Russian salad was originally known as Olivier salad, named after its creator Lucien Olivier. He was a chef at the French-style restaurant Hermitage in Moscow. The salad consists of seasonal ingredients (caviar, veal tongue, grouse, crayfish tails, capers and smoked duck) that were rare and expensive, tossed in a well-guarded secret mayonnaise-based dressing. Loved by the customers, Olivier salad soon became the restaurant's signature dish. A variation spreading across Russia and then globally, replaced with cheaper and readily available foods (such as chicken, hard-boiled eggs, peas, carrots and potatoes), which was called Russian Salad.
In India too, the salad started adorning the tables at social gatherings, various celebrations, weddings and special occasions. Prepared with vegetables that are parboiled retaining their colour and crunch. Addition of fresh fruits like pineapple, apples or grapes lending a sweet surprise pleasant bite. Dressed with store-bought mayonnaise, Russian salad is easy, quick, ready in minutes, creamy and delicious.
In India too, the salad started adorning the tables at social gatherings, various celebrations, weddings and special occasions. Prepared with vegetables that are parboiled retaining their colour and crunch. Addition of fresh fruits like pineapple, apples or grapes lending a sweet surprise pleasant bite. Dressed with store-bought mayonnaise, Russian salad is easy, quick, ready in minutes, creamy and delicious.
Russian Salad
(Serves 8)
Ingredients:
1 1/2 cups green beans (measure of diced small cubes)
1 1/2 cups carrots (measure of diced small cubes)
1 cup green peas
1 cup ripe pineapple (measure of small pieces)
3 cups water
1 cup Hellmann's mayonnaise
1/4 teaspoon pepper powder
salt
Method:
Place the pineapple pieces in a sieve set over a bowl to get rid of any liquid for 30 minutes.
Wash the diced carrots and green beans in a colander. Transfer to a saucepan with 3 cups of water and salt. When three-fourth done, add the green peas and cook for a minute or two.
Drain through a sieve and run cold water over the vegetables to stop them from cooking. Set sieve over a bowl to eliminate any liquid. Pat dry with an absorbent paper towel.
In a bowl, toss the vegetables and pineapple pieces with mayonnaise. Sprinkle pepper powder and if desired, add salt.
Serve salad on top of lettuce leaves, garnished with tomato and hard-boiled eggs.
Note:
(Serves 8)
Ingredients:
1 1/2 cups green beans (measure of diced small cubes)
1 1/2 cups carrots (measure of diced small cubes)
1 cup green peas
1 cup ripe pineapple (measure of small pieces)
3 cups water
1 cup Hellmann's mayonnaise
1/4 teaspoon pepper powder
salt
Method:
Place the pineapple pieces in a sieve set over a bowl to get rid of any liquid for 30 minutes.
Wash the diced carrots and green beans in a colander. Transfer to a saucepan with 3 cups of water and salt. When three-fourth done, add the green peas and cook for a minute or two.
Drain through a sieve and run cold water over the vegetables to stop them from cooking. Set sieve over a bowl to eliminate any liquid. Pat dry with an absorbent paper towel.
In a bowl, toss the vegetables and pineapple pieces with mayonnaise. Sprinkle pepper powder and if desired, add salt.
Serve salad on top of lettuce leaves, garnished with tomato and hard-boiled eggs.
Note:
- Cook vegetables until they are tender-crisp. Do not overcook until mushy. Boiled cubed potato, hard-boiled eggs or ham can be incorporated too.
- Pineapple pieces can be substituted with apples or grapes. Ensure that the fruits are not overripe.
- Regular mayonnaise can be replaced with low-fat or homemade mayonnaise.
