La ensaladilla rusa se define como una "macedonia" de verduras y productos con carne, pescado y marisco, todos cortados en brunoise y mezclados con mayonesa. El resultado final desde luego depende de la habilidad a la hora de mezclar los ingredientes.
- Ensaladilla rusa, also called Olivier salad, is typically from Russia but so popular and extended in Spain that it´s been included in the national Spanish gastronomy and it´s a typical salad we Spaniards made in summer and special occasions to accompany other spanish delicacies. This salad is a potato salad, mixed with canned, hardboiled egg, tuna and mayonnaise as well as other vegetables like carrots, peas, olives and gherkins in vinegar. Besides our homes, you can find ensaladilla in any bar and it´s served as a "pintxo" (tapa) or "ración". I don´t know how many versions of ensaladilla we could find, probably infinite. The definition of this recipe is like a vegetables salad, made with different veggies, meat, fish or seafood, all cut in brunoise and all mixed with mayonnaise. The final result depends on the successfully or unsuccessful combination of products.
- Today´s potato salad was made during the course I attended at the beginning of this year in the Basque Culinary Center. I really had a blast there, met new people and a lot of new and different recipes. Here below you can see the moment we finished our ensaladillas which was the moment to taste them all. It´s funny to see how many versions came out from the same recipe.
- My ensaladilla is very classy, here you have the link if you want to see what it looks like, but I´m warning you, the pic´s are terrible, a recipe from 2012. Ensaladilla and more
COGOLLOS CON ENSALADILLA RUSA AL CURRY Y MEJILLONES EN ESCABECHE DE COCO
Tiempo de preparacion: Lo que se tarda en cocer todas las verduras (aproximadamente 20 minutos y lo que se tarde en picar todo)
Dificultad: Muy fácil, cocer, juntar y mezclar
INGREDIENTES PARA 10 PERSONAS
PARA LA ENSALADILLA
2 kilos de patatas
250 gramos de vainas
100 gramos o una lata de guisantes
3 zanahorias grandes
1 kilo de cebolla
500 gramos de bonito en lata
500 gramos de mayonesa, la mía casera con 2 huevos aceite de girasol, sal y vinagre de vino blanco
1 pimiento morrón
Curry al gusto, yo le puse 2 cucharadas
PARA LOS MEJILLONES
2 latas de mejillones en escabeche
leche de coco
Unos cogollos de lechuga para presentar el plato
PREPARACIÓN
1. Limpiar bien todas las verduras y cortarlas en brunoise. Cocerlas siguiendo los tiempos de cocción de cada una. Enfriarlas en un recipiente con hielo para interrumpir la cocción. Escurrir y reservar. Cocer también las patatas. Dejar enfríar, pelar y cortar también en brunoise.
2. Hacer la mayonesa. Añadir el curry y mezclar todo bien. Reservar.
3. Picar el bonito y reservar.
4. En un bol, mezclar todos los ingredientes. Con cuidado de que todo combine bien.
5. Para hacer los mejillones con la leche de coco, escurrimos el escabeche de la lata, y lo mezclamos con la leche de coco al gusto de cada uno.
6. Limpiar los cogollos y ponerlos en una bandeja o en una bandeja para tacos. Rellenar los cogollos con la ensaladilla, colocar los mejillones encima y echar un poco de la leche de coco con el escabeche.
BABY LETTUCE HEARTS WITH POTATO SALAD WITH CURRY MARINATED MUSSELS IN COCONUT MILK
Hands on time: The time spent to boil the different veggies and the potatoes, aprox 20 minues, also the time spent to cut all the vegetables in brunoise.
Difficulty: Easy. Boil, chop and mix
INGREDIENTS SERVES 10
INGREDIENTS FOR THE POTATO SALAD - ENSALADILLA
2 kg of potatoes, boiled and peeled
250gr runner beans, cleaned and chopped
100gr or canned peas
3 big carrots, peeled and cut
1 kilo of chopped onion
500gr canned tuna
500gr home made mayonnaise if possible
1 red bell pepper
Curry powder to your taste, I used 2tbsp
FOR THE MUSSELS IN COCONUT
2 cans of marinated mussels
Coconut milk to your taste
TO SERVE THE RECIPE
Some baby lettuce hearts
METHOD
1. Clean thoroughly all the vegetables and cut them in brunoise. Boil them following the time instructions for each one of them. Soak them in frozen water to cold them. Drain them and reserve. Boil the potatoes, leave them and when cold, peel them and cut them also in brunoise.
2. Make the mayonnaise or use a tinned one, add the curry powder and mix well.
3. Chop the canned tuna and reserve
4. In a bowl, combine all the ingredients and pour the mayonnaise too, be careful to mix everything well so all the flavours mix together.
5. To make the mussels with the coconut milk, simply drain the marinate from the canned and mix it with the coconut milk to your taste.
6. Clean the baby lettuce hearts and set them on a tray or on a special plate for tacos. Transfer certain amount of the potato salad on each wrap, put a mussel on each and pour a little bit of the coconut milk curry on top.
¡LISTO! / DONE!
