A La Rousse Salad Romanian
Prepare to savor a classic Romanian dish with a twist of elegance—the A La Rousse Salad! This vibrant and hearty salad combines tender potatoes, carrots, parsnips, sweet peas, and tangy pickles for a medley of textures and flavors. Traditionally enhanced with shredded cooked chicken for added depth, the ingredients are folded together in a creamy, tangy mayonnaise and mustard dressing, perfectly seasoned with salt and pepper. Ideal for festive gatherings or as a refreshing side dish, this salad is both satisfying and versatile. Serve it chilled and garnish with a flourish of parsley, boiled egg slices, or an artistic drizzle of mayonnaise for a stunning presentation. Perfect as an appetizer or accompaniment, this crowd-pleaser is a true highlight of Romanian cuisine!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 300 grams Carrots
- 200 grams Parsnips
- 150 grams Peas
- 150 grams Pickles (cornichons or dill pickles)
- 250 grams Cooked chicken breast (optional)
- 200 grams Mayonnaise
- 1 tablespoon Mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and peel the potatoes, carrots, and parsnips. Cut them into large chunks for even cooking.
Bring a large pot of water to a boil. Add the potatoes, carrots, and parsnips. Cook for about 20-25 minutes, or until the vegetables are tender but still firm enough to hold their shape.
While the root vegetables are cooking, blanch the peas in a pot of boiling water for 2-3 minutes. Drain the peas and set them aside to cool.
Once the root vegetables are cooked, drain them and allow them to cool before dicing them into small, uniform cubes.
Finely dice the pickles into small cubes and transfer them to a colander to drain excess liquid.
If using cooked chicken breast, shred or dice it into small pieces.
In a large mixing bowl, combine the diced potatoes, carrots, parsnips, peas, pickles, and chicken (if using).
In a separate small bowl, mix the mayonnaise and mustard together. Add salt and pepper to taste.
Pour the mayonnaise mixture over the vegetable blend and gently fold everything together until all the ingredients are evenly coated.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve the salad chilled as a side dish or appetizer. Optional: Garnish with additional mayonnaise, chopped parsley, or boiled egg slices for presentation.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 39.6 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5540 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
