Vinaigrette with canned meat
6 servings
50 minutes
Vinaigrette with canned meat is an original interpretation of the classic Russian salad that became popular in the 19th century. In this version, the traditional vegetable mix is enriched with the rich flavor of stewed meat, creating a harmonious balance between the freshness of vegetables and the spiciness of meat notes. Pickles add a pleasant tanginess, while mustard and vinegar provide zest. Mayonnaise binds the ingredients into a delicate texture, and herbs and eggs complete the composition, making the dish aesthetically appealing. Vinaigrette can be served as a standalone dish or as an appetizer to a main course; it pairs wonderfully with rye bread and cold cuts. It’s an ideal treat for a cozy family dinner or festive gathering.
1
Slice the peeled cucumbers and boiled potatoes into thin slices.
- Potato: 6 pieces
- Pickles: 3 pieces
2
Cut the meat into small pieces.
- Stew: 338 g
3
Combine everything in a bowl and mix with mayonnaise, salt, pepper, mustard, and finely chopped green onions.
- Mayonnaise: 90 g
- Mustard: 1 teaspoon
- Green onions: 100 g
4
Place the vinaigrette in a mound in a salad bowl, decorate with slices of boiled beet, wedges of hard-boiled egg, and optionally with lettuce leaves, then sprinkle with dill.
- Beet: 1 piece
- Chicken egg: 2 pieces
- Dill: to taste