French appetizer
Instructions
Peel the boiled beetroot, cut it into small, thin affettatela and place in a bowl.
Reduce to short streaks like matchsticks (julienne) 4 celery sticks and green pepper, well washed and cleaned up inside; cut the tomatoes into thin slices; cut the piece of red cabbage, previously released the toughest leaves, cooked for 4 minutes in boiling salted water and drained, getting thin shavings.
Place each of these vegetables (including white onions, cooked and cut into pieces) in different bowls.
Prepare a sauce by whisking in a bowl 2/3, 1/3 of vinegar, salt, pepper, and with this seasoned tomato slices separately, cabbage and beet red.
The remaining seasoning 2 tablespoons mustard add, stemperateli well, then pour a portion into small pieces of celery, grated carrots and white onions; Add to these a small spoon capers in vinegar.
Completed then the tomato salad with some black olive, a pinch of oregano and some pieces of anchovy desalted fillets.
After ben scrambled separately the different types of salads, dispose of these one by one in different compartments of an hors d'oeuvre, alternating with sardines in olive oil, boiled egg wedges topped with mayonnaise and coleslaw.
Ingredients and dosing for 4 persons
- 1 small baked beetroot
- 250 g of russian salad ready
- 4 ribs celery of (blanched ribs and let cool)
- = 2 = Raw Grated carrots, Scraped and Purpose
- 4 sardines in olive oil
- 2 hard-boiled eggs cut into wedges
- 2 very firm tomatoes
- 1 green pepper
- 1/4 red cabbage
- 2 white onions cooked (boiled or baked)
- For the seals and condiments:
- Olive oil
- Wine vinegar
- Mustard
- 4 tablespoons of mayonnaise
- 2 anchovy desalted fillets
- 1 pinch of oregano
- 20 small black olives
- 2 tablespoons of pickled capers
- Salt
- Little of pepper