Huzarensla

Huzarensla

Material A:

(boiled, drained, diced 1 cm)
50 ounces carrots
50 g bit, peeled
50 ounces green beans
50 ounces peas
100 g potatoes, peeled
Material B:

50 ounces pineapple, peeled, cut into small triangles
50 g cucumber, peeled, cored and diced 1 cm
100 g apples, peeled, diced 1 cm, soaked in cold water and lime juice, drained
150 g of smoked tongue, diced 1 cm
50 g lettuce bowl
2 hard-boiled eggs, sliced

Sauce Ingredients:

25 g onion, sliced thin lengthwise
½ tbsp vinegar cooking
2 Pcs egg yolks hard-boiled
62 g margarine, melted
½ tbsp sugar
½ tsp salt
¼ teaspoon pepper
½ tablespoon mustard

How to make:

1. Sauce: Stir together vinegar onions. Set aside.
2. Blend the egg yolks, pour the margarine, stir quickly until smooth and not lumpy.
3. Add remaining sauce ingredients until sugar dissolves. Enter the onions and stir well. Set aside.
4. Stir all the ingredients A and B with the sauce.

Serve when cool.