Classic Herring Vinaigrette Salad

A bright classic salad appetizer for the holidays and every day! Classic herring vinaigrette is a great alternative to vegetable salad in the winter. After all, it is simply a storehouse of vitamins and minerals that our body needs. In addition, vegetables can be purchased at any store at an affordable price.
cook time: 1h 20 min
Ivy Ramsay
Classic Herring Vinaigrette Salad

Nutrition Facts (per serving)

106
Calories
7g
Fat
9g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Potato 2 pc
Beet 1 pc
Carrot 1 pc
Vegetable oil 3 tbsp
Salted cucumbers 1 pc
Herring 0.5 pc
Sauerkraut 100 g

Recipe instructions

Step 1

Step 1
How to make a classic vinaigrette with herring? Take medium-sized vegetables, especially beets, they can be used as fodder. Wash the vegetables thoroughly under warm water with a stiff brush to remove dirt. If vegetables show signs of rot or rodent damage, discard them. Boil potatoes and carrots for 25 minutes and cool. Boil the beets for 40-60 minutes, cover with cold water for 10 minutes, cool.

Step 2

Step 2
Peel the cooled potatoes and cut them into medium cubes. Place in a bowl.

Step 3

Step 3
Peel the carrots and cut into cubes the same as potatoes. Vegetables for vinaigrette should be cut equally so that both taste and appearance are balanced.

Step 4

Step 4
Cut the pickled cucumber into cubes and add to the bowl with vegetables. It is best to choose a cucumber with small seeds and a sweet and sour taste. This will add piquancy to the finished vinaigrette.

Step 5

Step 5
Peel the onions, rinse with cold water so as not to cry, and chop finely. If you like the spiciness of onions or they are salad varieties, you can immediately add them to the vinaigrette. Or pour hot water over the onion for a few minutes, place in a sieve and let the water drain, then cool. Then it will lose its bitterness and sharpness.

Step 6

Step 6
Squeeze the sauerkraut from the brine and cut it if it is very long. Add to bowl with vinaigrette.

Step 7

Step 7
Peel the beets and cut into cubes. Now you have two options to add it. If you like your vinaigrette to be brightly colored, add the beets immediately after cutting. If you like your vegetables to remain their color, then mix it with one tablespoon of oil, stir and only then add it to the vinaigrette.

Step 8

Step 8
Mix everything and add salt if required. Then pour in the vegetable oil and stir. Be sure to taste it first and only then add the oil, otherwise the salt will not dissolve. It is best to take unrefined, first-pressed oil. It has a more pronounced aroma and is most useful.

Step 9

Step 9
The classic vinaigrette can be served with salted herring; they complement each other perfectly. You can buy herring in the store already processed and cut into pieces. Or make your own fillet by removing the backbone and all bones, then cutting into pieces.

Step 10

Step 10
Place the vinaigrette in a salad bowl, add pieces of salted herring, garnish with herbs and serve.

Step 11

Step 11
Bon appetit.

Additional rubrics

Related recipes