French Appetizer

Preparation:

Preparation: Peel the small cooked beetroot, cut it in half, slice it thinly and place it in a bowl. Reduce the 4 celery stalks and the green pepper, well washed and cleaned inside, into small strips like matches (ie julienne strips); cut the tomatoes into thin slices; slice the piece of red cabbage, previously freed of the tougher leaves, blanched for 4 minutes in boiling salted water and drained, obtaining thin shavings. Place each of these vegetables (including the cooked and chopped white onions) in different bowls. Now prepare a sauce by whisking 2/3 of oil, 1/3 of vinegar, salt, a little ground pepper in a bowl, and with part of this season the slices of tomatoes, beets and red cabbage separately. Add 2 tablespoons of mustard to the remaining sauce, mix it well, then pour a part of it on the small pieces of celery, the grated carrots and the white onions; add a spoonful of small pickled capers to the latter. Then complete the tomato salad with a few black olives, a pinch of oregano and a few pieces of desalted anchovy fillets. After thoroughly mixing the various types of salad separately, place them one by one in the different compartments of a hors d'oeuvre dish, alternating them with the sardines in oil, the hard-boiled egg wedges garnished with mayonnaise and the Russian salad.