Recipe
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Russian Deconstructed Salad with Creamy Orange Dressing (Marat Dreyshner - Reflections Gastronomie)
Ingredients:
1 cup mayonnaise
1/2 cup orange juice concentrate
1/4 tsp ground cinnamon
1/4 carrot, cut julienne
2-4 slices cucumber, peeled, cut julienne
2-4 slices roasted beets, peeled, cut julienne
1 radish, sliced, cut julienne
1 x 4-inch piece green cabbage, finely sliced
1 tbsp chopped dill
Directions:
1. Combine all the ingredients of the dressing. Place into a squeeze bottle.
2. On a plate, place each julienned vegetable in a pattern of a flower petal, creating a circle in the middle.
3. Pass a few strokes over each vegetable with the dressing in the squeeze bottle.
4. Sprinkle, generously fresh dill.