Russian Salad

Ingredients

• a small sour apple peeled, cored, and chopped up small
• two cold boiled potatoes cut into small dice
• a little cooked cauliflower
• a handful of heart of celery finely shredded
• a few slices of pickled beetroot cut into thin strips
• Season well with pepper
• and salt
• oil
• and vinegar

Method

1. 1

   Cut up some beetroot into shapes, add to this a little chopped celery, some turnip, carrot, potato, all cooked and cut into dice; pour some mayonnaise over it all, mix well, and garnish with bunches of cress.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 217. The excerpt below is the record exactly as published.

two cold boiled potatoes cut into small dice, a small sour apple peeled, cored, and chopped up small, a little cooked cauliflower, a handful of heart of celery finely shredded, and a few slices of pickled beetroot cut into thin strips. Season well with pepper and salt, oil, and vinegar, but mix carefully in the salad bowl in order that it may not have a messy ap- pearance. Russian Salad. Cut up some beetroot into shapes, add to this a little chopped celery, some turnip, carrot, potato, all cooked and cut into dice; pour some mayonnaise over it all, mix well, and garnish with bunches of cress. Lettuce and Tomato Salad. For this proceed exactly as for a plain lettuce salad, but add a ring of fresh tomato, peeled, and not too thinly sliced. Potato Salad. Take sufficient boiled potatoes, cut them in slices and while still hot at once dress them with oil, vinegar, pepper and salt, and minced parsley, or any herbs that may be liked. But- ter or cream may be used in place of the oil, and some people add finely-sliced gherkins and beetroot with capers and minced anchovies. This salad should be eaten very cold, and when prepared as above is better than if made of cold potatoes. 3i6 STANDARD COOKERY. Cabbage and Potato Salad. Cut in thin slices equal quantities of cold boiled potatoes, a pickled red cabbage, and one-third as much white celery very finely shreded. Mix thoroughly in a salad bowl, seasoning with pepper and salt, and pour over the whole some mayon- naise or any good salad dressing. Sardine and Onion Salad. Peel half a dozen small onions, make a little hole in the middle of each, and fill it with butter. Then bake in a cov- ered pan for an hour. Let them get quite cold and then slice carefully, adding six minced sardines — which must be thor- oughly cleaned from oil, bones, and skin — and six hard-boiled eggs cut in slices. Sprinkle freely with pepper, salt, and chopped parsley, and add a dressing composed of tarragon vinegar, lemon juice and olive oil. This salad is served very cold with slices of toast. Endive Salad. Trim and cut up finely a good-sized head of endive, and add a dressing made of two parts of olive oil to one of tarragon vinegar, a teaspoonful of anchovy paste, a little celery seed, and pepper and salt. Place in the salad bowl a hard crust which has been well rubbed with a clove of garlic. Add the salad with its dressing, and toss the whole for a few minutes, after which remove the crust. This gives just a suspicion of garlic without offending the taste. Carrot Salad. Cut up eight carrots into small dice — cooked ones may be used if preferred, but are not so good — and add three sliced raw tomatoes, a handful of watercress in small branches, and one minced onion. Mix with half a pint of mayonnaise dress- ing and place on a bed of lettuce leaves, garnishing with capers. Hot Cabbage Salad. Cut a red cabbage in very fine strips and mix well with melted bacon fat or goose grease, seasoning with pepper, salt and vinegar

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