Russian Salad Recipe (Ensaladilla Rusa): From Imperial Tables to Spanish Tapas

¡Hola everyone!

Today, we're taking a detour from our usual culinary adventures to explore a dish that has truly captured the heart (and taste buds!) of Spain: Ensaladilla Rusa, or as many of us know it, Russian Salad. Now, I know what you might be thinking – Russian Salad? In a Spanish tapas bar? But trust me, this humble yet incredibly satisfying dish has a fascinating journey from the imperial tables of Moscow to becoming a ubiquitous and beloved staple across Spain.

For those of you who have spent any time in Spain, you'll know that Ensaladilla Rusa is practically a national treasure. You'll find it gracing the display cases of almost every tapas bar, nestled amongst jamón and tortillas, and even readily available in supermarkets. But today, we're going to dive into making our own because, as we all know, homemade always trumps store-bought!

A Dash of History: The "Olivier Salad" Story

So, where did this "Russian Salad" actually come from? Its origins trace back to the 1860s, to a Belgian chef named Lucien Olivier, who ran a renowned restaurant called "Hermitage" in Moscow. His original creation, known as "Olivier Salad," was a much more elaborate affair than the version we know today. It featured luxurious ingredients like grouse, veal tongue, caviar, smoked duck, and crayfish tails, all bound together with a secret mayonnaise recipe. It was a dish fit for tsars and the Russian aristocracy!

However, as the 20th century progressed, and particularly after the Russian Revolution, the salad evolved. The more expensive ingredients were replaced with readily available and affordable alternatives like potatoes, carrots, peas, and eggs, making it accessible to a wider population. The creamy base remained, but the rich trimmings gave way to simpler, more everyday fare.

How Ensaladilla Rusa Conquered Spain

So, how did a Russian salad become such a beloved Spanish classic? The exact historical path is a little murky, but several theories abound. One popular theory suggests that the recipe arrived in Spain through returning Spanish Civil War exiles who had spent time in the Soviet Union. Another possibility is that it was introduced by Russian emigrants who fled after the revolution and settled in various European countries, including Spain.

Regardless of its exact entry point, Ensaladilla Rusa quickly became a sensation in Spain. Its appealing simplicity, creamy texture, and refreshing taste made it a perfect fit for the Spanish tapas culture. It's a dish that's incredibly versatile – perfect as a light lunch, a refreshing side, or, of course, a delightful tapa to share with friends over a glass of vino. Its affordability and ease of preparation also contributed to its rapid adoption and widespread popularity across the country.

Ready to Make Your Own Spanish Tapas?

Now that we've whetted your appetite with a bit of history, let's get down to making our own delicious Ensaladilla Rusa. This recipe is a slight departure from my usual, but I promise you, the effort is well worth it for that homemade taste!

What You’ll Need

• Large pot
• Mixing bowl
• Knife and peeler

Ingredients:

• 250g Potato
• 125g Carrot
• 200g Tuna (in oil or water, drained)
• 75g Peas (frozen or tinned are fine!)
• 200g Mayonnaise (good quality is key!)
• 1 Egg
• Salt to taste

Method:

1. Prep Your Veggies: Put the potato in a pot of cold water and bring it to the boil. Peel the carrot and add it to the water with the potato.
2. Egg-cellent Timing: Gently place the egg into the water with the vegetables. Once the water starts to boil, set a timer for 10 minutes.
3. Egg Removal: After 10 minutes, carefully remove the egg from the pot. Run it under cold water to stop the cooking, then peel and dice it. Set aside.
4. Check for Doneness: Continue cooking the carrot and potato. Use a knife to check for doneness – the knife should slide through easily.
5. Cool and Peel: Once tender, remove the carrot from the water. Do the same with the potato when it's cooked through. Let them cool completely. Once cool, peel the potato.
6. Dice, Dice, Baby: Dice the cooled carrot and potato into small, even cubes.
7. Combine the Goodness: In a large mixing bowl, add the diced egg, diced carrot, drained tuna, and peas.
8. The Creamy Finish: Add the mayonnaise and a pinch of salt. Mix gently to combine.
9. Potatoes Last! Finally, add the diced potato cubes. Fold them in carefully to avoid mashing them – we want lovely little potato chunks!
10. Chill and Serve: Give it a taste and adjust salt if needed. Cover and refrigerate for at least an hour to allow the flavors to meld. Serve chilled and enjoy your very own taste of Spanish tapas!

There you have it – a taste of history and a delicious, homemade Ensaladilla Rusa. Whether you're enjoying it as a quick snack, a light lunch, or part of a tapas spread, you're now part of a culinary tradition that spans continents and centuries. ¡Buen provecho!