Vinaigrette commonly on Sundays. In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek. Vinaigrette gave its name to a salad in Russian cuisine called vinegret. Vinaigrette Vinaigrette ( ) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable
Israeli salad example of the appropriation of Palestinian and pan-Syrian foods such as hummus, falafel, and tabbouleh by Israel as "national dishes". Food historian Gil Marks describes how Jewish immigrants in the late 19th century first encountered the cucumber and tomato salad in then-Ottoman Palestine, and traces its presence there back to the Turkish "çoban salatası" (shepherd's salad). Adopted and popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities that immigrated to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers,