Tuesday, July 9th, 2013

Russian Salad Spanish Style

Russian salad Spanish styleI first tried the Spanish version of this Russian salad in Alicante last year. My sister took me to a cafe for lunch, where she claimed they made the best Russian salad in the area. She could possibly be right – it was delicious.

The original salad was created by Belgian born Lucien Olivier in the 1860s. He was the chef at one of Moscow’s most renowned restaurants, the Hermitage.
It was a feast of grouse, veal, smoked duck, crayfish and caviar in a special dressing for which the recipe was a closely guarded secret.

This Spanish salad of tuna and vegetables is a much more simpler affair and has become so popular that it is now regarded as a traditional Spainish lunch.
 

RUSSIAN SALAD SPANISH STYLE
Serves 4

INGREDIENTS:

1 medium carrot
3 oz ( 75g)  fresh or frozen peas
2 eggs, hard boiled , diced
salt and pepper, to taste
1 lb (450g) cooked new potatoes, diced
1 x 200g can tuna in olive oil, drained
1 medium shallot, thinly sliced
2 dill pickles, diced
4 fl.oz (150ml) mayonnaise
2 -3 tbls (30-45ml) white wine vinegar,
2 tbls (30ml) parsley, finely chopped

METHOD:

Cook the carrot until crunch tender, dice and set aside.

If using fresh peas, bring a saucepan of water to a boil. Add the fresh peas. Cook for 2 minutes or until bright green and tender. Drain and rinse with cold water. If  using frozen peas, rinse with cold water.

In a large bowl, combine the potatoes, carrots, eggs, tuna, shallot, and pickles. Toss gently.

In another bowl, whisk the mayonnaise, 2 tbsp vinegar, parsley, salt, and pepper. Add more vinegar, 1 teaspoon at a time, to thin the mayonnaise until it is the consistency of a coating sauce.

Add it to the salad with the peas and toss again.

Transfer to a shallow bowl and serve.


Comments (2)

 

  1. Linda B says:

    Hi Rosie! How are you!? Going to make this.. missing Europe. Hope you and Doggie are well. xo

  2. Rosie says:

    Hi Linda, good to hear from you. We are both well despite the non stop rain,
    Hope all is good your end.
    I found this recipe after we last met in Spain. We had it at a restaurant for lunch that Midge took us to and it was soo good.
    Hope you enjoy.

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