Russian Salad

The Russian Salad is also known as Olivier Salad, named after the chef who immortalized it in Russia during the second half of the 19th century. However, the earliest known recipe appears in the cookbook *The Modern Cook* by the Anglo-Italian chef Charles Elmé Francatelli (1805-1876). This work was published in 1845 and listed lobster, anchovies, tuna, crab, and olives among the salad's ingredients, all dressed with mayonnaise. Russian Salad is enjoyed in many countries. Chef Lucien Olivier (1838-1883) popularized it at the Hermitage restaurant around 1864 in Moscow. Its fame turned it into a beloved dish in the region, leading restaurants to compete to outdo each other in flavor, but none succeeded. Olivier never documented his recipe or passed it on to anyone, and the secret ingredient of his sauce remains elusive. As expected, every cook attempts to create the perfect salad, resulting in various versions. This time, I am sharing a recipe taught to me by a Russian friend. The seafood flavor is derived from an ingredient not widely known in Cuba: surimi, which can now be found in some supermarkets under the name “crab sticks.” Another less common ingredient I used in Cuba is quail eggs. Check out the recipe, and if you make it at home, don’t forget to share photos on our social media!