Vinaigrette with Dijon mustard
10 servings
90 minutes
Vinaigrette is one of the most popular dishes in Russian cuisine, combining the freshness of vegetables with the rich taste of marinade. The classic recipe gains an exquisite touch from Dijon mustard, adding a mild spiciness and depth of aroma. The history of vinaigrette dates back to the 19th century when it emerged as an adaptation of European salads with vinegar dressing. This version is especially good for the winter season as it includes accessible and nutritious ingredients. The taste of vinaigrette is bright and harmonious: sweet beetroot, tender potatoes, crunchy pickles, and spicy onions create a unique texture. It is served chilled, perfectly complementing meat dishes or serving as a light dinner on its own. After steeping in the refrigerator, the flavor becomes richer and the aroma more pronounced.
1
Boil beets, potatoes, and carrots in their skins.
- Beetroot: 5 piece
- Potato: 5 piece
- Carrot: 2 pieces
2
Let the vegetables cool down a bit, then peel them.
3
Finely chop the boiled vegetables and pickles.
- Beetroot: 5 piece
- Potato: 5 piece
- Pickled cucumbers: 5 piece
- Carrot: 2 pieces
4
Chop the onion finely as well.
- Red onion: 0.5 head
5
Mix table vinegar and vegetable oil in a separate bowl. Add a teaspoon of Dijon mustard. Add black ground pepper. Mix everything thoroughly.
- 9% table vinegar: 1 tablespoon
- Vegetable oil: 50 ml
- Dijon mustard: 1 teaspoon
- Ground black pepper: 1 teaspoon
6
Mix all the chopped vegetables. Dress with sauce.
- Beetroot: 5 piece
- Potato: 5 piece
- Pickled cucumbers: 5 piece
- Carrot: 2 pieces
- Red onion: 0.5 head
- 9% table vinegar: 1 tablespoon
- Vegetable oil: 50 ml
- Dijon mustard: 1 teaspoon
- Ground black pepper: 1 teaspoon
7
Garnish with green onions.
- Spring onion: 1 bunch
8
Let the vinaigrette sit in the refrigerator for a couple of hours before serving.
