Haitian Salade Russe
Good Friday is knocking at our door. Growing up, to me, that day implied a tasty feast that could leave one in a coma.
I never quite understood why that meal was so fancy, yet I never complained. I, for the most part, enjoyed every bit of this exceptional menu. From the poisson gros sel recipe previously shared to dad’s must have fried (not refried, remember that) beans, my palate was mostly delighted to be at that family table on that day in particular.
There was just one must-have on the menu that I could never accept. It was the salade russe which recipe I share below. I didn’t like it for just one reason: it featured beet, a vegetable I could not take out easily for it seemed to always be present. Indeed, even if I could manage to pick out the bits and pieces of beet, like I usually did with everything I didn’t like, this root still managed to linger in the meal by staining everything.
My dislike of beets can once again be linked to another of those childhood stories they tell kids without realizing that said tales have a potential to scar them for life. My dad had quite an interesting nickname for this vegetable. He called it pipi rouge (red pee). I won’t go much into details about this name since I am pretty sure you can figure out what it implied. I will however say this: in my child’s eye if this vegetable could stain everything on a plate, including the plate itself, there was no way dad could be wrong. It would turn my organs a bright red, no doubt about it.
Today, I try to eat this salad, for it’s actually quite good. However, picking out the beet is still such a struggle that I can never eat a full plate. Every now and then, I try to convince them not to mix the ingredients together so that I can at least enjoy my beet-less salade russe as much as everyone else.
- Corn (optional)
- Peas (optional)
- Olive Oil
- Salt & Pepper
- Boil the vegetables and dice them
- Mix all the remaining ingredients. Add salt and pepper to taste
- Serve cold or at room temperature