Sunday, December 11, 2011

Most Classical Russian Salad

8 oz potatoes, 6 oz string beans, 6 oz carrots,
6 oz shelled peas, 2 oz assorted marinated
vegetables, 2 egg yolks, 2 tablespoons fresh lemon juice,
about 1 1/4 cups olive oil, freshly ground pepper, salt.

   Clean all the vegetables and boil them in salted water until tender, for make perfect classical Russian salad adding the vegetables that need a longer cooking time to the pot first, Drain well. cut the potatoes and carrots into cubes and the string beans (1) and marinated vegetables in to small  pieces.

 Place the egg yolks in a bowl 1 teaspoon of the lemon juice and a pinch of salt and pepper and beat with a whisk until thick. Beating constantly, add the oil a drop a time. When the mayonnaise becomes too thick to beat, add a few drop of the remaining lemon juice (2). Continue adding the oil and lemon juice alternately until you have used them all up.Place all the vegetables in a bowl and mix in the mayonnaise (3). Mound the salad on a serving dish covered with lettuce leaves (4). you may also add diced chicken, fish, ham, or tongue to the salad.

Yield: 4 Servings 
Time: needed: about 1 hour 

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