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
Shirazi salad accompaniment to rice. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer. Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment. It may also be used in a manner similar to that of a condiment, to reduce the spiciness of stews. It typically has a crisp and moist texture, and is somewhat similar to pico de gallo and Israeli salad. The primary ingredients of Shirazi salad consist of small, finely-diced cucumber, tomato and onion, which is mixed with fresh lemon or lime juice and