Tag Archives: salad

Beet and Potato Salad (Salade Russe)

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

This salad brings back so many memories for me…

My Mom and Dad entertained a lot. As soon as the last guest would leave, my sisters and I would bee-line to the kitchen. Like a production line, we’d empty out the fridge of all of the “party” food, rip the plastic wrap off of everything and sit around the table noshing. I have no idea how this routine ever began, but I so enjoyed it. I was really little, but I do know, that the Salade Russe was always my most favorite post-party-midnight-snack. My Mom made this often when she entertained. I remember it being on every holiday table my entire life.

Let’s address the white pink elephant in the room, shall we? As I photographed this, I kept wondering what you’d think of a pink potato salad. I get it. It’s odd. Truly, this is incredibly delicious. So much so, that I will confess, I ate so much of it after setting up my photo shoot…then rushed to get it done so I could eat some more. And…really, with spring and Easter celebrations around the corner, wouldn’t this be the perfect shade of pink? *wink-wink*

Salade Russe or Russian Salad has so many variations. Some include beets, but the original did not. You may never find two identical recipes. They can include any combination of vegetables and some even include pickles and meats. Its roots date back to the 1800′s, created by a famous chef in Moscow. It is actually a very popular salad in most of Europe. In the United States, traditional potato salad is commonplace, this version…not so much. Let’s change that.

I’ve lightened up my Mom’s recipe. In place of mayonnaise, I use a nice thick Greek yogurt. I do add a smidgen of mayo just for a bit of flavor, but you can certainly leave it out. Traditional Salade Russe is made with vinegar and a bit of mustard. I love the freshness of lemon instead. It adds a nice brightness that you can’t get from the vinegar.

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

Beet and Potato Salad (Salade Russe)

1 lb. russet potatoes (about 2 large), cut into 1/2 inch dice
1/2 C. frozen peas, thawed in a colander
1/2 small red onion, finely diced
1/2 C. celery heart with leaves, finely sliced
1 large carrot, finely diced
8 oz. roasted beets (about 3 beets), cut into 1/2 inch dice
3 T. fresh flat leaf parsley, finely chopped
1/4 C. non fat plain Greek yogurt
1 T. mayonnaise
3 T. extra virgin olive oil
2 T. fresh lemon juice
1 t. sea salt
1/2 t. black pepper

In a medium saucepan, add the cubes of potato and cover with water to an inch above the potatoes. Add a bit of sea salt to the water. Place the pan on high heat on the stove and bring to a rapid boil, stirring occasionally. Once the water boils, the potatoes will cook quickly, in about 2 to 3 minutes (or longer if the cubes are larger). Test by sticking a fork in the center of a cube. If it splits, it’s done. Immediately, remove from the heat and drain in a colander. Rinse the potatoes gently with cold water to stop the cooking. Set colander of potatoes aside.

Once you are done chopping all of your vegetables, whisk to combine the yogurt, mayonnaise, olive oil, lemon juice, salt and pepper in a large bowl. Add the chopped vegetables and the potatoes to the bowl. Gently, using a rubber spatula, fold to combine all of the ingredients. Chill in the fridge for several hours before serving.

Serves 6

    Notes:

  • This salad is even better the next day and the color deepens as well. Just give it a nice toss before serving.
  • For entertaining a larger crowd, feel free to double this recipe.
  • You can roast your own beets or look for pre-cooked beets packaged in the produce section.

 

Beet and Potato Salad (Salade Russe) from Taste Love & Nourish

Baby Kale and Blackberry Salad

Baby Kale and Blackberry Salad with Ricotta Salata, Avocado and Rosemary Honeyed Almonds from Taste Love & Nourish

We live in a bit of a remote area. It takes a bit of driving to get anywhere. Consequently, I tend to shop at a variety of grocery stores. I love them all (well, most of them) for different reasons. There are certain things I can find at one that I can’t at the others. The problem is, I always forget where I found what. Maybe it’s because I’m getting older. I mean, AARP sends me a card to remind me of that at least once a week. Regardless…I should probably start jotting things down.

Anyway…the point is, I adore baby kale. My problem is, it can be hard to find and I never remember where I got it last. I do believe that you may have the best luck at Whole Foods. But, then…I’m old. So, maybe not.

If you should find baby kale or if you give up entirely and just pull out any green you have in the fridge, I really think you are going to love the flavor combinations in this salad. The ricotta salata adds a briny and salty bite against the bursts of sweet and tangy blackberries. Then, you’ve got creamy and buttery avocado and the savory-sweet crunch of almonds dusted with a bit of rosemary. I mean, really. I think your tastebuds are going to thank you!

Baby Kale and Blackberry Salad with Ricotta Salata, Avocado and Rosemary Honeyed Almonds from Taste Love & Nourish

Baby Kale and Blackberry Salad

4 C. baby kale
1 C. blackberries
1/2 avocado, cubed
4 oz. ricotta salata
Rosemary Honeyed Almonds (recipe below)

Dressing:
4 T. lemon juice
3 T. extra virgin olive oil
salt and pepper to taste

On two large dinner plates, divide and arrange the kale, blackberries, avocado and ricotta salata. Set aside.

Mix up the dressing in a small bowl or glass.

Top each salad with the dressing and finish with the almonds.

Serves 2 large salads

Rosemary Honeyed Almonds

1 t. olive oil
1/2 C. sliced almonds
pinch of sea salt
pinch of black pepper
1/4 t. dried rosemary, crushed a bit
2 t. honey

In a heavy cast iron pan over medium high heat, add the olive oil and the almonds. Keep the pan moving as the almonds begin to get toasted. As soon as you smell the nuttiness, add the salt, pepper and rosemary. Toss for one more second then add the honey. Stir until all of the almonds are coated. Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few minutes.

    Notes:

  • Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.
  • The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.

 

Baby Kale and Blackberry Salad with Ricotta Salata, Avocado and Rosemary Honeyed Almonds from Taste Love & Nourish