.png)
Vinaigrette with apple
1
Vinaigrette with apple is a real find for those who wish to add a twist to their favorite dish. The classic Ukrainian salad gets an unexpected accent thanks to the fresh tartness of the apple. The combination of boiled vegetables with crunchy fresh components creates a contrast of textures, and the mustard in the dressing gives the salad a piquant taste that you will surely remember. This salad will not only surprise guests but also become the perfect choice for a family dinner. Prepare it in advance and enjoy the incredible aromas that will unfold after chilling.
Variations
- Instead of lemon juice, you can use apple vinegar
- For a lighter version, replace part of the oil with yogurt
- Add canned sauerkraut for more tanginess
Tenderness Secrets
- Boil vegetables separately: potatoes and carrots in one pot, beets in another
- Peel vegetables after they have completely cooled to avoid crumbling
- Dice everything into uniform-sized cubes for harmonious texture
Ingredient Tips
- It's better to cut the apple with a ceramic knife to prevent browning
- Choose potatoes with low starch content so they don't overcook
- Lightly press the cucumbers from brine to prevent the salad from being too salty
Culinary Nuances
- Let the salad sit in the refrigerator before serving to allow flavors to meld
- Use unrefined oil for a richer taste
- Salty components together provide enough salt, so start with a reduced amount
Ingredients for the recipe
Ingredients
Beetroot
3 psc
Carrot
2 psc
Potato
4 psc
Apple Ukraine
2 psc
Salted Cucumbers
4 psc
Onion
1 psc
Oleina Presova Refined Sunflower Oil 500ml
4 tbsp
Bonacini Concentrated Lemon Juice 200ml
1 tbsp
Kama Classic Strong Mustard 100g
1 tsp
Bonduelle Green Peas 200g
200 g
Aro Kitchen Stone Salt 1kg
to taste
Preparation steps
01
Vegetable preparation — Wash beetroot, carrots, and potatoes. Boil beetroot separately from other vegetables in 2-liter pots with cold water. ⏱ 50 min. Indicator: vegetables are tender when pierced with a thin knife.
02
Cooling — Remove vegetables and let them cool completely, preferably in cold water. ⏱ 15 min. Indicator: vegetables should feel cool to the touch.
03
Peeling — Peel beetroot, carrots, and potatoes. ⏱ 5 min. Indicator: vegetables have a smooth surface without skin or soil residue.
04
Chopping vegetables — Dice beetroot, carrots, potatoes, apple, cucumbers, and onion into small equal cubes about 1 cm. ⏱ 10 min. Indicator: all ingredients are evenly sized.
05
Preparing beet base — Place chopped beet in a deep salad bowl, add 1 tbsp oil, and mix well. ⏱ 2 min. Indicator: beet evenly coated with oil.
06
Preparing dressing — In a small bowl mix remaining oil, lemon juice, and mustard until emulsified. Add salt and black pepper to taste. ⏱ 3 min. Indicator: dressing is light in color and smooth in consistency.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
