Spanish Challenge 9: Ensalada Rusa

This is the last recipe in the Spanish vegetarian challenge and is nothing to do with Russians as far as I know.  The so called “traditional” tapas is a basically potatoes in mayonaise. Still it is much loved here and I remember hearing one young guy say he looked forward to going home for Christmas when his Mum would make him this. 

Spanish Challenge 9: Ensalada Rusa

I think that it is traditional at Christmas actually, but I would have to confirm this. What I do know, is if my mum fed me half a jar of mayonaise in one sitting, I would be none too forthcoming with the Christmas cheer. So, I made a one that I imagine a healthy Russian coming up with, one where they use tofu instead of mayonaise. So I would think they would have to be quite a modern thinking cosmpolitan kind if Russian.

Incidentally, mayonaisem, or at least the name (every country has a variation on beaten egg dressing) does actually come from around these parts; originating from Mahon, capital of Menorca.  I remember havin git there when I was a kid and it was way to lemony for me at the time and I remarked to my parents that I preferred Helmans’ like the antagonistic child I was.

Ensalada Russa (serves 4 as part of a Tapas Meal)

2 Medium Potatoes

1 cup Green Beans (topped, tailed and chopped into 1cm pieces)

A few leaves of Red Cabbage

1 Carrot

½ Red Peppers

¼ cup Capers

3 tbs chopped fresh Parsley

For the Dressing

1/3 cup Silken Tofu

Lemon Juice of 1 lemon

3 tbs Apple Cider Vinegar

2 tbs Olive Oil

2 tsp Mustard

1 tsp Salt

1. Peel and cut the potatoes into 1 inch chuncks. Set up your steamer inside a deep pot, and steam  the potatoes for 15-20 mins until done, but still firm.
2. Steam the green beans for 10 minutes or boil for 5 until just done.
3.  Shred the cabbage and carrot with a grater, finely slice the Red Pepper and roughly mince the capers. Mince the Parsley.
4. Blend the salad dressing ingredients together in a food processor or with a immersion-blender. Add the vegetables  (reserve half the pepper) and half the parsley. Garnish with the other half and reserved Red Pepper.