And here we are in a classic outline: This egg salad. A traditional Italian dish but for the truth a little’ the eighties. I must confess that I do not like, but my family is the worship and there is no Christmas or New Year or Easter that can pass without the Russian salad. Consequently, although I do not like is one of the dishes I find myself always in the Christmas menu at home, obviously made by my mom.
Normally I serve Russian salad as a starter in small portions type finger food, or use as a filling for tartlets pastry crust or puff pastry aperitif or buffet, but my mother also used simply as a side dish for fish in foil or salt.
This is the simplest version of Russian salad, made only of vegetables, but you can enrich it with fish, for example boiled shrimp, and capers if you want more flavor. My brother loves it even with the chicken. Fundamental know that this dish can, on the contrary, it must, prepare in advance, because it's good after that the salad has rested for a few hours, better a full day. Obviously refrigerated and covered with plastic wrap for contact. Within two days at most should be eaten. At this point, have a look at all my CHRISTMAS RECIPES, since we're on the subject, and I wish you good day.
RUSSIAN SALAD (easy recipe)Print This
- 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
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.
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.
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.