Though nobody seems to be sure what the origin really is, the Huzarensalade is labeled as an Authentic Dutch Recipe. Some say that it is a mix of Hungarian and Austrian food that originated in the time soldiers of these countries were fighting the Turks. Hungarian horseman were called ‘Huzaren’. It is also believed that Huzarensalade originates in France, where a kitchen aid saved leftovers for a soldier (a Huzaar), the mix of these leftovers was called ‘Huzarensalade’. The recipe was written down in the 14th century.
But, it even gets stranger. When you translate Huzarensalade in English (or German) it is called a ‘Russian Salad’.
So, even though Austria, Hungaria, Turkey, France and Russia might have a part in this salad, we labeled Huzarensalade ‘Dutch Authentic’. Why?
Because we can.
I only know that my grandmother made it, and my mother makes it and even my children make it. The best tips for a Huzarensalade I got form a chef with whom I served in the military in the 70’s (yes, I am that old). His lessons were basically: If you don’t want to eat shit, don’t put shit in your food. And, if you want to kill something, go on a hunt or start a war, but don’t kill your Huzarensalade.
What he meant was: always use good, honest ingredients and don’t mash everything up to pulp. Let your guests see what they eat and give them something to chew.
Huzarensalade (Russian Salad)Course: Dutch AuthenticCuisine: DutchDifficulty: Easy
- The salad
200 grams of ham
1 chilli pepper
1 little a can of peas and carrots
1 cup pearl onions
2 spring onions
1 celery stalk
salt and pepper
- The dressing
2 tablespoons of mayonnaise
4 tablespoons of creme fraiche
1 tablespoon of lemon juice
1 tablespoon of roasted sweet pepper
Curry and tomato ketchup
3 mini tomatoes
- Boil the potatoes for 20 minutes, peeling is not necessary. Boil the eggs for 5 minutes. Let the potatoes and boiled eggs cool.
- Cut the potatoes, 2 of the pickles, the unions, ham, chilli pepper, celery, peeled apple in 1-2 cm pieces. Chop up the parsley. Put this ingredients in a large bowl, together with the carrots, peas and pearl onions.
- Mix up the dressing and put half of the dressing in the bowl. Gently mix it all up.
- Put some lettuce on a plate and fill the plate with the salad.
- Now take the rest of the dressing and put it over the salad. Peel the eggs and cut them in half. Put the eggs on the plate. Finish of with some pearl onions, sliced pickle, roasted pepper, tomato and a bit of curry- and/or tomato ketchup.