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Vinaigrette seems like a simple salad to any experienced housewife, but it is far from always possible to prepare a dish perfectly. Sometimes a dish cannot boast of an unpresentable appearance, and sometimes the problem lies in an unbalanced taste. What are the simplest tricks that will help you always serve an impeccable salad.
Beet
The root crop can suddenly release juice, which will stain all the ingredients of the salad. That is why beets are boiled in their skins, crushed and processed with tasteless and odorless oil.
This allows you to "seal" most of the bright juice.
For potatoes
This vegetable often loses its shape in a salad, which makes the dish look too homemade and even clumsy. Therefore, potatoes should be boiled immediately in cubes.
After the root crop is ready, it must be immediately discarded in a colander. It is better to cook the product with a small amount of lemon juice.
For carrots
This vegetable also needs to keep its shape. Therefore, it should also be boiled in a prepared form.
If you quickly discard the carrot in a colander, it will be able to maintain the integrity of the texture.
Onion
You've probably noticed that onions contrast sharply with other ingredients, which can sometimes just ruin the vinaigrette.
Therefore, chopped onions can be quickly boiled with boiling water to rid them of excess bitterness.
Fermented cabbage
This ingredient can really decorate the vinaigrette and make it much more useful. But try to shake off the excess liquid from the cabbage so that the salad is not spoiled.
Cabbage should also be chopped a little so that the vinaigrette looks more uniform.
