Insalata Russa (Russian Salad)
(No Ratings Yet)
Loading...Insalata Russa is one of my favorite dishes: the food of “sin” and “transgression"! My dad (the family chef) has always hated mayonnaise and anything that, somehow, had to do with this superb sauce: it was very unlikely that a tube of Hellmanns would fit into our fridges. Impossible then to think of doing it at home. For a kid fascinated by new flavors like me, mayonnaise immediately became the tastiest thing in the world, also and above all because it was constantly forbidden to me. Today I prepare Insalata Russa very often, especially when I have friends or relatives for dinner and it is always the first thing that disappears from the table: never once do you have some leftovers Insalata Russa is a simple dish and, if you like, even banal. Yet it immediately celebrates, makes you happy and makes you want to eat it in spoonfuls. Although it cannot be considered Italian cooking in all respects and, after many experiments, I am honored to tell you about the perfect Insalata Russa: follow my instructions to the letter and you will thank me!
Ingredients
- Potatoes 4 big (400 gr)
- Carrots 4 (200 gr)
- Peas 200gr
- Green Peas 200gr
- Boiled Eggs 3
- Pickles (onions or gheskins) 70gr
- Mayonnaise 700gr (approx.)
- granular instant broth 1 teaspoon
- Salt
Instructions
Insalata Russa must have a perfect texture: every single vegetable cube must have its own crunchiness. There is nothing worse than a salad that becomes a concoction of mashed ingredients. This is why I don't boil the vegetables but I steam them
Cut all the vegetables very carefully, trying to get small cubes and all the same size: you have to pay some attention to this step because it is very important
Place a saucepan with water on the fire. Season with a spoonful of instant broth and, when boiling, cook the diced vegetables separately. You will need about 12 minutes for each: the cubes must be crunchy and consistent.
Also chop the hard-boiled eggs and pickled onions (or gherkins) very thinly
Collect all the vegetables in a very large glass bowl, add the eggs and pickles, the mayonnaise and mix well but very gently
At this point, adjust the flavor by adding, according to your tastes, a little salt, a little white pepper and a sprinkle of vinegar for an acid note.
Arrange the mayonnaise in the serving dish, giving it the shape you prefer, cover with plastic wrap or a lid and let it rest in the fridge for at least half a day.
Notes
Insalata Russa is not really an Italian cooking dish, but has entered the traditional menu of our Christmas. On the other hand, she is not even Russian! It is a "globe-trotter" recipe that was initially called "Salad Olyvie" by the Belgian chef Lucien Olivier, who invented it when he was working at the Hermitage in Moscow. This appetizer, in countless versions, is typical of Russian cuisine, of many nations of Northern Europe but we can also find it in Iran, Israel and even in Latin America
ItalianCookingTips
A perfect Insalata Russa calls for homemade mayonnaise.
If you don’t feel like trying your hand at this operation, buy excellent quality ones and enrich it with a little mustard
ItalianCookingTips
Cook the vegetables as little as possible to prevent them from falling apart after being mixed. I cook everything separately because potatoes and carrots take longer than green vegetables and to prevent the vegetables from turning brown in contact
ItalianCookingTips
When you steam the vegetables in the basket, do not forget to flavor the water with a little granular broth: the steam will be more fragrant and will slightly flavor the vegetables
ItalianCookingTips
When you steam the vegetables in the basket, do not forget to flavor the water with a little granular broth: the steam will be more fragrant and will slightly flavor the vegetables
ItalianCookingTips
Pickles are another key ingredient, because they add a sour note to an ingredient mix that would otherwise be boringly sweet and flat. I prefer to use onions, gherkins are fine. Otherwise, you can add a little vinegar, but with great moderation
No Comments