Ensalada rusa is a dish on many menus in Spanish tapas restaurants. But how did this Spanish tapa get its name? In this blog, I take you through the history and culture behind this salad and share my neighbor Carmen’s recipe.
Ensalada Rusa Has a French Origin in a Russian Setting
The origin of ensalada rusa can be traced back to the mid-19th century. This salad was created by a renowned French chef, Lucien Olivier, who worked in Moscow. His creation, later known as the Olivier salad, incorporated luxurious ingredients and refined techniques that were prevalent in Russian kitchens during that period.
Although the dish has its roots in the high culinary world of Moscow, it quickly spread throughout Europe and was adapted by various cultures to suit local tastes.
Where does the Spanish tapa Ensalada Rusa come from?
Ensalada Rusa translates to “Russian salad” in Spanish. The choice of this name was not primarily based on the ingredients, which can vary between countries and even regions, but rather on the exotic allure that Russia held for many Europeans in the 19th century.
Russia was seen as a land full of mystery and grandeur, and by giving the salad a Russian name, one could benefit from this exotic reputation. What was once a luxurious delicacy became more accessible and attractive to a broader audience, especially in countries where Russian cuisine was regarded as special and stylish.
Variations and Worldwide Popularity
Over time, Ensalada Rusa has undergone many changes. In Spain, for example, the salad has become an indispensable part of the tapas culture. Here, you’ll find variations that deviate from the original recipe, with additions like boiled eggs, pickles, or even tuna. The base—a mix of boiled potatoes, carrots, and a creamy dressing—remains the constant factor.
Outside of Europe, the salad is often adapted to local tastes. In Latin America, it is a popular choice during festive occasions and family gatherings, with each region adding its twist to this classic dish. Despite all these variations, the name Ensalada Rusa remains a tribute to the intriguing and eventful history of the dish.
Whether you enjoy a traditional Olivier salad in an elegant restaurant in Moscow or a modern variant of ensalada rusa on a sunny terrace in Spain, you’re not only tasting a mix of ingredients but, after reading this blog, perhaps also the rich history of innovation, migration, and cultural exchange!
How Do You Make Ensalada Rusa?
On a rainy day, an exceptional occurrence in Andalusia, our neighbor Carmen taught us how to make her Ensalada Rusa. Carmen is a true Andalusian with a passion for cooking.
We even made the mayonnaise from scratch, for this recipe. The summer version, so no raw egg is needed.
Ensalada Rusa a la Carmen
For 4 People
Ingredients:
– 1 kg boiled potatoes
– 1 small can of corn
– 4 boiled eggs
– 1 package of crab sticks
– 1 can (400 ml) olives with anchovies
– 3 cans of tuna (in sunflower oil)
– 1 jar (200 g) red (roasted) pepper
– 1 sprig of fresh parsley
– 1 clove of garlic
– 2 cups mayonnaise
– Salt to taste
Preparation:
1. In a large bowl, mash the boiled potatoes with a masher or fork. Some lumps can remain.
2. Squeeze the garlic clove and add it to the potatoes.
3. Finely chop the eggs in a separate bowl.
4. Finely chop the crab sticks (reserve 2 for decoration), the parsley, the pepper (set aside some strips), and the olives, then mix them into the eggs.
5. Drain the tuna cans and add the tuna to the potatoes.
6. Combine the mixed ingredients with the potatoes and mix well.
7. Season the salad with salt and mayonnaise.
8. Place the salad in a beautiful flat dish and decorate with the sliced crab sticks and some pepper strips.
Buen provecho!
Mayonnaise a la Carmen
Ingredients:
– 1 cup whole milk
– 2 cups sunflower oil
– 1 tsp salt
Preparation:
1. Pour the milk into a tall container and gradually add the sunflower oil while blending the ingredients with an immersion blender.
2. Slowly, you will see the mixture thicken. Add the salt and adjust to taste. Your homemade, no-nonsense mayonnaise is ready. It’s that simple.
Variations for Ensalada Rusa
If you want to add more color and zest to your ensalada rusa, you can also include the following ingredients:
– 400 grams diced blanched carrots
– 1 can of peas
– Fresh chives
– 1 finely chopped small onion
– 2 tsp paprika
– Black pepper to taste
– Juice of 1 lemon
Imagine this: it’s a beautiful summer day, and you prepared the salad yesterday. After an adventurous day in Andalusia, you return to Finca Las Nuevas tired but satisfied. All you need to do is take the salad out of the fridge, grab a refreshing drink, and you’re all set. (At our website you can also find the recipes for a tasty Sangría and tortilla).
You sit out on the spacious terrace overlooking olive and almond trees. Slowly, you watch the sun set behind the mountains of the Sierra de las Nieves National Park as the sky transforms into a myriad of orange and red hues.
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