Guaranteed by Galanter's Kitchen » Salads

Russian Simple Carrot Salad

Olga — Mon, 30 Jan 2012 17:54:51 +0000

Easiest winter salad when you need vitamins. Juicy carrot and homemade mayonnaise. That’s it. Ah, and garlic clove. I used my Börner Thin Julienne Vegetable Slicer to made thin strips of carrot. Optional, grated cheese can be added. It doesn’t have to be sweet! It’s simple and crude salad.

Yield: 1 servings

1 medium carrot, freshly grated
1 tbsp. homemade or real mayonnaise
1/2 garlic clove, minced

Mix all ingredients in a bowl. Eat.

1 serving equals 92 calories

Russian Herring Salad – Seleodka Pod Shuboy

Olga — Mon, 02 Jan 2012 02:27:00 +0000

“Herring Under Fur Coat” is very popular Soviet Holiday salad with a lot of mayonnaise. There are several variations of this salad. One of the differences in the way of cutting. Someone cuts the vegetables into small cubes, someone ground it on a grater. Another difference – the presence of boiled eggs and pickles.

whole (light) salted (not marinated) herring, fillet
2 russet potato, boiled
2 medium carrots, boiled
3 medium beets, boiled
1/2 sweet onion, thin sliced
Mayonnaise*

Grate boiled potato on big slots of grater and form layer in the middle of the serving plate. Dice herring fillets and layer it on potato. Add thin sliced sweet onions, add some mayonnaise to cover (use the convex part of spoon to spread it). Add the layer of boiled carrots, grated on big slots of grater. Cover with layer of boiled beets, grated on big slots of grater. Spread mayonnaise on the surface. Let salad to rest at fridge for 2 hours.

* for homemade mayonnaise:

1 large egg yolk
1/2 tsp. Russian mustard
3/4 cup olive or vegetable oil, divided
1 tsp. white vinegar
Salt, pepper

Whisk together yolk, mustard, and pinch of salt until combined well. Add oil drop by drop, whisking constantly until mixture thick. Whisk in vinegar and pepper.

Citrus and red onion salad with capers and smoked salmon

Olga — Tue, 27 Dec 2011 02:46:00 +0000

Love this salad with fish dinner. It’s sweet, sour and salt.

4 oranges or 2 oranges and 2 grapefruits
1/2 medium red onion, thinly sliced
1-2 oz. smocked salmon
1 tsp. capers
Black pepper
2 tbsp. olive oil
1/2 tsp. Dijon mustard

Supreme citrus or thinly sliced, remain 2 tbsp. juice. Add salmon pieces and onion on top. Sprinkle with capers, dress with olive oil, remaining juice and mustard. Add some pepper to taste.

Baby Spinach, Goat Cheese, Dried Cranberries and Roasted Sweet Potato Salad with Honey Shallot Balsamic Dressing

Olga — Mon, 26 Dec 2011 03:19:00 +0000

4 cups baby spinach
1 mini-log (3.9 oz.) goat cheese
1/4 cup dried cranberries
1 medium sweet potato, roasted or boiled
Balsamic honey dressing*

Divide spinach among 2 plates. Top with sweet potatoes cubes, goat cheese, and dried cranberries. Pour dressing on salad. Serve immediately.

Balsamic honey dressing:

1/4 cup extra-virgin olive oil
1 tbsp. balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. honey
1/4 shallot, minced
salt and black pepper

In a small bowl whisk all ingredients. Use immediately.

Moroccan Eggplant and Chickpea Salad

Olga — Wed, 14 Dec 2011 00:04:07 +0000

Great dish for dinner. Combination of chickpeas and eggplants with sweet-n-sour dressing is excellent. I just added some garlic into original recipe of dressing and loved the result much more. Adapted from BBC Good Food.

1-2 long (Chinese) eggplants
2-3 tbsp. olive oil
1 can (15.5 oz.) chickpeas
bunch fresh coriander, roughly chopped
1/4 red onion, finely chopped

For dressing:
1/2 tsp. paprika
1/2 tsp. ground cumin
1 clove garlic. minced
1 tsp. clear honey
1/2 lemon, juice only
3 tbsp. olive oil

Slice the eggplant, brush lightly with oil, sprinkle with salt and pepper, then grill until browned in both sides or until tender, about 8-10 minutes.

Drain and rinse the chickpeas, then put into a bowl with the eggplant, coriander and red onion. Mix the dressing ingredients and pour over the salad.