RUSSIAN SALAD
INGREDIENTS:
- 200 g of carots
- 500 g of potatoes
- 300 g of peas
- 3 g of salt
- minced pepper
- 30 g of olive oil
- 10 g of vinegar
TO PREPARE MAYONNAISE:
- 2 egg yolk
- 25 ml of lemon juice
- 200 ml of olive oil
- 3 g of vinegar
- salt
PREPARATION
1. Wash and peel vegetables with a vegetable peeler and then cut the potatoes into slices and then into cubes.
2. Cut the carrots into cubes, then shell peas. Cook vegetables to steam in a large pot: at first the potatoes for 7-10 minutes, then the carrots for 5-7 minutes and finally the peas for 10 minutes and cover them with a lid during the cooking.
3. When the vegetables are ready, let them cool and set aside. In a saucepan, boil the eggs, let them cool, peel and cut into wedges. When the vegetables are warm, place them in a large bowl with salt and pepper. Dressed with oil and vinegar and let them cool completely.
4. In the meantime you can prepare the mayonnaise: take the eggs at ambient temperature and divide the yolks from the whites. Put the yolks in a bowl with high edges and savory and pepper to your liking.
5. Pour the vinegar and mix up the ingredients with an electric mixer.
While you are beating the eggs, pour the oil in a thin very slowly; you always have to mix in the same way until you have a thick sauce (not maddening mayonnaise must avoid adding too much oil at once, preventing the proper emulsification with the yolk).
6. When the mayonnaise is beated, add the lemon juice and work again with the whisks. When the vegetables have cooled, add the mayonnaise that you have prepared and mixed with a spoon to mix well all the ingredients.