Dish of Mixed Vegetable Salad
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Mixed Vegetable Salad


Ukraine   -   Salata z Mishanoyi Prypravlena Vinegretovoyu Polyvkoyu
Makes:
Effort:
Sched:
DoAhead:  		 3-3/4 #
***
2 hrs
Yes		 An interesting salad with a wide variety of ingredients. It can be made ahead and is stable for buffet or events.

7
1-1/2
1
3
1
4
10
8
2/3
-------
5
1/3
1
1
1/2
1/4
-------
ar
ar
ar
oz
c
#
oz
t
oz
oz

c
---
T
c
t
T
t
t
---



Beets, red (opt. 2)
Cabbage, white
Potatoes (1)
Carrot
Salt
Dill Pickle
Cucumbers (3)
Radishes, red
Peas, frozen
-- Dressing
Vinegar, Red Wine  
Oil (4)
Dijon Mustard
Sugar or Honey
Salt
Pepper, black  
-- Garnish
Dill, fresh
Tomatoes (5)
Finishing Salt (6)
Make   -   (1-1/4 hr + Cooling Time)
  1. IF Using (see Serving):   Place BEETS in a sauce pan with water to cover, bring to a boil and simmer until cooked through. A sharp skewer should go through the center without finding a stiff part. Drain, and as soon as you can handle it, rub the skin off and cool well.
  2. Shred CABBAGE fairly fine. Peel POTATOES and cut into 1/2 inch dice. Peel CARROTS and cut into 1/2 inch pieces. Mix all.
  3. Place Cabbage mix in a sauce pan with water to cover and 1 t Salt, bring to a boil and simmer for 10 minutes or until Vegies are just tender. Drain and let cool well.
  4. Slice Beets about 1/4 inch thick and cut slices into square sticks about 1 inch long. Cool well.
  5. Cut DILL PICKLE into about 1/2 inch pieces. Cut CUCUMBER into about 1/2 inch pieces. Slice RADISHES thin. Add PEAS, and cooled Vegies. Tumble all together gently.
  6. In a small jar, Combine all Dressing items. Shake vigorously and pour over Salad. Tumble gently to coat everything. Chill as needed.
  7. Chop DILL coarse.
  8. Cut TOMATOES into wedges - see Tomatoes.
  9. Just before serving, gently tumble in Beets.
  10. Place salad in serving bowl(s) as desired. Garnish with Tomato wedges, Dill and a sprinkle of Coarse Finishing Salt.
  11. Serve Cold.
NOTES:

  1. Potatoes:

      These should be potatoes that stay firm with cooking, White Rose type or Red Potatoes will work fine.

  2. Beets:

      {Optional - see Serving). These should be live Beets. They can be bought with Greens (use them elsewhere) or could be small storage beets that are starting to sprout. Beets cut flat top and bottom are old and lack flavor and will bleed out color.

  3. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Japanese etc.). If all you have is the standard green blimps, peel and seed, then weigh and cut.

  4. Oil:

      In Ukraine, the Oil will almost always be Sunflower Oil. I don't keep it because it goes rancid so quickly. I use Olive Oil, which Ukrainians along the Black Sea Coast have used.

  5. Tomatoes:

      For cutting into wedges, small tomatoes are preferred. For buffet I use Cherry or Grape Tomatoes cut in half crosswise and just mix them into the salad along with the Dill and a little Salt.

  6. Finishing Salt:

      Maldon, Fleur de Sel, and many others. These are usually flaky or with softer crystals, intended to be scattered over finished dishes rather than used in cooking.

  7. Serving:

      The Beets are a problem, they will bleed color, and quickly color the whole salad pink. They can be added just before serving, but for longer hold time or if there will be significant left overs to be eaten later, best to skip the Beets.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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