Baked Vegetable Salad with Pickles and Mushrooms
6 servings
120 minutes
Mushroom picking in Penza is a pleasure. The local forests are abundant in porcini, butter and red mushrooms. And pickled mushrooms liven up all the usual salad compositions: from Olivier to vinaigrette. Actually, this salad is the author's version of vinaigrette, one of the innovations is that in addition to beets and potatoes, pumpkin is used in it. And all the vegetables are not boiled, but baked to preserve more flavor. And the dressing is interesting - honey and mustard. The recipe was shared by Timur Lyasnikov , chef of the Zaseka restaurant (Penza).
1
Preheat the oven to 200 degrees.
2
Wash the potatoes, carrots, and beets, dry them with a paper towel, and wrap them in foil.
- Potato: 160 g
- Carrot: 80 g
- Beetroot: 120 g
3
Send to the oven and bake until done for about 1–1.5 hours.
4
Cool the cooked vegetables, peel them, and chop them randomly.
5
Heat the pan, add vegetable oil, and lightly sauté the vegetables in the pan. Drain on a paper towel.
- Vegetable oil: 60 ml
- Potato: 160 g
- Carrot: 80 g
- Beetroot: 120 g
6
Cut the pumpkin into random pieces, fry in vegetable oil, and drain on a paper towel.
- Pumpkin: 120 g
- Vegetable oil: 60 ml
7
Cut the pickled mushrooms into random pieces, add finely chopped Crimean and green onions, leaving the green onions whole. Season with salt and pepper to taste.
- Salted mushrooms: 80 g
- Spring onion: 12 g
- Red onion: 30 g
- Salt: to taste
- Ground black pepper: to taste
8
Prepare the sauce. Mix two types of mustard, add vinegar and honey. Season with salt, pepper, and sugar to taste. Stir and pour in fragrant oil in a thin stream while constantly stirring until a homogeneous sauce is achieved.
- Dijon mustard: 8 g
- Mustard: 8 g
- Wine vinegar: 15 ml
- Honey: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Unrefined (aromatic) sunflower oil: 100 ml
9
Pour boiling water over the green peas and set aside.
- Frozen green peas: 40 g
10
Mix all the ingredients. Add the sauerkraut and seasoned mushrooms.
- Sauerkraut: 60 g
- Salted mushrooms: 80 g
11
Cut the pickles into random pieces and add them to the salad.
- Pickled cucumbers: 60 g
12
Add salt and sugar, and garnish with dill.
- Frozen green peas: 40 g
- Salt: to taste
- Sugar: to taste
- Dill: 8 g
13
To serve.