Hello, friends! Today I am with variations on the theme of the classics 🙂 Vinaigrette is on the program. Not long ago Masha (lapsha) told us that she prefers classic vinaigrette. And I shared with her that this simple recipe, known to everyone since childhood, has many variations for me. What don’t I add there – herring, seaweed, fresh white and red cabbage… more than once, of course 🙂 Today I decided to add beans and mushrooms, and also replace regular pickles with spicy express-salted cucumbers. My husband and I liked the result so much that I decided that this would be my thing from today on. I’m waiting for the verdict of Masha and the others :))
Related: Quick Masterclass: How to Make Vinaigrette
Ingredients: how to make Vinaigrette
- red beans (kidney) – 150 g
- beets – 2 pcs.
- salted mushrooms (honey mushrooms) – 250 g
- cucumbers (can be salted, but I use a spicy express pickle) – 4 pcs.
- onion (I used red) – 1/2 pcs.
- potatoes – 3 pcs.
- lemon – 1/2 pcs.
- unrefined sunflower oil (for dressing) – as much as your heart desires
For cooking beans:
- bay leaf – 1 pc.
- lemon pepper – 2-3 pinches
- salt – to taste