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Classic vinaigrette salad. Video recipe
We will tell you how to properly prepare a vegetable vinaigrette so that you get the same taste that you have loved since childhood.
Vegetable vinaigrette, which has a long history, is deservedly loved by many. With all the simplicity of preparation and the constituent ingredients, it is a fairly satisfying dish, thanks to which you can diversify your daily menu.
How to make a classic vinaigrette
Ingredients:
2-3 beets
2 potatoes
2 carrots
2 pickles
200 g sauerkraut
1 onions
200 g canned peas
vegetable oil for dressing
salt to taste
greenery
Classic vinaigrette recipe
Wash beets, carrots and potatoes and boil in water until tender, without peeling. Do not add salt during cooking. Peel and cut the cooled vegetables into cubes. Throw canned peas in a colander to rid them of excess liquid, then add to chopped potatoes, carrots and beets.
You can not boil young beets and potatoes, but bake them in the oven. It is believed that with this preparation, they acquire a slightly different taste, and the vinaigrette turns out to be more interesting.
Peel the onion, cut into half rings, scald with boiling water and lightly remember with your hands. This will help to get a softer taste and reduce harshness. Cut the cucumbers, mix with the rest of the ingredients, season the salad with vegetable oil and serve. Garnish the vinaigrette with chopped herbs on top, as such, you can use green onions or dill.
Mix and season the ingredients just before serving the salad, as beetroot very quickly turns all vegetables pink and this changes the original appearance of the vinaigrette, although it does not affect the taste in any way.
Remember that sauerkraut and cucumbers are quite salty, so add less salt to the vinaigrette than usual.
How to make a vinaigrette without pickles
In the traditional recipe, cucumbers are an indispensable ingredient, but if they are not available, you can try making a vinaigrette with slightly different ingredients, replacing pickles with fresh ones. The proportions of the products will remain the same as in the classic vinaigrette recipe, as well as the form of cutting vegetables.
You can also do a little experiment with dressing, which will allow you to get a slightly different, unusual taste of the salad. To do this, finely chop 5 grains of black pepper, a teaspoon of capers, a few drops of vinegar and mix all this with 3 tablespoons of olive oil. But whatever the additional components of the dressing, oil should remain its basic component, do not use mayonnaise or sour cream as a sauce, otherwise your “Russian salad” will cease to be a vinaigrette.