Russian salad

russian-salad 3

The jury’s out when it comes to the ‘Russianness’ of this salad. Some say that it’s actually Italian and should be called ‘insalata russa’. All I can say in its defence is that I ate it a lot when travelling across Russia. It was a staple in railway buffet cars and one star hotels where I suspect it was made with tinned vegetables but I still found it tasty enough to attempt to recreate the dish at home.

This salad wouldn’t be considered a looker (unless you’re a three year old girl with a Disney Princess/colour pink obsession) but it is still delicious considering how easy it is to put together (although perhaps this is just because anything smothered in mayonnaise tastes good).

It’s also a great way to disguise lots of vegetables (although my four year old son, who prefers blue, is rather suspicious of the colour).

Russian salad

Serves two (as a hearty starter, or as a main course with bread on the side)

  • 1 medium beetroot, cooked (see below) or pickled
  • 2 medium waxy potatoes, I used Charlotte potatoes
  • 50g of fresh or frozen peas
  • 50g of carrots
  • 50g of green beans
  • 1 pickled gherkin
  • 2 hard boiled eggs (or, I like to use one pickled beetroot egg – see my post Things in jars – pickling and pesto – and one hard boiled)
  • 2 heaped tablespoons of mayonnaise
  • Some chopped fresh dill (if this is easily available, don’t use dried)

If your beetroot is raw then roast it in the oven (whole with the skin on) in a baking dish covered with foil at 160oC for one hour. Leave to cool then top and tail, peel off the skin and chop into small cubes. If you’re using pickled beetroot then just drain and chop into small cubes.

Peel and chop the potatoes into quarters then boil for 5-7 minutes until tender. Drain, leave to cool and chop into small cubes.

Chop the carrots into small cubes, slice the beans thinly then blanch all of these with the peas in boiling water for one minute. Drain and plunge into cold water to stop the cooking process, drain again and set aside.

Chop the gherkins into small cubes.

Cook the eggs in a pan of boiling water for 8 minutes. Cool in a pan of cold water, peel off the shell and chop into quarters.

To assemble, mix all the prepared ingredients together with the mayonnaise (leaving some of the chopped egg as a garnish) and put into small bowls or glasses. Garnish with the chopped egg and fresh dill.

If you want to work the presentation a little, then mix everything except the beetroot together and spoon two thirds of the mix into glasses. Then spoon over two thirds of the beetroot. Finally mix the beetroot with the remaining potato mixture and spoon this on top. You will then have distinctive, white, red and pink layers which I think looks a little more pleasing than all pink.

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