Salade Russe (Russian Salad)

16Sunday afternoons in Haiti when each person was responsible to prepare a special dish for dinner.
Unlike here, dinner is held between 1:00 PM and 3:00 PM. I mostly remember it  being around 1:00 PM which I still thought was a little too early because if I planned on preparing a dish, I’d have to get at it in the morning or simply before 12:30 PM.
On Sundays, mom would allow us to cook a little something special. My sister would prepare her flan or baked macaroni and I would do a cold salad or bake a cake.  I would barely be in the kitchen in the back. That’s where the big and real deal cooking would be happening with mom and the cook.
Instead, I would just grab some eggs and vegetables and a mixing bowl and simply use the counter or table in the salle-à-manger ( A little room with an oven, a smaller version of a dining room where we would eat breakfast/lunch/supper )

The following recipe is a traditional one, not a Haitian native one. (just like the onion pie). It’s usually enjoyed cold and is mostly served in Sunday family dinners.
A recipe of my own:

Ingredients:

  • 2 beets
  • 3 big potatoes
  • 2 carrots
  • salt and pepper to taste
  • 2 tbsps of mayonnaise or 2 tbsps of home-made mayonnaise:
    • 1 large egg yolk
    • 1 1/2 tsps lemon juice
    • 1 tsp white wine vinegar
    • 1/4 tsp mustard
    • 1/2 tsp salt or to taste
    • 3/4 cup canola oil
  • 2 eggs (optional)
  • green peas (optional)
  • green onions (optional)
  • 1tbsp of mustard (optional)
  • 1 tbsp of parsley

Directions

  1. Boil your beets in one pot . Bring another pot to boil your potatoes and carrots. 
  2. Once they’re done boiling (It should be in the next 20 to 30 mns), remove your vegetables, peel them and cut them into dices.
  3. Transfer your beets, potatoes and carrots into a bowl. Add your mayonnaise and season to taste with your salt, parsley and pepper.
  4. You can also add green peas, mustard and green onions to your mixture to make it more rich.
    If you want to add the eggs. Boil them first, let them cool down, cut into dices, then add them into your vegetables mix.
  5. Cool in the refrigerator for about 15 to 30 mns before serving.

Enjoy!

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Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

5 thoughts on “Salade Russe (Russian Salad)

  1. OMG,my mom used to make salade russes back home! I’m so happy I found this website, I wanted to make this dish for so long, thank God for Google! Haitian dishes are the best, good job!!! Can you please post recipes about how to make “pate feuillete”? And Kremas? lol 🙂

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