Christmas recipes. Russian salad

Russian Salad

Ingredients

300 g potatoes

150 g carrots

150 g green beans

100 g peas [fresh or frozen]

100 g asparagus tips

100 g cauliflower florets

1 tbsp. brined capers

6 gherkins

For the mayonnaise

2 very fresh egg yolks

2 2 tbsp. lemon juice

300 g peanut oil

For the garnish

2 hard-boiled eggs, sliced

Gherkins

Thinly sliced radishes

A few whole green beans

4 or 5 cherry tomatoes

You can enrich your Russian salad with diced salted beef tongue, ham or even shrimp or boiled chicken.

Method

For best results, it's best to cut the peeled and washed vegetables [potatoes, carrots, cauliflower, asparagus, green beans], into regular cubes, before cooking. Blanch each vegetable separately in boiling salted water, draining it al dente. Pat dry the vegetables spread out onto a dry kitchen towel. Prepare the mayonnaise. Collect all the vegetables in a bowl and add the well-drained capers, sliced gherkins. Add a little more than half of the mayonnaise and mix carefully.

Pour everything into an oval serving dish and using a spatula, shape the salad into a dome, then cover it with the reserved mayonnaise and garnish the surface with sliced hard-boiled egg, quartered tomatoes and sliced gherkin. Keep the salad chilled until ready to serve but in any case for no more than a few hours. Especially until a few years ago, Russian salad was prepared almost everywhere but it is most probably a French recipe, which belongs to the bourgeois cuisine of ancient Piedmont.