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Meat vinaigrette
Meat vinaigrette is a classic salad that transforms simple vegetables into a true culinary masterpiece. Adding tender meat makes it more filling and enhances the natural flavors of the vegetables. This dish is versatile and easy to adapt to personal preferences, allowing for creativity with ingredients and dressings.
Variations
- Smoked meat instead of boiled for a richer taste.
- Chicken for a lighter version.
- Adding homemade beet kvass gives a subtle tangy flavor.
Secrets for tenderness and taste
- Use well-cooked or roasted meat for optimal texture.
- Adding natural oil or a special dressing enhances the aroma.
- Cut vegetables into uniform cubes for an attractive appearance and even texture.
Ingredient tips
- Choose fresh vegetables from the market or your garden.
- Use chilled vegetables to improve flavor combination.
- Season with salt and pepper before serving or letting the salad rest.
Culinary nuances
- Mix ingredients gently to preserve the shape of the cubes.
- Let the salad rest in the fridge for 30 minutes to allow flavors to meld.
Ingredients for the recipe
Ingredients
Beetroot
450 g
Potato
200 g
Veres Tender Beans 400g
200 g
Pickled Cucumbers 1kg
200 g
Washed Carrots
200 g
Chudova Marka Sauerkraut 400g
200 g
Boneless Pork Neck
200 g
Aro Unrefined Sunflower Oil 850ml
4 tbsp
Preparation steps
01
Vegetable preparation — cut potatoes, beets, and carrots into even cubes. ⏱ 10 min.
02
Cooking meat — boil in salted water until tender, cool, and cut into cubes. ⏱ 20 min.
03
Mixing — combine all ingredients in a large bowl, add chopped onion and green peas. ⏱ 5 min.
04
Dressing — add sunflower oil, salt, and pepper to taste, gently mix. ⏱ 5 min.
Where to order ingredients
Select the required ingredients in one of the stores
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