We failed to remember where it came from, apparently always present in the family menu. Vinaigrette is a kind of dry borscht, which has many variations. St prefers the most strict and, as he believes, the classic version, which is presented in this collection.
Vladimir Viktorovich doesn’t stop experimenting, boldly adding spring onions, cilantro, pickled mushrooms, herring, sprat and other ingredients to his salads. Anastasia Stanislavovna gladly replaces pickled cucumbers with lightly salted ones and brings the tradition of the Selivanov-Kvasnetsky family, increasing both the number of potatoes and the size of their slicing.
Vinaigrette consists of boiled beets, carrots and potatoes, pickled cucumbers and green peas from a can, taken in roughly the same volume ratio (we put fewer peas and carrots).
- The vegetables are cut into small cubes, preferably the same size.
- Into the mixed vegetables add finely chopped fresh dill, black pepper from a manual mill, a pinch of thyme.
- The secret to a delicious salad is oil! We use two – Georgian sunflower oil made from spices from the restaurant Hasheriya in Tbilisi and black olives oil from Beaux-des-Provence ….
Vinaigrette is more of a winter dish and goes well with simple red wine, for example, the older Cotes du Rhone, or Morgon and Bruilly. When we eat it in Cadiere, at any time of the year, the vinaigrette is perfectly complemented by the fresh rosé.
