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Vinaigrette with herring classic

Classic Vinaigrette Salad with Herring

A bright, classic salad — great for the holidays and everyday meals alike! This classic herring vinaigrette is a wonderful alternative to a fresh vegetable salad in winter. It's packed with the vitamins and minerals your body needs, and the vegetables are easy to find at any store for very little money.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Beet

Carrot

Potatoes

Dill pickle

Sauerkraut

100

Salt

Vegetable oil

Herring

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 32 % 6 g

Carbohydrates 47 % 9 g

103 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make a classic herring vinaigrette? Use medium-sized vegetables. Scrub them clean under warm water with a stiff brush, and toss out any that show signs of rot or damage. Boil the potatoes and carrots for about 25 minutes, then cool them. Boil the beet for 40–60 minutes, plunge it into cold water for 10 minutes, and let it cool.
Step 2:

Peel the cooled potatoes and cut them into medium dice. Put them in a bowl.
Step 3:

Peel the carrot and dice it the same size as the potatoes. Cutting everything to a uniform size keeps both the flavor and the look of the salad balanced.
Step 4:

Dice the dill pickle and add it to the bowl. A small-seeded, sweet-and-sour pickle works best, lending the vinaigrette a nice tang.
Step 5:

Peel an onion, rinse it in cold water so it won't make you cry, and chop it finely. If you like a sharp onion bite — or you're using a mild salad onion — add it straight to the salad. Otherwise, pour hot water over the chopped onion for a few minutes, drain it in a sieve, and let it cool; this tames its bitterness and sharpness.
Step 6:

Squeeze the brine out of the sauerkraut, and roughly chop it if the strands are very long. Add it to the bowl.
Step 7:

Peel the beet and cut it into dice. You have two options here: for a vibrant, all-over pink salad, add the beet right after cutting. To keep the other vegetables their own colors, first toss the beet with a tablespoon of oil, then stir it in.
Step 8:

Mix everything together and add salt if needed, then drizzle in the vegetable oil and toss again. Always taste and season before adding the oil, or the salt won't dissolve. An unrefined, cold-pressed oil is best — it has a fuller flavor.
Step 9:

Classic vinaigrette is wonderful served with salted herring — the two complement each other perfectly. You can buy herring already cleaned and cut into pieces, or fillet it yourself by removing the backbone and all the bones, then slicing it into pieces.
Step 10:

Spoon the vinaigrette into a salad bowl, add the pieces of salted herring, garnish with fresh herbs, and serve.
Step 11:

Enjoy!

Cooks endlessly debate what belongs in a classic vinaigrette — green peas or beans. There are versions made with each. I went with this one, but for the record: you can add either peas or canned or boiled beans if you like, and every version (all three — or even four, if you count two kinds of beans) is still a classic vinaigrette.
For a tidy, attractive salad, cut all the ingredients into uniform pieces of the same size and shape (small dice, for instance).