This egg salad

And here we are in a classic outline: This egg salad. A little’ 1980s to the truth, and I must confess that I don't like, but my family is the worship and there is no Christmas or New Year or Easter that can pass without the Russian salad. Normally I serve it as an appetizer in small portions as a finger food, or use as a filling for tartlets pastry crust or puff pastry aperitif or buffet, but my mother also used as a garnish for fish in foil or salt. This is the simplest version, made only of vegetables, but you can enrich it with fish, for example boiled shrimp, and capers if you want more flavor. This egg salad you can, on the contrary, it must, prepare in advance: longer good nice quiet after he rested for a few hours, better a full day.

RUSSIAN SALAD (easy recipe)

Print This
PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 medium potatoes
  • two carrots
  • 130 grams of peas (even frozen)
  • 3 artichoke hearts
  • gherkins, to taste
  • FOR MAYONNAISE:
  • 3 egg yolks
  • 1/2 teaspoon Dijon mustard
  • a few drops of lemon juice
  • Salt, to taste
  • 250 milliliters of virgin olive oil

PROCEEDINGS

Russian salad

To prepare the Russian salad, you first have to cook vegetables: put the artichoke hearts in water acidulated with lemon juice. If the artichokes are not in season, you can also use those in oil, but the flavor will be different, less fresh. Slice the artichokes and sauté in a pan with a little olive oil for 5-6 minutes: the artichokes must remain crisp. Boil the potatoes in salted water. Boil al dente carrots with the peel and peas.

I recommend you boil the vegetables individually, to maintain unchanged the colors and then everything cool completely before proceeding to make Russian salad, in order to obtain more clean cuts. Peel the potatoes and cooked carrots and cut all vegetables into cubes. Thinly slice the gherkins.

Russian salad

Prepare the mayonnaise: put the yolks in a bowl, mustard and a pinch of salt and mount with the whip at maximum speed for 10 minutes, Then start adding flush the extra virgin olive oil (a fruity, so you do not have a taste too bitter or spicy. If you prefer, you can also use sunflower oil) continue beating until mixture is thick and glossy. Finally Combine a few drops of lemon juice and salt.

Put all the vegetables in a bowl and stir in the mayonnaise, stirring gently. Store in refrigerator coleslaw, covered with plastic wrap until ready to use contact. You can serve it in single-portion cups for starter, decorating it with boiled quail eggs and gherkins, and accompanying it with toast as I did, or use it to stuff Canapé of puff pastry, rich shortcrust pastry tarts or as a side dish for fish.

TIPS

To prepare the Russian salad you can also use mayonnaise ready, as long as a high-quality mayonnaise, prepared preferably with a part of extra virgin olive oil. There are two or three on the market quite well done, mayonnaises to be as large retailers, such as Calvé Refined or Biffi.

Take a look also ...

6 comments

Данила January 1, 2014 at 09:28

Только майонез правильнее взбивать на маленькой скорости миксера.

Reply
Sicilians creative in the kitchen January 1, 2014 at 14:08

Hallo and welcome to my blog. "I don't know" russina so I can answer in English: You have to mount the mayonnaise at maximum speed on mixer. Have a good 2014, ADA

Reply
GIO December 27, 2013 at 11:54

ADA you are really special! Make me want to cook me too that, normally, I keep a safe distance from stoves and cookware! I'll try this egg salad for new year's Eve and then…Obviously …I'll let you know!

Reply
Sicilians creative in the kitchen December 27, 2013 at 12:43

Hello Giò! But it should be, This is incredibly, make no mistake! Get her ready for the new year and let me know. I wish you a beautiful 2014!

Reply
MGio ' December 26, 2013 at 01:02

Here is finally a Russian salad by the living colors !!!
To date, my salad had the dull colors..
Next time I'm’ following your advice.
Thank you very much, ADA.
I forgot… Happy birthday !!

Reply
Sicilians creative in the kitchen December 26, 2013 at 12:14

Happy birthday!!! The only secret is to cook vegetables separately and al dente and your cake will be very lively! Then you can customize it by adding other vegetables, as the beans if they are in season, or fish. I really like with prawns! Happy new year, ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.