Salade Bagration

An unusual combination of flavours and textures, Salade Bagration (sah-lahd bah-grah-s’yan) is a meal in itself, accompanied by crusty bread and some well-chilled white wine.

6 artichoke hearts, cooked and sliced

3 celery stalks, trimmed and thinly sliced

8 oz. cooked chicken, cut into small strips

4 oz. macaroni, cooked and cooled

4 tomatoes, blanched, peeled, seeded and cut into strips

4 fl. oz. mayonnaise

1 tablespoon chopped fresh parsley

1 teaspoon salt

½ teaspoon cayenne pepper

2 hard-boiled eggs

In a large glass serving bowl, combine the artichoke hearts, celery, chicken, macaroni, tomatoes, mayonnaise, parsley, salt and cayenne. Using two large spoons, carefully toss the salad until the ingredients are coated with the mayonnaise.

Cover the bowl and chill the salad in the refrigerator for 1 hour.

Meanwhile, separate the egg yolks from the whites. Using the back of a wooden spoon rub the egg yolks through a strainer into a small bowl.

Place the egg whites on a board and chop them finely.

Remove the bowl from the refrigerator and garnish the salad with the egg yolks and egg whites. Serve immediately.

Salade de Boeuf Cote d’Azur, Salade de Boeuf Cote d’Azur (sah-lahd d’berf koht d’ah-zoor) is a spicy mixture of beef cubes, potatoes, tomatoes and gherkins mixed with a sour cream and horseradish sauce. Serve with crusty bread and a chilled Tavel Rosi wine for a perfect spring supper or lunch.

1 small lettuce, outer leaves removed, washed and separated into leaves

2 lb. cold roast beef, cubed

4 medium-sized cold cooked potatoes, cubed

4 medium-sized tomatoes, blanched, peeled, seeded and quartered

4 pickled gherkins, sliced

2 hard-boiled eggs, thinly sliced

½ teaspoon paprika

12 fl. oz. sour cream

3 tablespoons cold Horseradish


½ teaspoon salt

½ teaspoon white pepper

Arrange the lettuce leaves decoratively on a large, shallow serving plate and set aside.

In a large mixing bowl, combine the meat, potatoes, tomatoes and gherkins. Set aside.

In a small bowl, mix the sour cream, horseradish sauce, salt and pepper to-gether, beating until they are well blended.

Spoon the sauce over the meat mixture and, using two spoons, carefully toss to coat well.

Arrange the meat mixture on the lettuce leaves. Garnish with the egg slices and sprinkle over the paprika. Serve at once.

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