Hussars Salad (For 6 people)
Ingredients
600 grams of potatoes
Salt
3 eggs
200 grams carrots
12 Fine sweet-sour Pickles
16 silver onions
1 shallot
250 grams corned beef in slices of approx. 1/2 cm thick
2 small sour apples (approx. 350 grams)
3 tablespoons mayonnaise
2 teaspoons (Zaanse) mustard
1 1/2 tablespoon tomato ketchup
Pepper
half crop lettuce
3 sprigs parsley
Instructions
Potatoes peel, wash and cook in pan with little water and salt in approx. 20 minutes cooked. Drain and let cool. Eggs in about 10 minutes of hard cooking. Rinse and peel under cold running water.
Clean carrots, wash and cut into thin strips in length and cut into small cubes. Bring to a boil In pan water. Add carrot blocks and cook gently for about 5 minutes. Rinse In sieve under cold running water. Drain.
In the meantime 6 Pickles to cut impellers for garnish. Rest of Pickles mincing. 6 silver onions Cross-incision and wedges to open roses for garnish. Rest of silver onions mincing. Shallot peeling and very fine sniping.
Potatoes and 2 eggs mincing. Last egg in 6 parts cut for garnish.
Corned beef diced cut. Peel apples, remove the bell house and cut into small cubes. In bowl pickle, silver onions, shallots, potatoes, eggs, corned beef cubes, apple cubes and 3/4 part of carrot cubes together create. To create mayonnaise, mustard and tomato ketchup.
Season with salt and pepper. For use covered in refrigerator.
Save wash and punch. of parsley beautiful tufts shear. Lettuce leaves on a flat scale. Create a hussars salad and smooth it with a convex side of spoon. Hussars salad garnish with slices of egg, pickle impellers, silver onion roses, rest of carrot cubes and tufts parsley. Serve with fresh roasted toast.
Preparing: Approx. 1 hour of preparation: approx. 10 minutes
600 grams of potatoes
Salt
3 eggs
200 grams carrots
12 Fine sweet-sour Pickles
16 silver onions
1 shallot
250 grams corned beef in slices of approx. 1/2 cm thick
2 small sour apples (approx. 350 grams)
3 tablespoons mayonnaise
2 teaspoons (Zaanse) mustard
1 1/2 tablespoon tomato ketchup
Pepper
half crop lettuce
3 sprigs parsley
Instructions
Potatoes peel, wash and cook in pan with little water and salt in approx. 20 minutes cooked. Drain and let cool. Eggs in about 10 minutes of hard cooking. Rinse and peel under cold running water.
Clean carrots, wash and cut into thin strips in length and cut into small cubes. Bring to a boil In pan water. Add carrot blocks and cook gently for about 5 minutes. Rinse In sieve under cold running water. Drain.
In the meantime 6 Pickles to cut impellers for garnish. Rest of Pickles mincing. 6 silver onions Cross-incision and wedges to open roses for garnish. Rest of silver onions mincing. Shallot peeling and very fine sniping.
Potatoes and 2 eggs mincing. Last egg in 6 parts cut for garnish.
Corned beef diced cut. Peel apples, remove the bell house and cut into small cubes. In bowl pickle, silver onions, shallots, potatoes, eggs, corned beef cubes, apple cubes and 3/4 part of carrot cubes together create. To create mayonnaise, mustard and tomato ketchup.
Season with salt and pepper. For use covered in refrigerator.
Save wash and punch. of parsley beautiful tufts shear. Lettuce leaves on a flat scale. Create a hussars salad and smooth it with a convex side of spoon. Hussars salad garnish with slices of egg, pickle impellers, silver onion roses, rest of carrot cubes and tufts parsley. Serve with fresh roasted toast.
Preparing: Approx. 1 hour of preparation: approx. 10 minutes
