“Fi, not warm!”
–
As it is easy to guess, it was the Empress who gave this
name to
salads
. She was once served a beet salad for dinner. In winter at the court it was customary to serve hot salads. This salad was an exception, to which Catherine expressed dissatisfaction
. Empress’s courtiers heard a completely different word – vinaigrette. And soon, so began to be called a simple uncomplicated salad.
However, more in the winter season the empress was not served vinaigrette.
Let’s tell you how to prepare a delicious vinaigrette
.
Ingredients for vinaigrette:
- beets – pcs;
- carrots – pcs.;
- potatoes – pcs.;
- green peas – 180 g;
- pickled cucumbers – 2 pcs;
- onion – ¼ pc;
- green onion – bundle;
- vegetable oil – 3 tbsp;
- water – 3 tbsp;
- salt – a pinch;
- ground black pepper – a pinch;
- lemon juice – 1 tbsp;
- sugar – ½ tsp.
Preparation of vinaigrette:
Peeled beets cut into small cubes, put them in a pan with vegetable oil. Cut also peeled carrots and potatoes, add to the beets, mix with oil.
Pour water into the pan, cook on maximum heat under a lid until condensation appears.
Next, cook the vegetables under a lid in the pan for 5 minutes, leave to cool.
Note, do not open the lid at the same time.
Chop onions finely, chop green onions. Cut small pieces of pickled cucumbers, mix in a salad bowl with onions and green peas. Add the cooked vegetables to the salad.
Sprinkle the salad with salt, ground black pepper and sugar. Pour lemon juice into the vinaigrette, since there is no cabbage in the ingredients.
This recipe will help save time on cooking vegetables. So vinaigrette can be made literally in 15 minutes, taking into account the cooking of beets, potatoes and carrots.
