Saturday, September 3, 2011

Russian Salad Recipe

This French recipe is based on a Russian recipe. Serve it with some lettuce to six or seven people.

1 lb. new potatoes, cooked and diced
1/2 lb. string beans, cooked and sliced
4 to 6 carrots, cooked and sliced
1/4 cup dried beans, cooked
1 cup peas, cooked
2 T. wine vinegar
2 T. olive oil
Salt and pepper to taste
1 T. capers
1 T. chopped pickles
2 T. chopped fresh parsley
2 or 3 hard-cooked eggs
1/2 to 3/4 cup mayonnaise

V.S.P. Combine vegetables, reserving a few of each for garnish. Moisten with wine vinegar and oil and season to taste with salt and pepper. Toss and chill.

Add capers, chopped pickles and parsley, chopped egg whites and enough mayonnaise to bind mixture loosely. Toss ingredients and mound in salad bowl. Decorate top and sides with remaining mayonnaise and assorted vegetables. Sprinkle sieved egg yolks over top. Serve cold on bed of fresh lettuce.

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