Angelica’s recipes – Red Salad

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21.10.2016 Posted in Cooking, Writing No Comments

As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the Red Salad - Ingredientslaunch of the book I decided to devote my blog to Angelica’s lifestyle, friends, recipes and places where she lived during her long and interesting life. I was looking for a new recipe for dinner to mark the beautiful sunny days we are enjoying in Paris in October. As usually I wanted to find a recipe which corresponded to Angelica’s taste and would be reddish if possible. I came across this salad recipe while flipping through one of the fashion magazines in the bookstore ‘Drugstore’ on the Champs Elysees, Paris, while waiting to go to see a movie. I’m sorry I do not remember exactly the name of the magazine or the details of the recipe. The main ingredients: beetroot, potatoes and hareng reminded me of my childhood and my grandmother so I decided to improvise and make it at home.

To make the Red Salad for two you will need: 1 beetroot (I took a precooked beetroot),  4 medium potatoes,  ½ apple, 1 small onion, 1 filet of hareng, and a few brines of cilantro (optional). For a dressing: olive oil, vinegar and mustard.

To make the salad:

Peel the potatoes with a vegetable peeler. Remove any sprouts and any green areas with the tip of a potato peeler. Place the potatoes in a large saucepan or pot. Add enough cold water to cover the Red Salad tops of the potatoes. Add 1/2 to 1 teaspoon salt to the water.Turn the burner on high and bring water to boiling. Cook the potatoes in gently boiling water until tender, about 20 to 25 minutes for quartered potatoes.Drain the potatoes in a colander.

Chop everything (beetroot, potatoes, apple and onion) into manageable pieces which will make everything fit nicely onto your fork. Plus, smaller pieces mean you can pick up more ingredients on your fork at one time, making every bite more interesting. Mix in a bowl and add the dressing. For the dressing take: 3  tbsp of olive oil, 1 tbsp of vinegar, 1/2 ts of mustard. Whisk together, adding salt and pepper to taste and srpinkle with cilandro (I can neverget enough of it so I tend to use it a lot).

Envoy!

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