The weather is nice, it’s hot and summer vegetables are back on our shelves so welcome to the salads! Straight from Russia, Russian salad, also called “olivier salad”, is a salad composed of mixed vegetables with a delicious and rich mayonnaise sauce. It’s a complete dish that your guests will be delighted to taste.
Ingredients :
- 200 g of potato
- 130 g of carrots
- 130 g of peas
- 1 egg 2 best ratings
- 1 tbsp of mustard
- 1 can of tuna of 125 g
- about a small glass of olive oil
- Mayonnaise
- A few parsley leaves (ornamental)
Preparation :
Peel the potatoes, carrots and beets, then cut them in half before cooking them in a steam oven at 100° for 10 minutes. The peas can be cooked for 5 minutes if they are frozen.
Let everything cool before grating each vegetable separately in a container.
Finely chop the red onion and set aside.
Open and drain the can of water tuna and add the tablespoon of mustard then reserve.
Cook the egg for 10 minutes until the yolk is hard.
It is time to assemble the salad in an individual pastry ring. Spread the crushed potato at the bottom of the circles then cover with a layer of mayonnaise. Place the peas on top, then the tuna and chopped onion and cover with a layer of mayonnaise. Finish the assembly with the layer of carrots, then the beetroot and pack everything down well with the back of a spoon. Reserve in the fridge. When serving, you can add the egg yolk on top. Serve fresh, sprinkled with a few parsley leaves as a garnish.
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