They called this salad ensaladilla rusa. Legend says that a French cook, Chef Olivier, who worked for the restaurant "Hermitage" in Moscow, created a salad with different meats, mostly game and vegetables, but his was special because of the dressing (a kind of a vinaigrette.) Many other chefs tried to copy the recipe, but nobody could figure out the ingredients or the dressing so the salad went to the tombstone with Monsieur Olivier. This salad crossed countries and got into Spain, South America and the Mediterranean. This is the Spanish version.
Ingredients:
1 Small Potato cut in a small cubes and boiled until tender
2 Carrots cut in fourths and cut again to make little cubes and boiled until tender
1/2 Cup Peas boiled until tender
2 Red Roasted Peppers cut in small squares
6 Black Olives chopped finely
1 Egg hard boiled (just the white) cut into small cubes (we'll use the yolk to decorate)
1 Can of Albacore Tuna
2 Tablespoons Mayonaise (if you don't like mayo, substitute a light vinaigrette)
Slices of Baguette Bread
Mix all the ingredients in a bowl. The portions of the ingredients have to be even - you don't want to taste one more than the others. Mix them with mayonnaise but do not drown the salad with the mayo.
Cut the bread in slices and spoon the mix on top of each slice.
Ingredients to decorate:
2 egg yolks
Parsley
Cherry tomatoes
The peel of an orange to form a flower with chives
Anything you like
Before you place the bread slices on a tray, put the yolks in a small colander and push them down to top the ensaladilla mix with the yellow of the yolk. This should be done at the last minute.
Place the slices on a nice tray, use a doily if you want it to look fancy, and there you go... a delicious, elegant and fresh salad/appetizer. Serve cold.
 |
| I have to credit this photo to my friend Jon Thorpe. |
Ingredients:
1 Small Potato cut in a small cubes and boiled until tender
2 Carrots cut in fourths and cut again to make little cubes and boiled until tender
1/2 Cup Peas boiled until tender
2 Red Roasted Peppers cut in small squares
6 Black Olives chopped finely
1 Egg hard boiled (just the white) cut into small cubes (we'll use the yolk to decorate)
1 Can of Albacore Tuna
2 Tablespoons Mayonaise (if you don't like mayo, substitute a light vinaigrette)
Slices of Baguette Bread
Mix all the ingredients in a bowl. The portions of the ingredients have to be even - you don't want to taste one more than the others. Mix them with mayonnaise but do not drown the salad with the mayo.
Cut the bread in slices and spoon the mix on top of each slice.
Ingredients to decorate:
2 egg yolks
Parsley
Cherry tomatoes
The peel of an orange to form a flower with chives
Anything you like
Before you place the bread slices on a tray, put the yolks in a small colander and push them down to top the ensaladilla mix with the yellow of the yolk. This should be done at the last minute.
Place the slices on a nice tray, use a doily if you want it to look fancy, and there you go... a delicious, elegant and fresh salad/appetizer. Serve cold.
No comments:
Post a Comment