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
Greek salad cabbage salad dressed with olive oil, lemon juice, and garlic), "pantzarosalata" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), "roka") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), "patatosalata" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), "revithosalata" (chickpea salad), and "maintanouri" (parsley salad, usually used as a condiment). "Cypriot salad;", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine