Recipe: Russian Salad
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This Rusian Salad recipe comes to Khoollect from Kay Plunkett-Hogge, author of Sherry & A Little Plate of Tapas. Here’s what she had to say about it:
‘I was never a fan of this salad, which seems to be ubiquitous all over Spain, until I had a really rather good one at a friend’s house, and my prejudice was overcome. It was a firm wartime favourite due to the fact that everything in it was tinned or in jars. You can make a more palatable – and actually delicious – modern version by using fresh ingredients.’
Russian Salad
Cook the beans, peas, potatoes and carrots – separately – in boiling salted water until just cooked. Drain and refresh with iced water. Set aside to cool.
Once cool, place in a mixing bowl and gently stir in the spring onions, cornichons, capers, tuna or prawns (if using), lemon juice and finally the mayonnaise – use a little more or a little less, it’s up to you.
Add the dill and season with salt and pepper. Refrigerate until ready to serve, garnished with sprigs of dill
Cook the beans, peas, potatoes and carrots – separately – in boiling salted water until just cooked. Drain and refresh with iced water. Set aside to cool.
Once cool, place in a mixing bowl and gently stir in the spring onions, cornichons, capers, tuna or prawns (if using), lemon juice and finally the mayonnaise – use a little more or a little less, it’s up to you.
Add the dill and season with salt and pepper. Refrigerate until ready to serve, garnished with sprigs of dill
This Rusian Salad recipe comes to Khoollect from Kay Plunkett-Hogge, author of Sherry & A Little Plate of Tapas. Here’s what she had to say about it:
‘I was never a fan of this salad, which seems to be ubiquitous all over Spain, until I had a really rather good one at a friend’s house, and my prejudice was overcome. It was a firm wartime favourite due to the fact that everything in it was tinned or in jars. You can make a more palatable – and actually delicious – modern version by using fresh ingredients.’
Russian Salad
Cook the beans, peas, potatoes and carrots – separately – in boiling salted water until just cooked. Drain and refresh with iced water. Set aside to cool.
Once cool, place in a mixing bowl and gently stir in the spring onions, cornichons, capers, tuna or prawns (if using), lemon juice and finally the mayonnaise – use a little more or a little less, it’s up to you.
Add the dill and season with salt and pepper. Refrigerate until ready to serve, garnished with sprigs of dill
I love this salad the version my Polish mother-in-law makes skips the tuna and capers and adds chopped hard-boiled eggs