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Ensalada Rusa (Russian salad)

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Ingredients

Salad
  • 1 cup red waxy potatoes, peeled, cut into 1/2 inch dice
  • 1 cup white turnips, peeled, cut into 1/2 inch dice
  • 1 cup carrots, peeled, cut in 1/2 inch dice
  • 1 cup string beans, cut into 1/2 inch pieces
  • 1 cup green peas
  • 1 cup red beets, peeled, cut in 1/2 inch dice
  • 1 cup homemade mayonnaise
  • Mayonnaise dressing
  • 1 cup red waxy potatoes, peeled, cut into 1/2 inch dice
  • 1 cup white turnips, peeled, cut into 1/2 inch dice
  • 1 cup carrots, peeled, cut in 1/2 inch dice
  • 1 cup string beans, cut into 1/2 inch pieces
  • 1 cup green peas
  • 1 cup red beets, peeled, cut in 1/2 inch dice
  • 1 cup homemade mayonnaise
  • 1 large egg yolk
  • 1 teaspoon dijon mustard
  • 2/3 cup grapeseed oil
  • 1 tablespoon lemon juice
  • Preparation

    Baking Directions:

    Steam the vegetables separately until soft.

    Toss the cooked potatoes, turnips, carrots, string beans and peas together in a bowl and season with salt.

    Fold in the mayonnaise (see recipe below) and turn out to a romaine leaf-lined platter.

    Garnish with the cubed, cooked beets.

    Mayonnaise: Combine the yolk.

    mustard and salt in a mixing bowl and whisk to mix well.

    Drop by drop, add the oil until the mayonnaise starts to emulsify.

    Whisk in the remaining oil in a thin stream.

    Add your lemon juice, check for salt and pepper.