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Published on 28 Jul 2010 | over 6 years ago

Russian Salad or Olivier salad: a famous vegetable salad served as an appetizer or side dish. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com/app/giallozafferano-recipes/id384387249


Hi everyone! I'm Debora and welcome to the GialloZafferano kitchen. Today we'll be preparing "Russian Salad" -- a starter that can be prepared in many ways. We'll make a very simple version to which you can add whatever different ingredients you like best. Let's see what we'll need:
• 1 and ½ cups of peas
• 1 and 1/2 cups of mayonnaise
• 1/3 cup of diced gherkins
• 1 pound of potatoes • 1 cup of diced carrots
• 2 eggs
• Salt, Pepper, Olive Oil and vinegar as needed
Let's see how to make it
I've cooked up the peas and hard-boiled and cut up the eggs. In the meantime, I've cut into cubes about the size ofdiced the peas the carrots and potatoes. Now it's time to boil them in salted water in two separate pots. Don't boil them until soft, but leave them a bit "al dente" so they give a crunchy texture to the salad.
I've drained all of the vegetables and then left them to cool and dry a bit in their respective pots. Now add them to a large bowl so you can begin to dress them. First add the gherkins. Now, a bit of vinegar, a bit of oil, and salt and pepper to taste. Remember to do this when the vegetables have are still a bit warm.
Now that the vegetables have cooled off you can chooses to add the diced hard-boiled eggs or you can leave them aside to use them as garnish like I'll be doing. Let's add the mayonnaise and mix it all together.
For an interesting presentation you can leave the salad to set in a mould lined with tin foil. Level off the mix with the back of a spoon and then cover with another sheet of tin foil. Then let it set in the fridge for at least an hour.
I've removed the Russian Salad from the fridge and turned it out onto a plate. Then you can decorate the form with the eggs and some gherkins cut into slices, and with that, it's done. From GialloZafferano, bye and see you next recipe!

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