Recipe
- December 5, 2009
How to make traditional Russian salad
Russian salad, is a very tasty dish, which in time has undergone many changes. Prepared in many ways, Russian salad is composed mainly of vegetables and mayonnaise, is eaten throughout Italy, and can also be served as a starter all year, but generally is prepared as the holidays, like Christmas.- First of prepared vegetables. Shelled peas, cut green beans to a size of 1 cm. Peel the turnips, carrots and potatoes. Cut the vegetables into cubes rather small. Boil the vegetables separately in salted water, drain again until al dente. Pay
close attention to cooking the vegetables, which should give fairly crisp and not dissolved.
Boil the eggs for seven minutes. Then drain and let cool, peel and cut into cubes. When the vegetables have cooled, riunitele in a bowl and Unitech pickles (cut into cubes larger), onions, capers (rinse them previously in water) and eggs. Stir and season with a touch of extra virgin olive oil.
Gently stir the mayonnaise with the other ingredients. Stir and season to your taste with salt. Pour the Russian salad in a mold lined with plastic wrap and leave it in the refrigerator for at least an hour before serving. Decorate as desired with boiled eggs, capers and olives.
