Indulge in the vibrant flavors of the beloved Russian Wedge Salad, a delightful combination of fresh vegetables, zesty dressing, and the iconic herring fillet. This classic dish, also known as Vinegret or Beetroot Salad, is a staple in Russian cuisine and a true testament to the country's culinary heritage. This versatile salad boasts three variations: the traditional recipe, a modern twist with a hint of sweetness, and a vegan-friendly version that caters to various dietary preferences. Whether you prefer the classic tangy dressing or the subtly sweet variation, this salad promises a symphony of flavors in every bite. Discover the culinary magic of Russian Wedge Salad through these carefully curated recipes, perfect for any occasion and guaranteed to tantalize your taste buds.
Let's cook with our recipes!
CLASSIC WEDGE SALAD WITH BLUE CHEESE DRESSING
Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, crispy bacon, cherry tomatoes, and homemade blue cheese dressing.
Provided by Sheryl Julian
Categories Salad Side Dish Comfort Food Quick and Easy
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- Assemble the salads: Arrange the wedges on 6 salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.
Nutrition Facts : Calories 210 kcal, Carbohydrate 7 g, Cholesterol 34 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 467 mg, Sugar 5 g, Fat 17 g, ServingSize Makes 6 servings, UnsaturatedFat 0 g
WEDGE SALAD
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it's a pleasant evening you're having, a retro delight. Wedge is a salad for pleasure.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
- Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
- Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
- Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 33 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 1249 milligrams, Sugar 7 grams, TransFat 0 grams
ICEBERG LETTUCE WEDGES WITH RUSSIAN DRESSING
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together all dressing ingredients, cover, and store in refrigerator until ready to use.
- Arrange the lettuce wedges on platter and spoon the dressing over them.
RUSSIAN SALAD
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 6 1/2 cups (about 12 servings)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Season with salt.
- Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
- Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
- Gently add the eggs, and allow to boil 10 minutes.
- While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
- Once the eggs are cooked, drain them, and peel under cold running water.
- Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
- In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
- Refrigerate overnight, and serve cold.
Tips:
- To make the perfect dressing, use fresh ingredients and whisk vigorously until the mixture is smooth and creamy.
- For a more flavorful salad, use a variety of vegetables, such as beets, carrots, potatoes, and pickles.
- If you don't have time to make the dressing from scratch, you can use a store-bought vinaigrette or mayonnaise-based dressing.
- To save time, you can cook the vegetables in advance and store them in the refrigerator for up to 3 days.
- For a vegan version of the salad, use a plant-based mayonnaise or yogurt in the dressing.
Conclusion:
Russian Wedge Salad is a delicious and refreshing salad that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to impress your guests. The simple ingredients and easy-to-follow instructions make this salad a great option for busy weeknights or special gatherings. So next time you're looking for a tasty and healthy salad, give Russian Wedge Salad a try.
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