Russian Imperial Salad Recipe

Name: Russian Imperial Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing; 5 tablespoons avocado or olive Extra-Virgin oil; 1 teaspoon good Dijon mustard; 2 teaspoons honey; 1 large garlic clove, finely minced; White part of 4-5 scallions, chopped,; 1 tablespoon of your favorite wine vinegar, I used red wine vinegar; Zest and juice of 1/2 lemon or lime, divided; Coarse salt and freshly ground black pepper; 5-6 whole sprigs fresh cilantro plus about 1 tablespoon leaves for garnish; For the salad layers; 2 medium red skin potatoes, boiled, peeled, cut in half and sliced; 8 ounces best quality smocked salmon, cut in 1-inch slices; 1 ripe large Hass avocado, cut in half, sliced crosswise and kept in lemon or lime juice until ready to assemble salad; 7 ounces lump crab meat; 2 medium shallots or 1/2 Vidalia onion, thinly sliced; Green tops of 4-5 scallions, chopped

Servings: persons

For the dressing
5 tablespoons avocado or olive Extra-Virgin oil
1 teaspoon good Dijon mustard
2 teaspoons honey
1 large garlic clove, finely minced
White part of 4-5 scallions, chopped,
1 tablespoon of your favorite wine vinegar, I used red wine vinegar
Zest and juice of 1/2 lemon or lime, divided
Coarse salt and freshly ground black pepper
5-6 whole sprigs fresh cilantro plus about 1 tablespoon leaves for garnish
For the salad layers
2 medium red skin potatoes, boiled, peeled, cut in half and sliced
8 ounces best quality smocked salmon, cut in 1-inch slices
1 ripe large Hass avocado, cut in half, sliced crosswise and kept in lemon or lime juice until ready to assemble salad
7 ounces lump crab meat
2 medium shallots or 1/2 Vidalia onion, thinly sliced
Green tops of 4-5 scallions, chopped

1
["To make the dressing: In a bowl of a mini food processor combine mustard, honey, garlic, the white part of green onions, vinegar, 1 tablespoon lemon or lime juice, about 1 teaspoon of salt, 1/2 teaspoon black pepper and cilantro sprigs. Process until well blended; then slowly drizzle in oil.", "Cook potatoes, cool slightly, peel, slice and while they are still warm, place in a shallow dish in a single layer; then pour about half of the dressing over the top. This step will allow the potato slices absorb all flavors of the dressing.", "To assemble the salad: layer 1/2 of each; crab meat, potatoes, shallots, avocado, salmon, and between layers about 1 scant tablespoon of remaining dressing and finely chopped the green tops of scallions.
2
Repeat the layering with the ingredients and dressing one more time. Garnish with cilantro leaves, a few rings of shallots and a sprinkling of zest.", "Assemble salad approximately 30 minutes before serving; this step will allow the dressing penetrate all the ingredients and develop more flavor."]

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the dressing, 5 tablespoons avocado or olive Extra-Virgin oil, 1 teaspoon good Dijon mustard, 2 teaspoons honey, and more.

Yes, Russian Imperial Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Russian Imperial Salad

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