Best 4 Ensaladilla Tasca Recipes

ENSALADA RUSA

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
• Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
• Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
• Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

ENSALADILLA TASCA

Steps:

• Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.
• In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
• Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.

ENSALADA RUSA

Steps:

• Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
• In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

ENSALADILLA RUSSA (RUSSIAN SALAD)

Steps:

• Using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy. Slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise. Add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute). Chill.
• Rinse the potatoes, cover with salted water and bring to a simmer. Cook for 20 minutes or until the potatoes can easily be poked with a fork. Drain and allow to cool. When cool, dice into 1/2 inch cubes.
• Blanch the beans, carrots and peas in boiling salted water until al dente. Shock in cold water then drain completely. Cut each artichoke heart into quarters.
• Mix vegetables in a large bowl with capers, anchovies, and sliced olives. Add the mayonnaise and toss to combine. Season to taste. Plate and garnish with whole olives.