• SHOP LIST:
  • egg
  • corn seed oil
  • lemon
  • salt
  • canned tuna (optional)
  • carrots
  • potatoes
  • frozen peas (or fresh ones, if seasonal)

I know, I know, I missed my Christmas greetings for you, but I definitely didn’t forget about you all, so I’m sharing today a very Italian festive recipe, Russian Salad, an appetizer that you can always find on a holiday table, at least in Piedmont, where I live.

Don’t worry, it’s not so Christmassy, so I’m just in time for New Year’s Eve!

I sincerely hope you’re having happy Christmas Holidays, you all!

Russian Salad

By
Published:

  • Yield: 5 Servings
  • Prep: 30 mins

Ingredients

Instructions

  1. First of all, prepare the mayonnaise.
    Pour all the ingredients in the glass of a hand mixer IN THIS ORDER: egg (be careful not to break the yolk), oil, lemon juice, salt.
    Insert the hand mixer in the glass and let it touch the bottom of it.
    Action it to the maximum speed and don’t move it for the first 10 second: you can see that at the bottom, your mayonnaise is starting to whip.
    Now start moving the hand mixer up and down until you have a perfectly thick mayonnaise.
    In about 20-30 seconds it will be ready!
  2. If you want, you can add the canned tuna, roughly chopped. Let the mayonnaise rest in the fridge while you’re preparing the vegetables.
  3. Bring to a boil a pot of salted water.
    Wash and peel carrots and potatoes, then dice them into little cubes, as homogeneous as possible.
  4. Boil carrots, potatoes and frozen peas for about 7 minutes, but check them: they have to be firm.
  5. Drain the vegetables and keep them for a few minutes under cold running water.
    Then re-drain them and dry them with kitchen paper or a towel; they have to be perfectly dry.
  6. Put the vegetables in a bowl, then add the mayonnaise, little by little (maybe you won’t need it all; it depends on your taste) and mix well.
    Let the Russian salad rest for a few hours (overnight is better).

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