Vinaigrette a la Kutuzov
Salads • French
Description
Another option is to dress it with sour cream or mayonnaise. Enjoy your meal.
Ingredients
- Veal 10 oz
- Fillet of Sturgeon 1 piece
- Apple 1 piece
- Carrot 1 piece
- Beetroot 1 piece
- Celery salt 1 stalk
- Pickled Cauliflower 5 pieces
- Pickled Chanterelles 5 pieces
- Eel 1 bunch
- Radish 4 pieces
- Chicken Egg 1 piece
- Red Caviar 2 teaspoons
- Olive Oil 6 tablespoons
- Mustard Greens 1 teaspoon
- Creamy Horseradish ½ teaspoon
- 20% Sour Cream 2 tablespoons
- Meyer Lemon Juice ½ teaspoon
- Salt to taste
- Mayonnaise 2 tablespoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the vegetables and egg, then cool them.
Step 2
Boil the veal (or beef) until cooked.
Step 3
Peel the beetroot and carrot, then cut them into strips.
Step 4
Finely chop the mushrooms, pickled cucumbers, and celery.
Step 5
Peel the apples (use green apples) and cut them into strips, then drizzle with lemon juice.
Step 6
Slice the herring fillet into thin pieces.
Step 7
Cut the boiled meat into strips.
Step 8
Wash the lettuce and radishes.
Step 9
Slice the radishes into rounds.
Step 10
Peel the egg and cut it into rings.
Step 11
For the dressing, add mustard, horseradish, and lemon juice (or balsamic vinegar) to the oil.
Step 12
Mix everything well, season with pepper and salt to taste.
Step 13
On a serving plate, lay out the lettuce leaves, then place a mold (I used a mold cut from a 1.5-liter plastic bottle, approximately 6 cm high and 9 cm in diameter). Layer as follows: beetroot, sauce, herring fillet, apple, sauce, celery, meat, sauce, mushrooms, sauce, carrot, sauce, pickled cucumbers.
Step 14
Garnish the salad with a slice of egg, red caviar, and radish.
Step 15
Carefully remove the mold and serve immediately.
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