This salad, popular and seen on tables all over Europe, is of Russian origin. Each country has its own way of preparing it. The Spanish version is interesting in that it contains tuna fish. In other places, chopped pieces of ham or turkey get the nod. The Greeks prefer a vegetarian version, possibly because they are of the opinion (quite a sensible one, I must say), that salad should include nothing else but vegetables and dressing.
What is called Russian Salad today, started out as Olivier Salad; it was the invention of Lucien Olivier, a nineteenth-century chef who owned The Hermitage, a famous and exclusive restaurant in Moscow. The exact recipe does not survive, but originally this was a rich salad containing goose, various other meats, and also on occasion, caviar.
|Scene of the crime: The Hermitage Restaurant, Moscow.|
|Interior of The Hermitage Restaurant in Moscow. The restaurant closed in 1905.|
The amount of mayo used has been toned down of late ... Below is presented a good Greek version of Russian salad. It requires dicing, lots of dicing.
1/2 cup peas
1/2 cup lima beans
1/2 cup green beans, diced
2 medium carrots, diced
3 medium Yukon gold potatoes, peeled and diced
2 scallions diced
2 or 3 cornichons diced
juice of one lemon
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons parsley, chopped
vegetables for decoration
For the Dill and Caper Mayonnaise:
1 tablespoon capers, chopped
1 tablespoon dill, chopped
1/2 teaspoon Dijon mustard
zest of one lemon
1/2 cup olive oil mayonnaise
Simple: To the mayonnaise add the rest of the ingredients and mix well. Or, if you are ever so diligent, make a mayonnaise from scratch and proceed from there!
Directions for the salad:
Each vegetable must be cooked individually until tender but not mushy. It's important to allow all the vegetables to cool down prior to mixing.
- In a medium pot bring some water to a boil.
- Add the green beans and cook them until tender. Do not discard the cooking liquid. Transfer the beans to a colander by using a slotted spoon. Allow them to drain and then move them into a large bowl.
- To the cooking liquid, add the carrots. Cook until tender, transfer to the colander, drain, add to the green beans.
- Repeat the same process with all the other vegetables, cooking each one only until tender.
- Let the vegetable mixture cool in the refrigerator for about an hour.
- Once the hour is up, season with the lemon juice, olive oil and salt and pepper.
- Add the cornichons, the scallions, and the parsley. Toss well.
- Fold the mayonnaise into the vegetables and place the salad in a serving bowl or, for a nicer presentation, mould it into a nice shape and decorate it with slices of red roasted peppers and cherry tomatoes.
- If you like, use other vegetables for decoration; make it look as fancy or as simple as you want!