Recipe Russian Salad

Ingredients:

Carrots 200 g, Pisellini 300 g, Salt up to 1 pinch, Black pepper as required, Extra virgin olive oil 30 g, Apple vinegar 10 g, Potatoes 500 g FOR THE TABLETING Egg yolks at room temperature 2, Lemon juice 25 ml , Seed oil 250 ml, Vinegar 3 g, Black pepper as required, Salt to a sufficient level TO GET A medium egg 2, pickled gherkins 2

Doses for: 6 persone realization time: 45 minutes

Recipe:

To prepare the Russian salad, wash the vegetables under plenty of fresh running water; peel them with a vegetable peeler, then cut the potatoes into slices and then into cubes of 0.5 cm, cut the carrots into cubes always by 0.5 cm, then shell the peas. Steam the vegetables in a large pot: first the potatoes for 7-10 minutes, then the carrots for 5-7 minutes and finally the peas for 10 minutes, covering with a lid during cooking. When the vegetables are ready, let them cool and set aside. In a saucepan, harden the eggs, let them cool under a jet of cold water, peel them and cut them into wedges. When the vegetables are warm, place them in a large bowl, adjusting with salt and pepper. Season with oil and vinegar and let it cool completely. In the meantime you can prepare the mayonnaise: take the eggs at room temperature and divide the yolks from the whites. Place the egg yolks in a bowl with high edges and add salt and pepper to your liking. Pour the vinegar and start working the ingredients with an electric mixer. While you are mounting the eggs, pour the oil of seed seeds very slowly too; you should always mix in the same direction until you get a thick sauce (in order not to make the mayonnaise go crazy, avoid adding too much oil at once, preventing the correct emulsification with the yolk). When the mayonnaise is whipped, finish adding the lemon juice and work again with the whips. Once the vegetables have cooled, add the mayonnaise that you have prepared and mix with a spoon to mix all the ingredients well. Place the Russian salad in small bowls, add the boiled egg and the sliced gherkins; put it in the fridge for at least an hour to get flavored and cool, after which your Russian salad will be ready to be served.

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