Rustic salad with pickled mushrooms
In late autumn and winter, as well as in early spring, I really want a delicious vegetable salad. These days with nostalgia you think of a young radish just from the garden, ripe juicy tomatoes and crispy cucumbers. Of course, now you can buy fresh vegetables all year round, but is it worth it to be tempted by them in the winter? Greenhouse fruits, although beautiful, as in the pictures, are almost tasteless and certainly not as useful as soil grown in their season!
Nothing, the time of natural garden gifts will certainly come a little later, but for now it is time for no less tasty supplies prepared by gardeners from the summer: beans, potatoes, all kinds of pickles and pickles. Let's climb into the pantry or the cellar, get some of these mouth-watering stocks and prepare a winter salad called “Village”: simple, but so delicious in taste! It combines simple ingredients that are easy to find at any time of the year: potatoes, beans, mushrooms, pickles.
A characteristic feature of a salad in a rustic way is not only the simplicity of its composition, but also the ease of preparation. Boil, cut into large cubes, mix - and no frills! Perhaps that is why he bears such a name.
As you can see, the salad is rustic, but, as you will soon see for yourself, it’s tasty, like a restaurant dish! Having tried it once, you will write down the recipe in a culinary notebook to occasionally treat homemade and guests with a delicious salad. It will be an excellent alternative to a traditional winter dish - vinaigrette.
The village salad perfectly "goes" with a variety of side dishes - rice, pasta, buckwheat. You don’t have to cook cutlets or chops: thanks to beans and mushrooms, even without meat, it turns out tasty and nutritious! The village salad is very satisfying - you can eat a serving just with bread, and you get a full snack.
- Time for preparing: 35 minutes
- Servings Per Container: 4
Ingredients for a rustic salad
- 4-6 small potatoes;
- half a can of canned beans in their own juice (or 1 cup of boiled beans);
- half a can of pickled mushrooms;
- 2 salted or pickled cucumbers;
- 3-5 sprigs of parsley.
There are two options for refueling:
- Unrefined vegetable oil (sunflower or olive).
Salt and black pepper to your taste.
The method of preparing a rustic salad
Wash the potatoes well and boil them in their skins until soft. Fill with cold water to make it easy to peel, let stand for 5-7 minutes, and then peel.
We wash the pickled mushrooms under running water and dry in a colander.
We also wash the canned beans and let the water drain. Or boil dry beans until soft and add water. A salad with colorful beans will look very nice: not only white, but also colorful, spotty, beige!
We cut the pickles and potatoes into cubes of about 1x1 cm, it is possible and larger.
Combine potatoes, cucumbers, beans and mushrooms in a bowl, add chopped parsley.
Salt, pepper and mix. Please note: if you are going to season with mayonnaise, then salt a little less than necessary, since the sauce already contains salt.
Now season the salad. I tried two options: with mayonnaise and with vegetable oil. It turned out tasty in both cases, but the impression is that the oil is still more harmoniously combined with a set of products. Many of the ingredients of the village salad - mushrooms, cucumbers - have their own bright taste. Mayonnaise, also having a tangible taste, competes with it, but aromatic unrefined oil complements the salad more harmoniously. Try it and you, and then write down which option is more to your taste!
We serve the salad, decorating it with sprigs of fresh herbs - parsley, celery or arugula.
Rustic salad with pickled mushrooms is ready. Enjoy your meal!