Best 4 A La Rousse Salad Romanian Recipes

In the realm of Romanian cuisine, A la Rousse Salad reigns supreme, captivating taste buds with its harmonious blend of flavors and textures. This beloved dish, also known as "Salata a la Rousse" or "Salata de icre," holds a special place in Romanian culinary heritage, often served as a cherished appetizer or main course. This article presents a delectable journey into the world of A la Rousse Salad, offering a collection of meticulously crafted recipes that cater to diverse tastes and preferences. From the classic version featuring rich fish roe to delightful vegetarian and vegan alternatives, each recipe promises a unique culinary experience. Discover the secrets of preparing this iconic salad, explore its variations, and relish the exquisite flavors that have made it a Romanian favorite. Embark on a culinary adventure and indulge in the vibrant essence of A la Rousse Salad, a testament to Romanian culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

ROMAINE SALAD

Romaine Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 hearts romaine, chopped
1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand
1/4 pint grape tomatoes, halved
1 tablespoon balsamic vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

A LA ROUSSE SALAD (ROMANIAN)

A La Rousse Salad (Romanian) image

Another Romanian recipe from my Romanian friend Carmen. I love the tangy flavor of this Romanian potato salad. The pickled red bell pepper can be difficult to find. If you can't find it, Carmen suggests to just double amount of pickles as a replacement so it keeps the good sour taste. She did this when she made it for a cooking demonstration and it tasted great! The vegetarian sausages are optional, but I personally think they are a must as they give the salad great flavor.

Provided by Enjolinfam

Categories Potato

Time 50m

Yield 18-25 serving(s)

Number Of Ingredients 11

Ingredients

10 potatoes
7 carrots
1 (14 1/2 ounce) can peas
6 -7 dill pickles, regular size (or 15 of the small ones)
6 -7 red bell peppers, pickled (read note above if you don't have this)
1 1/8 cups mayonnaise or 1 1/8 cups vegan mayonnaise
1 tablespoon pickle juice (from the jar of dill pickles)
2 -3 tablespoons mustard
salt, to taste
spices, to taste (she likes to add different spices to it sometimes) (optional)
6 vegetarian sausages (they should be fried ahead and you can use real meat if you're not vegetarian)

Steps:

Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.
Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.
Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper).

Nutrition Facts : Calories 214, Fat 6.8, SaturatedFat 1.1, Cholesterol 3.8, Sodium 499.8, Carbohydrate 34.3, Fiber 5.9, Sugar 6.8, Protein 6.1

SALATA ORIENTALA

Salata Orientala image

Romanian potato salad. Excellent with grilled meat or chicken cutlets. Pickled red peppers are more traditional but roasted are probably easier to find in the U.S.

Provided by Transylmania

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 large potatoes, peeled and sliced
1 onion, thinly sliced
3 -6 dill pickles, thinly sliced
1/2 cup pickled sweet red peppers, sliced
1/4 cup vegetable oil
1/4 cup white vinegar or 1/4 cup cider vinegar
2 teaspoons sugar
salt and black pepper
12 black olives

Steps:

Boil the potatoes in salted water for about 10 minutes, or until they are tender.
Drain and cool potatoes. Combine with the pickles, onions, and red peppers.
Combine oil, vinegar, sugar, salt, and pepper.
Pour this dressing over the potatoes and pickles. Mix gently.
Top with olives and let cool to room temperature.

Nutrition Facts : Calories 593.4, Fat 15.7, SaturatedFat 2.1, Sodium 774.9, Carbohydrate 104.5, Fiber 13.6, Sugar 9.4, Protein 11.8

ROMANIAN ORANGEADE

Romanian Orangeade image

Make and share this Romanian Orangeade recipe from Food.com.

Provided by Random Rachel

Categories Beverages

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

4 large oranges
4 lemons
2/3 cup sugar
2 quarts water (1/2 gallon)

Steps:

Squeeze the lemons and oranges. Strain the juice through cheese cloth. (Unless you use a self straining juicer.).
Dissolve the sugar in water, add the lemon and orange juices, pour in a bottle/pitcher with one piece of orange peel and refrigerate. Serve cold after a few hours.

Nutrition Facts : Calories 118.6, Fat 0.3, Sodium 6.4, Carbohydrate 33.3, Fiber 4.8, Sugar 25.3, Protein 1.5

Tips:

Use fresh, ripe tomatoes. This will ensure the best flavor and texture for your salad.
Choose a good quality olive oil. This will also contribute to the flavor of the salad.
Don't overdress the salad. A little olive oil and vinegar is all you need to enhance the flavors of the tomatoes and onions.
Serve the salad immediately. This will prevent the tomatoes from becoming watery.

Conclusion:

A la rousse salad is a simple but delicious Romanian salad that is perfect for a summer lunch or dinner. It is made with fresh tomatoes, onions, and a dressing of olive oil and vinegar. The salad is easy to make and can be tailored to your own taste preferences. For example, you can add crumbled feta cheese, diced cucumbers, or chopped parsley to the salad. A la rousse salad is a healthy and refreshing salad that is sure to please everyone at your table.