Russian orange salad

Peel and slice three oranges that have been on ice (Russians put everything on ice).
Remove the seeds, arrange the slices in a compote, cover with powdered
sugar, and add two tablespoonfuls each of maraschino, curaçoa, and
brandy. Let it stand an hour in the fridge before serving. Or, arrange
in a dish a neat border of cold boiled rice. Peel and divide into
sections three oranges; put the oranges in the centre; dust
powdered sugar over all, and set the dish in the ice-box. Just before
serving pour over the salad two wineglassfuls of arrack. A plain salad
dressing is served with orange salad in some places in the East and Russia, but maybe would not suit the American palate.

In Russian, Poland and Ukraine more and more tropical fruits are appearing. Once only a holiday fruit, now is everday. But of course always around for the rich.

Related Articles to Russian orange salad

Polish carrot salad

This first  carrot salad is less traditional and I prefer my second recipe which is more a traditional Polish carrot salad recipe . Young spring

Russian anchovy salad recipe

Wash, skin, and bone eight salted anchovies; soak them in water for an hour; drain and dry them. Cut two hard-boiled eggs into slices. Arrange the leaves

Chicory Salad

Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end

Russian crayfish salad

Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. Boil two dozen cray-fish for fifteen

Arugula Salad

1 Handful of  arugula 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon lemon peel, grated Green olives good quality What you need for a good arugula