Caesar Salad with a Russian Twist

Ingredients

The Russian adaptation of the Caesar Salad incorporates elements of the iconic Russian soup, Borscht. Instead of the traditional romaine lettuce, this version features a mix of fresh greens, including beet greens and dill. The dressing is enhanced with sour cream and horseradish, giving it a distinct Russian twist. Additionally, the salad is garnished with pickled beets and boiled eggs, adding a touch of Russian flavor. We alse have the original recipe for Caesar Salad, so you can check it out.

• 4 cups (120g) mixed greens (including beet greens and dill) 4 cups (120g) mixed greens (including beet greens and dill)
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15ml) horseradish 1 tablespoon (15ml) horseradish
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (150g) croutons 1 cup (150g) croutons
• 1/2 cup (75g) grated Parmesan cheese 1/2 cup (75g) grated Parmesan cheese
• 1/2 cup (75g) pickled beets, sliced 1/2 cup (75g) pickled beets, sliced
• 2 boiled eggs, sliced 2 boiled eggs, sliced

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 15g (Sugars: 5g)
• Protein: 9g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the sour cream, lemon juice, olive oil, horseradish, minced garlic, salt, and pepper. Whisk until well combined to make the dressing.
2. 2.
   Add the mixed greens, including beet greens and dill, to the bowl with the dressing. Toss gently to coat the greens evenly.
3. 3.
   Add the croutons and grated Parmesan cheese to the bowl and toss again.
4. 4.
   Divide the salad among serving plates or bowls.
5. 5.
   Garnish each plate with sliced pickled beets and boiled egg slices.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Beet greens — Make sure to wash the beet greens thoroughly and remove any tough stems before using.
• Dill — Chop the dill finely to evenly distribute its flavor throughout the salad.
• Pickled beets — If you prefer a milder flavor, rinse the pickled beets before slicing and adding them to the salad.
• Boiled eggs — To achieve perfectly boiled eggs, place them in a saucepan with cold water, bring to a boil, then simmer for 8 minutes before cooling and peeling.

Tips & Tricks

• For added crunch, toast the croutons in a skillet with a little olive oil before adding them to the salad.
• Adjust the amount of horseradish according to your preference for spiciness.
• If you can't find beet greens, you can substitute with Swiss chard or spinach.
• Experiment with different types of greens to personalize the salad to your taste.
• Serve the salad chilled for a refreshing twist.

Serving advice

Serve the Borscht Caesar Salad as a light lunch or as a side dish alongside grilled meats or fish. It pairs well with crusty bread or traditional Russian rye bread.

Presentation advice

Arrange the salad on individual plates, ensuring that the vibrant colors of the mixed greens, pickled beets, and boiled eggs are visible. Drizzle a little extra dressing on top and sprinkle with freshly ground black pepper for an appealing presentation.