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
Carrot salad squashes. Houria is cooked carrot salad in Tunisian cuisine. In Russia, doner kebab often includes carrot salad as an accompaniment to the meat. "Surówka z Marchewki" is a Polish cuisine carrot salad made with carrots, Granny Smith apple, lemon juice, sunflower oil or vegetable oil, salt, and sugar. Carrot salad is eaten in Israel with parsley and lemon juice. Macedonia is a dish that was represented in the 1940s and 1950s in north Africa and Québec (Québec City especially) with cans "de la macédoine" of diced carrots and peas. Carrot salad Carrot salad is a salad made with carrots. Recipes