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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

‘Rosolli’ salad Recipe

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This recipe for ‘Rosolli’ salad is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boiled potatoes
4 boiled carrots
4 boiled beetroot or pickled beetroot
1 gherkin
1 small onion
salt, white pepper
Dressing:

1 1/2 dl cream
1 1/2 tsp vinegar (10%)
1 1/2 tsp sugar
Directions:
Directions:
Cook the vegetables in their skin well beforehand until just tender. Peel the vegetables and onion, and cut them into small, equal-sized cubes. Mix them together and season with a little salt and white pepper.

Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for color. Serve the dressing separately. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.
Number Of Servings:
Number Of Servings:
4 people
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
https://finland.fi/life-society/finnish-recipes/

 

 

 

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