Any salad doesn’t do without refueling. Since the most ancient times the best refueling for salads considers olive oil. Business not only in its taste, but also in advantage. Olive oil is fine solvent of vitamins. Fat-soluble vitamins (And, D, Е,) which contain in fresh vegetative food much, are very well acquired with olive oil. To olive oil often add salt, black pepper and spices to taste.
On the basis of olive oil independent salad refuellings prepare. Oil in this case serves as a conductor or binding several components, for example, sauce pest0. Olive oil is an indispensable component of sauce vinaigrette (oil, vinegar, salt) and egg sauces-refuellings – mayonnaise and similar. On the basis of olive oil do traditional Spanish sauce aioli (oil, garlic, lemon juice). Olive oil sometimes replace with other vegetable oils because of high cost of the first, but it is necessary to remember that this replacement unequal neither to taste, nor on useful qualities.
Salad refueling from yogurt or on its basis is popular. Yogurt well approaches for salads from crude vegetables or fruit. Refueling often moves in the form of sauce for dipping. Such way allows to keep attractive appearance of vegetables and leaves the option treated. More often yogurt is used in fruit salads. In that case it is more logical to make refueling unsweetened, she will favourably underline sweet of fruit, and absence of sugar will be necessarily estimated by ladies. Not less often than yogurt it is possible to meet refuellings from cream. In the Russian variant sour cream more often is used. Soft and a bit sourish taste of a native product shows habitual salads in other foreshortening. It is swept away much more usefully industrial mayonnaise and if it to serve to similarly yogurt, that is, in separate capacity for dipping or at least nearby on a plate the result can be pleasant more than habitual hashing. Sour cream at hashing can “begin to flow” that spoils integral sensation from a dish.
It is possible to consider as frequent components of the European salad refuellings the lemon juice, the crushed greens, mustard, white wine and tomato paste. Tomato refueling (not ketchup) has the charm
at drawing up of meat salad. In this case fat sauces will prevent to enjoy only meat allsorts while the sauce prepared from fresh tomatoes or tomato paste, can underline advantages of taste of such salad.
Rules of preparation of salads habitual in world cookery often scornfully are avoided on the Russian feasts. Salad turns to a heavy, hard to digest dish after which painful weight in a body is inevitable and “days of limited intake of food” are necessary. This error is easy for avoiding.
• Use olive oil in salads from fresh vegetables.
• Salt and fill salad only before giving.
• Use sauces-refuellings in separate capacities. Sauce can be added in the plate or to refuse it.
• don’t abuse quantity of components in salad. Be limited 3-4. Simple salads from fresh vegetables never burden a stomach. Prefer such salads.
• Use mayonnaise if it is really necessary, don’t prepare salad «under mayonnaise».
• use combined products (the fish/egg, different kinds of fiber, a melon and grapes with something).
Mayonnaise
Separately it is necessary to mention magnificent French sauce on the basis of egg yolks, olive oil, salt, sugar and lemon juice. Mayonnaise in its original form is a fine refueling. Sauce sated, components are useful and tasty, and the salad filled with such mayonnaise, really very tasty. On the other hand, there is a large quantity of the products which by unfair means have appropriated this name. And that we have got used to consider as mayonnaise, has to it the same relation, as any concentrate with taste тархуна to the present drink on the basis of an extract from a tarragon. That one stands out for another is sad at all, and taste of salads is completely deformed. Industrial mayonnaise contains vinegar, the water, the refined vegetable oils and who knows that else. This substance envelops sensitive receptors of language and reduces flavoring sensations. From here such similarity of all salads filled with industrial mayonnaise.
Exits from this situation a little. It is possible to prepare mayonnaise under the original recipe, and it won’t occupy a lot of time. It is possible to try to replace refueling with another. Eventually, it is possible to make experiment: to serve in separate capacities house, industrial mayonnaise and any alternative refueling, salad to leave not filled. At least, the shown respect for a free choice of visitors can’t be estimated negatively
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