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Classic Vinaigrette salad

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Ingredients

Adjust Servings:
Basic:
2 Beetroot 10 cm in diameter
5 Carrot medium sized
5 Potatoes medium sized
1 can of Canned peas
5 Pickled cucumber medium sized
to taste Sunflower oil Or olive oil
to taste Salt
to taste Grounded black pepper
1 or 2 tsp. of Apple vinegar
Дополнительные по сезону:
Horseradish grated horseradish
Cherry tomatoes
Onion
Chives
Parsley leaves
Dill
instead of pickles Sauerkraut
Root vegetable options:
Parsley root
Celery root
Parsnip

Classic Vinaigrette salad

  • 30 min
  • Serves 8
  • Medium

Ingredients

  • Basic:

  • Дополнительные по сезону:

  • Root vegetable options:

Directions

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Vinaigrette, this dish has been familiar to many since childhood. However, for some of my subscribers, Slavic cuisine is new so the recipe is dedicated to them. As for those who are familiar with it, that’s for inspiration!

Vinaigrette is a sauce for the French, but for the inhabitants of the former Soviet Union, it’s a salad of winter root vegetables.

The classic version of Vinaigrette consists of boiled beets, carrots and potatoes plus canned green peas and pickles, dressed with salt and sunflower oil. For spiciness, you can add ground black pepper, apple cider vinegar, grated horseradish and spring or yellow onions to the Vinaigrette. The summer version includes fresh tomatoes, dill and parsley. Instead of pickles, you can use sauerkraut. You can also add some other boiled root vegetables to taste such as parsley, celery, parsnips, Jerusalem artichoke, etc.

Vinaigrette is a great side dish for salted fish, boiled or baked meat and eggs.

Bon Appétit!

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Steps

1
Done

Boil the potatoes and carrots in their skins until cooked but still firm in texture. Don't overcook the vegetables!
Bake the beets in the oven or boil them. Then let the vegetables cool completely.

2
Done

Boil the potatoes and carrots in their skins until cooked but still firm in texture. Don't overcook the vegetables!
Bake the beets in the oven or boil them. Then let the vegetables cool completely.
Peel the cooled root vegetables from the skin and dice them into 5 mm cubes. Add canned peas to the vegetables, draining the brine beforehand. Then season it all with oil, salt, pepper and vinegar and mix it all well. The salad is done. Store it in the fridge.

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