Vinaigrette may seem like a simple salad, but achieving the perfect result is not always easy.
Sometimes a salad does not look presentable, and sometimes the problem lies in an unbalanced taste.
What simple tips can help you always serve a flawless vinaigrette?
Beetroot
Everyone knows that beetroot can release juice, which stains the other ingredients. Therefore, beetroot should be boiled in its skin, then chopped and treated with odorless vegetable oil. This will help to 'seal' most of the juice.
Potatoes
This vegetable often loses its shape in a salad, making it less appealing. Therefore, it is better to boil the potatoes in cubes right away. After boiling, they should be drained in a colander, and it is best to boil them with a small amount of lemon juice added.
Carrots
Carrots also need to maintain their shape. Therefore, they should be boiled in a prepared form. Quickly draining the carrots in a colander can help preserve their texture.
Onion
Onion can sharply contrast with other ingredients, which sometimes spoils the vinaigrette. To get rid of the bitterness, chopped onion can be quickly treated with boiling water.
Pickled Cabbage
This ingredient can enhance the vinaigrette and make it healthier. However, it is advisable to shake off the excess liquid from the cabbage to avoid spoiling the salad. It is also better to chop the cabbage a bit for a more uniform appearance of the vinaigrette.
