Layered Vinaigrette with Potato Chips
by Editorial Staff
Vinaigrette is a well-known and beloved salad! Today we will cook a puff salad with beans vinaigrette. A festive vinaigrette will become a table decoration thanks to serving in a salad ring and using fried potatoes in the form of chips, rather than boiled in a jacket. The mustard-lemon dressing will add special piquancy to the vinaigrette.
Cook: 1 hour
Servings: 8
Ingredients
- Beets – 300 g
- Carrots – 200 g
- Pickled cucumbers – 250 g
- Potatoes – 200 g
- Canned beans – 400 g
- Green onions – 50 g
- Vegetable oil – 100 ml
- Mustard – 1 teaspoon
- Lemon juice – 1 teaspoon.
Directions
- Prepare foods for a puff vinaigrette with potato chips.
- Wrap the pre-washed and dried beets and carrots in foil and bake in the oven.
- Cut the cucumbers into cubes.
- Chop green onions into thin feathers.
- Cut the peeled potatoes into very thin slices and fry in hot oil on both sides until golden brown.
- Place the resulting potato chips on a paper towel to absorb excess fat.
- Peel the finished baked carrots and cut into cubes.
- Also, peel and dice the baked beets.
- For the dressing sauce, add lemon juice, oil to the mustard and stir.
- Put the serving ring on a plate and layout the vegetables in layers, pouring each layer with the prepared sauce, in the following sequence: beets, beans, cucumbers and carrots.
- Remove the serving ring and place the potato chips on top of the puff salad with beans vinaigrette. Decorate the festive layered vinaigrette with green onions along the edge.
Bon appetit and see you soon!
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