Vinaigrette classic

Cooking time:

1 hour 20 minutes

Active time:

20 minutes

Complexity:

Easy

The most classic home vinaigrette. Salted cucumbers can be replaced with sauerkraut or pickled cucumbers, can be added directly to the vinaigrette diced lightly salted herring, and some like to put onions in this salad.

See all recipes category Salad

Recipe "Vinaigrette classic"

Ingredients for 6 servings

medium beet

3 pcs.

potatoes medium

3 pcs.

carrots

1 pc.

salted cucumbers

4 pcs.

canned green peas

200 g

dill and parsley sprig

ad libitum

sunflower oil

4 tbsp. spoons

salt

to taste

Step 1/6

Wash and boil vegetables without peeling in a large saucepan until ready, or bake in the oven, having previously wrapped each root vegetable in foil. The beets last the longest, so it is very convenient to use the finished boiled beets in a vacuum to save time.

Step 2/6

Drain, cool vegetables. Clean them up.

Or buy a set of vegetables for vinaigrette in the store.

Step 3/6

Cut all boiled vegetables into cubes to the size of green peas.

Step 4/6

Cut the pickles into cubes, drain the liquid from the canned peas.

Step 5/6

Mix all the ingredients, season with oil. Aromatic sunflower or mustard is best, but olive can also be used. And some like to dress vinaigrette with mayonnaise, although this is not a classic option.

If you want the beets not to color the entire vinaigrette, then first season the beets with oil and mix, and then combine it with the rest of the ingredients.

Step 6/6

Sprinkle the vinaigrette over the finely chopped herbs and serve.

And in the store, you can get a vinaigrette with pickled cabbage or without potatoes.

Salad

For the holiday

Proper nutrition