How to prepare an excellent French appetizer, recipe with various types of vegetables among the ingredients, as well as sardines, eggs and Russian salad.
Ingredients for 4 people
- 1 small baked beetroot
- 250 g Russian salad
- 4 blanched celery sticks
- 2 raw carrots, scraped and finely grated
- 4 sardines in oil
- 2 hard-boiled eggs cut into wedges
- 2 medium-sized tomatoes
- 1 yellow pepper
- 1/4 of red cabbage
- 2 cooked white onions
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- 4 tablespoons of mayonnaise
- 2 desalted anchovy fillets
- 1 pinch of oregano
- 20 small black olives
- 2 tablespoons of pickled capers
- salt and pepper
French appetizer preparation
Peel the small cooked beetroot and, after dividing it in half, slice it thinly and place it in a bowl.
Cut the four celery ribs and the pepper, well washed and cleaned inside, into short fillets, then cut the tomatoes into thin slices.
Slice the piece of red cabbage, previously cleaned of the hardest leaves, after blanching it for about 4 minutes in salted and drained boiling water, until you obtain thin pieces.
Place each of these vegetables in separate bowls.
Prepare a sauce by mixing two thirds of oil, one third of vinegar, salt, a little ground pepper in a bowl.
With part of this sauce, season the slices of tomatoes, beetroot and red cabbage separately.
To the residual seasoning, add two tablespoons of mustard, then pour a part of it on the pieces of celery, on the grated carrots and on the white onions.
Add a spoonful of small pickled capers to the white onions.
Complete the tomato salad with olives, a little oregano and a few pieces of anchovy fillets.
Mix the different salads carefully and separately, then arrange them in the various appetizer compartments, if available, otherwise in other suitable containers, for example of the cups, alternating them with sardines in oil, with the slices of hard-boiled eggs garnished with mayonnaise , with the Russian salad, finally serve on the table.
