What to put in vinaigrette: ingredients for a classic salad recipe. What vegetables are put in vinaigrette

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vinaigret salad appeared after potatoes were brought to Europe from America. History claims that it was this vegetable that saved France in the 18th century from starvation. Previously, this root crop was considered poisonous and was afraid to be eaten, but later they figured it out and fell in love everywhere. The author of the famous and beloved by many salads remained unknown, but the mixture of the main vegetables growing in our country suggests that it was invented in Russia.

The name of the dish has French roots. The word "vinigar" in translation means "acid, vinegar." The French who came to our country tried a vegetable salad with sourness and immediately came up with a name for it. Later, the word acquired a local sound and turned into "vinaigrette".

Over time, the initial version of the salad changed, chefs came up with more and more new ingredients. In the article, we will consider what to put in vinaigrette, how to boil and cut vegetables, and reveal the secrets of the beautiful color of the salad. We will also tell you what you can add to the dish, what interestingrecipes created by experienced chefs.

Classic vinaigrette

What is put in a salad generally accepted in all recipes since Soviet times, we will consider in more detail further in the article.

Cook these foods:

1. 3-4 medium potatoes.
2. 1 carrot.
3. 1 beets.
4. 200 grams of sauerkraut (you can replace it with 2 pickles).
5. 1 onion.
6. 50 grams of refined sunflower oil.
7. Pinch of s alt.
8. Same amount of black pepper.
9. Table vinegar 3% - 1 tbsp. l.
10. Granulated sugar - half a teaspoon.

How to choose products

What is put in a classic vinaigrette, you already know, then we will consider how to choose the right products to make the salad delicious.

Potatoes should be approximately the same size so that all vegetables cook at the same time. Look carefully so that there are no green areas on the root crops, they contain solanine dangerous to he alth. Take a potato of a familiar variety, it should be tasty, but firm, not fall apart when peeled and cut.

Carrots should be juicy and sweet. Suitable grade "Karotel". The size is better to take the average. If you need a large salad, it is better to boil several small root vegetables than one large one.

Beets also choose a medium size. Delicious and sweet beetroot has a cylindrical shape. Since this vegetable is cooked for a long time, take care of it.preparation in advance. The average cooking time for beets is 1.5 hours, depending on the size. The quality of the salad and its taste data depend on this root crop, so be especially careful when choosing a product. The beets should be dark in color, uniform and firm to the touch. You can try a raw vegetable for sweetness by cutting off a piece in the market.

Cabbage should not be too sour, in a salad it is better to use a variant of fresh s alting. If you are using pickled cucumbers, be sure to rinse them under running water before slicing them into a salad to wash off any excess acid.

Onions take sweet varieties, without excessive bitterness. It is better to take purple, but onion is also suitable. Often housewives put young green onions in vinaigrette. It will add freshness and brightness to the salad.

Vegetable oil in vinaigrette is best used refined, without a specific smell, so as not to drown out the aroma of the vegetables themselves. In addition to sunflower oil, you can use corn or olive oil.

Cooking salad

Almost everything that is put into the vinaigrette according to the classic recipe must be boiled in advance. This applies to raw vegetables - carrots, potatoes and beets. They are thoroughly washed from the remnants of the earth, using a brush, and then laid out in a saucepan, poured with enough water and put on fire. After boiling, reduce the gas and cook until tender. For potatoes and carrots, boil for 10-15 minutes, depending on the variety.

It is advisable to boil beets in a separate container, as it cooks longer than other products. After cookingvegetables should cool, only then they are peeled off and cut into small cubes. Try to keep them the same size, then the salad will look aesthetically pleasing.

When the vegetables are chopped and put into a salad bowl, it is the turn of the rest of the products that are put in the vinaigrette according to the classic recipe. Peel the onion, wash and chop finely. You can replace it with fresh green onions.

Squeeze sauerkraut over the sink in the palms of your hands to get rid of excess liquid. Then cut it into smaller segments, for example, into pieces 3-4 cm in size. If cucumbers are put in vinaigrette instead of cabbage, then they are washed under water before cutting to wash off excess acid. Only then cut them into cubes of the same size as the rest of the vegetables. When using pickled vegetables, you can not add vinegar to the salad, as it is in excess in the cucumbers themselves.

When all the vinaigrette ingredients are cut, season the salad with vegetable oil, add s alt, black pepper, sugar and mix. When serving, you can put a sprig of parsley on top. This will decorate the dish and give it a contrasting note.

Bean variant

What to put in the vinaigrette according to the classic recipe described above, you already know, however, many housewives add legumes to their favorite salad. Delicious with beans and canned green peas.

You can also use canned beans, just choose the option in your own juice, without any additives. Many people cook it on their own. For thisit is recommended to wash the beans in the evening and pour them with cold water to cover two fingers above the level of the legumes. Overnight, the beans will swell well and cook faster. Readiness is checked by tasting (should be soft, but not crumble) or visually inspecting. Ready beans settle to the bottom of the pan and increase in size. The film should become completely transparent and soft.

When using a second product, open the can and drain all the liquid into the sink through a sieve. High-quality and young peas are placed in the vinaigrette. It is smaller and has a bright color without yellowing.

Bean salad is more rich and high-calorie. Thus, even vegetarians can be satisfied or during fasting.

Salad with herring

Vinaigret is a unique salad to which you can add any food. Remember everyone's favorite herring under a fur coat, because all the ingredients are quite similar to the described salad. Why not add such delicious fish to the vinaigrette. What to put besides fish, we will consider further. For 150 grams of herring fillet, take:

• carrots - 1-2 pieces (depending on size);
• potatoes - 3 pieces;
• beets - 1 large or 2 small;
• pickles - 2 or 3 pieces

Vegetables can be boiled or baked in the oven in the usual way. To do this, thoroughly wash all root crops under wastewater from the remnants of the earth, dry with a paper towel, and then wrap each vegetable separately in foil. Preheat oven to 180° and bake until doneapproximately 40 minutes. Then open the foil and leave the vegetables in the fresh air to cool completely.

Then everything is cooked in the usual way: peel and cut into small cubes. Pickled cucumbers, previously peeled from seeds, are placed in the vinaigrette.

Clean the herring from the insides and the top film, wash under water and select all the bones with tweezers so that they do not come across in the salad. Then they cut the fish into small cubes, like the rest of the products.

Salad dressing

The mustard sauce gives the salad a special taste. It is made from such products: for 2 chicken yolks, take 2 tbsp. l. sugar, mustard, dry white wine, vinegar 3%; meat broth and refined vegetable oil, as well as a pinch of s alt and black pepper.

Put all the ingredients of the mustard sauce in a separate pan and put on a slow fire. Stirring constantly, bring to a boil. However, be careful not to let the mixture boil. As soon as the first bubbles appear, immediately remove from heat and continue stirring for a while. S alt and pepper are added after the fire is turned off.

If the vinaigrette is cooked during fasting, then meat broth and eggs are simply not added to the sauce.

Vinaigrette with mushrooms

Sometimes pickled mushrooms are used for such a salad, for example, mushrooms. What to put in the vinaigrette is described below:

• 2 pcs beets;
• 200 grams canned mushrooms;
• 1 onion;
• 3 potatoes;
• for dressing - 1 tbsp. l. vegetable oil and 1 tsp.wine vinegar, s alt and pepper to taste.

It is best to take canned mushrooms in stores so that wormy or poorly peeled mushrooms do not come across. For salad, choose small mushrooms so that you do not need to cut them into separate parts.

Usually, carrots are put in the vinaigrette, but in this recipe it is not. Therefore, only beets and potatoes are boiled. After cooling, they are peeled and finely chopped. Onions are freed from the husk, washed under sewage and also crushed. Remove the mushrooms from the jar with a spoon with holes so that the marinade stacks and does not get into the salad. If the mushrooms are too saturated with vinegar, then you can no longer add it to the salad. At the end, pour all the chopped products with oil, s alt, pepper and mix.

Salad with pine nuts and fresh cucumber

Vinaigret prepared according to this original recipe will surprise all guests with an unusual flavor combination. To prepare it, you will need the following ingredients:

• 3 medium potatoes;
• 2 beets;
• onions - 1 piece;
• as many carrots;
• a handful of shelled pine nuts;
• 1 cucumber;
• pitted black olives - half tin can;
• s alt and pepper - a pinch each;
• refined sunflower oil.

How to make a salad

First of all, you need to boil the vegetables. You can bake them in the oven if you like. This will make them more fragrant, saturated not with water, but with their juice. Peel and wash the onion before slicing. Cut olives into thin slicesrings, they will look spectacular in the finished salad. Instead of pickles for this version of the vinaigrette, they take fresh. You just need to wash it and cut it into the desired pieces. Some housewives take out the juicy part with seeds, leaving only the dense pulp, but you can not do this.

When everything is mixed in a salad bowl, s alt and pepper, season with oil. Pine nuts will add special flavor notes to the vinaigrette, but before you sprinkle them on top of the dish, you need to fry them in a pan. There is no need to pour oil, because nuts already have it in their composition. When drying, be sure to stir the nuts with a wooden spoon so that they do not burn. If desired, finely chopped dill or parsley can be added to the salad.

Meat salad with smoked chicken breast

Very satisfying and tasty vinaigrette with a meat component will turn out. In our recipe, its function is performed by smoked chicken breast. In addition to the main vegetables - beets (2 pcs.), Potatoes (2 pcs.) And carrots (1 pcs.), You will need 1 onion, a full handful of sauerkraut, 1 chicken breast, 2 crushed cranberries.

Dressing is made from vegetable oil with the addition of 1 tbsp. l. Dijon mustard and the same amount of natural liquid honey.

For such a vinaigrette, it is advised to bake vegetables in the oven. After cooling, they are peeled and finely cut into identical cubes. The chicken breast is sold ready-made, so it remains only to cut it into small pieces or strips.

Squeeze the cabbage in your palms, getting rid of excess brine. It is advisable to cut it into large pieces so that it is more convenient to pick up the salad with a fork.

Cranberries are used for dressing. You can take both fresh berries and frozen. Grind it in a blender, and then mix with the dressing ingredients. Don't forget to season the salad with s alt and pepper, if desired. You can leave a few cranberries to decorate the finished dish on top.

Cooking Tips

So that vegetables baked in foil do not stick to the baking sheet, its bottom is covered with a layer of s alt. To release steam after the oven has warmed up, punch a few holes in the foil. Be careful when unwrapping so that the hot steam does not burn your hands.

So that the beetroot does not color the rest of the vegetables with its juice, it is added to the vinaigrette after the vegetable oil is poured. It wraps all products and prevents them from changing color.

Instead of vinegar, you can use lemon juice or a little citric acid.

Do they put cabbage in the vinaigrette? Yes, but you can add fresh to the salad instead of sauerkraut. First knead it with your fingers so that the leaves become softer and release the juice. Such a vitamin option is prepared in winter, when their shortage is especially felt.

Sourness can be added not only by sauerkraut, pickles or lemon juice, but also unripe barrel tomatoes and even sour apples, which are often fermented in the same barrel with cabbage.

Some housewives use not only boiled or baked beets in vinaigrette. Add grated raw vegetableor pickled from a tin.

The salad acquires a special taste when red sweet pepper is added to it. Many people add not only green onions to the vinaigrette, but also other fresh herbs, such as dill, parsley, tarragon, celery. Acid is provided by berries such as cranberries or lingonberries.

Now you know what vegetables are put in the vinaigrette, how you can improve the taste of your favorite salad. Cook with pleasure and please your loved ones with new dishes!