Russian Salad Spanish Style
I 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
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
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.