black pepper (to taste);
- - 1 PC. black or allspice peas;
- - ½ cloves of garlic;
- - a sprig of dill;
- - 1 tsp vinegar;
- - ¼ tsp granulated sugar;
- - any greenery for decoration.
Instructions
Step 1
Pour water into the kettle and boil.
Wash and drain the cucumbers. Cut into very thin rings. Peel the onion, cut into thin half rings. Mix the prepared vegetables in an ovenproof screw-top dish (approx. 250-300 ml), such as a jar. Peel the garlic, cut several slices, and place on top. Add the washed dill sprig there, add 1 tsp. salt, put peppercorns and pour boiling water. Close the lid tightly and let cool on the table. When it cools down, put it in the refrigerator.
Step 2
Wash beets, potatoes and carrots well. Dry the beets with a napkin. Cover potatoes and carrots with water and cook. When the beets are completely dry, wrap them tightly in foil (each separately) and bake in the oven at about 180 ° C for 40-70 minutes, depending on the size and variety.
When the vegetables are ready, place them on a plate, cool and peel them.
Step 3
Pour green peas with a little water and boil over low heat until tender (about 25 minutes). Drain and cool.
Step 4
Cut the beets, carrots and potatoes into small cubes (ideal size 3-4 mm each side). Put in a salad bowl, add green peas and cucumbers with onions (do not pour out the remaining liquid!). Season with salt and stir.
Step 5
In a separate small bowl, make the dressing: mix sunflower and camelina oil, add a little liquid left over from pickling cucumbers, black pepper and mustard. Stir. Season the vinaigrette and let stand in the refrigerator for 15 minutes.
Garnish the salad with fresh herbs and serve.
Bon Appetit!
