Russian Salad (Salade a la Russe)

Ingredients

• three cups of carrots
• three cups of turnips
• some beet root
• Cook chicken nice and tasty
• French dressing
• anchovies

Method

1. 1

   Scrape carrots and turnips, cut in diamonds, and cook with salt until tender.

2. 2

   Cook beet root, peel, and soak in vinegar with water and sugar.

3. 3

   Cook chicken, cut breast in diamonds, mix with drained vegetables, and chill.

4. 4

   Cut beets in fancy shapes and add them.

5. 5

   Bone and cut anchovies in small squares, add them, and garnish with lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 440. The excerpt below is the record exactly as published.

Russian Salad ( Salade a la Russe) Scrape carrots and turnips, cut in shape of diamonds and cook with some salt until tender, about three cups of each. Have some beet root cooked; peel and put in vinegar with some water and sugar until it becomes nice and red. Cook chicken nice and tasty, leave in the broth until cold, cut the breast in diamond shapes, mix it with the vegetables that have been drained and left on a platter to get cold. Leave the chicken and vegetables in icebox until very cold, cut the beets in fancy shapes then add them. Bone and cut anchovies in little squares or strips, add them (Russian caviar can also be added if at hand). Garnish the salad bowl with nice crisp lettuce leaves, put the salad in the centre in a pyramid style, pour over a French dressing

Cook this with the app: pantry check, scaling, and the assistant.