Rus Cuisines: Palate Pleasing Salads

Mayonnaise
1/2 c Sour cream
1 1/2 ts Worcestershire sauce
1/2 ts Dry mustard
1/2 ts Black pepper
3/4 ts Taragon
1 ea Garlic clove minced
1 1/2 tb Chives chopped

Combine all ingredients & blender until smooth.

*NOTE: You may add 1 tb of dried, crushed peppers to spice this up.
ORIGIN: Vera Deredadze, Tbilisi-Georgia, circa 1997

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Title: Russian Cucumber w/ Dill Salad
Categories: Russian, Ethnic, Sidedish, Salad
Yield: 6 Servings

3 ea Cucumbers peeled & chopped
2 ea Scallions chopped
2 c Yogurt plain
1 ts Black pepper
2 tb Dill fresh snipped
2 tb Black olives chopped

Mix all ingredients together except dill in a large chilled bowl.
Sprinkle dill over each serving liberally.
Serve chilled.
ORIGIN: Marina Golub, Arkangelsk - Russia, circa 1996

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Title: Farshovana Chebyalya - Stuffed Onions
Categories: Ethnic, Euro, Sidedish, Salad, Vegetable
Yield: 6 Servings

6 ea Onions large & mild
1 1/2 c Cucumbers peeled & chopped
3 c Tomatos fresh & chopped
6 ea Eggs hard boiled & chopped
Salt & pepper to taste
3 c Mayonnaise
2 tb Cider vinegar

Peel onions. remove insides leaving an onion cup of 3-4 layers.
Chop inner onion portions & mix well with tomatos, vinegar, & cucumbers.
Mix in mayonaise egg & salt & pepper.
Stuff onion cups with this mixture.
Top with a dollop of sour cream & serve.
You may make this in advance & serve chilled.

ORIGIN: Larissa Yavorskaya, Kyiv-Ukraine, circa 1996

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Title: Badridzhani Mtsvanilit - Herbed Eggplant Salad
Categories: Georgian, Ethnic, Salad, Nut, Sidedish
Yield: 6 Servings

1 ea Large eggplant
1/2 c Walnuts
2 ea Garlic cloves peeled
1/2 ts Ground coriander seed

1 ea Onion minced 2 tb Olive oil
1/2 ts Ground marigold
1/2 ts Dried fenugreek
1/2 ts Cayenne
3/4 ts Salt
3/4 c Chopped mixed fresh herbs cilantro, celery leaf parsley & dill
2 ts Red wine vinegar

*NOTE: It is wise to salt the eggplant here to ensure that it is not bitter.

Slice eggplant lengthwise, sprinkle it with salt* & allow to drain on paper towel for 30-45 mins.
Rinse then pat dry. Pre-heat oven to 500 deg-F.
Place eggplant pieces cut-side down on an oiled baking sheet. Bake for 20-25 mins.
Saute onion in olive oil until golden then set aside.
Finely grind walnuts with garlic & spices.
Turn out into a bowl then stir in cooked onion.
Add chopped herbs & wine vinegar.
Let eggplant cool to lukewarm, then remove skin & cut pulp into 1" pieces.
Mix eggplant thoroughly with nut mixture.
Cool to room temp. prior to serving.

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