Vinaigrette with pickles: a recipe with a secret

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

The most popular salad after Olivier can rightfully be considered a vinaigrette. This salad is a true decoration of any festive table. Due to the bright variety of ingredients, this dish effectively stands out from the rest of the meal.

The history of the vinaigrette

In Russian cuisine, boiled vegetables have always been popular, often served whole. But under the influence of French cuisine, our chefs began to mix different types, pre-cutting them into small squares.

The very name "vinaigrette" rather referred to a special sauce used to dress the salad. It consisted of wine vinegar, mustard, sugar, s alt. Currently, this mixture is seasoned with numerous dishes. A modern vinaigrette with pickles, the recipe of which has survived to this day, is seasoned with sunflower oil or mayonnaise.

Three secret rules for making a quality vinaigrette

How to cook vinaigrette with pickles, know all the housewives involved in cooking. But not allPay attention to the fact that this dish must be prepared in compliance with certain rules. Vinaigrette is quite a bright dish, and how the cut vegetables look depends on its aesthetic appearance. Consider the basic rules for cooking.

Rule 1

In order to get a quality vinaigrette with pickles, the recipe needs to be balanced a bit. To compose the dish, only high-quality products of the same degree of readiness should be used. If during the cooking period the potatoes fell apart and became loose, then such a vegetable is not recommended for slicing into a salad. It's best to leave the ingredients a little undercooked, otherwise they'll turn the vinaigrette into mush. Also, do not cut too watery pickles into a vinaigrette, as they will create excess moisture.

Rule 2

All required products must be taken in equal proportions. The recipe should not be dominated by potatoes, despite the fact that they are the basis of the dish. If the amount of salad is based on one can of green peas, then the rest of the ingredients are calculated at the same rate.

Rule 3

In order for the dish to have a high aesthetic appearance, it is necessary to prevent the ingredients from being stained with beetroot juice. To do this, chopped beets must be placed in a separate container and add vegetable oil to it. A thin film of oil will stop the color from spreading and protect other vegetables from staining.

A culinary recipe for making vinaigrette is always evaluated by two parameters - the taste and aesthetic appearance of the dish. Do not neglect the second point, even if the food is prepared for an ordinary family dinner. A good housewife should always follow the rule of balance between taste and appearance.

Vinaigrette with Pickles: Classic Salad Recipe

In order to make a vinaigrette, you need to cook three vegetables in their skins (potatoes, carrots, beets). All these ingredients are taken in equal quantities. Beets cook much longer than other vegetables, so it is recommended to cook them separately.

After all the vegetables are peeled, they need to be cut into identical cubes. This is best done by hand, as the use of different tools is not always effective.

To chopped vegetables add a jar of green peas, onions to taste and, of course, pickles. It is advisable to use barrel options. Some housewives add sauerkraut to the salad, but this is not necessary.

Ready-made vinaigrette with pickles, the recipe of which is described above, is seasoned with unrefined sunflower oil.