Russian Roast Beef Salad Food

PROVENCAL ROAST BEEF SALAD SANDWICH

Steps:

• Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
• Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
• Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

ROMANIAN/RUSSIAN SALATA DE BOEUF (SALAT OLIVJE)

Steps:

• Gather the ingredients.
• In a large pot of salted water , boil the potatoes in their skins until they are fork-tender, about 20 minutes. Remove them from the water and when cool enough to handle, peel off the skin. Dice finely and reserve.
• Peel the carrots and parsnips. In a large pot of boiling water, cook them until fork-tender, 8 to 10 minutes. Remove them from the water and when cool enough to handle, dice finely and reserve.
• Hard boil the eggs. When cool enough to handle, dice finely and set aside.
• Finely dice the onions, celery, and pickles.
• In a large bowl, add the diced potatoes, diced cooked chicken or other meat, diced carrots, parsnips, eggs, onion, and celery, reserving some of the vegetables and eggs to use to decorate the salad.
• Squeeze the diced pickles lightly in a paper towel to remove some of their juice (otherwise the salad will be too watery) and add to the rest of the diced ingredients.
• Place the frozen peas in a colander and run cold water over them to defrost. Drain completely, patting dry, if necessary, and add to the other diced ingredients in the large bowl.
• Gather the ingredients.
• In a medium bowl, whisk together the mayonnaise, mustard, salt, and pepper.
• Add the dressing to the bowl of vegetables and chicken and toss to completely coat.
• Transfer the salad to a pretty serving bowl or mound onto a platter. Cover the entire top with a thin layer of the dressing. Use enough so no salad shows through. Decorate the top with the reserved vegetables and hard-cooked eggs, along with olives and parsley.
• Cover the salad with plastic wrap and place it in the refrigerator to serve chilled. While you could serve it immediately at room temperature, refrigerating it allows the flavors to mix together best.
• Serve and enjoy.

ROAST BEEF WALDORF SALAD

Steps:

• Chop the sliced roast beef into 2-inch chunks.
• Finely chop the cilantro and celery.
• Cut 4-5 thin slices from the red onion.
• Remove the apple's core and, skin intact, cut the apple into 1-inch pieces.
• Squeeze ½-1 tsp juice from the lemon.
• Combine all the ingredients in a medium bowl, stir/toss and serve.
• Serves four as a small dish or serves two as a large dish.

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Steps:

• To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
• Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

ROAST BEEF SALAD

Steps:

• Mix the beef,onion,and tomatoes in a large bowl.
• I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

CREAMY ROAST BEEF SALAD

Steps:

• Mix all ingredients together and refrigerate at least 24 hours.
• Stir.
• Serve atop lettuce leaf or spoon onto toasted onion roll.

RUSSIAN SALAD

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.

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.