salad «Vinaigrette»

salad «Vinaigrette»

Speaking of favorite salads in my family, one of the first to be called «Vinaigrette».
This salad is a beautiful French name often appeared on our table even when I was a little girl and not at all interested in cooking.
Years passed, but my mother is still often prepare this salad. And now in the menu of my family «Vinaigrette» appears on the table.
Today I invite you to cook and many acquaintances and many favorite salad «Vinaigrette».

A bit of history. It is believed that this salad is a traditional Russian dish, and it was invented relatively recently. However, even here there are several versions …
On one of them, for the first time «Vinaigrette» was filed even Catherine the Great, who, barely tasted cold dish, he exclaimed: «Fie, ne Greta!» And so it was born, and later already stuck its name.

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However, historians say that it comes after all of the French language, where «vinaigre» — it is wine vinegar or very sour wine, and «vinaigrette» — salad dressing, of which necessarily includes vinegar and vegetable oil.

To prepare the filling, salt and pepper in the wine vinegar is dissolved (alternatively possible to use lemon juice or lime), and then introduced vegetable oil and whipped to produce an emulsion. Thereafter, if desired, add the parsley, chives, dill, capers, tarragon, chervil, onions, shallots … Stabilize filling mustard or hard-boiled egg yolk.

salad "Vinaigrette"

Wikipedia says that «Vinaigrette» — is popular in Russia and other former Soviet countries salad of boiled beets, potatoes, carrots and pickles and green or onions and sauerkraut.

But this dish was born in the imperial kitchen Alexander I, where once worked for a famous French chef Antoine Careme. Watching the work of Russian cooks who prepared the salad unknown to him, and seeing that his seasoned with vinegar, Antoine said: «Vinaigre?» («Vinegar?»). On our chefs, deciding that the Frenchman said name of the dish, affirmative nods his head: «vinaigrette, vinaigrette …». And there was in the royal menu of unusual salad, which soon gained wide popularity and is very fond of the common people.

This cold appetizer taken root in Russian cuisine because it has pleased almost everyone. People perfected the recipe to your liking.

This is how the «Vinaigrette» began to add pickles, turnips, cranberries, sauerkraut — it’s all purely Russian features. But most importantly for vegetable «salad» — a dressing. So, if you still want to make the «right» salad, mix vegetable oil with a weak solution of vinegar, salt and black pepper.

But what and in what proportions, in addition to filling, is a «right» Vinaigrette «»?

Here everything is quite simple and hard at the same time: this recipe simply does not exist. It is believed that this salad should not be sour and bland, and the rest has been dependent only on the talent of the chef. It’s one of the very few salads, which does not follow the exact proportions. You can select the ratio of the ingredients according to your taste and combine them with other products. «Vinaigrette» sometimes prepared with herring, pre-soaked in milk. In this case, cabbage lettuce is not added and the amount of potatoes and onions is increased.
In general, mix in one plate can be a lot of things … I guess that’s why confusion is sometimes also called «vinaigrette».

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But Russian history «Vinaigrette» can be challenged: the historians who study cooking in different countries, often say that it is not a purely Russian dish. Perhaps he is borrowing from the German and Scandinavian cuisine.

And English cookbook in 1845, for example, contained a recipe for Swedish herring salad. Preparing it from Norwegian herring, beet, potatoes, pickles, egg white and grated apple and refueled sauce made from a mixture of oil, vinegar, grated egg yolk and sour cream.

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Over the years, culinary experiments with composition and preparation methods, a number of recommendations so that you will likely be able to cook the same «vinaigrette», which will certainly enjoy your loved ones. Here are the «secrets»:

1.vegetables for salad taken approximately equal proportions;
2. All products must be cooled to room temperature (if you mix warm products with cold, salad spoil quickly);
3. for the preparation of «salad» do not use metal utensils;
4. it is believed that the salad taste better, the smaller the cut vegetables;
5. salad will be more delicious if not boiled vegetables and bake them in foil in the oven;
6. sauces should gradually to mix in chopped vegetables, rather than added at once (the charge should be evenly impregnate all the ingredients, not to swim at the bottom of the dish);
7. boiled beets better fill the sauce in a separate bowl — then the rest of the vegetables and salad will be painted will look appetizing;
8. If you only fill salads with vegetable oil, it is best to add salt powdered ingredients in advance, as salt does not dissolve in oil;
9. it should not be stored in the refrigerator — cooking «Vinaigrette» follows immediately before serving.

Vinaigrette2

Despite the fact that today «Vinaigrette» is considered one of the most popular classic salads, it is constantly changing recipe: changes and composition, and the ratio of ingredients. And now you can find the recipe «vinaigrette», for example, with salted or pickled mushrooms, squid, beans … Of course, everyone decides how to choose a recipe: classic or original. And to give you this opportunity, I will give a few unusual recipe of this salad.

Vinaigrette with fresh cabbage, cucumber and green peas

Vinaigrette with fresh cabbage, cucumber and green peas

Ingredients:

Fresh Cabbage — 150 g;
beet — 1 pc .;
Potatoes — 3 pcs .;
Carrots — 1 pc .;
cucumbers — 2 pcs .;
green peas — 100 g;
sunflower oil — 50 g;
Onion — 1 pc .;
pepper and salt to taste.

How to make:
Boil the beets, potatoes and carrots. Give them cool, then peel and cut into cubes. Beets separately from other vegetable oil drizzle. In a deep bowl put the chopped onion and finely shredded cabbage, sprinkle with salt and mash slightly. After five minutes, to add the vegetables, green peas and chopped cucumber, fill with oil and pepper.

Vinaigrette with mushrooms

Vinaigrette with mushrooms

Ingredients:

beet — 1 pc .;
Potatoes — 4 pcs .;
Carrots — 1 pc .;
mushrooms (pickled mushrooms) — 200 g;
pickles — 2 pcs .;
sunflower oil — 50 g;
Onion — 1 pc .;
pepper and salt to taste.

How to make:
Bake beets, potatoes and carrots in the oven. Once they have cooled, peel and cut into pieces. Beets separately from other vegetable oil drizzle. Honey mushrooms recline on a sieve, so that all the liquid glass. In a bowl put the chopped onions and cucumbers. Then add the vegetables and mushrooms, pepper and salt.

Vinaigrette with beans

Vinaigrette with beans

Ingredients:

Potatoes — 3 pcs .;
beet — 1 pc .;
Beans — ½ cup;
pickled cucumbers — 200 g;
Sauerkraut — 250 g;
Onion — 1 pc .;
sunflower oil, pepper and salt — to taste.

How to make:
Boil the beets, potatoes and beans. Give them cool, then cut into cubes of beets (separately fill with oil), potatoes and cucumbers. Finely chop the onion, mix all the ingredients in a salad bowl, season with butter and let stand 30-60 minutes.

There will also be a good idea to remember that the finished dish in a salad bowl can be placed in several key ways:

1.standard — to put in a salad bowl and dressed with mixed vegetables and garnish with greens on top;
2. the bottom of the dish to put lettuce, and they slide — «Vinaigrette»;
3. in the middle of the dish put a slide portion of mixed vegetables and refilled, and around it — certain types of ingredients refilled.

In addition, a method of supplying «vinaigrette will depend only on your imagination: skilful cooking masters form the bouquets of roses from boiled beet and carrot, and decorate the» bouquets «greens.

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For me, «Vinaigrette» is traditionally considered one of the main characters of the New Year feast. That is the very taste of homemade «vinaigrette» …

So, we need to prepare the salad:

Potatoes — 3 pcs .;
beet — 1 pc .;
Carrots — 2 pcs .;
Sauerkraut — 200 g;
pickled cucumbers — 3 pcs .;
Onion — 1 pc .;
sunflower oil — 50-70 g;
vinegar, pepper and salt — to taste.

How to make:
Beets, carrots and potatoes baked in the oven and let them cool, then peel and cut into cubes. Beets separately from other vegetable oil drizzle. In a deep wooden bowl put the chopped onion, pour part of the oil, sprinkle with vinegar (though vinegar salad modern version practically do not use, I advise all the same to add a little — because we are trying to prepare the classic «Vinaigrette») and salt. After about fifteen minutes to add the prepared vegetables, cabbage and chopped pickles. Add the remaining oil and pepper and mix everything thoroughly. Fueled salad stand for half an hour before serving. Bon Appetit!

Vinaigrette

And sometimes you pleased with your loved ones this wonderful salad?

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