henever I try to cook Russian, my uncertain memories of what it should
taste like tend to mix with the mishmash layers of culinary influences I have
accumulated through the decades of living away from my erstwhile mothership. I don’t
even know if any Russian actually eats it but for me this particular salad
contains all the edible staples of Russianness so many are busy resurrecting these days:
turnips, carrots, linen seed.
Ironically, it goes by the name of Lietuva salad because it also happens to be
of the same colours as the Lithuanian flag. In fact, I am planning on
suggesting the Lithuanian embassy here to adopt it as their national dish, kind
of like Colombians did with their bandeja paisa.
Since I started my 5:2 regimen half year ago I find myself making it every
now and then. First of all, it is super easy to make. Then it does contain both
a modest quantity of easily digestible calories as well as a lot of crude fibre
to help stave off hunger on my fast days. And, last but not least, it does
taste mighty good, especially considering the bare minimum of the effort and
cost it requires.
So here how it goes:
- Grate some turnip and a couple of carrots.
- Chop some parsley
- Add some linen seed, a sprinkle of fleur de sel and a dash of pumpkin seed oil.
- Mix vigorously by hand squeezing the juices.
- Serve with a piece of rye bread.
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