By: Mrs Robot
Growing up, I didn't know a single kid who liked salad, because if you were British, working class and growing up in the 1970s and early 1980s, salad meant lettuce, cucumber and tomato, maybe radishes if you were lucky, all sitting sliced and separate on a plate. As for dressing, salad cream was your lot. This is, of course, a generalisation. Mr Robot's mum was working class but adventurous. He still remembers the cold baked beans she once served up as part of a salad. However, my point remains: nobody liked salad. They were, like the boiled veg served up in winter, the things that padded out your actual food, which was potatoes and meat.
Now I am in my forties, and somewhat fat, and get a weekly organic vegbox, all of which is making me realise one thing: I need to eat more salad. I've learned to enjoy it more over the years anyhow, but over the next few months I'm going to make a conscious effort to be more adventurous with my salads and get more pleasure out of that weekly vegbox. I've decided to kick off with a classic, Russian Salad.
I first encountered Russian salad as
ensaladilla Rusa in Spain, served as a tapa. It seemed pretty much to be potato salad with some tuna in. After a bit of googling, I've learned that Russian salad started out as salat Olivier, a very posh salad made in 19th-century Russia by one Monsieur Olivier, which has undergone all sorts of changes over the years, becoming a staple celebration dish in Russia. Nowadays it's pretty much a 'shepherd's pie recipe', by which I mean everyone has their own version and they're all definitely different while being recognisably the same thing.
I based my salad on the recipe in
1080 Recipes, a classic Spanish cookbook. (Phaedon publishes a translated version.) That recipe contains simply peas, carrots and potatoes in mayonnaise. I included a few pods of broad beans in mine, because we've been getting loads in the vegbox lately, and some tuna, because I've only ever had ensaladilla Rusa with tuna in and it would feel wrong without it. I left the veg fairly chunky, and didn't over-flake the tuna, and the result was absolutely delicious.
1080 Recipes suggests putting prawns in, which would also be delicious. This looks like a perfect salad to make in winter too. Is there anything not to like about it? No wonder it's become a classic, in its many forms.
