The Russian salad by Jorge Baeza, from the La Savina restaurant, in the Valdebebas neighborhood (Madrid), also won this Wednesday the competition organized by Acyre, the Association of Chefs and Pastry Chefs of the Community of Madrid. The chef thus revalidates the title he had already obtained in 2022 with the Balear restaurant, located in the same place where he now manages La Savina. This is a more ambitious restaurant project, in which it goes hand in hand with the Formentera group, owner of several restaurants and a catering service, with which it plans to open new premises under the La Savina brand.
The secret to the success of his salad, says Jorge Baeza, lies in roasting the potatoes, to which he adds a mayonnaise emulsified with pickle liquid – in this case pickles and olives -, a touch of anchovy and very little carrot. “We cover the salad with the same mayonnaise and add chopped piparra and pickles; at the end, on top, we find an emulsion of piparra”, explains Baeza, enthusiastic about the result and the importance of the award. He sells the portion for 14 euros, the average for 8 euros.
Second and third place went to Alejandro Martínez, from Velarde 13, and Javier Alfaro, from Inclán Brutal Bar.
This is the recipe for the winning salad from La Savina restaurant, provided by the chef.
Ingredients
for the base
- 1 kg of potatoes (Monalisa variety)
- 100 g of carrot
- 2 size L eggs
- 200 g of tuna or bonito in oil
- 3 anchovy fillets
For the basic mayonnaise
- 300 ml of sunflower seed oil
- 60 ml of extra virgin olive oil
- 6 eggs
- a spoonful of salt
For the enhanced mayonnaise
- Mayonnaise
- 15 g of olive water
- 2 anchovy fillets
- A teaspoon of anchovy fillet oil
- 10g pickling liquid
- 10 g of piparra liquid
- 50 ml of extra virgin olive oil
For the pickled hash
- 100 g of Gordal olive
- 75 g pickled cucumbers
- 75 g of peppers
For the pickled hash
- 100 g of Gordal olive
- 75 g pickled cucumbers
- 75 g of peppers
Instructions
Wash the potatoes well before wrapping them one by one in aluminum foil or baking paper.
Roast the potatoes in the oven at 170°C for 40-50 minutes, depending on their size.
Once toasted, let them cool slightly before peeling them and cutting them into pieces.
Peel the carrot and cook it in a pan with water and salt.
Cut the carrot into small pieces and mix it with the chopped potato.
Boil the eggs and cool them in fresh water.
Mix with the potato and carrot.
In a large blender glass, mix the egg, oil and salt and whisk in the mayonnaise.
In the blender glass, add the ingredients with which the flavor will be enhanced to the mayonnaise: anchovy fillets and oil, olive water, pickle and piparras liquid and olive oil). Emulsify well and reserve.
Chop the Gordal olives, pickles and piparras. Reserve.
Once the roast potato, carrot and hard-boiled egg have been mixed together, chop the anchovy fillets and add the tuna or bonito with the previously drained oil.
Mix everything with the mayonnaise.
Sprinkle with the chopped olives, pickles and piparia.
Serve without leaving the refrigerator.
