Hussar salad, but then presented with a star

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This delicious recipe  for classic Russian salad,  from Friesland , can be found in the book  Proef Noord-Holland .

Appetizer for 4 persons:

  • 200 g Opperdoezer Round in cubes of 1 cm
  • basic dressing (1 part vinegar, 2 parts olive oil, 1 tbsp mustard, salt and pepper to taste)
  • 200 g veal cheek, to be ordered at the keurslager
  • 2 bay leaves
  • 2 sprigs of thyme
  • 3 cloves of garlic
  • jus de veau (or beef or veal stock)
  • 4 eggs
  • 200 grams of crème frache
  • 1 Granny Smith apple
  • 12 small leaves of lettuce
  • 4 red mini onions
  • 12 leaves of flat-leaf parsley

Brown the veal cheek on all sides and add the bay leaf, thyme and garlic. Deglaze with the jus de veau and let it cook gently. Cut into four nice slices.

Cut the Opperdoezer Ronde into nice cubes and blanch them until they are cooked. Boil the eggs for 8 minutes and make a crème in the food processor with the crème frache.

Cut the apple into fine brunoise (small cubes). Finely chop the onions. Mix everything well to make a smooth salad. Season with salt and pepper.

Fry the parsley leaves until crispy. Garnish the salad with the lettuce leaves and parsley.

Source: Culy by
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