At Choví, we offer you a varied range of ready-to-eat salads that combine a selection of premium-quality ingredients with different savoury sauces adding in texture and creaminess.
- American salad 250 gBasic salad 250 gCrab Salad 250 gItalian salad 250 g
Our salads are made with the best-quality ingredients. We carefully select the raw materials we use in order to guarantee the quality and freshness of our salads without never giving up to flavour.
Crab, American, potato with aioli or the classic Russian salad. Pick yours! All our salads are fresh and are commercialised with an air-tight lid to improve product’s preservation and allow for its full consumption.
WHY CHOOSING CHOVÍ'S CHOPPED VEGETABLE SALADS?
Choví’s salads combine a selection of premium-quality ingredients mixed with smooth, creamy and savoury sauces. A delicious bite ready to open-and-serve.
Fresh, tasty and easy-to-eat! A preparation for all sorts of menus: as a single-course light dinner, as a starter or as a side to other recipes. Choose your flavour and enjoy!
INGREDIENTS OF CHOVÍ'S CHOPPED VEGETABLE SALADS
An exquisite crab bite with a tropical touch. Made with genuine crab surimi, pineapple, boiled egg and a delicious cocktail sauce.
The best flavour of a classic Russian salad! Made with diced potato and carrot along with peas, olives and tuna. A very Mediterranean flavour. The whole preparation is seasoned with a delicious mayonnaise adding in the characteristic texture and creaminess of the Russian salad.
Made with white cabbage and carrot with an onion touch. Dressed with an American sauce for which the best ingredients are selected too.
POTATOES WITH AIOLI
The ideal snack or garnish! This typical Spanish starter is made with a potato selection seasoned with a light aioli sauce and a parsley aromatic touch.
A tasty combination of chicken, mushrooms, boiled egg and pineapple. All of it seasoned with mayonnaise sauce.
Made following the German way with potato, sweet-and-sour gherkin, cooked sausages, onion and a parsley aromatic touch. All of it delicately seasoned with a mustard-flavoured mayonnaise.
Made with tricoloured pasta, boiled ham, corn, carrot, a pineapple touch and a delicious Italian sauce.
Traditional flavour, freshness and quality in a preparation including diced potato and carrot, peas and a delicious mayonnaise sauce.
SPECIAL SALADS FOR HOTELS
At Choví Cheff, we have developed a varied salad selection especially thought for hotels.
PASTA SALAD WITH SALMON
A rich combination of tricoloured pasta twists with salmon, boiled egg, pineapple and a delicious sauce with a mustard touch.
PASTA SALAD WITH CHEESE
A simple tricoloured pasta twist salad with diced boiled pork shoulder and a smooth cheese sauce.
Made with boiled potatoes done to perfection, accompanied by sweet-and-sour gherkin, boiled pork shoulder and boiled egg. All of it seasoned with a smooth mayonnaise sauce.
POTATO SALAD WITH BACON
Simple and savoury. Made with high-quality boiled potato, diced bacon and mayonnaise sauce.
A delicious salad made with celery, apple and raisins. All of it seasoned with a smooth mayonnaise sauce.
CURIOSITIES ABOUT RUSSIAN SALAD
Russian salad is probably the most renowned salad when it comes to chopped vegetable salads. A preparation that is so consumed as it is unknown, since its real origin is quite obscure, which still gives rise to big questions and debates.
A RUSSIAN SALAD?
Many and more say that Moscow is the place of origin of this salad. In particular, the French-born Belgian cook Lucien Olivier is said to be the precursor and inventor of this popular recipe. That is the reason why, in some countries, this salad is called Oliver salad.
However, before this cook made it popular in Russia, another Russian salad was already included in the recipe book entitled ‘The Modern Cook’, edited in 1845 by Charles Elmé Francatelli, a British-Italian cook who worked as Queen Victoria’s head chef.
THE ORIGINAL RUSSIAN SALAD
The recipe published in ‘The Modern Cook’ included quite a different version of today’s Russian salad. Its ingredients were lobster, anchovy, tuna, crab, prawns, stuffed olives, capers and red mayonnaise (with seafood coral).
In another recipe book (1856), ‘Cuisine Classique’, another version of the Russian salad was included. This one incorporated boiled potatoes, beetroot, celery, cucumber, gherkin, capers, anchovies, radish and mayonnaise.
POPULARISATION IN SPAIN
The book ‘Cocina Moderna’ by Spanish cook Mariano Muñoz –edited in 1858– was the first Spanish publication referring to this recipe. Russian salad was considered the same as the renowned ‘Italian salad’, which included a mix of vegetables, legumes and cold meats.