The most popular salad after Olivier by rightcan be considered a salad. Such a salad is a true decoration of any festive table. Due to the bright variety of ingredients, this dish stands out effectively against the background of the rest of the food.
In the Russian cuisine have always been popular cookedvegetables, which were served quite often. But under the influence of French cuisine, our culinary specialists began to mix different kinds, pre-cut them into small squares.
The very name "vinaigrette" rather refers toA special sauce, which refueled salad. It consisted of wine vinegar, mustard, sugar, salt. Currently, this mixture is filled with numerous dishes. Modern vinaigrette with pickled cucumbers, the recipe of which has come down to our days, is filled with sunflower oil or mayonnaise.
How to cook a salad with pickled cucumbers,know all the housewives involved in cooking. But not everyone pays attention to the fact that this dish needs to be cooked in compliance with certain rules. Vinaigrette is a fairly bright dish, and on how look the chopped vegetables, its aesthetic appearance depends. Consider the basic rules of cooking.
Rule number 1
In order to get a high-quality vinaigrette withsalted cucumbers, the recipe needs a little balance. For the preparation of a dish, only quality products of the same degree of readiness should be used. If during the boiling process the potato has collapsed and become loose, then such a vegetable is not recommended for cutting into a salad. It is better to leave the ingredients slightly undercooked, otherwise they will turn the vinaigrette into porridge. Also, do not cut too salty cucumbers into the salad, since they will create excess moisture.
Rule number 2
All necessary products must be taken inequal proportions. The recipe should not be dominated by potatoes, despite the fact that it is the basis of the dish. If the amount of salad is made from the calculation for one can of green peas, then the rest of the ingredients are calculated in the same norm.
Rule number 3
In order for the dish to have a high aestheticappearance, you need to prevent the coloring of ingredients with beet juice. To do this, the cut beets need to be placed in a separate container and add vegetable oil to it. A thin oil film will stop the spread of color and protect the remaining vegetables from staining.
Culinary recipe for cooking vinaigrette alwaysis estimated by two parameters - it is the taste and aesthetic appearance of the dish. Do not neglect the second point, even if the food is prepared for an ordinary family dinner. A good hostess should always observe the rule of balance of taste and appearance.
In order to cook a vinaigrette, you needcook three vegetables in a uniform (potatoes, carrots, beets). All these ingredients are taken in equal quantities. Beets are cooked much longer than other vegetables, so it is recommended to cook separately.
After all the vegetables have been cleaned, they need to be cut with the same cubes. It is best to do this manually, since the use of various devices is not always effective.
To the chopped vegetables add a jar of greenpeas, onions to taste and, of course, salted cucumber. It is advisable to use barrel variants. Some housewives add sauerkraut to the salad, but this is not necessary.
A ready salad with salted cucumbers, the recipe of which is described above, is filled with unrefined sunflower oil.
