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.
