Vinaigrette with herring classic

6 servings
1 hour 20 min

Around the recipe for the classic vinaigrette, the debate about what to add to it does not subside: green peas or beans. There are different options for its preparation, with both products. I decided to do this. Just in case I write: you can add either peas or canned or boiled beans to this salad at will. And all three (and even four, if you count two types of beans) vinaigrette will be classic.

How to make a vinaigrette with herring classic? Take medium-sized vegetables, especially for beetroot, it can be fodder. Wash vegetables thoroughly under warm water with a tough brush from dirt. If vegetables have signs of rot or rodent damage, then abandon them. Boil the potatoes and carrots for 25 minutes and chill. Boil the beets for 40-60 minutes, pour cold water for 10 minutes, cool.

Peel the cooled potatoes and cut into a medium cube. Fold into a bowl.

Peel the carrots, cut into a cube the same way as potatoes. Vegetables for vinaigrette must be cut equally in order for the taste and appearance to be balanced.

Cut the salted cucumber into a cube and add to the bowl with the vegetables. It is best to choose a cucumber with small seeds, sweet and sour taste. This will bring piquancy to the finished vinaigrette.

Peel the bulb onions, rinse with cold water to avoid crying and finely chop. If you like the spiciness of onions or it salad varieties, you can immediately add to the vinaigrette. Or pour hot water over the onion for a few minutes, roll back on a sieve and let drain the water, cool. Then he will lose his bitterness and poignancy.

Squeeze sauerkraut from brine, and cut if it is very long. Add to the bowl with the vinaigrette.

Peel the beetroot and cut into a cube. Now you have two options for adding it. If you like the vinaigrette to be brightly coloured, add the beetroot immediately after slicing. If you like to keep the vegetables of your color, then mix it with one tablespoon of oil, mix and only then add it to the vinaigrette.

Stir everything and salt if required. Then pour in the vegetable oil and stir. Be sure to bring to taste first and only then pour in the oil, otherwise the salt will not dissolve. It is best to take oil not refined, first pressed. It has a more pronounced aroma and is most useful.

The classic vinaigrette can be served with salted herring, they complement each other perfectly. Herring can be bought in the store already processed and cut into pieces. Or make the fillet yourself, removing the ridge and all the bones, then cutting it into pieces.

Put the vinaigrette in the salad, add the salt herring pieces, garnish with the greens and serve.

Enjoy your meal.

How to properly cut an entire fish on a fillet? Remove the tail, head and fins. Along the ridge, cut the carcass to the spine. Turn over on a barrel. Cut the meat from the ridge bone with a sharp knife. Turn over the carcass and cut the fillet on the other side. Clean from the inside, removing the black film, as it will mustard and spoil the taste. Rinse and be sure to dry well.

The salad will look beautiful and neat if you cut all the ingredients into the same size and shape in pieces (for example, cubes).

It is important to be aware that there are no recipes or products in nature that are certainly useful to all people or unconditionally harmful to everyone. As in medicines and in nutrition, there are indications and contraindications, daily individual consumption rates and for most people all this is very personalized. At the same time, there are a lot of myths "about proper nutrition" (for example: fatty is bad), which distort the very essence of this concept and in such a distorted form are distributed on the Internet and the media. Therefore, remember that any "PP recipe" will be related to proper nutrition only conditionally, do not perceive it as dogma. And even if the author of the recipe, "healthy eating specialist" or nutritionist and fitness trainer calls anything useful (PP) or harmful, perhaps for you personally it is not. The opinion of the site administration about proper nutrition may not coincide with the opinion of the author of the PP recipe!

How to choose the perfect pot for soup, porridge or cucumber salting, read the article about pots.