Cook with Vinegret
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Brilliant green finishing oil — desserts, salads, fish
Roasted hazelnut oil — salad dressings, drizzle over fish
Mixed dried edible flowers — cake decorating, salad garnish
Mixed quinoa — white, red, black for visual appeal and varied texture
About
Vinegret, or Russian vinaigrette, is a salad in Russian cuisine which is also popular in other post-Soviet states. The dish includes diced cooked vegetables, chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut.
Molecular pairings
Pairs well with — computed from shared flavor compounds