Vinaigrette with fresh Cucumber and Apple Recipe
There are many vinaigrette options. I want to offer you today such a wonderful recipe – delicious! This is useful for those who do not eat spicy and adhere to a diet with less salty and peppery. This is my favorite vinaigrette, which I make very often, especially during this period of time – in late autumn, when carrots and beets are full of vitamins.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Potatoes, beets and carrots need to be boiled “in uniform”, and this can and should be done in advance. Peel the vegetables. Put all the vegetables in the salad and chop the apple very finely. It’s delicious. Finely chop the red onion and pour cold water to remove excess bitterness, let it stand for 15 minutes while we cut other products. Put the sliced cucumber, parsley, and apple in a salad bowl. An apple is always cut with a ceramic knife, so it stays for a long time without darkening. Yes, in all vinaigrettes and salads, try slicing vegetables with a ceramic knife, they do not oxidize. We spread the red onion, throw it on a sieve to drain the water from it. Pour in 1 tbsp . l . sunflower oil, mix and put the peas, after draining the liquid from it.
  2. Put the finely chopped beets, carrots and potatoes. You don’t have to put potatoes, but I really like this vinaigrette with it!
  3. I sprinkle a little sea salt. Add salt to taste. In the salad, you can put red chili pepper to taste. This is for those who want to sharpen. Those who adhere to a sparing diet should not do this. Add more butter to taste and mix thoroughly. Cover with a lid and let it brew in the refrigerator. We can say that they insist. The oil that I use in vinaigrettes, often unrefined, I buy from private traders from the south of the country at the city market. I always have a bottle in stock. The oil is fragrant, reminiscent of the taste of childhood.
  4. We serve this juicy, fragrant and very tasty and healthy vinaigrette!
  5. Ready!
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