Vinegret (Russian cold vegetable salad)

4 to 6 servings

Ingredients

  • Beets, diced and cooked — 2 cups
  • Potatoes, diced and cooked — 2 cups
  • Carrots, diced and cooked — 2 cups
  • Peas, cooked — 1 cup
  • Dill pickles, diced — 2 or 3
  • Onion, diced — 1/2

 

  • Scallions, chopped — 3 or 4
  • Fresh dill, chopped — 1/4 cup
  • Red wine vinegar — 1/4 cup
  • Dijon mustard — 1 teaspoon
  • Sugar 1 teaspoon
  • Salt and pepper — to taste
  • Sunflower or vegetable oil — 1/2 cup

Method

  1. In a large, non-reactive bowl, mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill.
  2. In a smaller bowl, whisk together the vinegar, mustard, sugar, salt and pepper. Whisk the oil slowly into the vinegar mix to lightly emulsify it.
  3. Stir the vinaigrette into the vegetables, adjust seasoning and serve well chilled.

vinegret is often made with canned or frozen vegetables.

 

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