Wednesday, October 20, 2010
Salads are generally something I avoid like the plague... our ancestors didn't claw their way to the top of the food chain to subsist on raw lettuce. However, Russian salads have a special place in my heart, as they often include COOKED vegetables or even (wait for it...) MEAT. Here is a showcase of some of the delectable salad dished in question
Olivie: This delicious little salad was first cooked up at the Hermitage in Moscow in the 1860's. It is a potato salad, bound with mayonnaise, which includes such extras as carrots, peas, cucumbers, onions, and sausage. If made with chicken, it is known as "Capital Salad." In the ninteenth century, the original recipe was said to be include such yummies as veal tongue, crawfish, lobster, and grouse.
Vinigret: This staple includes boiled red beet and carrots, popatoes, onions, marinated cucumbers or sour cabbage. As the seasoning of the salad Russian use vinegar and vegetable oil.
A few more popular salads are made, out of such deliciousities as marinated cabbage, and red beets. Luckily, no raw lettuce in sight! (Largely because Russia has a short growing season)
*Please note, salad names are spelled phonetically because I am not working on my laptop with my phonetic keyboard. I apologize for any confusion.*