Winter salad with mustard dressing

Name: Winter salad with mustard dressing
Ingredients: 1 kg green tomatoes; 1 kg yellow bell peppers; 1 kg kapia peppers; 1 kg carrots; 1 kg red onions; 1 large cauliflower (800 g); 1 large celery root (700 g); 750 ml water; 300 ml apple cider vinegar with honey; 3 tablespoons salt; 250 g sugar; 400 g mustard; 550 ml oil; 2 tablespoons honey; 1 tablespoon oil for each jar

Conserve - Winter salad with mustard dressing by Eufrosina O. - Recipia

Winter salad with mustard dressing brings blanched vegetables together in a thick dressing of mustard, oil and honey. The green tomatoes and peppers stay in distinct pieces, and I slice the celery root thinly, about as thick as the carrots, so it mixes well into every spoonful. Preparation: 45 minutes. Cooking: 43 minutes. Total time: 88 minutes. Servings: 35. Approximately 280 kcal and 4 g of protein per serving.

Ingredients

For blanching the vegetables

1 kg green tomatoes
1 kg yellow bell peppers
1 kg kapia peppers
1 kg carrots
1 kg red onions
1 large cauliflower (800 g)
1 large celery root (700 g)
750 ml water
300 ml apple cider vinegar with honey
3 tablespoons salt
250 g sugar

For the dressing

400 g mustard
550 ml oil
2 tablespoons honey
1 tablespoon oil for each jar

Preparation

1. Wash and trim the vegetables. Cut the green tomatoes into cubes and the bell peppers and kapia peppers into strips, then break the cauliflower into small florets. Slice the carrots and celery root thinly, then thinly slice the red onion. 2. Mix 750 ml water with 300 ml vinegar, 3 tablespoons salt and 250 g sugar. Put the liquid on the heat and bring it to a boil in about 8 minutes. 3. Blanch each type of vegetable separately for 5 minutes from the moment the liquid comes back to a boil. Cook them one at a time until lightly softened but still holding their shape. 4. Transfer the vegetables to a colander and let them drain well. Discard the remaining liquid, then gently mix the vegetables. 5. Blend the mustard and pour in the oil for the dressing in a thin stream without stopping the mixer. Add the honey at the end. 6. Mix the dressing with the vegetables while they are still slightly warm. Pack the salad into sterilized jars and press it down with the back of a spoon. Pour one tablespoon of oil over the top of each jar. 7. Seal the jars and let them cool, then keep them in the refrigerator.

Notes

Serve the salad with cold roast meat or baked potatoes, where the thick dressing clings well to the vegetables. I got the idea from Ela68, and I’m grateful to her for it. I make sure the celery root slices are as thin as the carrot slices, not thick pieces among the vegetables. Choose firm green tomatoes with intact skins; very soft ones crush more easily when you mix the salad. If the carrots are sliced thicker than the celery root, they feel firmer after blanching, so try to keep the slices close in thickness. Large cauliflower florets may still be firmer after 5 minutes, while small ones soften faster. The dressing can seem watery if the vegetables haven’t drained well; leave them in the colander longer before mixing them. You can replace the yellow bell pepper with 1 kg red bell pepper if you want the salad to have a darker color. Keep the jars in the refrigerator and eat the salad within 3 days.