Macedoine Salad Recipes

RUSSIAN SALAD

Steps:

• Blanch the vegetable separately, drain, refresh in an ice bath and strain through a colander. In a large bowl, mix all the vegetables, add chopped capers, parsley, mayonnaise, salt, and pepper. Transfer to a salad bowl or on a platter, giving it a mound-like shape. Decorate the surface with, quartered hard-boiled eggs and black olives.
• What is a Macedoine? Diced cube, 0.5cm (5mm) square, more significant larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans, and celery.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

MACEDONIAN SALAD

Steps:

• 1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
• 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
• 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

MACEDOINE SALAD

Steps:

• Cut all the vegetables into a uniform Macedoine Cut (except the garden peas) See videoThe green beans should be sliced into 1/4 " lengths.
• Plunge them into boiling salted water and cook them out until tender. Add the vegetables in stages so as to get an even cook. 7 minutes for carrots, 6 minutes for the green beans 5 minutes for turnips, and 4 minutes for the peasWhen cooked drain them and plunge them into a bowl of ice-cold water to stop the cooking process and to make sure they are nice and cold Then place them in the fridge for about an hour.
• Just before serving, mix all the vegetables with enough mayonnaise to just bind the vegetables together
• Place in a large salad bowl to serve.

MACEDOINE SALAD

Steps:

• Separate cauliflower into small pieces.
• Marinate each vegetable separately in dressing and chill for one hour.
• Arrange vegetables in groups on crispy, cold salad greens.
• Sprinkle with olives and additional dressing.

MACEDONIA DI FRUTTA (FRUIT SALAD)

Steps:

• Toss the cut up fruit together with sugar and freshly squeezed lemon juice. Taste the combination: if too sweet, add a bit more lemon juice, if too tart, add a bit more sugar, bearing in mind that both tend to mellow after maceration.
• Let the fruit macerate for about 30 minutes in the fridge and there you have it!

FIFTEEN MINUTE MACARONI & SALMON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni for 8 to 10 minutes, or until al dente; drain and rinse under cold water until cool.
• In a large bowl, mix together macaroni, peas and onions, salmon, and mayonnaise. Season with onion powder, salt, and pepper, and mix well. Cover, and refrigerate 2 hours, or until well-chilled.