Week 9: culture

PERUVIAN "ENSALADA RUSA"

For the cultural assignment, I got some inspiration from my roommate, who happens to be from Peru. She cooked this salad some weeks ago, and I've tried to cook it several times now, improving the recipe each time. This last time, I've been greatly satisfied with the results! 

This Peruvian recipe is made with seasonal ingredients in Peru, such as beets, potatoes, carrots, fresh corn and mayo for dressing. 

Ingredients

Main ingredients:

- 3 small/medium beets

- 3 carrots

- 2 medium potatoes

- 1/2 cup of boiled corn

Dressing ingredients:

- 4 tbsp natural yogurt

- 1 1/2 tbsp red wine vinegar/lemon juice

- 1 tbsp EVOO

- 1 tsp garlic powder

- 1 tsp salt

- 1 tsp pepper

- 1 tbsp fresh minced cilantro

Process

Firstly, I washed all the vegetables and cut the ugly parts off. I put them in a large pot and covered them with enough water. I boiled the vegetables, with no time reference since I'd check with a knife regularly. Carrots were boiled first, then carrots and beets were last, then I let them cool down for some minutes. I diced them all (0.5 in x 0.5 in) and mixed them all together in a big bowl. Set aside. For the dressing, I used some yogurt and added the rest of the ingredients. Before combining the dressing with the vegetables, I first tasted the dressing to adjust the flavor. Poured the dressing over the veggies and mixed until everything looked homogenized. Served it in a bowl and added some corn over the salad. 

Reflection

Cultural reference: my roommate told me this recipe is a common main dish in Peru, usually served with some white rice on the side and hard-boiled egg on top. 

Since Peru has a huge variety of climates all over the country, these ingredients are always in season, and therefore, you can make this salad any time of the year. I asked her if they find the ingredients in the US or if they think they taste the same, and she said that the only difference she finds is with corn. Apparently, in Peru, they have multiple types of corn and the size of it is bigger than corn in the US (check picture for comparison). A fun fact is that we compared this recipe to a one similar in Spain, named "ensaladilla rusa", so even the name resembles the Peruvian one. The Spanish one is also made with potatoes and carrots, but also with peas and green beans. 
Personal modifications: to make a healthier version of this salad, instead of using mayo as a dressing, I made this beautiful combination of natural yogurt, salt, pepper, garlic powder, fresh cilantro, garlic powder, vinegar, and EVOO. It really made a difference and enhanced the flavor. It may sound like a complicated recipe, but it's really not. It's quick, easy and healthy. Such a win-win!