Cook the beans

It is difficult to find a person who has not tried a vinaigrette once in his life. The dish is wonderful in all respects – healthy, tasty, and besides, very easy to prepare.

As far as I can remember, the vinaigrette was always cooked at home. This is the same old and favorite recipe, as well as herring under a fur coat or Mimosa salad. There is simply no exact recipe for how to make a vinaigrette, because in its classic version it is permissible to add foods that you prefer and that will add zest to your salad. Today we will prepare the simplest salad, which is nevertheless very tasty, and at the end of the article I will tell about the many options for its preparation.

Ingredients: (for 10-12 servings)

  • 3 medium carrots
  • 3 medium potatoes or 4-5 small
  • 2 medium beets
  • 1 pot of green peas
  • 1 can (500-700 g) pickled or pickled cucumbers
  • fragrant sunflower oil
  • 1 medium or 2 small onions
  • parsley, dill, green onions, salt, ground pepper

Cooking:

Cook the beansBoil beets in one pot and potatoes with carrots in the other. Willingness to check with a fork or knife – should be easily pierced. We give ready vegetables to cool, after which they are clean.

We start cutting. You can cut boiled vegetables into small cubes with a knife, and you can use this kind of grill, which is convenient and saves a lot of time.

Cook the beans

First, cut the beets. To make a vinaigrette turn out to be beautiful and colorful, rather than even beet color, pour over the beets with fragrant sunflower oil and mix. If you do not like fragrant sunflower oil, use an odorless oil.

Add to the beets sliced ​​potatoes and carrots.

Spread green peas on top.

Finely cut the cucumbers and add to the salad bowl.

Finely cut the greens and also send to the salad bowl.

Salt (taking into account the salinity of cucumbers), pepper, pour with fragrant vegetable oil and mix.

If you add onions, you can pour it with boiling water for 2-3 minutes, then rinse with cold water. The bitterness will go away, the taste will become softer. You can also fry the onion in vegetable oil, and then add it to the vinaigrette along with the oil.

This is the beauty we got:

And now about the cooking options for a delicious vinaigrette. Each additive adds some special flavor note, from which the overall taste of the dish only benefits. You can add one thing, and you can combine. Many people love sauerkraut in vinaigrette. They also add canned or boiled beans, chopped herring fillets or canned fish, apple, pickled mushrooms, a little horseradish or spicy mustard, grain mustard, seasoned not with butter, but mayonnaise, etc. In general, how to cook a vinaigrette and with what additives it’s up to you. Surely each of you has its own secrets of cooking vinaigrette. If you want, share them in the comments.

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