Vinaigrette can be prepared in a variety of ways. In this article I will tell you an interesting and delicious recipe for its preparation - vinaigrette with apples and lemon juice.
Content:
- The composition of the vinaigrette
- Ingredients
- Step by step cooking
- Video recipe
Vinaigrette is a traditional cold dish of Russian cuisine with a long history. For the first time this dish appeared in the middle of the 19th century and since then it has become so firmly rooted in cooking that it is impossible to imagine our table without it. Although recently, under the influence of gastronomic diversity, it is undeservedly gradually forgotten, and more and more modern salads, like Caesar, appear on festive tables.
The composition of the vinaigrette
If the vinaigrette is prepared in an original way, then it can become irreplaceable and very popular on any festive table. The classic vinaigrette recipe includes the following products: boiled beets, carrots and potatoes, sauerkraut, pickles and onions (green or onions). However, in modern cooking, the composition of the vinaigrette is much wider. Meat, tongue, ham, cheese, mushrooms, eggs, herring, seafood, tomatoes, beans and other products are added to it. Salad is usually seasoned with salt, vegetable oil and vinegar. By adding different ingredients, you can constantly get different flavors of the salad. At the same time, it will always remain useful and light for the human stomach, which cannot be said about other festive dishes.
In general, in the vinaigrette, there is no absolutely exact proportion of the components, so their compilation is always an art. The main thing is not to make the vinaigrette too spicy, tasteless and insipid, but to find a "golden mean" that will suit the taste of all family members.
- Calorie content per 100 g - 74, 2 kcal.
- Servings - 8
- Cooking time - 20 minutes for cutting food, plus additional time for boiling and cooling vegetables
Ingredients:
- Beets - 1 pc. (very large)
- Carrots - 2 pcs. (medium size)
- Pickled cucumbers - 2 pcs.
- Apple - 2 pcs.
- Sauerkraut - 150 g
- Canned peas - 250 g
- Refined vegetable oil - for refueling
- Salt to taste
- Table vinegar 9% - 1 tablespoon for salad dressing
Making vinaigrette with apples
1. The first step for the vinaigrette is to boil the beets and carrots in the peel, then they will be tastier and will not boil. However, it will be better if they are baked in the oven. Then cool the beets and carrots well. Therefore, it would be better to boil them in the evening, and prepare a salad in the morning. So, peel the boiled and cooled beets and cut them into cubes.
2. With the carrots, do the same - peel and cut into cubes.
3. Wash the apple, dry it with a paper towel, remove the core with a special knife and cut into cubes.
4. Remove the pickles from the jar, squeeze out excess liquid, blot with a paper towel and cut into cubes.
5. Put all the products in a salad bowl, add sauerkraut and canned peas there. Pour over everything with refined vegetable oil, vinegar, adjust the taste of the dish with salt and stir. Send the vinaigrette to the refrigerator to cool, and you can serve it to the table.
Tip: if you want each vegetable to retain its color in the vinaigrette, season each vegetable separately with vegetable oil, and only then mix them. See also the video recipe - "Live Vinaigrette":
