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What is used to make vinaigrette. Vinaigrette - proven recipes. How to cook a vinaigrette. Festive salad vinaigrette with herring
Vinaigrette is a popular salad in all post-Soviet countries. It is impossible to find a person in Russia or nearby countries who would not cook or try this dish. Thanks to boiled beets, sauerkraut and crispy pickles, Russia is considered to be the country of origin, and the dish is traditionally Russian. However, this salad has French roots. Not for nothing, the word "vinaigrette" comes from the French "vinaigre", which means "vinegar". It is vinegar that is one of the key components that make up this dish. The famous French salad dressing "vinaigrette" consists of vinegar and vegetable oil. It is this tandem that is used by both modern housewives and eminent chefs when preparing vinaigrette, in fact, the name itself speaks of this.
Vinaigrette salad is one of the most popular classic salads today. A cold dish is to the liking of almost everyone who tries it. After all, it is not only tasty, but also easy to prepare. For this dish, it is not necessary to maintain clear proportions. The most important rule is that the salad should not be sour and not fresh. The traditional version uses: beets, sauerkraut, pickles, boiled potatoes and vinegar dressing with vegetable oil. However, its recipe is constantly changing, depending on the taste preferences and imagination of the chefs. Today, meeting a vinaigrette with squid, mushrooms or beans is a common thing. Everyone decides for himself which option he prefers: classic or original. In this article, we will analyze and offer the most interesting recipes for cooking a Russian dish with French roots - vinaigrette.
Classic vinaigrette with peas
Vinaigrette - popular in Soviet cooking, a mix based on boiled vegetables - a relatively budget appetizer, appropriate on the festive table, indispensable on fasting days. In the modern interpretation, the universal salad is supplemented with legumes, sauerkraut, other pickles, and the obligatory beets, carrots and potatoes are often baked, but we will make a classic vinaigrette.
Ingredients:
- Potatoes - 2-3 pcs.
- Red beets (large) - 1/2-1 pc.
- Onion - 1 pc.
- Carrot - 1 pc.
- Salted / pickled cucumber - 1 pc.
- Dill and parsley - 5-6 branches.
- Green peas - 2-3 pods.
- Vegetable oil - 2-3 tbsp. spoons.
- Salt, pepper - to taste.
Cooking:
Having decorated with a branch of greenery, we serve homemade classic vinaigrette to the table!
Classic vinaigrette with sauerkraut and peas
This does not require acetic or citric acid, vegetable oil is used for dressing, the salad has a pleasant contrasting taste thanks to sauerkraut and pickles.
Ingredients:
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Beets (large) - 1 pc.
- Pickled cucumbers - 2 pcs.
- Sauerkraut - 100 gr.
- Canned beans - 80 gr.
- Peas - 80 gr.
- Onion - 1 pc.
- Salt, green onions - to taste.
- Vegetable oil - 3 tbsp. spoons.
Cooking:
Vinaigrette with herring and mayonnaise
Ingredients:
- Potatoes - 3 pcs.
- Beets - 2 pcs.
- Lightly salted cucumbers - 3 pcs.
- Carrot - 1 pc.
- Herring (fillet) - 250 gr.
- Onion - 1 pc.
- Mayonnaise - 3 tbsp. spoons.
- Salt - to taste.
Cooking:
Vinaigrette with fresh cabbage
I suggest making a vinaigrette with fresh cabbage. It is no worse than with sauerkraut, but on the contrary, it is less damp and acidic.
Ingredients:
- Beets (medium size) - 4 pcs.
- Potatoes - 6-8 pcs.
- Carrots - 4-6 pcs.
- Onion - 1 pc.
- Fresh cabbage - 2-3 handfuls.
- Pickled cucumbers - 4-5 pcs.
- Vegetable oil - for dressing.
- Salt - to taste.
Cooking:
Vinaigrette preparation time - 2 hours, taking into account the cooking of vegetables.
Bon appetit and success in the culinary field!
Dressings and sauces for vinaigrette
The classic vinaigrette salad dressing is vegetable oil, but we suggest seasoning a regular vinaigrette with interesting dressing sauces that will add spice to this dish.
Asian vinaigrette sauce
Ingredients:
- Vegetable oil - 5 tbsp. spoons.
- Rice vinegar - 2 tbsp. spoons.
- Light soy sauce - 2 tbsp. spoons.
- Sugar - 1 teaspoon.
- Sesame oil - a few drops.
- Freshly ground white pepper - to taste.
Cooking:
Place all the ingredients in a jar with a screw cap and shake until the sauce is mixed into the most homogeneous mass. It is advisable to use this sauce immediately.
Classic french vinaigrette sauce
Ingredients:
- Wine vinegar - 3 tbsp. spoons.
- Dijon mustard - 1 teaspoon.
- Olive oil - 9 tbsp. spoons.
- Salt, ground black pepper - to taste.
Cooking:
Combine the olive oil and wine vinegar in a glass jar with a screw cap and shake vigorously. Then add Dijon mustard to the resulting emulsion and mix the mixture until smooth, add ground pepper and salt. The sauce is ready! Dressing must be done immediately before serving, otherwise its components risk delamination.
Spicy vinaigrette sauce
Ingredients:
- Red vinegar - 2 tbsp. spoons.
- Vegetable oil - 3 tbsp. spoons.
- Sugar - 2-3 tbsp. spoons.
- Hot pepper sauce - 3-4 drops.
Cooking:
Combine all the ingredients in a jar and shake vigorously several times. Top with the resulting vinaigrette sauce. Bon Appetit!
Video recipes for making vinaigrette
Vinaigrette is a delicious salad made with vegetables. Despite the fact that it belongs to traditional Russian cuisine, it was invented far beyond the borders of this country. Be that as it may, it is very popular among representatives of different nationalities. What is a vinaigrette, the Poles, the Germans, the Ukrainians, and the British know. In today's article, we will tell you how to make this simple, but very interesting and healthy snack.
What is in the salad?
Vegetables are the main ingredient in this dish. The standard set must include red beets, carrots and potatoes. Also, onions, sauerkraut, pickled or pickled cucumbers are added to the appetizer. And as a dressing, aromatic vegetable oil is usually used.
To diversify the taste of vinaigrette, salad ingredients are supplemented with boiled egg, canned peas, meat, seafood, beans, mushrooms, sausage and even herring. And some experimenters season the finished snack with mayonnaise or other savory sauces.
Cooking components
Most of the vegetables that make up this salad must undergo preliminary heat treatment. The duration of this process depends on several factors. It is determined taking into account the size and volume of root crops. The average cooking time for carrots is about 20-30 minutes. Almost the same amount needs to be spent on cooking potatoes.
The longest time is to cook beets for vinaigrette. How long this process takes, any experienced hostess knows. Therefore, to get a faster result, this vegetable is often cooked not on the stove, but in the microwave. Using this device allows you to save a significant amount of time and in 25 minutes you can get well-cooked beets. Having dealt with the main points, you can begin to consider specific recipes.
Traditional option
The classic vinaigrette salad recipe is an excellent basis for culinary experiments. Therefore, every modern housewife should master it. To play it you will need:
- 150 grams of beets.
- 320 g potatoes.
- 300 grams of pickles.
- 300 g of sauerkraut white cabbage.
- 150 grams of onions.
- Sunflower oil (for dressing).
This salad is completely suitable for diet food. Those who are interested in how many calories are in a vinaigrette salad with butter need to remember that the energy value of 100 grams of the product is about 70 kcal. To make a traditional salad, raw ingredients must be pre-processed. The washed root crops are laid out in separate saucepans, poured with cool water and sent to the fire. As soon as they become soft, they are removed from the dish, cooled, peeled and cut into small cubes. Then they are combined with chopped cucumbers, chopped onions and sauerkraut. The finished appetizer is poured with fragrant sunflower oil and gently mixed.
Option with seaweed
To make a richer vinaigrette, the classic salad recipe is supplemented with various ingredients that give it a special taste and aroma. One of these additives will be sea kale, which you can buy in any modern grocery store. To prepare a gourmet snack you will need:
- 3 beets.
- 3 carrots.
- 3 potatoes.
- 150 grams of pickled seaweed.
- 2 cucumbers.
- 100 grams of onions and feathers.
- 2 tablespoons of vinegar and sunflower oil.
- Salt, sugar and freshly ground pepper (to taste).
Thoroughly washed root crops are individually boiled until fully cooked, cooled and peeled. Then they are cut into not too small cubes and combined with slices of cucumbers, chopped onions and pickled seaweed. The finished appetizer is slightly salted, sweetened, peppered and poured with vinegar mixed with vegetable oil. Before serving, decorate the vinaigrette with green onion rings.
Pickled Mushroom Option
Using the technology described below, a very tasty and satisfying salad is obtained, which will certainly interest adherents of a vegetarian diet. To prepare it you will need:
- A small candle.
- 2 large pickles.
- 100 grams of beans.
- 2 potatoes.
- 80 grams of pickled champignons.
- Onion bulb.
- Salt, pepper, 3% vinegar and vegetable oil.
To prepare a vinaigrette with pickles, you must first boil the vegetables. Beets and potatoes are placed in different saucepans, poured with cold water and placed on fire. As soon as they become soft, they are completely cooled, peeled and cut into small cubes. Then they are combined with pre-boiled beans, slices of cucumbers, chopped onions and mushrooms. The finished salad is seasoned with salt and pepper, and then poured with a mixture of oil and vinegar.
Variant with apples
Those who have already understood what a vinaigrette is will be interested in another simple recipe for this salad. Thanks to the addition of apples, it acquires a special freshness and a pleasant sour taste. To prepare it you will need:
- 400 grams of beets.
- Half a kilo of potatoes.
- 250 grams of carrots.
- 2 green sour apples.
- 350 grams of pickles.
- Onion bulb.
- 350 grams of canned peas and white sauerkraut.
- Freshly ground pepper, salt and vegetable oil.
To prepare an unusual vinaigrette, you need to wash and boil the root vegetables. As soon as they become soft, they are removed from boiling water, cooled, peeled and cut into small cubes. Then they are combined with apple slices, chopped onions and chopped cucumbers. Sauerkraut, canned peas, pepper and salt are also added there. The finished salad is seasoned with vegetable oil and gently mixed.
Canned Bean Option
Fans of vegetable snacks will surely enjoy another simple vinaigrette recipe with pickles. Thanks to the presence of beans, it turns out not only tasty, but also quite nutritious. To prepare it you will need:
- 6 potatoes.
- 3 beets.
- 6 carrots.
- A can of canned beans.
- 2 pickles.
- Bank of green peas.
- 100 grams of white sauerkraut.
- Salt, freshly ground pepper and vegetable oil.
Having figured out what a vinaigrette is, you need to understand how to prepare a salad with beans. First you need to deal with root crops. They are washed, boiled in different saucepans, cooled, cleaned and cut into not very large cubes. Then sauerkraut, beans, slices of cucumbers and peas are added to them. The finished appetizer is slightly salted, peppered and poured with fragrant vegetable oil.
Cheese option
Gourmet food lovers will surely appreciate the salad recipe below. The vinaigrette prepared on it turns out to be unusually tasty and fresh. To surprise your loved ones with this interesting dish, you will need:
- Large beetroot.
- 3 small potatoes.
- Medium carrot.
- Fresh cucumber.
- 100 grams of good hard cheese.
- Green onion feathers, parsley and dill.
- Salt and mayonnaise.
You need to start the process by preparing vegetables. Earlier, we already figured out how and how much to cook beets for vinaigrette, so we will not re-examine this stage. Ready root vegetables are cooled, peeled and cut into small cubes. Then they are combined with cucumber slices, cheese chips and chopped herbs. Before serving, the appetizer is salted, poured with mayonnaise and gently mixed.
Option with meat and eggs
To prepare this nutritious and tasty salad, you will need a little time and a bit of patience. In addition, you must have at hand:
- 400 grams of boiled beef or veal.
- 3 medium potatoes.
- 2 large pickles.
- Small carrot.
- 2 hard-boiled eggs.
- Beet.
- Salt and mayonnaise.
To prepare a delicious vinaigrette, salad ingredients must be pre-cooked. Beets, potatoes and carrots are laid out in separate saucepans, poured with cool water and boiled until fully cooked. The softened root crops are cooled, peeled and cut into not too large cubes. Then they are combined with pieces of boiled meat, chopped cucumbers and chopped eggs. The finished appetizer is slightly salted, poured with mayonnaise and gently mixed.
Herring variant
Now that you know for sure that vinaigrette is such a versatile dish that you can add different ingredients to, we advise you to pay attention to another interesting interpretation of this salad. To make this appetizer, you will need:
- 2 beets.
- 2 carrots.
- 3 potatoes.
- 3 pickled cucumbers.
- 200 grams of herring fillet.
- Medium bulb.
- 40 grams of canned peas.
- A teaspoon of salt and mustard.
- A pinch of ground pepper.
- 30 milliliters vegetable oil.
Pre-washed root crops are boiled directly in the peel. As soon as they become soft, they are cooled, cleaned and cut into not very large cubes. Then they are combined with canned peas, chopped onions, chopped cucumbers and pieces of fish fillet. The finished appetizer is slightly salted, peppered and poured with a sauce consisting of mustard and aromatic vegetable oil.
Option with sausage
This simple but hearty enough salad is perfect for a family dinner. To prepare it you will need:
- 2 beets.
- 4 potatoes.
- Medium carrot.
- Small bulb.
- 2 pickles.
- 300 grams of boiled sausage.
- Salt, vegetable oil and chives.
As in all previous options, you need to start the process with the preparation of root crops. They are thoroughly washed and boiled until soft in separate saucepans. Then the vegetables are cooled, peeled and cut into small cubes. After that, pieces of sausage, chopped cucumbers and chopped onions are added to a bowl with beets, carrots and potatoes. The almost ready snack is slightly salted, poured with fragrant sunflower oil and mixed. Just before serving, the salad is garnished with chopped chives.
Under Tsar Peter I, vinaigrette was not yet known, since all its components were eaten without mixing. Only later, with the light hand of French culinary specialists, the set of vegetables turned into a homogeneous salad, which many liked. Now vinaigrette can be prepared both from vegetables and with fish, meat and even beans.
The undoubted advantage of this salad is the absence of fatty dressing in the form of sour cream or mayonnaise. The function of the sauce in the vinaigrette is played by vegetable oil, thanks to which the salad can be positioned as quite dietary.
classic vinaigrette recipe
Boil the potatoes in their uniforms in water with a little salt. Initially, you should choose the most starchy potato variety - then it will not crumble in the salad. Be careful not to overcook the potatoes, otherwise they will lose some of the starch. Also, do not often check the readiness of potatoes with a knife - otherwise, starch will come out of the punctures into the water.
In a separate pan, boil the beets without peeling them. During the cooking process, you do not need to add salt, otherwise the beets will fade and become loose. Also cook carrots in their uniforms. It is better to cook it separately, but it is allowed to cook carrots together with potatoes. In this case, carrots are laid 15-20 minutes earlier than potatoes.
Festively decorated portion of vinaigrette Finely chop the onion into cubes. You can replace white onions with yellow ones, but the taste of the salad will suffer from this, because, unlike yellow, white onions are sweet and mild in pungency. Squeeze the sauerkraut carefully from the brine. If the cabbage is too sour, you can pre-soak it in water for 10 minutes. Rinse pickled cucumbers under running water, cut off the tails and cut into small cubes. It is better to choose dense and small cucumbers, because they do not have much liquid and will not make the salad watery. Cool the cooked beets, carrots and potatoes, peel and cut into small cubes. Combine all the ingredients in a large bowl, add salt, your favorite spices and vegetable oil.
Tip: unrefined linseed and sunflower oil goes well with vinaigrette. Chill the salad thoroughly in the refrigerator before serving. It should be a uniform burgundy color.
american vinaigrette recipe
This unusual vinaigrette recipe came to us from America. Sweet potatoes (or sweet potatoes) are very popular among American residents. By replacing the usual potato with sweet potato, you can significantly increase the nutritional value and taste of the vinaigrette. The combination of sweet and salty will appeal to the most inveterate gourmets.
Prepare beets and carrots. It is convenient to cook vegetables in a double boiler, as it is done at the same time. Without peeling the beets and carrots, place them in the lower bowl of the steamer and cook for 25 to 40 minutes on active steam. Onion cut into small cubes.
Ready vegetables (beets, sweet potatoes, carrots) need to be cooled and peeled. Cut the vegetables as small as possible so that they are better saturated. In a small bowl, combine olive oil, honey, apple cider vinegar and spices. It remains to combine all the vegetables in a bowl and add the olive-honey dressing. Serve the salad no earlier than an hour after dressing.
New Year's vinaigrette recipe
This recipe is ideal for the New Year's table, as it combines the taste of vinaigrette and "herring under a fur coat." The original mustard sauce adds piquancy to the salad.
| Product | Quantity |
| Beet | 2 pcs. |
| Carrot | 2 pcs. |
| Potato | 2 pcs. |
| Green onion | 50 g |
| Pickles | 3 pcs. |
| Lightly salted herring fillet | 1 PC. |
| French mustard | 2 tsp |
| Dry white wine | 1 tbsp |
| Quail egg yolks | 4 things. |
| wine vinegar | 1 tsp |
| crushed garlic | 1 tsp |
| chicken broth | 2 tbsp |
| brown sugar | 0.5 tsp |
| Vegetable oil | 10 ml |
| Salt pepper | taste |
Remove the tips from the pickled cucumbers and cut into small pieces. Note: Be sure to use a very sharp knife so as not to press on the cucumbers, otherwise they will become watery, subsequently making the salad the same. Finely chop the green onion. Carefully check the herring fillet for small bones and cut into strips or cubes.
Now it's time to prepare the mustard sauce. To do this, mix quail egg yolks, wine, wine vinegar, chicken broth, mustard, sugar, dry garlic and vegetable oil in a glass container. Stir the sauce thoroughly until smooth. You can add a little salt if you wish.
Mix chopped vegetables (except green onions) in a deep bowl. Season with mustard sauce. Let it brew for 15-20 minutes in the refrigerator. Before serving, next to the salad, it is better to put a saucer with chopped green onions and sprinkle them over the salad.
Chicken liver vinaigrette recipe
A delicious combination of Stroganoff liver with the usual vinaigrette. Chicken liver cooks quickly and gives the salad an interesting flavor accent, and sour cream sauce serves as an excellent dressing. If you follow the figure, you can fry the liver without sour cream and season the salad with vegetable oil.
Cook the liver Stroganoff. To do this, thoroughly rinse the chicken liver and remove all visible blood clots. Dry each piece with a paper towel. Using a sharp knife cut off chunks of fat and cut each liver into several small pieces. Heat a deep frying pan and over high heat quickly fry the liver without oil for 5-7 minutes. Reduce heat to medium and add sour cream. Stew the liver in sour cream for 20 minutes. Add spices and salt to taste.
Cool the steamed vegetables, peel and cut into medium-sized pieces. Mix carrots, onions, beets and potatoes in a large bowl. Add Stroganoff liver, mix thoroughly. Put the salad in the refrigerator for impregnation for 20 minutes. Sprinkle the salad with chopped parsley before serving.
Vinaigrette recipe with beans and croutons
Another variation of everyone's favorite salad. Beans complement the taste of vegetables, and fragrant garlic croutons turn the salad into a full meal. As an option for a festive serving, you can put vinaigrette in portions on whole croutons.
| Product | Quantity |
| Beet | 1 PC. |
| pickled cucumbers (small) | 4 things. |
| Potato (large) | 1 PC. |
| Carrot | 2 pcs. |
| White beans | 150 g |
| fresh garlic | 4 cloves |
| Dried parsley greens | 5 g |
| Yeast-free white bread | 5 slices |
| white onion | 1 PC. |
| apple cider vinegar | 2 tsp |
| Vegetable oil | 50 ml |
| Dried herbs, salt, pepper | taste |
Chop the white onion into small cubes. Marinate onions in 1 teaspoon of apple cider vinegar, ground black pepper and your favorite herbs. Cut pickled cucumbers into small cubes, after removing the tips.
Prepare garlic croutons. Grate the garlic on a fine grater, add dried parsley, 20 ml of vegetable oil and 1 tsp. salt. Toast the slices of white bread in a very hot frying pan without oil (about 1 minute on each side). Put the croutons on a plate and let cool. Then, using a pastry brush, brush each toast with the garlic mixture. If desired, you can cut the croutons into several parts.
It remains to combine the remaining 30 ml of vegetable oil with apple cider vinegar. In a large bowl, mix the roasted vegetables, boiled beans, cucumbers and white onions, dress the salad with oil and vinegar. Send the vinaigrette to the refrigerator for half an hour to marinate. Before serving, put the garlic croutons on the salad.
Vinaigrette recipe "Meat trio"
There is a vinaigrette not only with vegetables and fish, but also with meat. Such a salad is suitable for a festive feast, it is tasty and satisfying. Three types of meat are perfectly combined with each other and with other salad ingredients.
The readiness of the tongue is checked with a knife: if it easily enters the tip of the tongue, then the tongue is ready. As soon as the tongue is cooked, put it in a colander and pour over ice water. This will help to easily peel off the top white skin. Clean the tongue, cut off the excess and cut it into strips of medium thickness. In separate pots, cook the beef tenderloin and pork shoulder. This will take about an hour over medium heat. Do not forget to add spices and salt to the water with meat. Cool the cooked meat and cut into medium-sized strips.
Potatoes, carrots and beets in their uniforms should be brought to readiness in the oven, double boiler or on the stove in three different pots. It is most convenient to cook vegetables all together in a double boiler. Cooked vegetables should be cooled, peeled and cut into small cubes.
Cut red onion into strips, half rings or small cubes. In a deep bowl, mix all vegetables and all types of meat. Fill with sunflower oil and refrigerate for 1 hour. Before serving, decorate the salad with chopped dill.
It used to be a common thing to cook a vinaigrette for a festive table. It was a classic salad for any feast.
But with the appearance of an assortment of exotic fruits in our stores, housewives vying with each other in preparing delicious and beautiful dishes from them, forgetting for a while the traditional simple salads - Russian salad and vinaigrette.
But time goes by and, having had enough of chic exotics:, various, I remember my favorite classic: soulful vinaigrette, but with herring (or other salted fish), beloved,.
So we will return to the classics, I will tell you how to cook vinaigrette! Delicious vegetable salad that everyone loves. Making vinaigrette is a simple, but very labor-intensive task. However, the result is worth it!
How to cook it deliciously, I will tell you today, as usual with a photo of the process.
Products:
- 3 pcs. medium sized beets
- 2 pcs. carrots
- 12 pcs. small size or 5-6 pcs. medium potatoes
- 1 medium onion
- 6-7 small pickled cucumbers or 3 large ones
- 8 - 10 table. tablespoons sauerkraut (to taste)
- 1 can of green peas (optional)
- Salt, vegetable oil to taste.
Recipe for making vinaigrette with sauerkraut with a photo:
How to cook vinaigrette to be delicious? There are several secrets.
But everything is in order:
First, boil vegetables: beets, potatoes, carrots
I always cook like this: beets in a separate pan, and potatoes and carrots together, otherwise the beet anthocyanins will quickly turn the rest of the vegetables into an incomprehensible brown mass.
Then you need to immerse the boiled vegetables in cold water for 5-7 minutes - it will be easier to clean them: the skin will come off easily and it is convenient to hold warm, not hot vegetables in your hands.
So, the next step is to clean vegetables: beets, carrots, potatoes, onions.
The second secret: the taste of vinaigrette depends not only on the taste of its components, but also on cutting. It is believed that finely chopped lettuce is tastier. However, in everything you need to know the measure. If the salad is cut too finely, it will turn into porridge and the vegetables will lose their uniqueness.
Once, in our student years, we conducted an experiment: we made a vinaigrette by twisting its components on a rotary grater. My friends, it was terrible! It was the most tasteless vinaigrette in my life. This mess of incomprehensible taste and appearance from the same ingredients did not have the right to be called the proud name of vinaigrette!
Therefore, we cut all the vegetables into moderately small cubes.
First, we send the beets to the pan, pour it with vegetable oil and mix actively. In this form, it will not so quickly color the vegetables in its color.
Diced carrots:
Potatoes:
Lastly, add canned green peas, after draining the liquid from the jar. In our family, this ingredient has not really taken root and is added personally to the plate by a lover of this green product.
That's all the delicious vinaigrette is ready!
Put it on a plate with a slide, decorate with greens:
And serve with a wonderful vinaigrette with onions!
The third secret (from personal observations): the vinaigrette acquires a harmonious taste when it stands for two hours cooked in a saucepan, the vegetables are slightly saturated with each other's juices.
That's when the vinaigrette acquires its unique taste and aroma. The taste of onions, which was “barely heard” at first, when the vinaigrette was just prepared, after a while opens up and soaks the entire salad. Therefore, be careful not to overdo it, because at first it may seem to you that one bulb is not enough.
And one more thing: in order for the salad to be normally stored and not sour the next day, all vegetables need to be cooled before cutting, they should NOT be warm. Vegetables must be COLD!
This rule applies to all salads.
That's all for today! Cook with pleasure and share your impressions in the comments.
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