Vinaigrette is a vegetable salad that has long become a favorite dish in many families. It does not require a large list of expensive products, and the preparation is complicated only by the fact that some of the ingredients need to be boiled and cut.
The homeland of this healthy and tasty dish is not reliably known, but some sources claim that the vinaigrette recipe was borrowed from German or Scandinavian cuisine. In Russian cuisine, the classic version of this salad appeared at the beginning of the 20th century and became the basis for many original combinations.
The vinaigrette was prepared with chicken or fish, and eggs and mushrooms were added. And now many housewives are experimenting, using the products that they have on hand. Pickled cucumbers are replaced with sauerkraut; instead of green peas, boiled or canned beans are taken.
No matter how we change the combinations, the familiar taste of vinaigrette from childhood still remains our favorite. If you haven’t found your perfect recipe yet, watch our quick tutorial!
preparing vinaigrette
Ingredients: beets – 1 pc., potatoes – 2 pcs., carrots – 1 pc., pickled cucumbers – 3 pcs., canned green peas – 0.5 cans, sauerkraut – 1 handful, onions – 0.5 pcs. , ground black pepper – to taste, salt – to taste, unrefined sunflower oil – to taste.
Cooking method:
- Wash beets, carrots, and potatoes using a special vegetable brush, boil until tender, and cover with cold water. Vegetables should not lose their shape or become overcooked; they should remain elastic.
- Cut the onion into cubes, and pour boiling water with 0.5 tbsp. l. vinegar. Leave until the water cools, then drain the marinade.
- Peel the vegetables and cut into small cubes.
- Place the beets in a separate container and pour 1 tbsp. l. sunflower oil, stir.
- Combine chopped potatoes, carrots, and beets in a salad bowl.
- Cut the cucumbers into cubes. Drain off excess liquid. Drain the liquid from the peas as well.
- Add cucumbers, peas, sauerkraut, and pickled onions to the salad bowl with vegetables.
- Salt and pepper, add sunflower oil, and mix everything well.
- Serve the salad on the table. It will be no less tasty when chilled. Bon appetit!
On a note
- For the vinaigrette, use vegetables in approximately equal proportions.
- All ingredients should be chopped mixed and cooled to room temperature.
- It is not recommended to use metal utensils for mixing and serving salad.
- It is believed that the finer the vegetables are chopped, the tastier the vinaigrette will be.
- The dish will be even tastier if the vegetables are baked in the oven rather than boiled.
- Season the beets with oil in a separate container, then the rest of the vegetables will not be colored, and the salad will have a more appetizing appearance.
- Season the salad with salt and pepper and then season with oil. Otherwise, the salt may not dissolve in the oil.
- To make the dish tasty and aromatic, use unrefined sunflower oil.
FAQs: How to Make Vinaigrette
What oil is best for vinaigrette?
olive oil
the oil. In general, all oils labeled “vegetable oil” or “salad oil” are very suitable for the preparation of a simple vinaigrette. You can also use any light, neutral-tasting oil, such as safflower, canola or soybean oil. One of the most common variations is to replace salad oil with olive oil.
Is vinaigrette Italian or French?
In early French history, “vinaigrette” meant something that seemed appropriate for the food of the time – essentially cooking it in a pot on the stove.
How to use vinaigrette?
They are ideal as a marinade for grilled or baked dishes; for making salads from pasta, grains, vegetables, and beans; as a dip; as a sauce for hot or cold main courses and starters; or for spreading on some sandwiches.