Equipment
Ingredients
Salad Base
- 2 green tomatoes, unripe, firm
- 2 red tomatoes, ripe but firm
- 2 eggs, hard-boiled and peeled
- 5 g fresh chives, finely chopped
Homemade Russian Dressing
- 60 g mayonnaise
- 30 g ketchup
- 15 g prepared horseradish
- 5 ml vegetarian worcestershire sauce
- 5 ml lemon juice, freshly squeezed
- 2 g paprika
- 2 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 181 kcal
- Protein
- 5 g
- Carbohydrates
- 10 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 446 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 99 mg
- Potassium
- 415 mg
- Calcium
- 40 mg
- Iron
- 1.3 mg
- Magnesium
- 22 mg
- Phosphorus
- 97 mg
- Zinc
- 0.6 mg
- Vitamin A
- 152 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.17 mg
- Niacin
- 0.9 mg
- Folate
- 33 mcg
- Water
- 168 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a serrated knife and cutting board, slice the green and red tomatoes into even rounds, approximately half a centimeter thick.
Slice the hard-boiled eggs into even rounds, matching the thickness of the tomatoes.
In a small mixing bowl, combine the mayonnaise, ketchup, prepared horseradish, vegetarian worcestershire sauce, lemon juice, paprika, salt, and black pepper. Whisk vigorously until smooth and well integrated.
Let the dressing sit for 5 minutes so the flavors can meld together.
Arrange the alternating slices of green tomatoes, red tomatoes, and hard-boiled eggs in a slightly overlapping pattern on a large serving platter.
Drizzle the homemade Russian dressing generously over the arranged salad, then sprinkle the finely chopped fresh chives evenly across the top. Serve immediately.
Chef's Notes
- Using a serrated knife is crucial for tomatoes; the teeth easily pierce the tough skins without crushing the delicate flesh beneath.
- For the green tomatoes, seek out genuinely unripe, hard tomatoes rather than mature green heirloom varieties like Green Zebra. The firm, astringent nature of unripe tomatoes provides the necessary contrast to the rich dressing.
- Traditional Worcestershire sauce contains anchovies. Seeking out a verified vegetarian brand or substituting with soy sauce ensures the recipe remains strictly vegetarian.
- If time permits, allow the dressing to rest in the refrigerator for an hour. This allows the spices and horseradish to permeate the mayonnaise, creating a deeply unified flavor profile.
Storage
Refrigerator: 1 day — Store dressing separately if possible. Dressed tomatoes will release water and lose their firm texture within a few hours.
Troubleshooting
Watery dressing pooling on the platter
Cause: Tomatoes were salted too early or the salad sat for too long after being dressed, drawing out moisture.
Fix: Carefully tip the platter to pour off excess liquid from the edges before presenting.
Prevention: Do not salt the tomatoes directly before dressing, and wait to dress the salad until just moments before eating.
Dressing lacks pungency
Cause: Old or weak prepared horseradish.
Fix: Whisk in an additional 5 grams of horseradish or a dash of hot sauce.
Prevention: Ensure horseradish is fresh, as it loses its sharp kick over time in the refrigerator.
Cultural Context
Despite its name, Russian dressing is entirely American in origin, invented in New Hampshire during the early 1910s. The original recipe often included caviar, which likely lent it a Russian association, though modern versions rely heavily on a mayonnaise and ketchup base accented with piquant elements like horseradish. Pairing this robust, creamy dressing with tart, unripe green tomatoes creates a brilliant textural and acidic contrast, bringing a refreshing twist to a classic condiment.
