Classic vinaigrette with peas - recipe

Currently, there are so many different recipes for cooking vinaigrette with the addition of completely unconventional ingredients, that we are already beginning to forget what should be the taste of the salad in its classical performance.

But, as they say, everything new is a well-forgotten old. We offer recipes for the preparation of classic vinaigrette with peas, which will help to recreate the taste of traditional salad, and will form the basis for future culinary experiments.

How to cook a classic vinaigrette with peas and cucumber - a recipe?

Ingredients:

• potato tubers - 350 g;
• beetroot table - 350 g;
• carrots - 220 g;
• pickled or pickled cucumbers - 220 g
• peas canned - 180 g;
• vegetable oil;
• onions or green onions - 180 g;
• salt.

Preparation

Washed beets, potato tubers and carrots are cooked until ready, cooled and cleaned. Then cut vegetables with small cubes and add them to a deep bowl. Similarly, shred pickled cucumbers and onions or green onions.

We add canned peas, throwing it back to the colander from the brine, we serve the dish with vegetable oil, can be fragrant, and season with salt. Stir well, transfer the ready-made vinaigrette into a salad bowl and decorate with branches of fresh greens.

Classic vinaigrette with peas and cabbage - recipe

Ingredients:

• potato tubers - 380 g;
• beet table - 320 g;
• carrots - 250 g;
• salted or pickled cucumbers - 250 g
• canned peas - 220 g;
• sauerkraut - 150 g;
• vegetable oil - to taste;
• onion - 175 g;
• fresh greens of dill and parsley (optional) - to taste;
• salt.

Preparation

From the whole composition of vegetables for vinaigrette with peas, potatoes, carrots and beets, we need to bring to readiness. Most often they are boiled in water. But you can approach the issue more responsibly and cook the root vegetables for a couple or bake in foil in the oven. The taste of the dish from this, no doubt, will benefit, and the benefit of such heat treatment is obvious. Vegetables will keep all their useful properties and vitamins to the maximum.

Ready vegetables are cleaned and shredded together with onions and marinated cucumbers in small cubes. It is believed that the smaller the cutting of ingredients, the more delicious the salad. We add sauerkraut and peas, we savor the dish with vegetable oil, salt and chopped herbs (if desired) and mix.

Ready to put the vinaigrette in a salad bowl and served to the table.