Recipe(tried): Amanida Russa Served with Endive in a Fresh Tarragon Dressing
MenusAMANIDA RUSSA Served with
Endive in a Fresh Tarragon Dressing.
I am planning on cooking for today one of my favorite versions of ENSALADILLA RUSA (Amanida Russa is the name of the Ensaladilla in Castilian). In Puerto Rico, as in Spain, salads are not frequently served as a side dish. In Puerto Rico, a substantial salad can be served as a first course or even as a main dish, depending on its ingredients.
One of my favorite subjects are the common roots for GAZPACHO and ESQUEIXADA, a salad common to Spain, the Mediterranean countries & Latin America, including Puerto Rico, served often as a main dish. (I wrote an Article at the Recipe Link some years ago discussing this fascinating subject).
/recipes/on-gazpacho-and-esqueixada-084720
Another of those great salads of Spain is the AMANIDA RUSSA. My good friend, Chiqui from New Orleans have a wonderful recipe in her published book about recipes from New Orleans (Cookery N'Orleans Style). Today I am planning on cooking a version that I find very good, from THE CATALAN COUNTRY KITCHEN by Marimar Torres, Aris Books, 1992. Buen Provecho!
AMANIDA RUSSA (Ensaladilla Rusa)
Serves 8
For the salad:
1/2 lb thin young green beans, cut into 1/4 inch length
1 cup shelled green peas, fresh or frozen (petite size) (I use Le Seur)
1/2 lb thin young carrots, peeled and diced
1 lb new potatoes, peeled & cubed
3/4 cup green pimento stuffed olives, sliced
3/4 cup cornichons (pickled guerkins) sliced
1 lb Belgian endives, ends trimmed and leaves separated
For the dressing:
1 tbsp minced shallots or green onions
1 tbsp chopped fresh tarragon or 1 tsp dried
1 egg yolk
1 tb mustard
1/4 cup lime juice
2 tbsp sherry or wine vinegar
salt & pepper to taste
pinch of cayenne pepper
1/2 cup extra virgin olive oil
In a pan blanch in salted water beans, peas, carrots & potatoes (blanch separately). They should end slightly undercooked. Toss with olives & pickles in a big salad bowl. Arrange large endive leaves in a circle in a large serving platter, or fanned out on 8 individual platters. Dice small inner leaves & toss with the salad. In a food processor, combine all dressing ingredients except the olive oil. With motor running, gradually add oil in a thin stream. Taste for seasoning. Toss dressing with the vegetables; arrange salad in the middle of the endive leaves circle, or at the base of the endive fan. Serve.
Endive in a Fresh Tarragon Dressing.
I am planning on cooking for today one of my favorite versions of ENSALADILLA RUSA (Amanida Russa is the name of the Ensaladilla in Castilian). In Puerto Rico, as in Spain, salads are not frequently served as a side dish. In Puerto Rico, a substantial salad can be served as a first course or even as a main dish, depending on its ingredients.
One of my favorite subjects are the common roots for GAZPACHO and ESQUEIXADA, a salad common to Spain, the Mediterranean countries & Latin America, including Puerto Rico, served often as a main dish. (I wrote an Article at the Recipe Link some years ago discussing this fascinating subject).
/recipes/on-gazpacho-and-esqueixada-084720
Another of those great salads of Spain is the AMANIDA RUSSA. My good friend, Chiqui from New Orleans have a wonderful recipe in her published book about recipes from New Orleans (Cookery N'Orleans Style). Today I am planning on cooking a version that I find very good, from THE CATALAN COUNTRY KITCHEN by Marimar Torres, Aris Books, 1992. Buen Provecho!
AMANIDA RUSSA (Ensaladilla Rusa)
Serves 8
For the salad:
1/2 lb thin young green beans, cut into 1/4 inch length
1 cup shelled green peas, fresh or frozen (petite size) (I use Le Seur)
1/2 lb thin young carrots, peeled and diced
1 lb new potatoes, peeled & cubed
3/4 cup green pimento stuffed olives, sliced
3/4 cup cornichons (pickled guerkins) sliced
1 lb Belgian endives, ends trimmed and leaves separated
For the dressing:
1 tbsp minced shallots or green onions
1 tbsp chopped fresh tarragon or 1 tsp dried
1 egg yolk
1 tb mustard
1/4 cup lime juice
2 tbsp sherry or wine vinegar
salt & pepper to taste
pinch of cayenne pepper
1/2 cup extra virgin olive oil
In a pan blanch in salted water beans, peas, carrots & potatoes (blanch separately). They should end slightly undercooked. Toss with olives & pickles in a big salad bowl. Arrange large endive leaves in a circle in a large serving platter, or fanned out on 8 individual platters. Dice small inner leaves & toss with the salad. In a food processor, combine all dressing ingredients except the olive oil. With motor running, gradually add oil in a thin stream. Taste for seasoning. Toss dressing with the vegetables; arrange salad in the middle of the endive leaves circle, or at the base of the endive fan. Serve.
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