King of salads: vinaigrette is the most delicious recipe. Vinaigrette salad: the best recipes

The article offers you some of the most delicious vinaigrette recipes.

Vinaigrette is a delicious salad made from simple ingredients that every housewife can prepare for lunch or dinner. Depending on your preferences, the ingredients of the salad can be changed, but the main ones remain unchanged: beets, carrots, potatoes. The secret of the special and unique taste of vinaigrette is the mixing of salted, pickled and fresh boiled vegetables.

How much to cook vegetables:

• Potato - 20 minutes (time may vary, plus or minus 5 minutes, depending on size and variety).
• Carrot - 20-30 minutes (depending on how big the carrot is).
• Beet - 35-50 minutes (depending on how large the beets are).

IMPORTANT: You can check the readiness of vegetables by piercing them with a sharp thin knife, if they are soft and the tip passes through, the vegetables are ready.

However, the intensity of the fire is different for everyone, so be careful not to overcook the vegetables. Check for readiness a little earlier.

How to cook vinaigrette salad so that the vinaigrette does not stain: tips

Vinaigrette - the salad is very bright due to the fact that the beets in its composition give a coloring pigment. However, many do not like this feature, which does not appear immediately, but after a few hours.

To prevent the salad from “painting”, you should cut the beets separately and store them in another container (not with the rest of the ingredients).

The ingredients should be mixed just before serving and in small quantities right on the plate, after the rest of the ingredients have been coated with vegetable oil, which will not allow the beet pigment to quickly spread to other products.

This way the dish will retain all of its bright colors (orange, green, white, pink, yellow, brown) and not be a solid pink.

Vinaigrette ordinary classic with sauerkraut, green peas: composition, step by step recipe

The classic recipe consists of the main ingredients (pickled and fresh vegetables) added in equal amounts.

What you need to have:

• Potato -
• Carrot -
• Beet - 1-2 large fruits (adjust the amount of beets to your liking).
• Polka dots -
• Bulb -
• Sauerkraut - 100-150 gr. (you can sauerkraut with onions and carrots).
• fresh greens -

How to prepare:

• Vegetables are boiled, then peeled
• Each ingredient is cut into small cubes.
• Place all ingredients in a large bowl or saucepan
• Drain the brine from the peas, pour it into the salad
• Add cabbage without brine to the total mass, you do not need to cut it.
• Season everything with oil, if desired, the vinaigrette can be salted.

Video: The most delicious vinaigrette recipe

Vinaigrette with beans, salted mushrooms and vegetable oil: ingredients, recipe

The vinaigrette must have "sourness". You can achieve it in several ways by putting canned peas, sauerkraut or pickles, mushrooms in a salad. You can just sprinkle the salad with some vinegar or lemon juice.

INTERESTING: Salted mushrooms are not added to every vinaigrette. This is a fun way to diversify an already bored salad. You can use any mushrooms, but when adding them, exclude cucumbers and cabbage so that the vinaigrette is not too salty.

What ingredients should you have:

• Potato - 3-4 pcs. (boiled "in uniform", the number of potatoes depends only on their size).
• Marinated champignons - 1 jar in 500 g (mushrooms are preferable because they can be easily diced, but you can use absolutely any mushrooms if you wish).
• canned beans - 1 jar (required without tomato).
• Beet - 2 pcs. medium size (according to your taste).
• Bulb - 1 PC. (large: white or blue)
• Carrot - 2 pcs. large (can be smaller)
• Homemade sunflower oil a few tbsp.
• Greenery - dill or parsley (for serving or adding to a salad).
• Green onions - half a bunch, crumble into a salad

How to do:

• Potatoes, carrots and beets (it can also be cut and folded separately so as not to “color” the entire salad) cut into small cubes and pour into a salad bowl.
• There, add the beans from the jar without brine, as well as mushrooms, chopped in the same way as the rest of the vegetables.
• The onion crumbles finely, the same is done with greens.
• The salad is dressed with homemade oil, you can add salt and mix everything thoroughly.

Vinaigrette with fresh cabbage and pickles: ingredients, recipe

This is another "classic" vinaigrette recipe that is prepared quite often.

What you need to have:

• Potato - 3-4 pcs. (boil in uniforms)
• Carrot - 2-4 pcs. (the number of fruits depends only on their size).
• Beet - 1-2 pcs. (adjust the amount of beets to your liking).
• Polka dots - 1 bank in 300 gr. (canned)
• Bulb - 1 PC. (large white or blue)
• Sauerkraut - 100-150 gr.
• Vegetable homemade sunflower oil - a few tbsp. (Corn is also perfect.)
• fresh greens - a bunch of dill with parsley to serve or add to a salad.

How to do:

• Boiled vegetables are peeled and cut into small cubes.
• Canned peas from a jar without its brine should be added to vegetables.
• Cucumbers cut into cubes, added to vegetables
• Onion finely chopped
• All ingredients are mixed, sauerkraut is put
• Vinaigrette dressed with oil and sprinkled with herbs

Vinaigrette with seaweed, dressing with mustard and vinegar: ingredients, recipe

This is one of the most original vinaigrette recipes. Seaweed is always sold in assortment (canned or by weight, spicy with garlic or vegetables) in modern stores. She will “diversify” the usual vinaigrette. Such a dish can be served without hesitation on the festive table or cooked for yourself, observing a proper diet.

What will be required:

• 3-4 pcs. (the amount depends on the size of the fruit).
• Beet - 2-1 pcs. (if large beets, then 1 piece will be enough).
• Carrot - 2-3 pcs. (Depends on how big it is)
• 200-300 gr. (necessarily "sour").
• Green pea - 1 can (canned without brine)
• Bulb- 1 PC. (if you like)
• seaweed - 120-150 g (any: spicy, marinated, with garlic, red pepper).
• a few tbsp. (store-bought is also suitable, but homemade is more fragrant).
• Mustard - 1-2 tsp (needed to prepare dressing in such a vinaigrette, adjust its amount to taste).
• Vinegar - 0.5 tsp (required for the preparation of dressing, it is better to take apple or wine).
• Green onions - small bundle

How to cook:

• Vegetables are boiled and cooled, after which they should be completely peeled and cut into small cubes.
• Pickled cucumber and onion are also cut, peas are simply spilled to the bulk.
• Put seaweed without marinade in a common salad bowl and mix everything thoroughly, seasoning the vinaigrette with a special sauce.
• Crumble the green onions onto the salad before serving or while mixing the ingredients.

IMPORTANT: In a bowl, mix a few tablespoons. oils with vinegar and mustard. Pour this dressing over the entire salad and mix thoroughly.

Vinaigrette with fresh cucumbers: ingredients, recipe

This is a “special” salad recipe, because it mixes 5 types of vegetables: boiled, canned, pickled and fresh. Such a vinaigrette is relevant in the hot, summer season. If desired, you can add any greens, lemon juice, green onions, fresh sweet or bell peppers to it, some cut a tomato.

What will be required:

• Potato - 2-3 pcs. (depending on the size of the potatoes)
• Carrot - 1-2 pcs. (large or small)
• Beet - 1-2 pcs. (if large, one will be enough)
• Fresh cucumber - 2-4 pcs. (depending on how big they are).
• Green peas - 1 can (canned)
• Sauerkraut- 100-150 gr. (mild, white)
• Homemade oil (from sunflower)- a few tablespoons
• Bulb - 1 PC. large
• Green onions, any greens - small bundle

How to cook:

• Vegetables are boiled, cooled, peeled, cut into neat cubes.
• To them is added fresh cucumber, cut in the same way, peas without brine and sauerkraut without marinade.
• Greens and onions should be finely chopped, added to the total mass or left for serving.
• Vinaigrette is dressed with oil and, if desired, it can be slightly salted, sprinkled with lemon juice.

Vinaigrette with herring and mayonnaise: ingredients, recipe

This salad recipe is very similar to the classic "Herring under a fur coat", but differs in the nature of the cutting of ingredients and some components. Nevertheless, it is very tasty due to the compatibility of ingredients and such a vinaigrette can be safely served at the festive table, cooked for dinner or for a change.

What you need to have:

• Potato - 3-4 pcs. (not large potatoes "in their uniforms")
• Carrot - 2-4 pcs. (the amount of carrots depends on its size).
• Beet - 1-2 pcs. (1 large or 2 small)
• Herring - 1 large fish (salted or lightly salted)
• Polka dots - 1 bank approximately in 300 gr. (canned).
• Bulb - 1 large (any: white or blue)
• Pickled cucumber - 2 pcs. (can be excluded if desired)
• Fat mayonnaise - a few tbsp.
• fresh greens - a bunch of dill with parsley to serve or add to a salad.

How to prepare:

• Vegetables are boiled, then cooled and peeled
• All ingredients are cut into small cubes and poured into a large salad bowl.
• Peas without brine are poured into a salad
• The herring is cleaned of the insides and skeleton, cut into cubes and added to the total mass.
• Season everything with mayonnaise, if desired, you can sprinkle the vinaigrette with fresh herbs before serving.

Vinaigrette diet without potatoes for weight loss: ingredients, recipe

Vinaigrette is a great dish for those who follow a healthy diet and are trying to lose weight. The main thing is to choose the right ingredients and exclude the most high-calorie ones.

What will be useful:

• Carrot - 1-2 pcs. (large)
• Beet - 1-2 pcs. (depending on size)
• Bulb - 1 PC. (medium or large)
• Green onions - a small bunch (you can also use any other greens).
• Green pea - 1 can (canned)
• Sauerkraut - 100-125 gr. (no brine)
• Pickle - 1-3 pcs. (depending on size)
• Canned or boiled beans 100 gr. (canned without tomato).
• Vegetable oil - a few tbsp.
• A clove of garlic - optional

How to cook:

• Boiled vegetables are peeled and cut into cubes, poured into a salad bowl.
• Chopped pickles, boiled beans and canned peas are added to them.
• After that, you can chop the greens and squeeze a clove of garlic.
• The salad is seasoned with oil (olive or linseed, you can use any) and mixed thoroughly. You can season with salt and pepper, dried herbs.

Herring option: salad serving

Vinaigrette without cucumbers and green peas: ingredients, recipe

What you need:

• Potato - 2-3 pcs. (the amount depends on the size of the potatoes).
• Carrot - 1-2 pcs. (large or medium)
• large beans - 100-150 gr. (dry)
• Fresh cucumber - 2-3 pcs. (quantity depends on size)
• Beet - 1 PC. (large)
• Green onions - a small bunch (you can use any greens).
• Bulb (blue) - 1 PC. (medium)
• Bulgarian pepper - 1 PC. (large, can be replaced with a couple of ordinary sweet peppers).
• Sauerkraut white cabbage 100 gr.

How to cook:

• Vegetables and beans are boiled until tender, cooled and peeled.
• Pour chopped vegetables into a salad bowl, add cucumber and boiled beans, bell pepper.
• Finely chop herbs and onion
• You can fill the salad with sunflower oil or dressing based on oil, vinegar and mustard (spicy with Dijon).

Vinaigrette with apple and without cabbage: ingredients, recipe

An apple is an unusual but very tasty ingredient for vinaigrette. It is important to choose the “correct” sweet and sour apple (sweet will not work, because it is the beets that should give sweetness to the salad, and the sour will spoil the whole taste of the vinaigrette).

What to prepare for the salad:

• Potatoes "in their uniforms" - 2-3 pcs. (small)
• Apple - 1 PC. (varieties I-Dared, Ligold, Jonathan)
• Pickle - 2-3 pcs. (depending on size)
• dark beans- 100 gr. (boiled)
• Carrot - 2-3 pcs. (medium size, not very large)
• Beet - 1 PC. (large enough)
• Bulb (blue or white) - 1 head (not large)
• Parsley - 11 small bunch
• Sunflower oil - a few tbsp.

How to cook:

• Boiled vegetables are cooled and finely diced.
• The same should be done with an apple and a pickle.
• The onion and greens finely crumble, you can add green onions.
• Season the salad with oil, add salt and any aromatic spices and spices.

Vinaigrette with egg: ingredients, recipe

Such a vinaigrette is more satisfying and has a mild taste, fatty and rich due to the addition of eggs and mayonnaise to the salad.

What will be required:

• Potato - 2-3 pcs. (boiled in uniforms)
• Egg - 4-5 pcs. (hard boiled)
• Carrot - 1-2 pcs. (also boiled)
• Beet - 1 PC. (large fruit)
• Bulb - 1 head (medium)
• Pickle - 2 pcs. (medium)
• A bunch of any greens - little
• Mayonnaise - a few tbsp. (bold)
• Canned peas, corn or beans - 1 small jar.

How to cook:

• Pour chopped boiled vegetables into a salad bowl, chop cucumbers and onions to them.
• Greens should be chopped very finely, and eggs should be cut into cubes.
• Pour a jar of peas (or beans, but without a tomato).
• Season the vinaigrette with mayonnaise and mix thoroughly, you can improve the taste of the salad with any spicy seasonings.

Vinaigrette with meat: ingredients, recipe

Of course, this is not a "classic" vinaigrette, but, nevertheless, a tasty and satisfying salad for any occasion: for dinner or lunch, on the festive table.

What you need:

• Potato - 2 pcs. (large, boiled in their uniforms)
• Beet - 1 PC. (large)
• Carrot - 1 PC. (large)
• Beans - 200 gr. (boiled or canned)
• Cooked meat - 300-400 gr. (you can also use beef or chicken).
• Sauerkraut - 100-150 gr.
• Bulb - 1 small onion (white or blue)
• Green onions - small bundle
• salad dressing - a few tbsp. oil (or mayonnaise), a little mustard and vinegar.

How to cook:

• Boiled vegetables should be peeled and finely chopped
• Add beans and sauerkraut to vegetables in a salad bowl.
• Meat should be cut as finely as vegetables.
• Greens and onions are very finely chopped, added to the rest of the ingredients.
• Pour dressing over salad and mix thoroughly.

Vinaigrette with corn instead of peas: ingredients, recipe

Corn will allow you to improve the taste of the usual vinaigrette.

What will be required:

• Potatoes (boiled in uniform) - 3-4 pcs.
• Beet - 1 PC. (large)
• Carrot - 1-3 pcs. (depending on size)
• Pickled cucumber (or gherkins) - 100-200 gr.
• Canned corn - 1 can
• Bulb- 1 PC. (small)
• Sauerkraut - 120-150 g.
• Sunflower oil (homemade) - a few tbsp. (Shop or corn is also suitable).

How to cook:

• Vegetables are boiled and cooled, cut into small cubes.
• Pickled cucumber and onion are crushed, corn is poured out to the bulk.
• Put cabbage and finely chopped greens to the rest of the ingredients.
• Dress the vinaigrette with oil

Vinaigrette with sprat: ingredients, recipe

Sprat is a small fish with a rich and salty taste, somewhat reminiscent of a herring. It can also be added to a vinaigrette for a more modern version of a salad.

What will be required:

• Potato - 2-3 pcs. (small, boiled in their uniforms).
• Beet - 2 pcs. (small size)
• Korean carrot - 100 gr. (with garlic)
• Pickle - 1-2 pcs. (medium size, not small)
• Green peas (canned) - 0.5 cans (without brine).
• Sprat - 200-300 gr. (purified)
• Refueling - a few tbsp. oils, mustard seeds and spices

How to cook:

• Potatoes and beets are boiled, then cut into cubes.
• Vegetables are poured into a salad bowl, chopped cucumber, peas and Korean carrots are added.
• Pour in dressing and mix thoroughly.
• Put the sprat on top of the salad (fillet without backbone)

How to make a tasty vinaigrette: with Tips:

• For salad, choose the "old" beets, it has a richer taste and sweetness.
• For dressing, you should use homemade oil, which has a richer taste and aroma than filtered store-bought.
• Corn, olive or flaxseed oil is also suitable for dressing (choose to taste).
• The secret of a delicious vinaigrette is the abundance of vegetables and different ways of preparing them (boiling, pickling, pickling, pickling).
• You can also fill the vinaigrette with sour cream or mayonnaise (or serve).
• Add a clove of garlic to your salad for a spice.

How to decorate a vinaigrette for a festive table for the New Year, Birthday March 8, February 14, February 23, wedding, anniversary: ​​ideas, photos

Vinaigrette can be served in many ways, it is not at all necessary to put it on a slide or put a huge salad bowl on the table. Try to highlight the main ingredient, especially if it is very unusual for a classic salad recipe.

My grandmother also knew the secret of a real vinaigrette, and from her the recipe went to my mother, and then to me. And now you will learn how to cook a classic vinaigrette: with cabbage, with peas, with beans, with herring, with pickles, with an apple. Chips, secrets and tips for making a traditional salad, that's what I will share with you today.

Vinaigrette is not to be underestimated as a holiday salad. With skillful preparation, beautiful and original serving, even such a simple salad can compete with many New Year's dishes. And in winter it becomes a storehouse of vitamins and a source of energy.

I have collected 10 vinaigrette recipes for you, starting with the classic and ending with an unusual recipe with sausage, still quite spicy “A la”. Choose any to your taste!

Vinaigrette: classic step by step recipe

It is not known for certain how many vinaigrette recipes exist in the world, but if we analyze specialized publications, then there are several hundred of these recipes.

The classic cut of vinaigrette is small cubes the size of a pea. Beets are considered the main ingredient, so you need to choose even, clean tubers and cook long enough so that they are not hard.

Ingredients:

• beets - 3 pcs.;
• pickled cucumbers - 4 things;
• medium carrots - 2 pieces or one large;
• potatoes (large) - 4 tubers;
• onion - 1-2 onions;
• vegetable oil;
• spices.

Cooking step by step:

First you need to cook in "uniforms" all the necessary vegetables. Peel and cut the vegetables into uniform medium cubes.

While the vegetables are cooking, you can have time to chop the onion finely and chop the cucumbers into cubes.

Now in a large container you need to mix all the boiled vegetables and other ingredients. Then season with any vegetable oil. It remains only to add traditional spices and mix thoroughly.

From the history of the origin of lettuce:

Once upon a time, the famous French chef Antoine Karem came into the kitchen of the Russian Tsar Alexander the First. His attention was drawn to an unknown dish of bright red color. At the same time, the palace cook was pouring diluted vinegar on the prepared dish.

In his French, Antoine pronounced "vinfigre" (Vinegra), translated as vinegar. So he wanted to ask why vinegar is added to vegetables. Our people, not understanding anything in French, thought that this was the name of the cooked meal. And so it happened, they say this salad is Vinaigrette.

Vinaigrette: classic recipe with sauerkraut

Some nationalities prepare this salad with sauerkraut. It turns out much more, and it has a spicy taste.

• pickled cucumbers (you can fresh) - 3-4 pcs.;
• large beets - 2;
• potatoes - 3-4 pieces;
• carrots - 3;
• sauerkraut - 200 g;
• blue onion - 1-2 pieces;
• salt pepper;
• sunflower oil.

Step by step preparation:

Beets, all potatoes and carrots need to be washed, boiled in "uniforms". While the vegetables are cooking, you can chop the blue onion and cucumbers into cubes.

When potatoes, beets and carrots are ready, they need to be peeled and chopped into medium cubes.

Mix all the ingredients in a large bowl, add sauerkraut, spices and season with vegetable oil. Be careful with salt, because cabbage can be quite salty.

Vinaigrette: recipe with peas

Ingredients:

• carrot - 3;
• potatoes - 4-5 medium;
• beets - 2-3 pcs.;
• canned peas - 1 can;
• bulb - 1;
• dill, parsley;
• vinegar 3% - 1 tsp;
• spices to taste;
• vegetable unrefined oil.

How to make this classic vinaigrette:

Boil potato tubers, medium beets and carrots in their skins. Cool the vegetables, peel and cut into medium cubes.

Finely chop the onion and prepared greens. Mix the products in a gastronorm container, pour in a jar of green peas without liquid, add spices, a little vinegar, season with oil and mix well.

Vinaigrette recipe with sauerkraut and beans

In order for the beans and other ingredients to be colored with beet juice, they are boiled first, cut into cubes and poured with oil - beans are immediately added to the beets.

• carrots - 3 pcs.;
• potatoes - 4-5 pcs.;
• beets - 2 pcs.;
• white beans - 200 g;
• onions - 2 pcs.;
• pickled cucumbers - 4-5 pcs.;
• sauerkraut - 150-200 g;
• spices;
• vegetable oil.

Step by step cooking recipe:

Pour beets, carrots and potatoes with cold water, boil them until cooked, peel, cut into cubes. Try not to make too large cubes.

In advance, you need to fill the beans with water, let it brew, and then cook. Now you need to put beets, potatoes, beans in a bowl and pour oil.

Now chop the pickles the size of a pea, and finely chop the onion. Combine all the ingredients from the recipe, mix well, if necessary, add dry herbs and other favorite spices.

Vinaigrette salad with herring

The salad is somewhat reminiscent of "", but, firstly, it is dressed with oil, and, secondly, it has other additional components.

Salad Ingredients:

• beets - 2-3 pcs.;
• canned peas - 250 g;
• potatoes - 3-4 pieces;
• carrots - 2-3 things;
• onion - 2;
• salted herring fillet - 250 grams;
• pickled or pickled cucumbers - 4 pcs.;
• green onion - a bunch;
• parsley - a few branches;
• vegetable oil;
• spices.

Cooking method:

Boil standard vinaigrette vegetables in their skins, cool and cut into small cubes. Chop or finely grate the onion, green onion and parsley. In a bowl, you can already put the chopped ingredients and sprinkle a little oil.

Cut the cucumbers into medium cubes and add to the rest of the vegetables. Also finely chop the herring. Mix all the ingredients well, add a little more oil and spices.

Please note that seasoned vinaigrette with oil spoils quickly enough, even if stored in the refrigerator. Therefore, you can not fill the entire bowl at once, but add the oil individually to the plate.

Salad "Vinaigret" with sausage and pickles

Such variations are born when there is a small amount of food left in the refrigerator that combines well with each other.

Main cast:

• boiled sausage - 300 g;
• boiled beets - 3 pcs.;
• boiled carrot - 2;
• boiled potatoes - 4 pieces;
• onions - 1-2 onions;
• green onions - a few arrows;
• green peas - 150-200 gr.;
• mayonnaise or vegetable oil.

Cooking:

Vegetables and sausage should be cut into cubes, as in the Olivier salad. Finely chop two types of onion.

In a bowl, add canned green peas and all other ingredients. Season with sauce or oil, add any spices to taste and mix well. Bon appetit!

The inexperienced culinary consumer greatly appreciated these recipes. They were passed down from generation to generation. And today they have not lost their former glory and popularity.

Today, the Internet is replete with recipes for a variety of dishes. Eyes widen and saliva flows. There are salads for every taste and budget.

But our family still prefers, or rather our stomachs, the vinaigrette salad that we once loved so much. At this word, an image of something bright and colorful pops up before my eyes.

So it is, because the ingredients of this miracle of cooking in their diversity create the appearance of a kind of kaleidoscope in the brightness of the color scheme.

Moreover, we are mainly familiar with two types of vinaigrette recipes - with sauerkraut or pickled cucumbers.

But in general, the fantasy of the hostesses does not stop there, and experiments are sometimes brought to even more fantasy and original types of this salad loved by everyone.

One of these recipes was my favourite. Moreover, it is simple and inexpensive in its financial costs.

As always, the basic and fundamental product is beets. By the way, a very useful product. And salted milk mushrooms will stand out as an unusual additional element in this salad.

All the ingredients are simple and affordable for everyone, and possibly from their own beds:

• beets - 1 pc. big size;
• sauerkraut - you can 150 gr;
• boiled potatoes - 3 pcs;
• salted or pickled milk mushrooms - 100 gr;
• vegetable unrefined oil - 3-5 tbsp. l.;
• salt to taste;
• black pepper to taste;
• sugar - 1 tbsp;
• green peas - 2 tbsp. l.
• greens - onion arrows and dill;
• onions, for an amateur - 1 - 2 pcs.

How to cook a special vinaigrette "Nostalgia"

The recipe is also simple:

Wash the beets and put to boil. You can bake it in the oven, pre-wrapped in foil.

We do the same with potatoes. Boil washed potatoes in lightly salted water. So that it does not boil soft, you need to add 1 tbsp to the water. l. table vinegar.

Drain the water, peel the vegetables and cut into small cubes. Important: do not leave vegetables to cool in water, otherwise they will be watery.

Put chopped vegetables in a salad bowl.

Add sauerkraut to them.

And the highlight of our salad is salted or pickled milk mushrooms. They can be crumbled as you like, straws or cubes. Add to other vegetables.

Add green peas.

The final touch - we fill everything with vegetable, unrefined, aromatic oil.

Mix thoroughly.

Salad "Nostalgia" is ready! It can be served at any feast.

Hearty and amazingly bright rich salad will fall in love with everyone who tries it at least once. With notes of nostalgia and an "amazing" novelty in the form of a new ingredient in its composition, this salad will not leave anyone indifferent.

Bon appetit!

Vinaigrette classic "A la Kutuzov" (La Coutouzov)

And now let's “mix” herring, boiled beef, green apple, red caviar, boiled eggs and salted mushrooms into the classic recipe. Already savory and savory. How delicious, you will lick your fingers!

Of course, much more products are required - a salad from a cheap and simple one turns into a premium one. For the New Year, it will fit neatly among other New Year's salads on the festive table.

That's not all. Let's make a vinaigrette sauce: season and mix mustard, olive oil, table horseradish, lemon juice, salt and pepper to taste.

And most importantly: we will lay our culinary creation in layers with a serving ring. First we put the beetroot on the bottom of the plate, then the chopped herring, the third layer - the apple and celery, then the meat, the sixth layer - mushrooms, after - carrots and cucumbers.

Top with a circle of boiled eggs and some red caviar. Isn't it a beautiful, bright salad for the New Year? Forward to the festive table and for well-deserved words of gratitude!

Watch the video on how to prepare premium vinaigrette salad "La Coutouzov":

Such a crazy dish like vinaigrette is not only vegetables, it is your imagination and ingenuity. Come up with something original and maybe soon another culinary masterpiece will appear - like the one that has already been created.

1. It is better to choose potatoes that are loose rather than smooth - this way the salad will turn out “lush and shaggy”.
2. It is better to use pickled cucumbers - they will add a sour-salty flavor to the dish.
3. And always fresh sunflower real unrefined oil.
4. Do not overdo it with vinegar, but it is better to abandon it altogether. It will kill all the mysterious aroma from childhood!
5. Most of all, onion batun is suitable for our dish.
6. Vinaigrette can be laid not only in a voluminous glass bowl, but also beautifully portioned using a salad ring. No wonder it contains bright multi-colored products in order to show the flavor of the dish in all its glory.
7. It can be served warm, with the addition of meat or seafood.
8. It can be laid out on rye bread, decorated with green onion arrows or dill.
9. Suitable for weight loss and allowed for nursing mothers.
10. Shelf life is not more than a day.

How to decorate and serve a beautiful vinaigrette salad?

Beautifully decorate and decorate the classic Vinaigrette (vegetable roses to the place)

As indicated above in the tips - we will use a salad ring and improvisation with vegetables.

To do this, cut the beets and carrots into thin circles and lay them in a row with an overlap of 4-5 circles.

Then we roll it up with a tube, it turns out something similar to a rose. Where vegetables play the role of petals.

Place a ring in the middle of the salad bowl. We spread the vinaigrette around it. Now we carefully add “decorative roses” to our salad. We remove the ring. Everything is beautiful and delicious!

And also many housewives arrange the layout of the vinaigrette in the form of a “fish”.

Move away from old habits, show imagination, come up with a new pitch! Now you can safely add this salad to the list of the New Year's menu, for any other holiday or! Bon appetit!

Everyone who is at least a little fond of cooking knows how to make a vinaigrette. It would seem - what could be easier: I took everything you need for a vinaigrette - vegetables, dressing, salt - and prepared a simple and nutritious dish. But no, each of the hostesses has her own secret of how to cook a special vinaigrette: the most delicious recipe is the one that all family members are delighted with. I bring to your attention a selection of the most interesting recipes for the famous salad. Shall we conjure in the kitchen to surprise loved ones with an unusual familiar dish?

Vinaigrette: benefits and harms

In cookbooks, the recipe for vegetable snacks appeared in the nineteenth century. But even today vegetable food is very popular in our country and the countries of the former USSR. Most likely, this popularity is due to the availability of ingredients, this was especially true during the period of stagnation, although, perhaps, the benefits of this snack dish also played a significant role.

Mainly, it is worth talking about the benefits and harms of vinaigrette, based on what is included in the vinaigrette from the products. And it's mostly vegetables. They are rich in vitamins, minerals and fiber, normalize digestion, help in the fight against excess weight, etc. Since the benefits of vegetables have long been proven, I would like to mention the possible harm.

Vinaigrette salad, the recipe of which includes sauerkraut, is not recommended for gastritis, stomach ulcers and colitis. The same applies to pickled cucumbers, which are often included in the classic vinaigrette. And the high sugar content of beets can exacerbate diabetes. It is not necessary to treat children under one year old with vinaigrette, as together vegetables can give an allergic effect. If you are allergic to any of the vegetable ingredients, they should be replaced with analogues: it is not so difficult, and it will eliminate the need to give up your favorite dish.

Another important point: in order not to get food poisoning, it is important to remember how much vinaigrette is stored in the refrigerator. Salad in oil is good for consumption during the day, and mayonnaise - about 4 hours!

How to make a vinaigrette? The usual recipe requires a minimum of products. What are the ingredients in the vinaigrette? The classic composition is:

• boiled vegetables in uniform: carrots, beets, potatoes;
• onion;
• sauerkraut;
• pickled or pickled cucumber;
• salt and sugar;
• vegetable oil.

Often, canned green peas, table or apple cider vinegar are added to the composition, and dressing oil is replaced with sauces (for example, mayonnaise). According to culinary historian William Pokhlebkin, the classic Russian version includes a chopped hard-boiled egg, as well as fried or boiled or poultry.

How much to cook beets for vinaigrette and other vegetables?

When cooking, the vitamins in vegetables are destroyed, therefore, in order to get the most healthy and healthy dish, it is worth remembering how much to cook vegetables for vinaigrette. The cooking time depends on the volume of vegetables and their size, the most important thing is not to boil the root vegetables!

How much to cook carrots for vinaigrette? The average cooking time is 20-30 minutes. Beetroot takes the longest to cook. How to quickly cook beets for vinaigrette? To do this, we put the root crops in boiling water: this will reduce the content of vitamins, but it will also reduce the cooking time. You can use the microwave: how to cook vegetables in the microwave for vinaigrette is often written in the recipe book that comes with the instructions for the kitchen appliance. For cooking, they take plastic or glass dishes, where the vegetables are ready for chopping into a salad in 20-25 minutes.

• A little culinary secret: so that the beetroot does not “contaminate” the rest of the ingredients, and the salad is colorful, it is cut first and “oiled”, that is, it is first poured with oil.
  So, the ingredients are ready. How to make a vinaigrette? The best vinaigrette recipes are below.

Classic vinaigrette salad recipe: base

To make the "Classic Recipe" vinaigrette, a step-by-step recipe with a photo will come in handy.

When preparing a classic vinaigrette, we keep the composition approximately as follows (for 6 servings):

• 4-5 medium potatoes, beets and carrots;
• 5 medium pickled cucumbers;
• large onion;
• salt and vegetable oil to taste.

Boiled vegetables are chopped into small cubes, the same with onions and cucumbers.

All ingredients are mixed, salt is put to taste and seasoned with oil.

Vinaigrette: classic recipe with peas

And how to cook a vinaigrette with canned green peas? First you have to boil the vegetables and chop (this is the same as doing a regular one). And then - everything is simple: we open a jar of peas with a knife and add the contents to the previous composition of vegetables, after draining the juice from the jar. If you leave the juice, the salad will “float” and spoil faster!

Such a classic vinaigrette recipe with peas and cabbage may not contain cucumber: the taste does not suffer much.

Vinaigrette with fresh cucumber

An ordinary fresh cucumber will bring special freshness and unusual taste to the vinaigrette recipe. It's like in Olivier: someone loves with pickled cucumbers, and someone with fresh ones. True, you need to eat this dish sooner: a fresh vegetable gives juice, which does not have a very favorable effect on the shelf life of the boiled part of the salad.

Vinaigrette with sauerkraut

Sauerkraut is a storehouse of vitamin C! Therefore, a classic vinaigrette recipe with sauerkraut is doubly useful. You need to cook it in the same way as usual, only at the end we add cabbage. Before preparing a vinaigrette with sauerkraut, it should be chopped if it was fermented with large straws. Too acidic - can be washed with cold water.

Vinaigrette with fresh cabbage

No sauerkraut? No problem! For those who cannot imagine without the cabbage method, the recipe without sauerkraut can be changed to fresh cabbage vinaigrette. For this “summer” version, cabbage should be shredded thinly - this will give it a spicy crunch. You can sprinkle it a little with vinegar or lemon juice before mixing the ingredients.

Vinaigrette with beans

If there is no green canned peas, but you really want to diversify the vinaigrette, the classic recipe with beans will come in handy. The taste of this does not deteriorate, and the benefits of digestion increase. There is a lot of protein in the beans, so the salad will become even more satisfying. The bean variant is good in the diet of vegetarians: it compensates for the protein deficiency.

How to quickly cook red beans

If you are going to cook a vinaigrette with beans and sauerkraut, so that the beans cook faster, use a little trick: soak the beans overnight in cold water, and in the morning drain the old water and boil until hot, boiling: the cooking time will be reduced by almost three times!

Vinaigrette with mushrooms: recipe

With what just do not cook this vegetable salad! Very tasty with mushrooms. You can use pickled mushrooms, or you can use fresh ones (champignons, mushrooms). Before making a vinaigrette, fresh mushrooms are fried in oil. Take this ingredient at the rate of 20-30 g per serving.

Vinaigrette with herring

If you like herring under a fur coat, then herring vinaigrette is a recipe that should also appeal to you. For its preparation, you need a fillet of lightly salted herring.

So the ingredients are:

• potatoes - 4 tubers;
• large beets;
• 2 medium carrots;
• onion - 2 large;
• herring fillet - 200 g.

After boiling and peeling, finely chop the vegetables. We cut onion into quarter-rings, a small cube - fish. Mix, salt and season with oil.

Advice!

The herring version is best done without pickled cucumbers and sauerkraut: otherwise it can be very salty.

For a more harmonious taste, reduce the volume of beets and carrots, increasing the volume of potatoes and onions.

Vegetable vinaigrette with herbs

How to cook a delicious vinaigrette if the products at home are only the most ordinary? Yes, this salad is delicious without exotic additives: ordinary vegetables are all you need! We cut boiled potatoes, beets, carrots into small cubes, onions in quarter-rings. Is there a wild garlic? Add a few stems, chopped finely. Or maybe some dill? And he's good! The salad will become more fragrant with a sprig of cilantro or young garlic arrows. How to make a delicious vinaigrette with a minimum number of ingredients - fantasy and taste preferences will tell!

Vinaigrette with squid

If you love seafood, then you should not deprive yourself of the pleasure of enjoying them in the same favorite vegetable salad! How to cook vinaigrette - salad with squid?

• potatoes - 2-4 tubers (we focus on size);
• a couple of large beets;
• 200 g squid;
• garlic - a tooth;
• bulb onion;
• salt and black pepper;
• vegetable oil.

Boil as usual in approximately equal amounts of potatoes, carrots and beets. We clean them and rub them on a large-mesh grater (or crumble into a small cube). Cut the squid boiled for 5-6 minutes into thin strips. Finely chop the onion and garlic and mix all the products, salt, pepper and season with oil.

Diet vinaigrette

Do you know how many calories are in a vinaigrette? If this is a classic composition, then in 100 g - only about 130 kcal. This is exactly the average calorie content of a vinaigrette with butter and potatoes. What if without them?

We remove the most high-calorie ingredient - potatoes, replacing it with zucchini (ideally raw, but if you don’t like it, the vegetable can be stewed) or sour apple. Vegetable sunflower oil is also not good! You can replace it with apple cider vinegar or linseed oil. We add delicious fat-burning vegetables at will: bell pepper, eggplant, celery - and here it is, a hearty and healthy dish for losing weight!

Diet vinaigrette for weight loss

No need to torment yourself in an effort to build hunger or poison yourself with pills. Nobody canceled vegetable diets! It's both healthy and delicious! Using a dietary vinaigrette, the recipe of which can be modified, on fasting days or during a diet, you can deal a serious blow to excess weight! On average, a dietary vinaigrette, the calorie content per 100 grams of which does not exceed 90-100 kcal, can be eaten up to 1 kg per day without worrying that it will be deposited in a fat fold. As tasty snacks, apples and citrus fruits, sour-milk products are allowed. At the same time, you need to drink more fluids: water, green and herbal teas, fruit drinks and compotes without sugar.

You can’t sit on this diet for more than 3 days! With dizziness, weakness, vomiting, the diet with vinaigrette should be stopped and consult a nutritionist!

Dressing for vinaigrette: classic and familiar option

Interestingly, the dish got its name from the dressing. According to legend, it came from the French, where their "vinaigrette" meant "sour wine" (vinegar). Interestingly, in France, this is the name of a vegetable salad sprinkled with vinegar.

The classic recipe requires a special dressing - not vegetable oil at all, as we are used to!

The sauce for the dish is done like this:

• olive oil - 3 parts;
• vinegar - 1 part;
• pepper and salt - mix to taste. In this case, vinegar is often replaced with lemon juice. Then the juice and oil is taken in a ratio of 1:1.

No olive oil? Sunflower is also suitable, but it must be odorless!

Prepare a meal with mayonnaise, mustard sauce, sour cream. But, thinking about how to fill it, listen to your health. So, nutritionists advise for people with obesity or with problems of the cardiovascular system to fill the dish with linseed or corn oil. And unrefined olive oil is well suited for those who suffer from ailments in the gallbladder and biliary tract.

Here is a selection of dishes familiar to everyone turned out! Cook with pleasure, improvise, surprise your loved ones!

Which we used to serve at the table. Dishes whose recipes are passed down from generation to generation. Salads familiar to us, in which we are afraid to change something, so as not to spoil the taste. Vinaigrette classic recipe is one of them.
What is the classic recipe for Vinaigrette and classic: you will learn from our today's article.

Green peas dilute the salad with their bright color. Whatever it is, canned or fresh, against the background of other products, it will always be the brightest of all. Juicy in appearance and the same taste!

Classic Vinaigrette Ingredients:

• 300 grams of beets;
• 300 grams of potatoes;
• 300 grams of carrots;
• 300 grams of pickled cucumber;
• 80 grams of onion;
• 200 grams of canned peas.

Vinaigrette classic recipe - step by step recipe with peas:

1. Boil the root vegetables until fully cooked, remove from heat, drain the water and leave to cool.
2. Cut the ends off the cucumbers and cut into small cubes.
3. Peel the onion, rinse under the tap and cut into cubes.
4. Open a jar of peas, drain excess liquid.
5. Peel cooled vegetables and chop into small cubes.
6. Combine vegetables in one bowl along with peas, onions and cucumbers.
7. Fill the salad with oil and refrigerate for a quarter of an hour.
8. After that, you can serve it to the table.

Tip: when buying canned peas, be extremely careful! Make sure that the jar is not swollen or damaged (dents and scratches). Very often, even with the slightest external damage, it turns out that the product contained inside is spoiled. To avoid this, the easiest way is to buy fresh peas and boil them a little.

How to cook a classic vinaigrette recipe

In winter, it is much easier to buy some sauerkraut than to sit and chop ordinary white cabbage. It is sold everywhere, it is prepared by many sellers in the markets, where you can taste it before buying it.

Classic Vinaigrette Ingredients:

• 1 medium beet;
• 1 small carrot;
• 1 potato tuber;
• 1 onion;
• 300 grams of canned peas;
• 200 grams of sauerkraut;
• 3 small cucumbers from a jar.

Vinaigrette recipe - classic step by step recipe:

1. Root crops must be thoroughly washed and boiled. It is better to do this in three separate stewpans so that the vegetables do not transfer their tastes / smells to each other, and the beets do not give off color.
2. You can cook in salted water, but then you do not need to add salt to the salad after cooking.
3. Boil the vegetables until soft, checking with the tip of a knife. Potatoes with carrots will be ready in 20 minutes. Beets - 30 minutes.
4. In the meantime, it is necessary to clean the onion head, rinse it, then chop it into thin half rings or a small cube.
5. Chop cabbage not short fibers and combine in a bowl with onions.
6. Cucumbers also chop into cubes and add to the cabbage.
7. Cooked vegetables must be cooled. To do this, drain the water and put the vegetables on a well-ventilated surface.
8. Peel the cooled vegetables from the skins and cut into cubes.
9. Treat each type of vegetable with sunflower oil. This is necessary so that the beets do not stain the rest of the products with their bright color.
10. Then you can add root crops to other products, mix, season with oil.
11. Open a jar of peas, drain the liquid.
12. Decorate the salad with peas on top and you can serve it to the table!

Tip: for a richer taste of the salad, you can marinate the onion in lemon juice with honey. To do this, for one onion, you need to take one teaspoon of honey, juice from a quarter of a lemon and a little salt. Combine all three components and add the chopped onion there. Marinate for half an hour.

classic vinaigrette salad recipe

The peculiarity of the salad is that the housewives usually choose sour apples for it, which give the dish a certain peculiarity. Be sure to try it and surprise your guests with it.

Vinaigrette classic composition:

• 300 grams of beets;
• 300 grams of carrots;
• 300 grams of potatoes;
• 150 grams of cucumbers;
• 2 sour apples;
• 2 green onion feathers;
• Greens to taste;
• 1 lemon.

Classic Vinaigrette Salad Recipe:

1. Rinse beets, potatoes and carrots under cool water, washing off all the dirt and sand. Collect water in a saucepan and send to the fire. Bring water to a boil and then add vegetables. Boil root vegetables under a closed lid until fully cooked. In addition to the tip of a knife, the readiness of food can also be checked with a fork. It should be easy to get in and just as easy to get out.
2. Once the vegetables are soft, drain the water and set aside. Peel cold, cooled root crops and cut into cubes.
3. Combine all three products in one bowl.
4. Wash the onion feathers, dry and chop.
5. Fresh cucumber can be peeled, or you can leave it in it. Then cut into cubes and send to all products along with onions.
6. Do not peel apples. Cut into cubes and sprinkle with a little lime (lemon) juice.
7. Add apples to salad, mix and add oil. Mix again.
8. Cool, sprinkle with herbs and serve!

Salad vinaigrette classic recipe

This one, so that it harmonizes in color with the rest of the products that will stain from beetroot juice. The dish is nutritious and prepared in a hurry, which is very important when there is little time before the arrival of guests.

Classic vinaigrette composition:

• 2 beets;
• 1 carrot;
• 3 potatoes;
• 1 small head of onion;
• 4 small pickles;
• 210 grams of sauerkraut;
• 140 grams of canned red beans;
• Vegetable oil and salt.

Vinaigrette recipe classic recipe:

1. It is necessary to wash the root crops and boil potatoes with carrots in one bowl, and beets in another until fully cooked. Then drain the water and wait until the vegetables have cooled.
2. Peel already cold root vegetables from the skin and cut into medium cubes.
3. First, in the bowl where the salad will be formed, put beetroot cubes and pour them with a small amount of vegetable oil so that they do not give up their color. Mix and salt.
4. As soon as all the beets are in oil, you can safely add potatoes and carrots.
5. Peel the onion from the husk and cut it into very thin half rings.
6. Cut off the tips of the pickled cucumbers and cut into cubes. If the skin is very hard, you can cut it off and leave only the pulp in the salad.
7. Squeeze the juice from the sauerkraut with your hands or a tablespoon. Cut it into several shorter pieces. If the size is suitable (not very long straws), you can immediately put the cabbage to the beets.
8. Open a jar of beans, pour the marinade. Put the beans in a colander and rinse under water (preferably cold or slightly warm).
9. Mix all the ingredients in a bowl with root vegetables. If necessary, salt again, pepper, add vegetable oil.
10. For the best taste and disclosure of the properties of the onion, you need to let the salad stand for an hour or two in a cool place.
11. Decorate with herbs before serving.

Vinaigrette classic recipe

A salad with an egg will always be more satisfying than without it. The components of this dish will not let you get hungry and will energize you for the whole day.

What is included:

• 100 grams of sauerkraut;
• 1 pickled cucumber;
• 1 beet;
• 60 grams of beans;
• 2 potato tubers;
• 1 chicken egg;
• 1 head of onion.

Classic vinaigrette recipe:

1. Prepare the beans for the salad ahead of time. Pour it over night with water and leave to swell.
2. Start cooking salad with beans. Drain, rinse, and place the beans in a saucepan. Pour them again with water so that the beans are covered by a few centimeters. Put on fire and cook until done.
3. Once the beans are cooked, cool them down.
4. Boil potatoes and beets until fully cooked. After the vegetables are cooked, cool them, peel and cut into cubes.
5. Boil the egg, cool and then cut into pieces.
6. Peel the onion, wash and cut into small cubes.
7. Cut off the edges of the cucumber and also chop.
8. Squeeze out excess liquid from the cabbage, cut into smaller strips if necessary.
9. In a salad bowl, combine all products, season with oil, salt and serve cooled.

Tip: so that the salad does not stain, add the beets last.

What is generally good? Namely, the fact that it can be cooked not only on cold winter evenings, but also on hot summer days. After all, the ingredients are always freely available in any supermarket and in any market. You do not need to wait for the "seasonality" of certain vegetables. Everything is at hand all year round, so laziness aside and get to work. Try new recipes and never cease to be amazed.

Usually the word vinaigrette is associated with something incomprehensible, indefinite, not amenable to logic and clear patterns. Another vinaigrette is called a kind of "hash". But today we will dispel all these ridiculous statements about a very popular and beloved salad. In our cooking recipe, everything lends itself to logic and meaning - each ingredient of a vegetable salad does not take its place in vain, and in the right proportions, which leads to an unforgettable taste. Its name comes from the French word "vinegar" - so the acid here plays one of the most important notes of taste.

Ingredients

• Potatoes - 3 pcs.;
• Carrot - 1 pc.;
• Beets - 3 pcs. small size;
• Pickled cucumber with a sour note - 2.3 pcs.
• Sour cabbage - 200g.
• Sunflower oil - 80g.
• Green peas - 5 heaped tablespoons;
• Capers - 1 tablespoon;
• Green onions - to taste;

Ingredients for making dressing (sauce):

• Vinegar - 40 ml.;
• Vegetable oil - 70 ml.;
• Salt - 1 pinch;
• Mustard - 1 tbsp.

In short, we need to cut all the vegetables in the correct proportions, mix them and season them with sauce, but let's look at everything in more detail ...

The principle of calculating all ingredients

In order to correctly guess with the proportions of all vegetables, you must adhere to the following rules. Beets should be as much as potatoes and carrots. Carrots are slightly smaller than potatoes. This is very easy to measure. Take two identical bowls. In one put the diced beets, in the other a mixture of cubes of carrots and potatoes, where the potatoes predominate. The two bowls should contain the same amount of vegetables.

Now for the acid. In vinaigrette it is pickled cucumber and sauerkraut. Between themselves, they should be the same, but in relation to beets, the totality of cucumbers and cabbage should be 1.5 times more. The acidity of the vinaigrette is a very important factor. If at this stage you do not guess, then the taste of the salad will not be the same.

Let's start preparing the salad

One of the main principles of the classic vinaigrette is slicing raw vegetables and then boiling them. Usually, they boil it first, and then cut it - this is not right, because it turns out not a salad, but a solid porridge. Another important thing is faster cooking, as chopped cubes will boil very quickly in water. First of all, cut into small and identical cubes of raw peeled potatoes as in the photo.

We cut raw peeled carrots into the same cubes.

In the pots where potatoes and carrots will be cooked, and they should be cooked separately, you need to add a little salt and be sure to add a little sugar. Then the vegetables will be tastier when boiled in salty-sweet water, this is one of the secrets of a delicious vinaigrette.

We send carrots and potatoes to boiling water. But there is one caveat, in no case can you digest vegetables. They will cook quickly enough, as they are cut into small cubes. For reinsurance, there is one old chef's trick, a way. If you do not want to digest potatoes, you need to add acid, it will not allow the vegetable to be digested, because it is very poorly cooked in acid. This is exactly what you can use. To do this, you can add about 1 tbsp to boiling water. fruit vinegar, thereby slowing down the cooking process. This does not apply to carrots, since it is very difficult to digest it - it is a fairly hard root crop.

After the potatoes and carrots are cooked, the potatoes must be cooled with cold running water to stop the cooking process. If this is not done, it will definitely cook while hot and will be soft and loose, which will turn our vinaigrette into porridge.

After cutting the beets, it must be lubricated (pour) with a small amount of sunflower oil. This is also one of the secrets of a delicious and beautiful vinaigrette salad. This salad should be colorful and bright, in no case should all vegetables be stained in beet color. That is why you need to cover the beets with a thin layer of oil, then it does not give its color to other vegetables.

Cabbage must be squeezed and chopped with a knife into small fractions.

Vinaigrette assembly - important nuances

After correctly calculating all the chopped ingredients, you can combine them in a large bowl. We pour cabbage, carrots, cucumber, potatoes, but we don’t need beets, we will add them at the very last moment. This will keep the bright colors of all the vegetables. At this stage, you need to add one more ingredient - green peas. It was not originally in the recipe; cooks began adding peas to the salad much later. How much to put it in volume? Green peas should be 2 times less than beets.

Another highlight of our recipe will be capers. They add a great touch to a salad. We take a handful of capers, chop them with a knife and add to other vegetables.