I remember that at the beginning of the two thousandth (well, as at the beginning - in the first decade), the name was very popular in our country - Rublevka. A sort of preserve of beautiful life, about which the journalists who flew there talked with aspiration and reverence on the pages of glossy magazines.
Wonderful people lived on Rublevka (both men and wives). They really wanted to tell and show what luxury they live in, but they played intellectuals (and, as you know, an intellectual cannot boast directly, only indirectly).
Therefore, the ladies of the Rublevskys went to the writers, like salmon to spawn - once. Well, they tried to break into the stars - two.
It was also fashionable to cook among them. But not anyhow, but certainly such dishes that would immediately show that a person has come to success! The recipes for the dishes, which were published under their authorship in ladies' gloss, frightened by wild prices for ingredients and combinations unusual for a Russian person.
It's funny to remember it now, of course, but in 2004-2006, when I was visiting, I was treated to salad and a magazine - two in one, so to speak. The hostess of the evening, a student girl, kept a magazine next to a salad bowl, in which an interview with "socialite Oksana Robski" was published. And in this interview, there was a recipe for a prepared salad.
I remembered it for the rest of my life (because I was afraid that the magazine would be fed, so actively she invited everyone to read it, God knows, maybe so that we didn’t eat the whole delicacy?).
The salad is quite primitive nowadays, but tasty and light. It goes well as a side dish for grilled meat or fish (well, for dieters - and as a main course), the only thing, both meat and fish should be with fat, salad with lean foods, well, in no way is combined.
So, we take:
- 200 grams of cherry
- Avocado (one or two)
- Nice bunch of arugula
- Olive oil
- Balsamic vinegar (exclusively Modena was advised, since only it is aged in the correct barrels, but as for my taste, anyone will do)
- Sea salt (no sea salt - salt common, ordinary, still the difference is not noticeable)
Cut the cherry into two halves, the avocado into pieces, the arugula - tear, and mix the olive oil with salt and balsamic vinegar and pour over the salad. The amount of balsamic vinegar is to taste, but it is better not to overdo it.
When I prepare this salad (in my kitchen it is codenamed "salad of glamorous ladies") I remember those times with a laugh. Avocado seemed like an overseas delicacy, and mango - a symbol of the sweet life on the paradise islands.
How much ode has flowed under the bridge, how everything has changed since then, avocado has become a folk Russian vegetable (or fruit), which is necessarily present in a set of Russian folk food - rolls made by hardworking Tajiks in a "Japanese" restaurant, and Oksana Robski and secular chroniclers forgot…