It’s one of the most popular dishes in a Spanish tapas bar, Russian Potato Salad. During the Franco dictatorship the word Russia was “prohibido” hence the dish was called – in public only – Ensalada Nacional. As part of a tapas dish tuna (the canned variety in chunks) or small shrimps are added as well as sliced hard boiled eggs as garnish. I love Ensalada Rusa also as a side dish without tuna.
The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad.
Moroccan tomato salad is tasty, easy to prepare and an excellent salad to accompany meat, fish, and grain dishes. Add green olives or capers or preserved lemons but always pick the ripest and firmest tomatoes. I personally prefer to cut tomatoes in slices, they are less prone to get watery.
A combination that has everything going for it. One of those recipes where the end result is more than the sum of parts. I prefer to use white balsamic vinegar, a mild vinegar which does not overpower the pepperiness of the arugula and the pungency of the blue cheese.
A salad that is a feast for the eyes and palate composed in a snap. Halloumi cheese is unique among cheeses. It is lightly salted and retains its shape when exposed to high temperatures. A perfect partner for grilled vegetables. Halloumi cheese is available at specialty stores in the US. An acceptable substitute is the Mexican Queso Blanco or Queso Fresco which has similar qualities. It does not melt when fried or grilled.
This light, refreshing pasta salad can be made ahead without any loss of flavor, just make sure that the ratio pasta-veggies is balanced. The dish is easily transformed into a vegetarian fare by omitting the bacon rashers. A nice crusty bread and a chilled rosé are superb matches.