Salad Vinaigrette
Vinaigrette (russ.: винегрет) is not just a salad. It is a fine mixture of science and art. Specialists argue over the ingredients: some take apples instead of carrots; others add meat or fish and make a dressing using mayonnaise or sour cream. As you know, there's no accounting for taste. Here is a basic recipe and some variations.
Directions
- Wash and cook potatoes and beets in their skins. Drain, allow to cool and peel.
- Cut cooked vegetables and pickled cucumbers into fine pieces. Chop the onion.
- Put everything in a bowl, add pears and oil, season with salt and mix well.
- Cover and refrigerate for at least half an hour for best flavour.
Variations:
- Add 100 g (=3.5 oz) carrots. Cook carrots together with potatoes and beets. Peel and cut into fine pieces.
- Use salted mushrooms or 100 g (=3.5 oz) sauerkraut instead of pickled cucumbers.
- Fresh apples give salad Vinaigrette an absolutely different taste.
- Add 150 g (=5 oz) salted or pickled herring
- Add 150 g (=5 oz) boiled meat
Interesting:
Some people say the name Vinaigrette derives from the French "vinaigre" (vinegar). But salad Vinaigrette was popular in
Russia long before first French cooks arrived. Not only in France the salad is also known as "salade à la Russe" or Russian salad.
Russian recipes
- Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc. - Soups and stews
Borsch, Solyanka, Shchi and more recipes. - Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes. - Grilling and BBQ
Shashlik recipes for Caucasian style barbecue. - Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes - Drinks
Recipes for Kwaß and Cranberry Water with Honey
Russian cuisine
- Cabbage - cooking tipps and recipes.
- Russian Easter Feast - Russian Easter recipes
