Russian Garden Salad Recipes

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RUSSIAN GARDEN SALAD



Russian Garden Salad image

This delicious Russian garden salad is one of the most popular and traditional salads in Russia.

Provided by Gianna Petrosyan

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

10 romaine lettuce leaves, chopped
4 tomatoes, chopped
1 large cucumber, sliced
1 onion, sliced
½ cup fresh parsley, chopped
1 tablespoon salt
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 cup sour cream

Steps:

  • Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 14.3 g, Cholesterol 25.3 mg, Fat 15.9 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 1789.5 mg, Sugar 6.2 g

RUSSIAN SALAD



Russian Salad image

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

Provided by Gabrielle Hamilton

Categories     salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 6 1/2 cups (about 12 servings)

Number Of Ingredients 8

Kosher salt and black pepper
3 medium yellow potatoes (about 1 pound), washed
5 thin carrots (about 1/2 pound), washed
10 ounces frozen peas
4 large eggs, fridge-cold
3 1/2 ounces boiled ham
1 cup drained cornichons and 1/2 cup plus 2 tablespoons of their brine
1 scant cup Hellmann's mayonnaise

Steps:

  • Bring a large pot of water to boil. Season with salt.
  • Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
  • Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
  • Gently add the eggs, and allow to boil 10 minutes.
  • While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
  • Once the eggs are cooked, drain them, and peel under cold running water.
  • Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
  • In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
  • Refrigerate overnight, and serve cold.

RUSSIAN GARDEN SALAD



Russian Garden Salad image

This delicious Russian garden salad is one of the most popular and traditional salads in Russia.

Provided by Gianna Petrosyan

Categories     Romaine Lettuce Salad

Time 20m

Yield 4

Number Of Ingredients 9

10 romaine lettuce leaves, chopped
4 tomatoes, chopped
1 large cucumber, sliced
1 onion, sliced
½ cup fresh parsley, chopped
1 tablespoon salt
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 cup sour cream

Steps:

  • Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 14.3 g, Cholesterol 25.3 mg, Fat 15.9 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 1789.5 mg, Sugar 6.2 g

RUSSIAN GARLIC SALAD



Russian Garlic Salad image

Source: Frugal Gourmet - 1st book - Frugal Gourmet. Makes 3 small salads. I have had this many times and it is a must if your family likes garlic!

Provided by Chef Shadows

Categories     Russian

Time P5DT10m

Yield 3 small salads

Number Of Ingredients 6

30 garlic cloves, cleaned and peeled
1/2 cup olive oil
1/4 cup lemon juice
4 tablespoons white wine vinegar
salt and pepper, to taste
1/2 teaspoon oregano (optional)

Steps:

  • Blanch the whole cloves of garlic in boiling water for 5 minutes.
  • Remove and plunge into cold water.
  • Drain.
  • Mix with the remaining ingredients.
  • Allow to marinate for 5 days in the refrigerator before serving.
  • The salad is served as it is, in small bowls alongside the main plate.
  • Or you may chop this up and add it to a layered green salad.

Nutrition Facts : Calories 368, Fat 36.1, SaturatedFat 5, Sodium 6, Carbohydrate 11.7, Fiber 0.7, Sugar 0.8, Protein 2

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