Russian Salad (Salade Russe)


Hi everyone,
I have not been very vocal since I've started this food blog. I promise to give you something to talk about very soon.

Meanwhile, I promise you this recipe will be your next favorite salad. It is called Salad Russe which is very popular in Haiti, but also in Europe in such countries like Russia, Spain, Bulgaria and Belgium. Its history is traced back to the Russians, the authentic version of this salad "The Russian Salad" typically includes diced potatoes, peas, onions, fresh cucumbers, carrots and various other vegetables mixed with mayo.

Each of these countries call for their own recipes. Haiti's recipe is similar to Belgium's version no doubt , because of a French influence in the island. It is widely consumed there by the middle class as a side dish usually served on Sunday meals or on special occasions. It is considered as "Gourmet", as you can imagine not everyone there can afford an elaborate 3-4 meal course each Sunday of the week. I have enjoyed this salad for as long as I can remember. It is a great side dish, but can also be lunch, dinner or as I have it here a spoonful of amuse-bouche. For the health-conscious you can simply use the vinaigrette in lieu of mayo. Try this recipe and let me know what you think. I know you will enjoy it.

A tres bientot...


Russian Salad (Salad Russe)

Difficulty
: Easy

Equipment:

China spoons

Ingredients:

2 medium size beets (golden or red)
1 large potato
2 medium carrots
1 tbs red wine vinegar
1 tbs extra virgin olive oil
3 tbs mayonnaise
2tbs grated parmesan cheese
Salt – Pepper to taste
I am using here frisee lettuce for garnish

Method:

Boil or preferably bake beets to retain its rich vitamins for more less 35 min.

Wrap vegetables in individual aluminum sheet. Bake potato for 25 minutes, carrots for 10 minutes.

Remove from stove and let cool.

Peel skins off all vegetables.

Julienne or dice into a large bowl.

For the Vinaigrette
:

In a medium bowl, add red wine vinegar, olive oil, salt and pepper to taste; pour vinaigrette onto the vegetables, add mayo and parmesan cheese; mix well.

For the Presentation:

Place an equal portion on each spoon, garnish with sprigs of frisee lettuce.


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