August 26, 2016
Vinaigrette, according to the historian - the brainchild of the court cooks working in the kitchen of Alexander I. And were these chefs native Russian peasants, not Parisians.
One of the first available under the arm and vegetables they have prepared such a salad, and to give it a richer flavor shade sbryznuli vinegar vegetables.
As historians say, for this case and found them famous French chef Antoine Careme, who then also worked on the royal kitchen. The Frenchman said: "Vinaigre?" "Vinaigrette, vinaigrette," pointing to a bottle of vinegar, the men nodded.
That name stuck for a new dish, and the royal court classic vinaigrette came very much to the taste.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 portions
Boil the beets separately, potatoes and carrots to cook together, all clean.
Cut the beets into cubes and pour vegetable oil - the so-formed oil film and salad will be more beautiful around beet.
Add the chopped onions and cucumbers.
Add the cubes of potatoes, carrots and peas
All the mix, if you need to add salt to taste and dressed with butter. You can sprinkle with lemon juice if you like. Ready decorate the salad with green onions.
That's all, our classic vinaigrette is ready.
Now you can bring to the table!