Liquid Vinaigrette
Salads • Russian
Description
A great way to hide, for example, the raw onions that many dislike, within the sweet folds of beet flavor, without depriving the onion of its influence on the culinary result.
Ingredients
- Beetroot 20 oz
- Potato 5 oz
- Carrot 5 oz
- Spanish onions 5 oz
- Pickled Cauliflower 5 oz
- Chinese green beans 5 oz
- Lightly Salted Red Fish 5 oz
- Champagne Vinegar 1 tablespoon
- Sugar 1 tablespoon
- Olive Oil 1 tablespoon
- Safflower Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the thoroughly washed potatoes, carrots, and beets in separate pots. Cook the potatoes for about thirty minutes, the carrots for forty minutes, and the beets for fifty minutes. Reserve the beet broth. Allow the vegetables to cool.
Step 2
Peel the vegetables and chop them finely. Chop the onion finely as well and mix it with sugar, vinegar, and olive oil. For convenience, you can mix the vinegar, oil, and sugar together in advance.
Step 3
Finely chop the cucumbers, then mix all the vegetables with sunflower oil, salt, and ground pepper. Let it sit in the refrigerator for 15 minutes, after which blend everything into a smooth puree. If you prefer a thinner consistency, you can add a bit of beet broth.
Step 4
Serve in deep plates, adding a handful of green peas and diced salmon to each.
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