Russian Tomato Salad Recipes

RUSSIAN TOMATO SALAD

Steps:

• Slice the tomatoes into thick (approx. 3/8") slices, and place on a platter. They mostly should not overlap. Save the ends for nibbling.
• If using garlic, discard the center green shoot, and finely chop the garlic. Rub it over the tops of the tomato slices. I personally like the garlic, but I go easy - even a little can be strong/spicy.
• Put some mayo in the corner of a quart Freezer bag (not a snack, sandwich or storage bag - you need a strong bag.) Snip a small corner off the bag. (Fun Idea - could use a frosting tip for fun effects.).
• This is the fun part :-) Squeeze the mayo attractively onto the tomatoes. I use ribbons, stripes, swirls, etc. Nina used Lots of mayo, but you can use as much or little as you like.
• Sprinkle liberally with chopped dill. I might also sprinkle with some salt and pepper.

RUSSIAN WEDGE SALAD

Steps:

• Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Cool, then crumble.
• Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth. Add the eggs and pulse a few more times until combined. Season with salt and pepper.
• Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

RUSSIAN TOMATO SALAD

Steps:

• In a medium bowl, toss together sweet onions, tomatoes, and green bell peppers.
• Blend sour cream and dill in a small bowl. Lightly toss into the salad mixture. Cover, and chill in the refrigerator until serving.

RUSSIAN POTATO SALAD

Steps:

• Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
• Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
• Wash and chop the tarragon. Drain and chop the beets into small dice. Wash, trim and core but do not peel the apple, and cut into small dice. Add the tarragon, beets and apple to the dressing.
• When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing. Season with salt and pepper.

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

RUSSIAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.