Summer is a great time for salads. Any salads, but especially the lighter ones, with green vegetables and light oil dressings. So, I’d like to share with you some recipes for Russian summer salads. And they are different from American green salads. How? Most American green salads involve a lot of leaves: spring greens, spinach, or some type of lettuce. And that’s great. But sometimes, as you reach into the mysterious depths of your fridge, you can’t find any of those leaves, or maybe you just want a change.
So, try this one:
2 medium cucumbers
2-3 medium tomatoes
1 onion (I prefer red)
1-2 tablespoons of vegetable oil
(sunflower oil is traditionally used in many Russian salads, but you can be a rebel and use something else!))
1 tablespoon of white vinegar
1 garlic clove (finely shredded)
(a lot of Russian recipes tend to use garlic: perhaps, it’s because it was one of the few readily available spices in the Soviet Union, or maybe, it’s because of the proximity to Transylvania and all its vampires…)
salt and pepper (to taste)
1 tablespoon of horseradish (okay, okay, it’s optional!)
Thinly slice tomatoes, cucumbers, and onions. Add the dressing. Mix and enjoy!