Russian Salad

A classic dish, Russian Salad is a selection of cooked vegetables and meat coated in mayonnaise. Served with meat as suggested makes excellent main course with crusty bread and a well-chilled white wine such as Bernkasteler.

Alternatively, the meal is often omitted and the salad served as a substantial side dish to steaks and chops.3 large cooked potatoes, diced

4 medium-sized cooked carrots, diced

4 oz. cooked French beans, halved

1 small onion, very finely chopped

4 oz. cooked fresh peas, weighed after shelling

2 oz. cooked tongue, diced

4 oz. cooked chicken, diced

2 oz. garlic sausage, diced

8 fl. oz. mayonnaise

½ teaspoon cayenne pepper

2 hard-boiled eggs, sliced

1 cooked beetroot , thinly sliced

2 gherkins, thinly sliced

In a large salad bowl, combine all of the salad ingredients except the mayonnaise and cayenne. Set aside.

In a small bowl, beat the mayonnaise and cayenne together with a fork until they are well blended. Spoon the mayonnaise into the salad bowl and, using two spoons, toss to coat well.

Garnish the salad with the eggs, beet-root and gherkins and chill in the refrigerator for 15 to 20 minutes before serving.

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