Classic vinaigrette without peas

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make a classic vinaigrette without peas? Prepare the ingredients for the salad. Boil the vegetables in advance and cool. It is better to take pickled cucumbers, barrel cucumbers, and not pickled ones. I have purple onions - they are sweet and tastier for vinaigrette, but you can use regular ones.

2. STEP 2

   

   Peel the boiled jacket potatoes and cut them into cubes.

3. STEP 3

   

   Peel the boiled carrots and cut them into cubes approximately the same size as the potatoes.

4. STEP 4

   

   Also peel the boiled beets, peel and cut into small cubes, like the previous vegetables. Identical cubes are the key to a beautiful vinaigrette.

5. STEP 5

   

   Take pickled cucumbers, cut off their ends and cut them into cubes like other vegetables.

6. STEP 6

   

   Peel the onion and chop as finely as possible.

7. STEP 7

   

   Place all ingredients in a large bowl, add salt and mix well.

8. STEP 8

   

   Season the vinaigrette with oil just before serving, as salads with dressing spoil faster. The vinaigrette is ready. Place it in a salad bowl and serve. Bon appetit!

Comments on the recipe

Alyona

02.10.2023

4.5

Spring is already here, and we still have 40 jars of cucumbers. And here is a recipe with your favorite classic pea-free vinaigrette. And I made a delicious salad and added cucumbers. The recipe was especially helpful when there was no cabbage or peas, but there were oven-baked vegetables, crispy pickled cucumbers and aromatic oil infused with herbs and garlic. Season it all with fresh herbs and Adyghe salt. This is a song, Baked vegetables have a slightly different taste than just boiled ones, cucumbers crunch so deliciously along with onions, I also added garlic from a jar of marinade. This is a song; you couldn’t imagine a better side dish for meat! Many thanks to the author, enjoy cooking!

Natalia M

02.10.2023

4.9

Our family loves the classic vinaigrette without peas, even my daughter eats it with pleasure) I wanted to make it without peas and cabbage, especially since I had the corresponding recipe in my bookmarks. Doubled the proportions. I decided not to cook the beets, but bake them in the microwave, it comes out faster. I put four large beets in a bag, tied it and cooked for 20 minutes. The potatoes and carrots were just cooked by this time. I cut steamed vegetables with my daughter) I have my own cucumbers, it’s already spring, it’s time to finish up the supplies) Since the cucumbers were of medium saltiness, I salted the salad a little and added black pepper from the grinder. I prepared everything the night before, mixed it and left it until the morning. I love the rich color and flavor of the vinaigrette. In the morning I filled it with oil and everyone had breakfast with pleasure. The salad is very tasty, with a bright taste of beets and a piquant taste of pickles. Onions here also complement the salad very well. Thanks for the wonderful and necessary recipe!