Russian Cookbook

150 gr dried red kidney beans, or about 250 gr canned red kidney beans
1 teaspoons salt
3 teaspoons white wine vinegar
2 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
3 tablespoons finely chopped fresh coriander
1/2 teaspoon black pepper
2 tablespoons vegetable oil

If you are using the dried kidney beans, bring 2 cups of water and 1 teaspoon of the salt to the boil in a medium-sized saucepan. Drop in the kidney beans and boil for 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour. Bring back to the boil, lower the heat and simmer uncovered for about 1 hour, until the beans are tender but still intact. Drain in a sieve or colander and pat dry with kitchen paper.

Canned beans need only be drained, washed under cold running water and patted dry.

Put the vinegar, chopped onions, parsley, coriander, salt, black pepper and the oil into a large bowl. Mix thoroughly. Add the kidney beans, toss together thoroughly but gently with a fork and taste for seasoning.

Suggestion:

The beans may be served at once, but the flavor will be improved if they rest at room temperature for about 1 hour.

Salad:

2 cups cut romaine lettuce
2 cucumbers, diced
1 red onion, quartered and sliced
2 tomatoes, sliced
1 red, yellow or green bell pepper, chopped
2 stalks of celery, chopped
1/4 cup Italian parsley, finely chopped
1 tablespoon fresh mint leaves, finely chopped
1 teaspoon fresh basil leaves, finely chopped
Salt and pepper, to taste

Dressing:

1/2 cup extra virgin olive oil
1 clove crushed garlic
1/4 cup white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon tarragon

In a large bowl, combine all ingredients for the salad.

In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

Serve immediately.

1 whole chicken breast, poached, or 2 to 2-1/2 cups leftover chicken (or cooked veal) , boned, skinned, cubed.
2 medium potatoes, peeled, boiled and cubed
4 medium sour dill pickle, cut into small dice
1/2 cup fresh or frozen peas, cooked
1 small onion, finely chopped
2 hard-boiled eggs, peeled and coarsely chopped
1 hard-boiled egg, sliced (reserve)
1 large cooked carrot, diced
1 cup of good quality mayonnaise
1 teaspoon prepared mustard, Dijon preferred
Few parsley and dill sprigs
Salt and pepper to taste

Drain the chicken and all vegetables well. Combine the cooked chicken breast, potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs. Fold slightly to mix.

Combine the mayonnaise, mustard, pepper and salt. Pour over the salad and mix gently but thoroughly. Refrigerate the salad until serving time.

Suggestion:

1. Mound the salad upon lettuce leaves on a large platter. Garnish with black olive slices, sliced hard-boiled egg and parsley and dill sprigs.
or
2. Serve salad in vol-au-vent.