Tips for making a classic vinaigrette
Vinaigrette is one of the oldest and traditional dishes of Russian cuisine. Once upon a time, a colorful salad was considered a delicacy, and only royal persons could taste it. Fortunately, today everyone can afford to enjoy a vinaigrette, because the ingredients for its preparation are always available in the pantry, especially among thrifty summer residents who grow vegetables on the site. Although the dish is simple, for the salad to be tasty and beautiful, you need to know how to do it right prepare the vinaigrette. We bring to your attention some useful tips that will certainly be useful to young housewives, as well as a classic recipe for vinaigrette with step-by-step preparation.
What to make a classic vinaigrette from?
First, let's take a look at the list of products needed for a vinaigrette, that is, vegetables. So, for the salad you will need:
- potato;
- carrot;
- beet;
- pickled cucumbers (3 pieces of medium size);
- canned peas (5 tbsp. l.).
The amount of root vegetables (beets, carrots and potatoes) is approximately the same, but it can be adjusted to taste and depending on the size of the portion. In the latter case, when adding root vegetables, do not forget to increase the amount of the remaining ingredients.
To add freshness to the vinaigrette and decorate it, you can also add some greens (parsley, dill) or onions.
Preparing vegetables
Our root vegetables need to be boiled and chopped, but at the same time follow some tricks. First of all, we wash the vegetables well with a brush, because they will cook in the peel.
It is necessary to boil separately so that the fruits are not overcooked, but also do not come out half-baked, or take them out in time. Each vegetable has its own cooking time, namely:
- will cook the fastest potatoes - in about half an hour;
- carrots need at least an hour;
- but the beets will not be ready earlier than in 1.5 hours.
You can determine if the vegetables are ready by piercing them with a fork: if it goes in and out easily, it's time to turn it off.
Boiled carrots, beets and potatoes must be cooled and only then start slicing, especially if the salad is made with a couple of days in stock - this way it will last longer. Cut into cubes, but not small - each vegetable should be visible, otherwise you will get an ugly porridge.
Pour the chopped beets into a separate bowl and pour in a little oil - this will preserve its color and prevent staining of the rest of the ingredients of the salad
We also cut pickled cucumbers into cubes. If there are only "large-caliber" salty specimens in the house, they will do too, but it is better to cut off the skin. It remains only to mix all the chopped vegetables and add the peas, while putting the beets last.
How to season the vinaigrette?
Remember what our mothers used to dress the salad with? That's right, with ordinary sunflower oil.A couple of tablespoons of vegetable oil is enough for the above amount of vegetables. Also add salt to taste.
To add a spicy taste to the salad, you can also prepare a special dressing by mixing in a separate bowl:
- 2 tbsp. l. oils;
- a little water;
- ¼ h. L. dry mustard;
- salt and sugar to taste.
Season the chopped vegetables with oil or dressing, stir and leave for a couple of hours so that they are saturated with each other's taste. Vinaigrette, it is like borscht - tastier when it stands, but then you can start the feast!