I like salads! I can eat them everyday. Most of the time my salads are very simple and light, because I make them impromptu and from scratch. It means that dressing for such salads are also very simple. For example, it can be an olive oil, olive oil+ balsamic vinegar, soy sauce with some oil and etc.
But come winter, my eating habits are slightly changing. I prefer to eat heavier food with more fat and thicker consistence. And this “rule” applies to my salads as well.
One of my favorite winter salad is Herring Under Fur Coat. It’s a very nourishing salad. All you need for such dish is herring, onion, potato, carrots and beets. Oh, and I forgot to mention mayonnaise.
Without much fuss, I’m sharing the recipe of this salad with the funny name.
You will need:
1 little onion
3-4 fillets of pickled herring in oil, finely chopped
2-3 large potatoes (baked in their jackets, then cooled, peeled and shredded)
3-4 large carrots (baked in their jackets, then cooled, peeled and shredded)
3 medium beets (baked in their jackets, then cooled, peeled and shredded)
I make this salad in our ordinary plates. The size doesn’t matter, but if you want your salad to be taller just choose the smaller plate.
- Finely chop the onion and spread it thinly on the plate.
- Then add your herring on the top.
3. The third layer is for carrots. Spread the carrots over the herring and smoothly grease it with the mayo. The amount of mayonnaise depends on you. I just like a thin layer of it, because it allows me to taste more vegetables.
- 4. Do the same with potatoes. Spread them over carrots and cover with the layer of mayonnaise.
5. And finally beets. It’s the final layer of the salad, so the amount of mayo should be slightly thicker.
6. Refrigerate for 3-5 hours before serving.
There is no rule which layer of vegetables should be first. Just remember that the last one should be beets and the “first” is for herring.