Vinaigrette with capers
4 servings
20 minutes
In Spain, at midnight, they not only open champagne, but also put a bunch of grapes in front of each guest. With each stroke of the clock, you must eat one grape - no other way, if you want the year to be lucky. The custom is not that ancient: at the beginning of the 20th century, it was invented by winemakers of Valencia, wishing themselves a good harvest. Perhaps their wish came true, because now "las doce uvas de la suerte", or "12 lucky grapes", are eaten at the family table not only in Spain, but also in many Spanish-speaking countries. Another typical Spanish tradition is to wear red underwear on New Year's Eve and be sure to put some red dish on the table to appease the spirits watching over the hearth. So our vinaigrette with capers will pass the casting for the role of a lucky dish.
1
Peel and finely chop the cucumbers. Cut the herring into small squares and the red onion into rings.
- Cucumbers: 200 g
- Herring: 100 g
- Red onion: 150 g
2
Add green peas to boiling water for 4 minutes, then transfer to ice water to stop cooking.
- Green peas: 200 g
3
Mix the vegetables with capers and peas, adding fragrant sunflower oil, salt, and pepper to taste.
- Set of vegetables for vinaigrette: 600 g
- Capers: 50 g
- Green peas: 200 g
- Unrefined sunflower oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place spinach leaves on a plate, then layer the vinaigrette using a culinary ring on top of the leaves. Garnish with slices of herring and rings of onion.
- Baby spinach: 30 g
- Corn salad: 30 g
- Herring: 100 g
- Red onion: 150 g