Russian salad

There are thousands of versions of this recipe, and all are delicious. A salad suitable for both summer and winter. In fact, I usually prepare more often in winter. I am a little apprehensive with the combination of heat and mayonnaise, and as I like homemade mayonnaise ...

Here is my version.

RUSSIAN SALAD (serves 4)

4 medium potatoes

2 carrots

1 handful of frozen peas

1 egg

1 small tin of tuna

1 slice of onion

1 slice of green pepper

Several lettuce leaves

White wine vinegar

Salt

And for the mayonnaise:

1 egg

Sunflower oil

Lemon juice

Salt

Peel potatoes and cut into medium size pieces. Peel carrots and cut into small pieces.

Put them in a pot to boil in salted water with the washed egg (making sure it has no cracks in the shell) and peas.

Meanwhile in a bowl finely chop the onion and pepper. Add the tuna, drained and flaked.

When the potatoes are tender, put the egg aside and drain the water. Pour the potatoes, carrots and peas in the bowl with the onions. When the egg has cooled slightly, peel it and chop it. Mix everything together with a splash of vinegar. Add more salt if needed. Now prepare the mayonnaise.

Wash well the raw egg (I use soap and a cloth) and put it into the blender receptacle. Add some salt and begin to beat on high speed with ascending and descending movements. Then, start adding the oil slowly without stopping the blender. Check that the oil is incorporated into the mayonnaise before adding more. Stop adding oil when the mayonnaise has acquired the desired consistency. At this point add the lemon juice and salt to taste.

Wash and chop the lettuce and add to the potato mix that would have now lost most of the heat.

It only remains to add several tablespoons of mayonnaise to the salad and toss well to make it homogeneous. I prefer not to mash the potato too much.

Roasted pepper salad

My husband is an expert on finding deals. In one of our occasional visits to Lidl, where we went to buy puff pastry, he saw red peppers at a very good price. So we bought a few to make roasted pepper salad.

This salad is made with roasted peppers and tomatoes. I normally roast several at the same time and freeze them in individual bags (one pepper and one tomato per bag) so that in other occasions I can make pepper salads in almost no time.

This salad is ideal to accompany fish and is very popular in southern Spain.

ROASTED PEPPER SALAD (for 2)

1 large red pepper

1 tomato

Fresh onion

Virgin olive oil

White wine vinegar

Salt

Place the peppers and tomatoes on a baking tray and smeared them with some olive oil. Roast in the oven at 240 degrees C until tender. If you intend to freeze them, don’t roast them too much because the cold will soften them even more.

Once they have cooled down, peel the tomato, peel and remove seeds from the pepper. In a bowl or dish, chop the ​​tomato and crush lightly with a fork. Add the pepper cut into strips and some onion finely chopped. Season with a small splash of vinegar, a large splash of olive oil and salt.

Spinach salad, with goat cheese and walnuts

I don’t know if this happens to you, but usually when I buy spinach, I am always left with some in the fridge that I don’t manage to use. They sell you a big package and only my husband and I eat spinach. You know kids ... they see something green on the plate and there is no way they will open their mouths.

But this time I managed to use all spinach by preparing two different dishes: a spinach salad for dinner and chickpeas with spinach for lunch the next day.

Now for the salad, the recipe for the beans I will explain in another post ...

I will not include quantities for the ingredients, I leave that to your individual taste.

SPINACH SALAD, WITH GOAT CHEESE AND WALNUTS

Baby spinach
Tomato
Goat cheese
Walnuts
Raisins
Virgin olive oil
Balsamic vinegar
Salt

The preparation is very simple. Wash and dry spinach leaves thoroughly. Chop and place them on a plate. On top add diced tomatoes, diced cheese, raisins and walnuts. Dress it all with a vinaigrette made with one part of vinegar to three of oil.