Many people take salads as a “dieting food” cliche, but I find it quite a comfort food and can eat a bowlful all by myself. Now mind it, not all salad recipes are equally health-conscious, some can come with a rich creamy dressing, like my Russian Salad recipe, which is among my all-time favorites for its refreshingly flavourful wholeness.
To know more recipes, you can see: Stuffed Onion Rings, Wai Wai Noodles, Veg Potato Nuggets Recipe, Potato Vermicelli Cutlet, Cheese Exotica Fingers
Of course, I have health-conscious salads to offer too, such as my Sweet Corn Salad or Healthy Mixed Sprouts Vegetable Salad.
This recipe hails from the Olivier Salad, which is now a traditional dish popular all across Russia. The original recipe can be dated back to the 1860s, created by Chef Lucien Olivier of Moscow’s legendary Ermitage Restaurant. This is originally a non-vegetarian salad, I am showing you my super easy and simple version of the Russian Salad Mints Recipe style.
Russian Salad
Ingredients
Ingredients:
- 1/2 Cup Carrot, chopped
- 1/2 Cup French beans, chopped
- 1/2 Cup Green peas
- 1/2 Cup Potato, small dices chopped
- 4 tbsp Mayonnaise
- 1 tbsp pineapple crush
- 3 tbsp Whipped cream (optional) optional
- 1 tbsp Pineapple crush
- Black pepper (optional)
- Salt to taste
- Coriander leaves or Mints for garnishing
Instructions
How to make Russian salad:
- Put water in a pan and bring it to boil.
- Add chopped carrot and beans toboiling water, and let it blanch in low-medium flame for 2-3 minutes or untilsoft.
- Add peas and blanch until all veggies are equally soft.
- Once blanched perfectly, take out all veggies and let it cool down.
- In the same water, now add diced potatoes and boil it to a soft consistency
- When all vegetables and the potatoare equally blanched, then allow them to cool down completely before you addthe dressing. Also, let the excess moisture dry out.
- Once all vegetables are completely cool and dry, then transfer them in a mixing bowl. Now is the time to add dressing - add mayonnaise, use enough mayo to smother the vegetables completely. I am adding some whipped cream as well to double the delight quotient. Finally, add the pineapple crush and diced pineapple.
- Now mix the vegetables with the dressing. Be very gentle while mixing so that the veggies don’t break and become halwa.
- Lastly, add salt and perhaps, a little bit of pepper for seasoning. Garnish it with coriander leaves for a dash of colour.
- Russian salad is ready to serve.
- Serve chilled or in roomtemperature, with Coriander or Mint garnishing.
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