07 May CUPTAPA: RUSSIAN SALAD (+VEGAN VERSION) / RECIPE


Recipe + design by Sita & Nena.

 

RUSSIAN SALAD 
Our note: No doubt Russian salad is one of the most popular tapa everywhere. 
Here is our original cup-tapa, a different way to serve this delicious meal! 

  • INGREDIENTS *vegan version

VEGETABLES
3 or 4 medium potatoes (aprox. 450g)
4 carrots
3 tablespoons of peas
A tin of pitted green olives (aprox. 180g)
Our note: green olives are usually the most popular olives. Black olives make a tasty dish too. At home, we love both.
EGGS + TUNA
2 eggs /*2 cubed small apples
2 small cans of tuna chunks (2 x 160g) /*grated raw beetroot
SAUCE
4 tablespoons of mayonnaise /*egg-free mayonnaise
Salt and ground black pepper , to taste
A bunch of fresh parsley (optional)

  • RECIPE STEP BY STEP  

1. Wash all the vegetables well. Peel the carrots.
2. Put the carrots and potatoes into a pot. Cover with cold water bring to the boil and simmer the vegetables for approx. 25 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat. Strain the vegetables.
3. Put the eggs into a small pot and wash your hands. Cover with cold water bring to the boil and simmer the eggs for approx. 10 minutes. Turn off the stove and remove the pot from the heat. Strain the eggs. Peel and chop the eggs.
4. Peel the potatoes and chop it into cubes. Chop the carrots into small cubes. Put carrots and potatoes in a big bowl. Add green olives, tuna chunks and peas. 
5. Add several tablespoons of mayonnaise, Mix  gently with a spoon. Add salt and black pepper, to taste.
6. Cover the bowl with cling film and leave it in the fridge. Russian salad should be served cold.

  • CUPTAPA: Fill the silicone wrappers (cupcake size) with Russian salad. Put on the peak of  each cuptapa a green olive and sprinkle chopped parsley (optional).

Our note: The silicone wrappers (cupcake size) are the perfect unit for a tapa.

 


YOU LEARN SOMETHING NEW EVERYDAY…

Olivier salad /Wikipedia, the free encyclopedia/  is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America.  In many countries, the dish is commonly referred to as Russian salad.

The original version of the salad was invented in the 1860s by a  chef of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants. Olivier’s salad quickly became immensely popular with Hermitage regulars, and became the restaurant’s signature dish. The exact recipe, particularly that of the dressing, was a jealously guarded secret. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.

At the turn of the 20th century, one of Olivier’s sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier’s private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier’s famed dressing. Ivanov then left Olivier’s employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name “Capital Salad,”. It was reported by the gourmands of the time, however, that the dressing on the Stolichny salad was of a lower quality than Olivier’s, meaning that it was “missing something.” Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family’s subsequent departure from Russia, the salad could now be referred to as “Olivier.” 


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