Russian Garden Salad Food
RUSSIAN GARDEN SALAD
This delicious Russian garden salad is one of the most popular and traditional salads in Russia.
Provided by Gianna Petrosyan
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 14.3 g, Cholesterol 25.3 mg, Fat 15.9 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 1789.5 mg, Sugar 6.2 g
RUSSIAN GARDEN SALAD RECIPE
This classic Russian garden salad recipe makes the Russian take on the simple tossed green salad with lettuce, tomato, cucumber, and onion. The addition of fresh dill and pink radishes add fragrance and crunch, setting it apart from other European garden salads. It's the perfect accompaniment to hearty Russian dishes and was on my baboushka's dining table at nearly every meal, the just-picked ingredients coming from my papa's backyard vegetable garden.
Provided by Lara Dunston
Categories Salad
Time 10m
Number Of Ingredients 11
Steps:
- Toss the chopped tomatoes, cucumbers, shallots, radishes, lettuce and dill in a salad bowl.
- Combine virgin olive oil, white wine vinegar, sea salt, and ground peppercorns in a small jug to dress the salad just before serving, then toss again. Garnish with additional dill when serving.
Nutrition Facts : Calories 243 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 1190 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 12 g, ServingSize 1 serving
RUSSIAN SALAD
Greeks love 'Rossiki Salata', a yummy potato/vegetable salad bound with more mayonnaise than you'd think possible (add mayonnaise as per your liking - in Greece they use A LOT of it). Try making your own mayonnaise for this.
Provided by evelynathens
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut all the vegetables into small dice (leave peas and corn whole).
- Transfer everything to a large bowl and stir carefully to combine.
- Adjust seasoning by adding salt and pepper to taste.
- Put in a pretty bowl and spread over top with a thin layer of mayonnaise to'frost'.
- Decorate with some cooked carrot strips, sliced olives, capers and gherkin strips.
RUSSIAN SALAD
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 6 1/2 cups (about 12 servings)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Season with salt.
- Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
- Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
- Gently add the eggs, and allow to boil 10 minutes.
- While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
- Once the eggs are cooked, drain them, and peel under cold running water.
- Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
- In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
- Refrigerate overnight, and serve cold.
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