Vinaigrette is a dish that is considered a true classic in many families. Throughout its long history, it has undergone many changes. In the 90s, vinaigrette was one of the most popular and common dishes, which was due to its cheap cost and availability of ingredients. Today, this salad is no less famous, but thanks to its composition. Nowadays, health care has become a kind of trend, and vinaigrette is just a storehouse of vitamins!
But it is not in vain that they say that your favorite food can become boring. Therefore, in our article we will consider several unusual options for a recipe familiar from childhood, and more specifically, we will prepare vinaigrette without potatoes.
A small historical excursion
Oddly enough, the Frenchman Antoine Karem gave the name to the most Russian salad. He served as a cook in the courtyard of Alexander the First and once witnessed the preparation of a vegetable salad, for which oil and vinegar served as a dressing. It is worth mentioning that in French vinegar is Vinaigre (they make it from fermented wine, hence the consonant name).
The dish probably aroused the interest of the cook, so he decided to clarify some details.
- Vinaigre? The Frenchman asked.
- Vinaigrette, vinaigrette ... - answered the Russian cooks, so as not to enter into spatial explanations.
It is noteworthy that the salad from boiled vegetables since then began to be called just this word, which appeared completely by accident. It’s hard to say whether potatoes were added to it, because in the 19th century this vegetable was not so common. But later this ingredient was considered mandatory. But vinegar is added to the vinaigrette at will, many do without it.
The story is also silent about when the vinaigrette was first made without potatoes. Most likely, this version of the recipe appeared in order to reduce the calorie content of this hearty dish.
Classic way
This dish has a low cooking difficulty. And so often the products are taken "by eye". The main thing is that their number be approximately the same. It is better to add salt, cucumbers and oil in general in small portions, each time taking a sample.
Usually boiled vinaigrette, and then diced beets, potatoes and carrots. For sharpness and a pleasant crunch add pickles, and sometimes even sauerkraut and pickled mushrooms. Some decorate the salad with young herbs.
But along with the classic, other options are also popular, for example, vinaigrette without potatoes, whose calorific value is much lower (about 50 kcal per 100 g instead of 120).
Unusual ingredients in a familiar recipe
Do not think that a vinaigrette without potatoes is a boring, inexpressive dish. A variety of ingredients are added to it, allowing you to get many different tastes. You can experiment with the following products:
- zucchini;
- celery;
- green peas (young or canned);
- corn;
- cabbage (fresh or pickled);
- capers, olives and olives;
- mushrooms;
- beans, chickpeas, lentils;
- spinach, dill, wild garlic, young garlic and onions.
And some even add salted herring to this salad. Of course, if the dish is not intended for a lean table or for treating vegetarian friends.
There are several varieties of this recipe with meat components: tongue, heart, boiled beef, chicken breast, smoked fillet.
Alternative to potatoes
The most popular product that is added to vinaigrette as a starch base instead of potatoes is beans. You can boil it in advance or use canned from a can (choose one that is without tomato). This product is also quite satisfying, but it is many times more useful than potatoes, because it contains a large amount of vitamins, fiber and easily digestible protein.
To prepare a vinaigrette without potatoes and beans, you will need the following products:
- beets and carrots - 2 pcs.;
- boiled beans - 2/3 st .;
- pickled or pickled cucumbers - 2-3 pcs.;
- onions (preferably red) - 1 pc.;
- vegetable oil - 4-5 tbsp. l
After you chop, combine and mix all the ingredients, try the salad on salt. You may need to slightly salt the dish. And if you like delicate sourness, pour vinaigrette with lemon juice.
Summer colors in vinaigrette
The harvest season is a great occasion to please yourself with new dishes. In summer, you can also cook an unusual vinaigrette without potatoes.
The recipe will only get better if you add fresh herbs and young peas to it.
Potatoes can be replaced with grilled zucchini, squash, zucchini or eggplant. Beets and carrots can also be baked - over coals or in the oven.
For taste and good.
The gas station deserves special mention. What could be better than fragrant homemade oil? Other products can hardly be compared to taste. But it is worth remembering that this dressing is very high-calorie and oily. If you want to make a truly dietary vinaigrette without potatoes, use a different oil.
The most affordable alternative is olive. It is sold in almost any grocery store. This oil is not in vain considered a champion in the content of vitamins, antioxidants, trace elements.
You can season the vinaigrette with linseed oil, which contains a minimal amount of calories. Its taste is slightly more pronounced than that of olive, and the composition is also considered rich.
Serving to the table
Vinaigrette without potatoes is served in the same way as usual. It can be served as a salad or main course. It goes well with homemade smoked meats and bacon, black and rye bread, and salted fish.
Serve the vinaigrette in deep salad bowls or on flat plates, laying with a special serving ring.