What kind of oil is better to dress Vinaigrette with

Vinaigratte is a popular winter salad. Perhaps the only winter salad which you should dress with unrefined, flavorful oil.

During New Year, Vinaigrette is as much a must-have dish as Olivier and Shuba. However, unlike them, it appears on the menu throughout the winter, and often as a side dish. Fortunately, all the vegetables are affordable, and the dressing does not require mayonnaise.

The only prerequisite for the success of this salad is that all the vegetables must be not just good quality, but delicious! The carrots and beets should be sweet and the right color, the potatoes should be firm, and the cucumbers should be crispy. Then it will turn out delicious even if you prepare it for the first time.

For the basic version, you need equal proportions of potatoes, carrots and beets. Onions, pickles, salt and pepper - to taste. Vegetable oil for dressing.

It's simple: wash the vegetables, boil them, let them cool completely and peel them. It is better to take potatoes recommended for frying.

Cut all the vegetables into 5 mm cubes. Mix them together. Finely chop and add the onion and proceed to the pickles. Pickles should be chopped into cubes too, and they have to be salted, not pickled. First, chop a couple of them, add them to the salad, mix, taste, and add more if needed, one at a time, achieving a balance. Experienced housewives never salt the Vinaigrette in advance, only before serving and after tasting. A pinch of ground black pepper, a little aromatic vegetable oil, and the dish is ready.

Most hostesses have never heard of the special dressing for this salad - a mixture of oil, vinegar, and mustard.

In the festive version, green peas, salted mushrooms, and sauerkraut can be added to the Vinaigrette too.