The Recipe!
Creating the traditional Dominican Christmas Eve dish, Ensalada Rusa
Get ready to drool! Ana Rita’s mom, Carmen Chavier, creates magic in the kitchen every Christmas Eve by whipping up the most delicious and traditional Dominican dish – Ensalada Rusa. It has Russian roots but has become a Dominican staple. In this episode, Carmen shows us her rendition of the classic dish.
Have you ever tasted it? Trust me, it’s a must-try!
Be sure to check out the blog and read Carmen’s exclusive interview, in which she discusses the traditions she brought from the Dominican Republic to South Dakota.Ensalada Rusa comes in various flavors in the Dominican Republic, but Carmen takes it up a notch by ditching the mayo for a tangy vinegar twist, making it a healthier choice. This dish is excellent for large parties. It can be made a day ahead for maximum flavor.
Ensalada Rusa
Ingredients (serves 6 people)
2lbs potato
3 hard-boiled eggs
2 cans beets
1 cup frozen green peas (steamed)
1 bunch green onion, chopped
1 ½ tbsp salt
Instructions
- Cut the potatoes into bite-size pieces and boil them in salted water. When the water boils, remove the potatoes and set aside. When removed from the heat, they will continue to cook.
- Chop beets into small cubes.
- Place the beets and green onions in a large bowl.
- Place the frozen peas in a pan (without extra water) to steam. When they turn bright green, rinse in cold water so they stop cooking and maintain their color.
- Put all ingredients (below) into a large bowl and mix with the dressing.
- Before serving: Taste and add more vinegar and salt to taste.
- Slice the eggs into wedges and arrange on top.
- To create a brighter presentation, add some freshly steamed peas.
Vinaigrette Ingredients and instructions:
⅓ cup extra virgin olive oil
¼ cup vinegar (red wine or apple cider)
Lime (or lemon) juice
2 Tbsp Dijon mustard
Chopped, fresh garlic
salt and pepper to taste
- In a small bowl, whisk together the vinegar, mustard, and a generous pinch of salt. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.
Serving Suggestions:
Carmen’s drink of choice for this party was a glass of Dominican rum served on the rocks. Some notable brands are Barceló Imperial Onyx (by Ron Barceló), Brugal XV (by Brugal), and Contrabando 38 (by Oliver and Oliver).
