How to cook a vinaigrette?

This article is devoted to a well-known vegetable dish, so it will detail the answer to the question of how to prepare a vinaigrette. He is preparing quite simply and quickly. It is almost impossible to spoil this dish.

Preparation of vinaigrette as a compulsory dish is necessary not only in everyday life, but also for solemn days. Vinaigrette, due to its appearance and low calorie content, is often enough to decorate a festive table.

You can prepare a vinaigrette in different ways. However, its main components are necessarily carrots, beets, potatoes, sauerkraut, onions and pickles. They are always present in this dish.
And yet, how to cook a vinaigrette?

We will wash and boil several large potatoes, medium carrots and large beets. Make sure that the vegetables are completely covered with water. If the water boils in the boiling process, then top up. Otherwise, the vegetables will be undercooked. Note that vegetables can not only be boiled, but also baked in foil along with peel. Then you need to peel the peel from boiled or baked vegetables and cut them into small cubes.

The first stage is finished, we continue cooking vinaigrette. We clean and finely cut the bulb. At salted cucumbers we cut "tails" and cut them into cubes. It should be said that for vinaigrette it is quite possible to use not only salted cucumbers, but also pickled. We'll turn over the sauerkraut leaves, squeeze the brine and cut it. Too salty cabbage should be washed beforehand in cold water and squeezed.

It is impossible to cook a vinaigrette without canned beans or green peas. Add them to the already sliced vegetables, drink a small amount of vegetable oil and mix everything. In the vinaigrette, you can add a little black ground pepper.

At the final stage, the prepared vinaigrette is placed in a deep plate and we decorate the prepared dish with onion rings of turnip, or chopped green onions, or lettuce leaves.

When answering the question of how to prepare a vinaigrette, it is impossible to refrain from several useful tips.

For such a salad it is better to use not friable potatoes, but one that does not boil and will keep its shape in the prepared dish.
Vinaigrette can be prepared in one of two ways.

The first way. Cut all vegetables, except beet, into cubes, mix and fill with olive or sunflower oil. Beets are cut separately, refueled with oil, and, only after that, mixed with the rest of the products. As a result of this preparation, each component of the salad will retain its taste and color. We have prepared a classic vinaigrette, which combines the individual gustatory qualities of its ingredients.

The second way. We cut all the products, including the beetroot, fill with olive or sunflower oil and mix. In this case we get a vinaigrette, which has a homogeneous, dense red color and a peculiar taste. To evenly color the vinaigrette during the mixing of all components, it is worth adding a small amount of beet juice.

For vinaigrette, you can use not only oil, but also a dressing, for example, sauce "vinaigrette". For its preparation, vinegar is mixed with a pinch of salt. To the mixture is added vegetable oil and everything is thoroughly mixed with a whisk. Sauce should be beaten for at least 5 minutes. As a result of whipping, a uniform mass should be obtained, in which the vegetable oil is fully combined with the vinegar. In the finished sauce, you can, if desired, add chopped greens and ground pepper.

We told how to cook a vinaigrette, and you cook it yourself, choosing the method that is closest to you. Your family and friends will be delighted with this delicious and easy-to-caloric and digestible dish!