How To Make Romanian Salata de Boeuf – Boeuf Salad Recipe

Salata de Boeuf is a traditional dish of Romanian cuisine. It is mostly made at Christmas, Easter and New year’s Eve, but it is also served at big events such as weddings, Christenings and even funerals. I grew up with Salata de Boeuf and I could never imagine not  having it several times a year. This Romanian Boeuf Salad recipe is very easy to make, with ingredients that you probably already have in your fridge and pantry.

The funny thing is that the name of this dish translates as Romanian beef salad, despite the fact that in most cases there is no red meat in it. Most households in Romania use chicken to make the Boeuf Salad.

Where Does the Salata de Boeuf Come From?

There are variations of the Salata de Boeuf all over Europe. History dictates that the original recipe for this salad was created by chef Lucien Olivier, at the Hermitage Restaurant in Moscow. The original recipe it’s said to have included game, crab, truffles and even caviar, but when the Hermitage restaurant closed down, this dish and its recipe was lost with it. However, cooks from all over Eastern Europe have tried to recreate this recipe, using humble ingredients found in their countries. Many countries refer to this salad as “Russian salad”, but the ingredients are different from country to country. In Scandinavia, this dish is known as Italian Salad, whilst in some ex-Yugoslavic countries it bears the name of French Salad. In Russia, it is known as Olivier Salad.  

The Ingredients for the Boeuf Salad

Because Boeuf Salad is such a cultural part of the traditional Romanian cuisine, every family has their own recipe for this dish. Below you will find my recipe, which balances the flavours perfectly for my taste buds. You are free to tinker with the quantities and ingredients to suit your own taste and create your own family recipe. 

Many cooks will say that you have to make your own mayo for this recipe, I say that Hellmans or Heinz are more than good enough to skip this step. I don’t believe in over complicating recipes, especially when you have a great alternative that you can buy ready made.

This Salata de Boeuf recipe is easy to make but there are a few tricks on elevating it from good to delicious. The ingredients that I use to make the Boeuf Salad are as follows: chicken thighs, potatoes, carrots, pickles, peas, olives, mayo and, my secret ingredient, mustard. I also use pickled red peppers for decoration purposes only. I know some people like to add them in the salad, but I think they are too strong and change the taste completely.

Even though the name of this salad translates as “beef salad”, I prefer to use chicken instead of beef. I find boiled beef too tough. Chicken is widely preferred to beef by people who use this recipe.

Now, let’s talk about the most important ingredient for this salad, which is the pickle. You must use good pickles, otherwise you won’t achieve that classic taste of Boeuf Salad. And when I say good pickles, I mean the ones that are pickled in brine and not in vinegar. Make sure to check on the pack that there is no sugar added to the brine. I usually buy polish pickles, which you can find in most big supermarkets in the chilled Eastern European section. I know you can buy them from Asda and Sainsbury’s as I get mine from there.

How to Make the Romanian Boeuf Salad

Making the Romanian Boeuf Salad is easy, but it takes a bit of time. First, you have to boil the potatoes, carrots and chicken. Make sure you boil the vegetables to the point in which they are cooked but not mushy. You want this salad to look pretty as well.

I think the most tedious part of making this salad is actually chopping up the vegetables. The starch in the potatoes make them very sticky and you have to chop one slice at a time, to ensure they don’t break. It’s important to chop all vegetables the same size, to achieve that pretty look of the salad.

Once you have all the vegetables chopped, mix them with the mayo and a little bit of mustard, in a big bowl. Be sure to taste test, ensuring the balance of ingredients is perfect for your palate.

To achieve that pretty look of the salad, put everything in another bowl, press it down, and then turn it upside down with a plate underneath. Now, it’s the decoration part. You can decorate the salad with pickled pepper, chopped peppers, olives, and even boiled eggs.

Recipe Notes and Tips

Here are some helpful notes and tips that will help you achieve the perfect Salata de Boeuf:

–    be careful not to overcook the vegetables. Potatoes are notorious for getting mushy if they are overcooked. You may want to use a waxy kind of potato, as they keep their shape better once they are boiled. Some good varieties are Charlotte, Jersey Royals or red potatoes.

–        I prefer to use chicken thighs for this recipe, but you can also use breast, or of course if you’d prefer the original recipe, beef – shin is my recommendation.

–        Mustard is my secret ingredient for this Boeuf salad recipe. Usually shop bought mayo won’t have mustard in it, only maybe mustard seeds. Mustard adds an extra depth of flavour to the salad. If you prefer to make your own mayo, you can add mustard to it yourself. 

FAQ

Can you make the Salata de Boeuf in advance?

Yes, we usually prepare the Boeuf Salad a day in advance, as it is often served for holidays and celebrations.

How do I store the Boeuf Salad?

You can store the Boeuf Salad in the fridge, in an uncovered bowl for 2 days or a maximum of 3 days after you’ve prepared it. If you notice a slight crust over it, it’s not safe to eat anymore. However, because this dish is so delicious, it’s very rare that you will actually have any leftovers.

Can I make the Boeuf Salad vegetarian?

Yes, by removing the chicken or the beef. In fact, we do have a name for the vegetarian Boeuf Salad, and that is Salata a la Russe.

For more traditional Romanian salads check out my recipes below:

• Traditional Roast Aubergine Salad 
• Traditional Romanian Roe Salad 
• Red Roasted Peppers Salad

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