Vinaigrette in tartlets
Description
Perfect for everyday dining. Prepare the vinaigrette salad as usual, but serve it in tartlets. These bread cups are typically no more than 10 cm in diameter, making them ideal for two or three bites—very convenient when serving individual portions. Prepare the vegetables for the salad in advance, but mix, dress, and fill the tartlets just before serving, as they may become soggy and lose their appeal otherwise. Prepare with pleasure. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Soak the beans in cold water for 30 minutes beforehand. Drain the water and cook the beans in plenty of water until done. I cook mine in a multicooker: "Grain" mode, 40 minutes.
- 3
Step 3
Boil the beet, carrot, and potato until cooked, let them cool slightly, then peel. Cut the potato and carrot into small cubes.
- 4
Step 4
Dice the beet and pickled cucumbers into small cubes. Rinse the sauerkraut in cold water and finely chop. Finely chop the green onions, parsley, and dill.
- 5
Step 5
For the dressing, blend the vegetable oil, mustard, lemon juice, salt, and sugar with an immersion blender until smooth.
- 6
Step 6
Dress the salad, mix, salt if necessary, and place into tartlets.