Spring Log with Russian Salad, a fresh, simple and very versatile starter. Perfect to enhance the Easter table or the Easter Monday picnic basket.
At my house Russian salad is much loved and it’s a must to bring to the table on every festive occasion. Even if it differs from the original version, it’s my mom’s heartfelt recipe: a time-tested treasure I wouldn’t change for anything in the world. My family would recognize it among a thousand, so don’t dare to change even a single ingredient!
Making it is child’s play. You only need 5 slices of long sandwich bread (the crustless kind), some good Russian salad and a pinch of imagination. The beauty of this recipe? It’s infinitely customizable: try it with spreadable cheese and cold cuts, or a “sea” version with pink sauce, shrimp and arugula.
After filling and rolling it, let it rest in the fridge for about an hour: this step will make it perfect to slice. Assemble the plate and you’re done. It really is easier to make than to say! Try it and let me know if it won you over.
But now let’s see together how to make the Spring Log with Russian Salad. Prepare the ingredients and let’s start.
And if you try it, don’t forget to tell me in the comments on my Facebook page HERE. If you like, give the page a Like: it would really make me happy. I’m waiting for you.
Gabriella
More ideas for Easter lunch:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Spring Log with Russian Salad
- 5 slices sandwich bread (rectangular crustless slices)
- 2 potatoes
- 2 carrots
- 2 zucchini
- 1 onion
- 1 jar mayonnaise
- 1 package tuna in oil (small, about 3 oz (80 g))
- cup peas (fresh or frozen (about 3.5 oz / 100 g))
- as needed mayonnaise (to cover the log)
- as needed chives (for decoration)
Tools
- 1 Rolling pin
- Piping bag
Preparation
Making the Spring Log with Russian Salad is simple.
First of all prepare the Russian salad by boiling the vegetables in plenty of salted water.
For the complete procedure see here.
Once ready, keep it in the refrigerator.
At this point, take the slices of sandwich bread out of the package and overlap them slightly along the longer side.
Roll them out with a rolling pin to obtain a thin rectangle: it will be easier to roll up.
Spread the Russian salad enough to cover the surface.
Roll up gently, wrap in plastic wrap and place in the refrigerator for 1-2 hours. If you wish, you can do it the day before.
After the indicated time, cut off a portion of the log crosswise and place it on the side of the roll.
Put the mayonnaise in a piping bag and cover the log.
At this point decorate as you like.
I made flowers with hard-boiled eggs and curls with a carrot (cut thinly with a mandoline).
I then finished with chives to create a grass effect.
Here is the spring log ready.
Enjoy your meal and … Happy Easter to everyone!
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Storage
You can store the Spring Log in the refrigerator for up to 2 days, sealed in an airtight container.
Tips and Suggestions
– Preparing the bread: use a rolling pin on the sandwich bread slices; this will make them more elastic and less likely to break when you roll them.
– If the bread seems too dry, cover it for a few minutes with a clean dish towel slightly moistened before filling it.
– Make sure the vegetables for the Russian salad are very well drained; excess liquid is the number one enemy of the bread.
– Always leave about 3/8 inch (1 cm) free from the edges while spreading the filling, so it won’t spill out from the sides while rolling.
– Wrap the log tightly in plastic wrap like a “candy”; this will give it a perfect, stable cylindrical shape.
– Don’t rush. Resting in the fridge allows the bread to absorb the moisture of the filling and become a single body: it will be much easier to slice.
– Spread the external mayonnaise only just before serving, so it will remain white and glossy without drying out.
– For precise slices, use a smooth, very sharp knife, wiping the blade between cuts.
The Recycling Corner: Zero Waste in the Kitchen
The Spring Log is perfect for embracing the zero-waste philosophy, because its versatile nature allows you to recover many ingredients already in the fridge.
Here’s how to turn this recipe into a champion of creative recycling:
– Vegetable rescue: the Russian salad can be made with the “leftovers” from your vegetable drawer. Half a carrot, a remnant of frozen peas or that solitary potato can be diced and blanched.
– Forgotten pickles: do you have a jar of gherkins or pickled onions in the fridge with only two or three pieces left? Chop them finely and add them to the filling for an acidic, crunchy boost.
– Bread crusts (if you use regular loaf bread): if instead of long sandwich bread you use loaf bread with crust, don’t throw it away! Toast it in the oven with oil and spices to make croutons for soups or blend it for flavored breadcrumbs.
– Leftover cold cuts: those two or three scraps of cooked ham or salami left in the package are perfect to be finely chopped and mixed into the filling cream.
– Wilting herbs: if you have parsley or chives starting to wilt, chop them and mix them directly into the mayonnaise you will use for the outer coating: they will hide aesthetic flaws and add flavor.
