Gellért salad
Instructions
This salad is the creation of Károly Gundel, gourmet cook and famous at the beginning of this century and a member of a well-known family of hoteliers and restaurateurs.
In the twentieth century the family had leased the Hotel Gellért (Gellért) still exists, this is the origin of the name of the salad.
Wash the beets and cook in plenty of water fresh focus, until they become tender.
Now peel them and cut them into slices.
In the meantime you will have prepared a rich sauce of vinegar, salt, sugar and Black radish by adding half a litre of water.
Let macerate beets a day into the sauce.
The next day, drain, cut into strips and beets before serving place them in the Bowl where you paid mayonnaise seasoned with cayenne pepper, lemon juice and mustard.
Decorate the edges of the plate with lettuce leaves and green above put a few leaves of parsley.
Ingredients and dosing for 4 persons
- 1000 g of beets
- Wine vinegar
- 30 g of horseradish (or black radish or crèn)
- Sugar
- Lemon juice
- 30 cl of mayonnaise
- French mustard
- Salt
- Cumin
- Cayenne pepper
- Some leaves of lettuce salad
- Parsley