Vinaigrette with salted cucumbers: a recipe with a secret

The most popular salad after Olivier can rightly be considered a vinaigrette. Such a salad is a true decoration of any festive table. Due to the bright variety of ingredients, this dish stands out effectively against the background of the rest of the meal.

History of the appearance of vinaigrette

In the Russian cuisine, always been popular cooked vegetables, which were often served entirely. But under the influence of French cuisine, our culinary specialists began to mix different kinds, pre-cut them into small squares.

The very name "vinaigrette" rather related to a special sauce, which refueled salad. It consisted of wine vinegar, mustard, sugar, salt. Currently, this mixture is filled with numerous dishes. A modern salad with salted cucumbers, the recipe of which has reached our days, is filled with sunflower oil or mayonnaise.

Three Secret Rules for the Preparation of Quality Vinaigrette

How to cook a vinaigrette with pickles, know all the housewives, engaged in cooking. But not everyone pays attention to the fact that this dish should be cooked in compliance with certain rules. Vinaigrette is a fairly bright dish, and on how look the chopped vegetables, its aesthetic appearance depends. Consider the basic rules of cooking.

Rule number 1

In order to get a quality salad with salted cucumbers, the recipe needs to be balanced a little. For the preparation of a dish, only quality products of the same degree of readiness should be used. If during the cooking process the potato has collapsed and become loose, then such a vegetable is not recommended for slicing into a salad. It is better to leave the ingredients slightly undercooked, otherwise they will turn the vinaigrette into porridge. Also, do not cut too salty cucumber in the salad , since they will create excess moisture.

Rule number 2

All the necessary products must be taken in the same proportions. The recipe should not be dominated by potatoes, despite the fact that it is the basis of the dish. If the amount of salad is made from the calculation for one can of green peas, then the rest of the ingredients are calculated in the same norm.

Rule number 3

In order for the dish to have a high aesthetic appearance, it is necessary to prevent the coloring of ingredients with beet juice. To do this, the cut beets need to be placed in a separate container and add vegetable oil to it. A thin oil film will stop the spread of color and protect the remaining vegetables from staining.

The culinary recipe for the preparation of vinaigrette is always evaluated according to two parameters: taste and aesthetic appearance of the dish. Do not neglect the second item, even if the food is prepared for a normal family dinner. A good hostess should always observe the rule of balance of taste and appearance.

Vinaigrette with salted cucumbers: a recipe for a classic salad

In order to cook a vinaigrette, you need to cook three vegetables in a uniform (potatoes, carrots, beets). All these ingredients are taken in equal amounts. Beets are brewed much longer than other vegetables, so it is recommended to cook separately.

After all the vegetables have been cleaned, they need to be cut with the same cubes. It is best to do this manually, since the use of various devices is not always effective.

To the chopped vegetables add a jar of green peas, onions to taste and, of course, salted cucumber. It is advisable to use barrel variants. Some housewives add sauerkraut to the salad, but this is not necessary.

A ready salad with salted cucumbers, the recipe of which is described above, is filled with unrefined sunflower oil.