Russian Vinaigrette Salad

inspiration: Classic Russian potato salad that gets a great pink tint from the roasted red beets. We love to serve this during the Holidays and particularly on January 7th for Russian Christmas.

ingredients:

• 1 cup onion, chopped (about 1 large onion)
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 cup pickles, chopped (about 3 pickles)
• 1 lb. black forest ham, sliced thick and chopped
• 3 eggs, hard boiled and chopped
• 1, 15 oz. can peas and carrots, drained
• 3 cups cooked beets, peeled and chopped (about 4 medium beets)
• 3 cups cooked potatoes (yukon gold), peeled and chopped (about 4 medium potatoes)
• 2 cups mayonnaise
• 2 tablespoons dill, finely chopped
• 2 tablespoons flat leaf parsley, finely chopped
• salt and pepper, to taste

method: In a large bowl, add onion and lemon juice and toss to combine.  Let sit for about 10 -20 minutes so the lemon cuts the harsh onion flavor while you prep the rest of the ingredients.  Add pickles, ham, eggs, beets, and potatoes, mayonnaise, dill, parsley, and gently mix to combine.

As the last ingredient, add the peas and carrots and gently mix to combine (if they were added earlier they would get crushed).  Season with salt and pepper to taste and transfer into your serving bowl.  Cover with cling wrap and refrigerate for at least 1 hour so the flavors have time to marry.  It's best if you can make the day ahead so the flavors can fully develop.  Serve cold, right out of the refrigerator, and enjoy!

entertaining notes: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator.

Yields: About 12 cups.

Summer Beet Slaw

inspiration: We wanted something that was summery, tasty, and healthy.  There is an amazing beet salad that is typical of Russian cuisine that has only shredded beets, garlic, walnuts, and mayonnaise.  We combined that with a classic American red cabbage cole slaw and the result was fantastic.  This will definitely be in our summer salad staples from now on!

ingredients:

• 3 red beets, cooked and peeled
• 6 carrots, raw and peeled
• 1 small head of red cabbage (or 1/2 a large one)
• 2 cloves garlic, whole and peeled
• 1/2 cup almonds or walnuts
• 1 cup mayonnaise
• salt and pepper to taste

method: First toast the nuts in an oven or on the stovetop till just golden brown, and set aside to cool.

Most of the salad can be made in a food processor with a steel chopping blade, a shredding blade and a slicing blade.  Prepare all your vegetables; the beets, carrots, cabbage, and garlic.  With a shredding blade, shred the carrots and beets and move into a large mixing bowl.  With a slicing blade, slice the cabbage and place in the large mixing bowl.  With the steel chopping blade, pulse the garlic cloves and nuts till chopped (not a paste, but a fine chop).

To the large mixing bowl, add the mayonnaise and salt and pepper and mix to combine and refrigerate till ready to serve.

entertaining notes: This salad can be made ahead about 1 day and it actually gets better the next day.   

Yields: makes about 8 cups of salad (about 8 servings)