Cress
6 servings
120 minutes
Cress salad is a refreshing dish of Russian cuisine that combines tender potatoes, crunchy celery, juicy apples, and aromatic greens. Historically, cress salad was used in Europe and Russia for its tangy flavor and health benefits. In this recipe, its freshness harmoniously intertwines with the creamy texture of mayonnaise, creating a balanced taste that is both light and rich. The dish is perfect for summer dinners or festive gatherings. Chilling it before serving makes the salad even more refreshing, allowing the ingredients to absorb each other's flavors. An ideal option as a standalone dish or a side to meat.
1
Cut the peeled potatoes into cubes and boil for 15-20 minutes until soft, but the cubes should not break apart. Then drain the water and let them cool slightly.
- Potato: 500 g
2
In the meantime, clean and dice the apples and celery, and trim all the leaves from the lettuce, chopping them not too finely.
- Apple: 500 g
- Celery stalk: 250 g
- Watercress: 2 bunchs
3
Once the potatoes have cooled, mix them with apples, add celery and watercress. Dress with mayonnaise, mix, cover with film, and refrigerate for at least an hour.
- Potato: 500 g
- Apple: 500 g
- Celery stalk: 250 g
- Watercress: 2 bunchs
- Mayonnaise: 175 g