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Vinaigrette

Vinaigrette is a salad of boiled vegetables, which owes its name to the salad dressing for this dish, common until the beginning of the twentieth century. More details about the vinaigrette...Today, almost any hostess knows how to prepare a vinaigrette. But despite the fact that we love vinaigrette so much, this recipe does not belong to traditional Russian cuisine, although it has taken root and transformed so much that in many places abroad vinaigrette is even called "Russian salad. " How to prepare vinaigrette in Russia was learned around the 18th century thanks to the rapprochement with Europe. Russian people quickly liked vinaigrette salad, the recipe of which was originally invented most likely within the framework of German or Scandinavian cuisine.

Vinaigrette salad is seasoned with vegetable oil or mayonnaise, although back in the 19th century vinaigrette was seasoned exclusively with vinegar, mustard and olive oil. The sour taste given to it by vinegar apparently determined the name "vinaigrette, " from the French. vinaigre - vinegar. In addition to vegetables, apples, herring, sour cream were added to it. This is exactly what the classic vinaigrette was considered, the recipe of our times has undergone significant changes. Today, the classic vinaigrette includes boiled potatoes, beets, carrots, salted cucumbers, green or bulb onions. In addition, the recipe for the classic vinaigrette also allows for some other ingredients. For example, prepare vinaigrette with beans, vinaigrette with sauerkraut. There are also recipes for vinaigrette with green peas. Although it is a vegetable salad, vinaigrette is sometimes made with herring and even mushrooms. Interestingly, even pirates knew how to make a vinaigrette, they called this dish salmagundi. The recipe for vinaigrette was pirated from any fried or salted meat, fish, vegetable oil, various vegetables and even fruits such as mango. Today, salmagundi in France is a cold vinaigrette with various spices and meat.

Making a vinaigrette has some tricks. For example, so that all the ingredients of the vinaigrette retain their color and do not "polish, " first the beets are cut and poured with oil. Also, if you want to make a vinaigrette with onions, some culinary experts recommend adding it to the salad just before eating and trying not to store the vinaigrette with onions in the refrigerator for a long time. In addition, it should be borne in mind that vinaigrette with cucumbers is a perishable dish. Try to cook the vinaigrette so as to eat it completely. It's a really, really healthy salad, so make vinaigrette and eat healthy!