Winter salad with mustard and vinegar #189

It's time for a winter salad, it's simple tasty and let's you use some of the delicious vegetables that you might not use for salads that often. It's very simple, peel and wash root vegetables. Slice them thin and make a vinaigrette with mustard and red wine vinegar, combine with the vegetables and serve. 

Here it is served as a tapas but this is almost better as a side for that fatty Christmas food or Sunday roast with the relatives, since it's quite acidic the salad could also replace pickled vegetables, maybe put on a burger?

Winter salad with mustard and vinegar

root vegetables, use your favorites, I used yellow beets, purple carrots, carrots and celeriac

mustard

brown and yellow mustard seeds

parsley

olive oil

red wine vinegar

salt, pepper

Peel and wash the vegetables and then slice thin using a potato peeler, combine in a bowl. Combine olive oil, mustard, vinegar and mustard seeds, chop the parsley and add to the vinaigrette. Season and adjust the flavors to your own liking, I make it a bit more acidic than a normal vinaigrette and quite a bit of mustard so the salad gets a little sting, add salt and pepper and combine the vinaigrette with the vegetables, serve.

Baked potatoes with sour cream, chives & bacon #164

Baked potatoes is a classic side for all grilled meats but why always serve one big potato for each guest, using small tasty potatoes is more fun, looks better and each guest can eat as much or little as they like. This recipe can of course also be served on it´s own like a tapas. 

Baked potatoes with sour cream, chives & bacon

small potatoes

sour cream 

vegetable oil

chives

red onion

bacon

salt, pepper

Dice the red onion, slice the chives and dice and fry the bacon until crispy, leave to cool. Clean the potatoes if necessary, toss them in vegetable oil, salt and pepper and then roast them on high heat in the oven until golden. Remove and leave to cool for a few seconds and then cut them half way through and carefully break them open. Fill each potato with sour cream, chives, bacon and red onion, serve.