Vinaigrettes - salads are popular and loved by many.
The secret is simple, in most cases, recipes are made up of products that are easy to get at any time of the year, and thanks to the variety of recipes to make 5-7 practically different salads is not so difficult.
Don't know what else to surprise the guests?
There can be nothing easier than to cook a classic vinaigrette with peas. Well, except to replace it with canned beans. And in fact, and in another case, you get a juicy, hearty salad.
Seasoned with butter, or mayonnaise, vinaigrette is not just tasty, its use lies in the fact that a large amount of coarse plant fiber perfectly cleans the intestines. Vinaigrettes are served on the first and, especially, on the second day of long feasts. Biting a steaming glass with fresh vinaigrette is a well-known way to improve your health if the first day of the festival was a success.
Dietary, without high-calorie foods, classic vinaigrettes with peas - the most satisfying dishes allowed in most sparing diets.
Kids are also attracted to colorful, colorful salads. In baby food, vinaigrettes play the role of a pantry of vitamins, and if the baby is overweight, it can be a small portion of the salad for half an hour before the main meal slightly reduce its appetite.
How to cook a classic salad - the basic principles of cooking
• The classic vinaigrette with peas includes: beets, carrots, potatoes, peas and onions.
• Potato tubers, carrots and beets are boiled or baked in the oven before cooking, wrapped in foil and firmly fixed to its edges.
• Prepared vegetables are cooled until they cool completely and only then they are cut. Cut into small cubes, trying to withstand about the same size.
• Marinated or salted mushrooms, sauerkraut, lightly salted fish, boiled meat, processed cheese, red caviar or boiled seafood, boiled or canned beans can be used as additional ingredients. • Additional ingredients, except legumes and caviar, are crushed, as are the main ingredients.
• To prevent the vegetables from turning beet red, after cutting, they are put in a separate dish, moistened with a small amount of oil, and added to the salad just before dressing.
• In modern cooking, vinaigrettes are served not only in a common dish, but also in portions, spreading the salad in layers. You can also lay out a classic vinaigrette with peas in layers and on a serving dish.
• Fill the vinaigrettes with both aromatic and refined sunflower oil, specially prepared dressings or mayonnaise.
• When cooking classic vinaigrette with peas, there are no exact proportions of the products used in the cooking process and, therefore, they can be replaced with your favorite ones that work well with the main ingredients or exclude them altogether. The main thing is not to make the dish too spicy or bland, but to find a middle ground.
Classic Vinaigrette with Peas
Ingredients:
• two large beets;
• one medium sized carrot;
• four small potatoes;
• medium sized onion salad head;
• 120 grams of sauerkraut;
• five table. spoons of sunflower, unrefined oil;
• six table. spoons of green (canned) peas.
Preparation:
1. Chilled boiled beetroot cut into cubes, put in a separate bowl and fill with a small amount of sunflower oil.
2. Chop boiled carrots and potatoes in the same way as beets, and put them in a separate bowl.
3. Add sauerkraut squeezed out of excess brine, green canned peas, chopped finely onions.
4. Next, put the beets, fill with oil, sprinkle with vinegar a little and mix well.
How to cook a classic vinaigrette with herring and mustard sauce
Ingredients:
• average carrot - 2 pcs .;
• three small potatoes; • three burgundy beets;
• two large pickles;
• 200 grams of low-salted herring fillet.
For the sauce:
• Ready, acell-free mustard - 2 tbsp. l .;
• 50 ml of white wine, dry;
• two tables. spoons of vinegar;
• 50 ml of aromatic (unrefined) oil;
• fine salt, a mixture of aromatic peppers and sugar.
Preparation:
1. Wash potatoes, beets and carrots thoroughly, cut them in half and wrap in foil separately. Each half must be wrapped in foil tightly. Bake in the oven at 180 degrees, forty minutes.
2. Remove the foil, cool and peel the skin. Cut even, small cubes.
3. With a thin layer of cucumbers, remove the skin, cut into small slices, drain the juice released during the cutting and put it to the chopped vegetables. Add chopped herring.
4. For filling, combine all the liquid ingredients of the sauce and put on a small heat to boil. In the process of cooking constantly stir so that the sauce does not stick to the walls and does not burn.
5. When the almost ready sauce thickens enough, remove it from the heat, add sugar and salt, season with a small pinch of ground pepper and mix well, taste it. If necessary, adjust the components and mix well again.
6. Dress the classic vinaigrette with peas and herring with cooled mustard sauce. The dressing is not added to the vinaigrette all at once, but gradually, constantly mixing and each time taking a sample.
“Meat” classic vinaigrette with peas
Ingredients:
• small chicken fillet;
• three large boiled potatoes;
• small boiled carrot;
• sweet salad onions - 2 heads;
• pickled cucumbers - 4 pcs .;
• two large boiled beets;
• 130 grams of sour sauerkraut;
• 120 grams of canned peas;
• a tablespoon of fresh or frozen cranberries;
• for refilling - vegetable odorous oil.
Preparation: 1. In salted water with spices (at your discretion, which ones you like), boil chicken fillet to readiness and cool it until cool.
2. Cut into small diced chicken, boiled vegetables, cucumbers and onions. Cucumber squeeze out excess moisture.
3. Mix the chopped ingredients with chopped cabbage, canned green peas and cranberries. If the berries are frozen, thaw them and dry with a towel.
4. Add some salt, season the vinaigrette with vegetable oil and mix gently.
How to cook a classic vinaigrette with pickled mushrooms
Ingredients:
• two medium beets;
• three large potato tubers;
• 200 grams of pickled young mushrooms;
• 130 grams of canned peas;
• large onion;
• four tablespoons of high-quality vegetable oil;
• 25 ml of fruit or wine vinegar;
• food fine salt “Extra”.
Preparation:
1. Potato tubers, beets, rinse with water, removing the remnants of the earth with a clean foam sponge for washing dishes, and boil until cooked in different pans. Cool it under running water, dry and prepare, cut into even centimeter cubes.
2. Mushrooms transfer from a jar to a colander, pouring excess marinade, and chop the onion as small as possible.
3. Combine chopped vegetables with pickled mushrooms and peas.
4. Mix fruit or wine vinegar with salt and oil and mix well, dress with vinaigrette.
5. Stir the salad well and serve to the table, transferring the vinaigrette to the serving salad bowl.
Classical Vinaigrette with Festive Pea
Ingredients:
• 200 grams of salted salmon fillet;
• two large beets;
• small carrots - 2 pcs .;
• 4-5 large potatoes;
• pickled, “sharp” cucumbers - 3 pcs .;
• two green sour apples;
• small onion;
• half a large lemon;
• half a cup of frozen vegetable oil; • 25 gr. sugar refined sugar.
Preparation:
1. Cool the boiled vegetables separately, carefully peel off the peel and cut into centimeter cubes.
2. Onion, pickled cucumbers and apples and peels, peeled, chopped into pieces of approximately the same size as vegetables. Also chop and fish fillets.
3. Gently mix all the prepared ingredients, add butter, grated zest into small chips, freshly squeezed lemon juice with sugar dissolved in it. Priprichite at its discretion and taste, salt and mix again.
4. Before serving, the vinaigrette must be drawn for at least a quarter of an hour.
How to cook a classic vinaigrette with salted mushrooms
Ingredients:
• three medium burgundy beets;
• two small carrots;
• three sweet, medium-sized potatoes;
• two small white bulbs;
• salted (barrel) cucumbers - 3-4 pcs .;
• half a cup of boiled or canned (preferably colored) beans;
• 100 grams of young canned peas;
• 300 grams of salted mushrooms: “Ryzhiki”, “Gruzdi”;
• 9% table vinegar;
• fine salt.
Preparation:
1. Boil carrots and potatoes, without peeling, until cooked, and bake beets in the oven, wrapped in foil.
2. Cool the baked vegetables, peel and cut into small cubes.
3. Salted mushrooms shred finely.
4. Mix sliced vegetables with mushrooms, chopped into small pieces onions and cucumbers.
5. Add the boiled and cooled beans, canned peas, pour in the oil, sprinkle with vinegar a little and then gently mix everything.
6. After removing the sample, add vinegar and salt if necessary.
Recipe for classic salad with red caviar
Ingredients:
• four small boiled potatoes;
• one boiled big beets;
• three medium pickled cucumbers;
• two large heads of “Yalta” sweet onions; • red caviar - a small jar.
Preparation:
1. Pre-boiled, cooled and peeled vegetables cut into small cubes.
2. Cut sweet onions and cucumbers in the same way.
3. All together, pepper, salt to your taste, add sunflower oil and mix.
4. Place a special portion form to form a layered salad, or a plastic bottle cut for this purpose, put it on a plate and fill it with a salad. Slightly pressing, press it down with a spoon, put red caviar on a thin layer on top and remove the form.
Classic layered vinaigrette with peas and melted cheese
Ingredients:
• maroon beetroot - 2-3 pcs .;
• three medium potatoes;
• three carrots;
• 150 grams of green canned pea brain varieties;
• one hundred gram processed cheese, “Dutch”;
• 72% mayonnaise for dressing vinaigrette.
Preparation:
1. Boil vegetables thoroughly washed from the remnants of the earth until cooked in different pans, cool and peel them.
2. On a large serving dish, rub a layer of beets, carrots, potatoes, and plenty of mayonnaise. Then rub the cheese and spread a layer of canned peas on top of it. Place again with mayonnaise and repeat the layers.
3. Apply a rather rare mayonnaise net over the lined salad and spread it with a knife or spoon over the entire surface of the salad.
4. Decorate with boiled vegetables or peas.
Recipe for cooking classic salad with squid
Ingredients:
• one large beetroot;
• small carrot;
• two medium white potatoes;
• pickled cucumbers - two large;
• 200 grams of canned peas;
• 200 grams of frozen squid carcasses;
• 50 ml of high quality olive oil;
• half a small head of sweet lettuce.
Preparation:
1. Rinse the thawed squid carcasses well under the tap, remove the chord plates and gut the entrails, turning the squid outward and slightly scratching the inside with a knife. 2. Cut the carcasses into small strips and fry in a frying pan in a small amount of oil for no more than three minutes.
3. Boil the vegetables into cubes, as for a typical vinaigrette, crumble the cucumbers and onions into the same size.
4. Combine all the cut ingredients in a salad bowl, salt it at your discretion, and season with olive oil.
Tips and useful tips on how to make a classic vinaigrette
• So that the vegetables do not boil during cooking and are tastier, boil them unpeeled.
• When baking vegetables, pour a little water on the baking sheet, ensuring that they are evenly cooked.
• When cooking classic salad with peas and adding salted fish, the volume of potatoes and onions usually increase, and the cabbage is not put at all.
• Before cutting, the herring is soaked for an hour in pasteurized milk and dried with a disposable towel.
• The overly sauerkraut, like the herring, is soaked, but not in milk, but in boiled cold water. Then, excess moisture is decanted, discarded to a colander and slightly dried, added to the vinaigrette.
• Beets are boiled without cutting the roots, so that the roots are juicy.
• Untreated beets are boiled for a very long time to speed up the boiling process, dip the root vegetable in boiling water and boil for 40 minutes after boiling again. After that, quickly cool it under the tap for ten minutes.
• During long-term cooking, the beets are lightened, in order to maintain its original color, add a little vinegar or citric acid to the water.
• In water with a boiled carrot, add half a teaspoon of sugar, boiled it will be brighter and sweeter, like from a bed.
• It is possible to get rid of the bitterness contained in onions, if, after grinding, pour boiling water for a minute, then quickly rinse with cold water. With such a bow before adding to the vinaigrette you need to properly remove all the water.
• Sweet lettuce or onions can be replaced with finely chopped green onion feathers. Not only the taste of the salad will change, the green onions will fill the vinaigrette with a specific spring aroma. • If you fill the salad with oil, salt and mix first, and only then pour the oil, since salt does not dissolve in vegetable oil.
• How to cook a classic vinaigrette with peas and dressing? For such a salad, the dressing is prepared separately, tasted, and only then poured into vegetables. Gently stir, constantly making sure that all the liquid is absorbed evenly, and not accumulated in one place at the bottom of the dish.
• After cooking, it is not recommended to store the vinaigrettes even in the refrigerator, as the taste of the food changes very quickly. This salad is very useful to eat immediately after cooking.
• How to cook a classic salad, we have already told, and what to do if suddenly the baby gets obstinate, or some of the guests do not like the food? One orange, a couple of bananas, a handful of frozen cherries, a jar of sliced pineapples, two glasses of ice cream and 200 grams of medium-fat sour cream. All cut into half a piece of pineapple, and the cherries are even smaller, the ice cream is larger, mix everything up, just beat the sour cream with a spoon and pour over the “sweet salad”.
