As I wrote in my last article – How to make a vinaigrette what we have is probably the most famous salad. I think you will agree. As far as I remember, but it is not enough, he has always been. And although this is a simple dish, but was served it is somehow rare. Our grandchildren, especially younger ones, ready to eat it every day and a large Cup.
Again, it is unclear so drawn to him. Boiled beets, for example, I don’t like or eat the same salad with boiled beetroots, with pleasure. Peas of course can be eaten without the salad, just a spoon, but the salad tastier.
In the shared secret vinaigrette we probably can’t solve it. It’s just very tasty.
How to prepare vinaigrette. Classic recipes salad with peas step by step
I always eat the salad with unrefined sunflower oil, especially if oil is from home. Well, the whole family eats with anyone, in addition to unrefined. Keep this in mind when you a salad to bring to the table, the oil can be served in the decanter separately. Let them add who likes what.
1. The original recipe salad with peas and mushrooms
- Beet — 2 PCs.
- Carrot — 1 — 2.
- Potatoes — 2 — 3 PCs.
- Onion — 1 head
- Green onions.
- Canned green peas — 3 to 4 tbsp
- Mushrooms — 100 gr.
- Cabbage — 150 gr.
- Salt, pepper , Khmeli-suneli — to taste.
- Horseradish — 1 tbsp
- Vegetable oil — 50 gr.
- Dijon mustard beans — 1 tbsp
- Flax seed — 1 tbsp
In this recipe we use mushrooms, because, firstly it’s delicious, and secondly we are preparing a salad for tomorrow. But this salad with the cucumbers, if it is kept, can turn sour. With mushrooms you can leave it in the fridge and not be afraid that he will deteriorate.
1. Potatoes, carrots, beets wash and boiled in water until tender, peel not clean. It is desirable to cook the beets separately, so as not painted carrots, and especially potatoes. Readiness check piercing the vegetables with the tip of a knife. If the knife enters easily, the vegetables soft, then cooked. All the vegetables cool to room temperature, i.e. completely.
2. Once the vegetables are cooled, take the beet, now clean it from the skin and cut into small cubes.
3. Put the beets in a deep bowl or Cup and immediately pour the vegetable oil. The oil coats the pieces of beet and they are not so much to paint the rest of the vegetables.
4. Mix the beets with the oil. Add ground black pepper and a bit of hops suneli. You can add spices if you don’t like. Again mix everything.
5. Peeled potatoes, carrots. Onions clean from the husk, cut all the vegetables into small cubes except the mushrooms. Mushrooms cut into 4-6 pieces, depending on size. Green onions, also finely chop. Sauerkraut if you are long, then cut it. All the vegetables you add to the beets. Mix everything. Get from the jar with a spoon with holes, to stack the juice, green peas. Send it to the vegetables last.
6. Grated horseradish is put into a deep Cup. Hell we usually buy in the market already grated. But sometimes taking root and doing it yourself. Add to the horseradish the same grainy mustard. Add the vegetable oil. All carefully stir.
7. Well mixed with a mixture of dressed salad. Add a spoonful of flax seeds. Flax seeds are very good for the body. But adding them is not necessary. Especially if there are guests. They taste will not spoil, but will just get caught on the teeth. The habit is not very nice. But the fact that it is very useful as you don’t tell at the table.
8. Can try in a separate plate, but if you like it, then it will add to the salad. Stir it carefully.
Well, that’s all. Not like it was ever difficult. Our fragrant, beautiful, delicious salad, the vinaigrette is ready.
2. A classic recipe of salad with peas
- Large potatoes — 2 PCs.
- Carrot — 1 PC.
- Beets — 1 PC.
- Green peas — 5-6 tbsp
- Green onions
- Cucumber — 1 large, or 8 gherkins
- Vegetable oil
1. Vegetables, potatoes, carrots, beets, and cook until cooked peel skins. Cook beets in a separate pan or can be baked in the oven or microwave. The same can be done with a carrot. Fully cooled.
Very good and convenient to cook vegetables in the evening and the next day they will be fully ready for the salad.
2. Begin to clean the vegetables. Potatoes clean and cut into small cubes. Carrots also clean. Cut it cubes several smaller ones. Can be cut and the same as potatoes. I like it when she chopped smaller.
3. Beets clean, cut into small cubes and put into a separate Cup. Some of her the sunflower and fill with vegetable oil.
4. Cut cucumbers or one large into small cubes. Even beets and pickles create great contrast, sour-salty and sweet.
5. Finely chop green onions and send it to other vegetables. A little salt. Note that the cucumbers we already salty. If you want pepper. Stir and taste for salt.
6. Vegetables have been collected in the salad, there was only the beets. The beets add to the vegetables. Stir. Beets in butter, the juice is practically not allowed and will not be much to paint vegetables in a salad.
7. The last thing to do, it’s green peas. We take ordinary canned peas. Add peas to vegetables.
8. Mix thoroughly all ingredients and salad is ready.
From a number of ingredients we get 4 very large portions. classic salad with peas. The salad used products that are always in the kitchen.
3. Video Vinaigrette with green peas
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