These are 3 salads I grew up with – the kind you always find on the table, and they taste even better the next day.
In this video I’m making:
Marinated chushka peppers
Russian salad
Moroccan carrot salad
They’re easy, make-ahead, and perfect for hosting, or just having something ready in the fridge.
Chapters:
0:00 Marinated chushka peppers
1:32 Russian salad
2:58 Moroccan carrot salad
Here are the recipes.
These are the quantities I used, but feel free to adjust everything to your taste.
1) Marinated Roasted Peppers
**Ingredients**
* 10 chushka peppers
* 1 – 2 tbsp olive oil
* 2 tsp lemon juice (to taste)
* Salt (to taste)
* Optional – chopped parsley
**How to make**
1. Roast peppers (oven broil/high heat) until skins are blackened, turning as needed.
2. Transfer to a bag, cover, and rest until the skins loosen.
3. Peel and remove seeds.
4. Add the olive oil, lemon juice, and salt gradually, tasting as you go, until it’s seasoned to your liking.
5. Optional – add parsley.
—
## 2) Russian Salad
**Ingredients**
* 2 – 3 medium potatoes
* 2 carrots
* 1 egg
* 4 pickles
* 4 generous tbsp mayonnaise (add gradually to your taste)
* Lemon juice (to taste)
* Salt (to taste)
**How to make**
1. Boil potatoes, peeled carrots, and egg until tender – a fork should slide into the vegetables easily.
2. Peel potatoes and eggs while still warm.
3. Dice potatoes and carrots, chop eggs and pickles.
4. Mix everything, then add mayonnaise, lemon, and salt. Adjust to taste.
5. Refrigerate 1-2 hours before serving (it gets better as it sits).
—
## 3) Moroccan Carrot Salad
**Ingredients**
* 6 carrots (or enough for a bowl)
* 2 tbsp olive oil
* 6 garlic cloves
* 1 tsp cumin
* 1 tsp sweet paprika
* Optional – hot paprika to taste
* Harissa – 1 tbsp (or more)
* Lemon (to taste)
* Salt (to taste)
* Optional – chopped cilantro/parsley
**How to make**
1. Peel carrots and boil carrots whole until tender (fork-tender, but not too much), then slice.
2. While mix with olive oil, cumin, paprika, harissa, lemon, and salt.
3. Taste and adjust – more lemon, salt, or harissa if needed.
4. Chill before serving (or serve slightly warm).
1. Heat oil in a pan over medium heat.
2. Add garlic and cook 20-30 seconds, just until fragrant.
3. Add carrots and stir.
4. Add cumin, sweet paprika, and salt. Optional – hot paprika.
5. Cook 2-3 minutes, stirring, to coat the carrots well.
6. Turn off the heat and add lemon juice.
7. Taste and adjust (more lemon/salt if needed).
Bon appétit!
Dining and Cooking