Vinaigrette a la Kutuzov
4 servings
90 minutes
Vinaigrette a la Kutuzov is an elegant blend of French cuisine with Russian traditions. The dish's history traces back to the era of Kutuzov when exquisite French techniques infiltrated Russian feasts. The taste of vinaigrette surprises with a harmony of salty, sweet, and spicy: pickled cucumbers and mushrooms highlight the freshness of vegetables, apple adds a subtle tartness, while herring and veal provide richness. A special touch is the layered presentation with a dressing made from mustard, horseradish, and lemon juice. This dish is not only a decoration for the festive table but also a gastronomic bridge between cultures, connecting Western sophistication with Eastern warmth.
1
Boil the vegetables and egg, then cool them.
- Chicken egg: 1 piece
- Carrot: 1 piece
- Beetroot: 1 piece
2
Boil the veal (or beef) until cooked.
- Veal: 300 g
3
Peel the beetroot and carrot, then cut them into strips.
- Beetroot: 1 piece
- Carrot: 1 piece
4
Chop mushrooms, pickled cucumbers, and celery finely.
- Marinated mushrooms: 5 piece
- Marinated cucumbers: 5 piece
- Celery: 1 stem
5
Peel the green apple, slice it into strips, and drizzle with lemon juice.
- Apple: 1 piece
- Lemon juice: 0.5 teaspoon
6
Slice the herring fillet into thin pieces.
- Herring fillet: 1 piece
7
Cut the boiled meat into strips.
- Veal: 300 g
8
Wash the lettuce and radish.
- Green salad leaves: 1 bunch
- Radish: 4 pieces
9
Slice the radish into circles.
- Radish: 4 pieces
10
Peel the egg and slice it into rings.
- Chicken egg: 1 piece
11
For the dressing, add mustard, horseradish, lemon juice (balsamic vinegar) to the oil.
- Olive oil: 6 tablespoons
- Mustard: 1 teaspoon
- Prepared horseradish: 0.5 teaspoon
- Lemon juice: 0.5 teaspoon
12
Mix everything well, season with pepper and salt to taste.
- Salt: to taste
- Ground black pepper: to taste
13
Place lettuce leaves on a serving dish, then put a mold on the leaves (my mold is cut from a 1.5-liter plastic bottle, about 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.
- Beetroot: 1 piece
- Herring fillet: 1 piece
- Apple: 1 piece
- Celery: 1 stem
- Veal: 300 g
- Marinated mushrooms: 5 piece
- Carrot: 1 piece
- Marinated cucumbers: 5 piece
14
Decorate the salad with a slice of egg, red caviar, and radish.
- Chicken egg: 1 piece
- Red caviar (salmon roe): 2 teaspoons
- Radish: 4 pieces
15
Carefully remove the mold and serve immediately.
