1. Prepare the filling.
In a bowl, mix: 1 tsp. ordinary mustard + 2 tsp. Dijon mustard, 9% vinegar, vegetable oil, salt, mix. We put the filling in the refrigerator.
2. Cut the onion into half rings.
3. My salad, cut randomly.
4. In a salad bowl, put lettuce leaves, onions.
5. Herring fillets cut into pieces a La carte.
6. Boiled chicken eggs are cut into four parts.
Spread the chopped eggs, herring fillets in a salad bowl.
Before serving, we take out the chilled dressing and pour it over the salad.
