Helping my mother to make Insalata Russa was my job throughout my childhood and teenage years. It was a legacy from Trieste and a reliable appetizer served on special occasions. She kept making it well into the 80s and then it would re-appear intermittently throughout the years. She would present it before we would sit at a table for a meal, as a nibble… she would pass around a spoonful of Insalata Russa on a slice of bread from a French stick. Those of you who are of a certain age may remember Rosso Antico (a red aperitif) or a Cinzano (vermouth) or a martini. Sometimes it would be a straight gin with a twist of lemon. Today you may prefer a different aperitif like Aperol or a glass of Prosecco or a Campari – you get the idea!
It keeps well in the fridge and is an easy accompaniment for drinks – I am thinking of those unexpected guests who may pop in …. a drink, a small plate of Insalata Russa and some good bread. If my mother was still alive she would probably be making it on Christmas eve or Christmas day.
Insalata Russa is made with cooked vegetables: peas, green beans, carrots and potatoes cut ino small cubes and smothered with homemade egg mayonnaise. She always decorated the top with slices of hard-boiled eggs and slices of stuffed green olives. Sometimes she also placed on top small cooked prawns or canned tuna.
***** Modern Times…..Try it sprinkled with Yarra Valley caviar (fish roe) instead.
Ensaladilla rusa is the Spanish version of this salad and it is a very common tapas dish; It was certainly still popular as a Tapas in Madrid and Barcelona when I was there last year.
The Spaniards make it the same way, but the canned tuna is often mixed in the salad rather than being placed on top. Some versions have olives, roasted red peppers or asparagus spears arranged on top in an attractive design or just plain with boiled eggs around the edge of the bowl.
Making it with my mother, we never weighed our ingredients, but the following combination and ratios should please anyone’s palate.
This recipe (and the photos of the pages in the book) are from my second book – Small Fishy Bites.2-3 medium sized potatoes, waxy are best 1 cup of shelled peas 3 carrots 3 hard-boiled eggs 3/4 -1 cup of green beans cut into 1cm pieces
1/2 cup of Italian giardinieria (mixed garden pickles in vinegar)
1 and 1/2 cups of homemade egg mayonnaise
Cook potatoes and carrots in their skins in separate pans; cool, peel and cut them into small cubes. Cook the peas and beans separately; drain and cool. Hard boil the eggs; peel them and cube 2 of them. Cut the giardiniera into small pieces (carrots, turnips, cauliflower, gherkins). Mix all of these ingredients together with a cup of home made egg mayonnaise. Level out the Russian salad either on a flat plate or in a bowl and leave in the fridge for at least an hour before decorating it by covering it with the remaining mayonnaise. Have a good old time placing on the top slices of hard-boiled eggs, drained tuna or small cooked prawns and caviar. Bits of giardiniera will also add colour.
My mum made maionese with a wooden spoon. I use a food processor or an electric wand to make mayonnaise:Mix 1 egg with a little salt in the blender food processor, or in a clean jar (if using the wand). Slowly add 1–1 ½ cups of extra virgin olive oil in a thin, steady stream through the feed tube while the blender or processor is running, Before adding additional oil, ensure that the oil, which has previously been added has been incorporated completely. Add a tablespoon of fresh lemon juice when the mayonnaise is creamy. If you are not making the traditional Italian version, it is common to add vinegar instead of lemon juice and a teaspoon of Dijon mustard. As an alternative, the Spaniards like to add a little saffron (pre-softened in a little warm water). Add this once the mayonnaise is made.