Original taste. Christmas salad dressing recipe

The history of the salad dressing is uncertain, most likely it entered our culture from Scandinavia, where herring dishes were supplemented with beet salads.

The name “salad dressing” was actually not the salad itself, but a dressing made from an oil emulsion.

If you want to improve the salad, add pickled mushrooms to it. Strong small mushrooms such as champignons, honey mushrooms, milk mushrooms, chanterelles will do.

And try not to boil it, cook the vegetables, then the salad will get a richer taste. And most importantly, choose medium-sized bright beets, they will definitely be sweet. By the way, potatoes can be boiled, cooking does not particularly affect its taste. The important thing is to add some salt and some vinegar to the water, then it won’t fall apart while cutting.

And one more little secret. Beets usually dye all vegetables red in vinaigrette, if you want all vegetables to be in the shade, cut potatoes, beets and carrots separately, season with oil and only then mix. The oil will form a protective film on the vegetable cubes.

Christmas salad dressing

Ingredients:

• two beets;
• three potatoes;
• Three carrots (choose short and plump – it is the sweetest);
• a light bulb;
• Frozen green peas – 200 g;
• pickled cucumbers – 3 pcs .;
• apple cider vinegar – 2 tbsp. l.;
• Lemon juice – 1 tbsp. l.;
• Dijon mustard – 1 tsp;
• Dill, vegetable oil, salt, pickled mushrooms.

Thoroughly wash the beets and carrots, preferably with a brush, and wrap them in foil: each vegetable separately. Bake the vegetables in the oven until cooked through, which can be determined by piercing with a knife. If it pierces easily, the vegetables are ready. Take it out, open and cool.

Boil the potatoes in their skins. Dip the frozen green peas in boiling salted water, wait until it boils again and throw it on a sieve. Be sure to rinse with cold water. This will preserve its vibrant color.

Peel the vegetables and cut them into cubes, cut the onion into thin half rings. Finely chop the dill.

Mix all vegetables except beets in a large bowl. Separately pour the chopped beets with a few tablespoons of vegetable oil and mix so that while mixing the salad juice does not change the color of the remaining vegetables.

Make a sauce: mix vinegar and lemon juice in a bowl, add salt, sugar, mustard and mix well until completely dissolved. Sugar can be replaced with liquid honey. Gradually add the vegetable oil and turn the sauce into a homogeneous emulsion with a whisk. Pour the dressing into the salad dressing and mix, add the beets and mix again. Garnish with pickled mushrooms.

You can also cook another popular appetizer – cod liver salad. Ideal for serving in tartlets.