Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Vinaigrette salad
Date: October 11, 2007
6 beets (about 2 inches in diameter)
8 average potatoes
4 carrots
3 dill pickles (or one 8 inch cucumber)
1 average onion or 6 scallions
Dressing
1/3 normal cup vegetable oil
1/3 normal cup lemon juice (fresh is better)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper
Scrub beets, potatoes and carrots and boil together. Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking until done. Cool and peel. Cut beets, carrots and potatoes into serving size and combine in mixing bowl. Chop onion and pickles and add.
Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste. Pour over salad vegetables and stir (everything will turn various tones of magenta). Chill at least two hours before serving.
Serves 10 to 12.