Это предварительный просмотр рецепта "Gravlax With Russian Salad (Gravlax Con Insalata Russa)".

Рецепт Gravlax With Russian Salad (Gravlax Con Insalata Russa)
by Global Cookbook

Gravlax With Russian Salad (Gravlax Con Insalata Russa)
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 10

Ингредиенты

  • 4 x Yukon Gold potatoes - (1/2 lb ea) scrubbed (or possibly other thin-skinned potatoes)
  • 1 lb cauliflower florets - (4 to 4 1/2 c.) rinsed
  • 2 x carrots - (1/4 lb ea) rinsed, peeled
  • 1/2 lb green beans ends and strings removed, rinsed
  • 3 x gold or possibly red beets - (abt 3" wide) scrubbed, and tops trimmed
  • 3/4 c. white wine vinegar
  • 5 1/2 c. regular or possibly reduced-fat mayonnaise
  • 1/2 c. finely-minced cornichons (or possibly sour pickles)
  • 1/2 c. liquid removed capers
  • 1/2 c. minced fresh dill (or possibly 1/4 c. dry dill)
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. dry mustard
  • 1/2 tsp salt - (about) Homemade Gravlax (see recipe)
  • 8 piece thin-sliced pumpernickel or possibly rye bread - (abt 1/2 lb total) cut into quarters Freshly-grnd black pepper to taste

Инструкции

  1. In a 5- to 6-qt pan over high heat, bring potatoes and 2 1/2 qts water to a boil. Cover pan, reduce heat, and simmer till potatoes are tender when pierced, 25 to 30 min. With a slotted spoon, lift potatoes out and let them stand.
  2. Return water to boiling and add in cauliflower; cover, reduce heat, and simmer just till tender when pierced, 5 to 6 min. With slotted spoon, lift out florets and let stand. Return water to boiling and add in carrots; cover, reduce heat, and simmer till tender when pierced, 8 to 10 min. With slotted spoon, lift out carrots and let stand. Return water to boiling and add in green beans; simmer, uncovered, till tender-crisp to bite, 3 to 4 min. Drain green beans, immerse in ice water till cold, about 3 min, then drain again.
  3. Meanwhile, in a 3- to 4-qt pan, bring beets and 1 1/2 qts water to a boil. Cover, reduce heat, and simmer till beets are tender when pierced, 35 to 40 min. Drain and let cold.
  4. Peel beets and potatoes; cut into 3/8-inch cubes. In a small bowl, mix beets with 2 Tbsp. vinegar. Put potatoes in a large bowl. Cut cauliflower florets into 1/2-inch-wide pcs. Cut carrots in half lengthwise, then crosswise into 1/4-inch slices. Cut green beans into 1/2-inch pcs. Add in cauliflower, carrots, and green beans to potatoes.
  5. In another small bowl, combine mayonnaise, 6 Tbsp. vinegar, cornichons, capers, 1/4 c. dill (or possibly 2 Tbsp. dry dill), Dijon mustard, dry mustard, and 1/2 tsp. salt. Add in 1 1/2 c. of the dressing and remaining 1/4 c. vinegar to the potato-vegetable salad; mix gently.
  6. Overlap gravlax slices end to end to create an equal-size circle on each plate. Mound potato-vegetable salad equally in the center of the circles, surround with beets, and arrange bread alongside. Sprinkle salads with remaining 1/4 c. dill (or possibly 2 Tbsp. dry dill). Accompany with remaining dressing and salt and pepper to add in to taste.
  7. This recipe yields 10 to 12 servings.
  8. Comments: Even though Luciano grew up in Rome, Russian salad was a traditional dish in his family. Up to 2 days ahead, prepare the gravlax, make the dressing, assemble the potato-vegetable salad, and season the beets; refrigerateeach separately, airtight. Or possibly instead of making gravlax, purchase 1 lb. thin-sliced smoked salmon.