Vegetable salad - is an art

Vegetable salad - the most popular dish on our table. Ready to forgive, it is difficult to mess up, and it will be appropriate to almost always! The main thing - to choose the correct filling, do not overdo it with spices and cook salad just before serving. What else can you tell us about vegetable salad?

What vegetable salad - it's possibly one of the oldest dishes in the history of cooking. Cook it began two and a half thousand years ago in ancient Rome. Then endive salad was added (it we have often called chicory), and as a refueling used honey.
Dish of herbs and vegetables got its name "salad" in Italy. Salata or salato - so Italians designated snack, which was first prepared from green leaves and grasses that grow in the garden (they are up to the 20th century called salad plants).
Then salads fond of French. They were fed salads to hot and considered him an exquisite dish for discerning gentlemen. Perhaps that is inventive French began to add to the salad vegetables and fantasize with views refueling. It was in France in the 18th century due to the high demand of lettuce with the Lord appeared profession - Master of lettuce. Even preserve the history of a certain French nobleman Franois Hdelin, abb d'Aubignac that fabulously rich, thanks to its excellent ability to prepare a salad.

And in Germany preparing salad becomes whole ritual. Specially trained chefs prepare it in white gloves, which were taken only when it was necessary to stir the vegetables.

In Russia, too, loved the salads and served not only in ordinary days, but in the holidays. Among admirer salad was listed Count Razumovsky. In preparation for the festive meal he cared not about baking or meat dishes and a variety of salads. On his desk, there were more than a dozen salads.

Around 18-19 th century began to add to salads variety of sauces, including mayonnaise appeared.

Popularity salad now very easy to explain - prepared quickly, easily a variety of dishes, and vitamins in it very much.

Become a master of lettuce is easy! It is only necessary to know the little tricks and succeed. Firstly, do not mix hot or warm ingredients, allow it to cool! Otherwise, you will spoil the taste of the salad. Second, pay attention to the gas station. It's a shame when a ready salad port is not suitable anymore! If unsure, it is best to first try a small portion. Third, you first need to pickle salad, and only then add sauces and fillings. And do not be afraid to cut large ingredients for the salad, so he will only juicier.
And now, let's not waste time, and prepare some delicious salad!

Salad "Andalusian"

Need:
For the salad: 1 cucumber, 2-3 tomatoes, 1 radish, onion 0.5-1.
For the filling: dill and parsley, 1 tablespoon balsamic or wine vinegar, 3 tablespoons olive or vegetable oil, salt and pepper.
Peel the onions and radishes from the skin. Tomatoes, cucumbers and radishes cut into thin strips. Onions cut into rings quarter.
Prepare the filling: parsley and dill finely chopped, add the olive or vegetable oil, balsamic vinegar, salt and pepper and mix well.
All the vegetables mix, pour the sauce and garnish with greens.

Salad of roasted eggplant, tomatoes and peppers.

Need: 2 eggplants, 2-4 tomatoes, 2 peppers, 2-3 cloves of garlic, herbs basil, cilantro or parsley, 2 tablespoons lemon juice, 2-3 tablespoons of olive oil, sugar, salt and pepper.
Preparation: Cover the baking parchment and put the eggplant, peppers and tomatoes. Chop the eggplant in 2-3 places spoke or fork (you can also do a couple of punctures on tomatoes).

Put the pan with the vegetables in the preheated to 220-240 � C oven and bake until soft.? After 20-25 minutes, remove the finished tomato and pepper and cover with cling film.
Eggplant bake about 40-50 minutes - they should be completely soft.

Baking sheet with baked vegetables tighten the plastic wrap and let stand for 15 minutes.
Then peel and chop vegetables with a knife.? Garlic peel and finely chop. 'Green wash, dry and chop well.

Stir the vegetables, add to salad bowl, add the herbs and season with garlic, to taste, lemon juice, salt, sugar and pepper.

Dress the salad with olive oil, mix well, put into the refrigerator and let stand.? On the table feeding chilled.