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Warm Russian Salad

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Ingredients
  Waxy potatoes 750 Gram, peeled and chopped
  Carrots 250 Gram, diced
  Celery sticks 2 , diced
  French beans 175 Gram, cut into 2 centimeter pieces
  Peas/Broad beans 175 Gram
  Egg yolks 2
  Cider vinegar/White wine vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Butter 175 Gram
  Gherkins 2 Small, roughly chopped
  Brined capers 1 Tablespoon, rinsed and roughly chopped
Directions

GETTING READY
1. Boil potatoes, carrots, celery, French beans and peas or broad beans one at a time, in boiling water by placing in a metal colander.
2. To make clarified butter, melt butter in a small saucepan or in the microwave until it bubbles
3. Allow the butter to cool for a few minutes until the scum surfaces on top.
4. Skim the scum
5. Pour the clarified butter into a small bowl.

MAKING
6. To make the dressing, in a liquidizer jar, combine the egg yolks, vinegar and lemon juice.
7. With the blender running, gradually pour butter in a thin stream to make an emulsion.
8. Season the dressing and blend for a few seconds.
9. Store sauce in a warm place for 30 minutes.
10. Combine the warm blanched vegetables in large bowl.
11. Add gherkins and capers to the bowl

SERVING
12. Pour the dressing over the vegetables and gently toss using salad spoons.
13. Serve warm

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
6

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