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Beatriz Torija posted an update
Level:
Executive Chef
Russian salad can also be eaten as a sandwich…. I make it when I have leftover salad from the day before, for lunch in the middle of the morning, or also to eat when I have a lot of work and I can’t get up in front of the computer, or I prepare it to take with me and eat on a train 😅.
Level:
Executive Chef
La ensaladilla rusa también se puede tomar en sandwich… Yo lo hago cuando tengo sobras de ensaladilla del dÃa anterior, para almorzar a media mañana, o también para comer cuando tengo mucho trabajo y no puedo no levantarme de delante del ordenador, o lo preparo para llevatmr y comer en un tren 😅
Translated from Spanish
CHEF SHELLY, Paola Alachio and 7 others10 Comments-
Level:
Sous Chef
That looks so good 😍 I love the idea of turning leftover Russian salad into a sandwich. Tell me, how do you usually make your Russian salad?
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Level:
Executive Chef
@lanamihajlovic patata, zanahoria y huevo, cocidos. Guisantes, pimiento rojo morrón de lata, atún, aceitunas verdes, espárragos blancos, sal y mayonesa. …creo que no me olvido de nada. ¿Tiene algo que ver con vuestra ensaladilla rusa, o completamente diferente?
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Level:
Sous Chef
@beatriztorijagmail-com In Croatia, for unknown reasons, we call this salad French salad (even though it has nothing to do with France), while in Serbia it’s called Russian salad. The basic ingredients are potatoes, carrots, peas, boiled eggs, pickles, and mayonnaise. In my version, I like to add a bit of mustard and some sour cream. In the Serbian version (more original), ham is also added. In some versions, people also add sour apple, but that’s not my choice. Also, the Serbian version of the salad is thicker than the Croatian version.
This year I had the chance to try the Russian version (originally, this salad is called Salad Olivye), which my Russian friends prepared for me. The only difference from the Serbian one was that they used authentic Russian ingredients, so the taste was somewhat different and not exactly what we’re used to.
Personally, I generally don’t like putting meat in Russian salad because I use it mostly as a side dish, and it doesn’t make much sense to eat meat with meat (though Serbs would definitely disagree with me 😂).I’d heard of the Spanish version of Russian salad (Ensaladilla rusa), but I never really knew what went into it. It’s really cool to compare these differences and to learn more about how the salad has evolved in different countries.
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Level:
Executive Chef
@lanamihajlovic hehehe it’s really curious the name of a dish almost the same in different places.
By the way, now that you mention it, ours also has peas in it, I forgot about them 😅.
Level:
Executive Chef
@lanamihajlovic jejeje es realmente curioso el nombre de un plato casi igual en diferentes sitios.
Por cierto, ahora que lo mencionas, la nuestra también lleva guisantes, me olvidé de ellos 😅
1a year agoTranslated from Spanish
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Level:
Sous Chef
@beatriztorijagmail-com The Spanish version of Russian salad, known as ensaladilla rusa, appeared in Spain in the early 20th century. It was inspired by the original Russian Salad Olivye, which spread across Europe. Over time, Spaniards adapted it to local tastes, replacing meat with tuna and adding ingredients typical of their cuisine, like roasted red peppers, green olives, and sometimes asparagus. It eventually became a staple tapas dish and is now considered a classic of Spanish cuisine, despite its foreign name.
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Level:
Sous Chef
Muy buena idea para aprovecharla
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Level:
Executive Chef
Jajajaaa yo también la aprovecho asÃ, me la ceno o a media mañana en un sándwich
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Es como el sándwich de pollo que hacen por AndalucÃa, aunque yo lo pervierto poniéndole huevo frito con faldilla y salsa louisiana😅 tienen muy buena pinta🍞
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Level:
Executive Chef
@vanessa-macarro-garcia ummm, pollo, huevo y salsa louisiana… eso suena muy bien
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lunch!
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