How to make a vinaigrette

In the middle of the last century, no holiday feast was complete without a vinaigrette. Gradually, this salad was supplanted by other exotic snacks.

But now more and more housewives are preparing him. The advantages of vinaigrette over other salads:

Vinaigrette is a healthy snack. Even those vegetables, which are used in boiled form, undergo minimal heat treatment for this salad in order to preserve their appearance.
It can be cooked from any available vegetables. Their number is not normalized.
You can always replace one ingredient with another.
Vinaigrette is seasoned with both vegetable oil and mayonnaise (sour cream).
In addition to vegetables, meat, fish and various seafood are put into this appetizer.

But in order for the vinaigrette to turn out really tasty and not spoil in a few hours, you need to know the peculiarities of processing each vegetable separately.

Subtleties of cooking

The main place in the vinaigrette is potatoes. So that it does not fall apart in the salad, you need to choose the least starchy variety. If you get crispy potatoes, then add more salt to the water while cooking. She will not let the potatoes boil down.
Cook potatoes for a vinaigrette “in uniform”. Therefore, the tubers must be whole, with no signs of damage. Wash them before cooking.
Clean the potatoes only after they have cooled completely. To peel off easily, immediately after cooking, pour the tubers with cold water.
Do not keep boiled potatoes in water. From this, it becomes watery and tasteless.
Cook the beets for the vinaigrette in the peel too. Carrots must first be peeled. It will be useful to remind that each vegetable is cooked in a separate saucepan. So that they do not lose color during the heat treatment, immediately after cooking, dip them in cold water, and then cool them in the refrigerator.
The vegetables sliced for the salad should be the same shape to make the appetizer look attractive.
Sauerkraut must be squeezed well before adding to vinaigrette. If it is acidic, then rinse in cold water.
Before being put into the salad, canned beans also need to be washed well, so that the viscous liquid in the jar will not spoil its appearance.
Beet strongly paints all vegetables in burgundy color. Immediately after cutting, mix it in a separate bowl with vegetable oil and only then combine it with the rest of the ingredients. Oil film on slices of beets will not allow all vegetables to become the same color.
Refill vinaigrette not earlier than half an hour before serving.

Vinaigrette with beans

Ingredients:

potatoes - 3 pcs .;
beans - 0, 5 st .;
salted cucumber - 1 pc .;
beets - 1 pc .;
sauerkraut - 0, 5 tbsp .;
bulb onion - 1 pc .;
garlic - 2 cloves (optional);
greens - 1 bunch;
unrefined sunflower oil - 3 tbsp. l

Method of preparation

Rinse beans, soak in cold water for 10-12 hours.
Fill with plenty of water and boil for 1, 5 hours without salt. Ten minutes before the end of boiling salt. Drain the water and place the beans in a colander. Rinse and leave to drain water and cool completely.
Cook potatoes, beets “in uniform”. Cool and peel. Cut into cubes.
Peel the carrots, wash and boil. Cool it down.
Finely chop the onion, carrot and cucumber.
Wring sauerkraut from excess pickle.
Chop garlic and greens.
Put the beets in a bowl, mix with butter. Add the remaining ingredients. Mix everything.

Summer Vinaigrette

Ingredients:

potatoes - 3 pcs .;
tomatoes - 1 pc .;
fresh cucumber - 1 pc .;
beets - 1 pc .;
apples - 0, 5 pcs .;
refined sunflower oil - 50 g;
lemon - 1/4 pcs .;
sour cream - 1 tbsp. l .;
sugar - 5 g;
salt to taste.

Method of preparation

Wash the potatoes and beets and boil “in uniform”. Cool and cut into thin slices.
Peel the carrots, wash and slice them. Put in a small saucepan. Add one tablespoon of water and sunflower oil. Close the lid. Let it go until soft. Cool it down.
Wash cucumbers, tomatoes and apples, pour boiling water over them. Cut the same thin slices.
Put all the vegetables in a bowl.
In a separate cup, mix the sugar, lemon juice, salt and sour cream. Dress the vinaigrette and mix gently.

Vinaigrette with herring

Ingredients:

potatoes - 3 pcs .;
beets - 1 pc .;
herring spiced salted or salted - 1 pc .;
carrots - 1 pc .;
onions - 1 pc .;
pickled cucumbers - 2 pcs .;
vinegar, black pepper and salt to taste;
strong tea;
sunflower unrefined oil - 50 g.

Method of preparation

Clean herring. Pour with strong cold tea and soak for 30-60 minutes. Separate the fillet from the bones, cut into pieces.
Boil potatoes and beets in their skins. Cool, peel, cut into cubes.
Clean the carrots, wash them and boil them too. Cut in the same way as other vegetables.
Chop cucumbers and onions finely.
Put all the ingredients in a bowl. Season with vegetable oil, vinegar, salt and pepper. Stir.

Vinaigrette with squid

Ingredients:

potatoes - 3 pcs .;
carrots - 1 pc .;
squid - 3 carcasses;
beets - 1 pc .;
salted cucumber - 1 pc .;
onions - 2 pcs .;
sunflower oil - 4 tbsp. l .;
pepper and salt to taste;
Dill greens.

Method of preparation

Boil the potatoes and beets “in uniform”. Peel and boil the carrots. Vegetables cool, clean the beets and potatoes. Cut into cubes.
Clean squid from the film and viscera. Boil for 1-2 minutes. Cool it down. Cut strips across the fibers.
Finely chop the onion and cucumber.
Put all the ingredients in a bowl. Vinaigrette season with butter, salt and pepper. Stir. Sprinkle with chopped dill.

Puff Vinaigrette

Ingredients:

beets - 1 pc .;
carrots - 3 pcs .;
boiled meat - 200 g;
eggs - 4 pcs .;
onions - 1 pc .;
mayonnaise - 100 g;
salt to taste.

Method of preparation

Boil beets and carrots. Chill. Rub on a medium grater.
Cut the boiled meat into small pieces.
Cook hard-boiled eggs, peel them, chop them with a fork.
Finely chop the onion, salt it and mix.
Take a glass salad bowl and start putting all the ingredients in it one by one. Grease each layer with mayonnaise. Decorate the top of the salad with greens.

Vinaigrette with eggs and mustard (fish)

Ingredients:

potatoes - 5 pcs .;
herring - 2 pcs .;
onions - 2 pcs .;
eggs - 2 pcs .;
sunflower oil - 50 g;
mustard - 2 tsp;
capers - 1 tbsp. l .;
salt, pepper and vinegar - to taste;
any greens.

Method of preparation

Cook the potatoes “in uniform”. Duo and clean. Cut into slices.
Herring gut. Separate the fillets from the bones. Pulp cut into pieces.
Finely chop the onion.
Boil eggs hard boiled. Clean up. Separate the yolks from the proteins.
Squirrels chop with a knife.
Prepare refueling. Fold the yolks in a cup, pour in vegetable oil and mustard. All carefully rub with a spoon. Add capers, vinegar, salt and pepper.
Put the potatoes, fish, onions and squirrels in a bowl. Pour in refueling. Mix everything and sprinkle with herbs.

Vinaigrette with corn

Ingredients:

potatoes - 1 pc .;
carrots - 1 pc .;
beets - 1 pc .;
canned corn - 100 g;
pickled cucumbers - 1 pc .;
onions - 1 pc .;
vegetable oil - 50 g;
vinegar 3 percent - 4 tsp;
sugar - 1 tsp;
salt to taste;
chopped parsley - 1 tbsp. l

Method of preparation

Boil potatoes, beets and carrots. Chill. Cut into cubes.
Cucumbers and onions chop.
Open the jar of corn. Drain the liquid.
Fold the vegetables into a bowl. Add corn.
Season with oil, vinegar, salt and pepper. Stir.
Sprinkle with chopped greens before serving.

Mistress to note

Vinaigrette is a tasty and healthy dish, but it deteriorates quickly, so it cannot be harvested for future use. It should be done as much as you can eat during the day. A stale vinaigrette can cause severe intestinal upset.