Marusya’s Salad
This is a Ukrainian “solyanka”-style salad built on the meeting of two salty preserves: canned sea kale with its iodine-tinged briny note, and salted forest mushrooms. Boiled eggs and mayonnaise round off the sharp edges and pull it into a springy, faintly piquant starter. Notice there’s no added salt in the list; that’s deliberate, because both main players arrive already salted.
So start with the mushrooms: rinse them well, and if they’re very salty, soak them briefly in cold water. The generous five spoons of green onion aren’t a garnish but a working ingredient, cutting through the tinned, preserved taste that the kale would otherwise wear on its own.
In place of salted mushrooms, marinated button or honey mushrooms do the job. Swap part of the mayonnaise for smetana (full-fat sour cream) or thick Greek yogurt for a lighter dressing, and a teaspoon of mustard adds backbone. Let it sit 20 to 30 minutes in the fridge so the flavors settle.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Rinse the mushrooms, cut them into pieces, and mix them with the sea kale.
Add the diced hard-boiled eggs.
Dress the salad with the green onion and mayonnaise, then stir to combine.
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