The Insalata Russa, how the Italians call it, is a classic appetizer that can never be missed during Easter or Christmas celebrations. The version we have prepared today is a modern interpretation of the Russian Salad. Serve in small glasses for the extra festive feeling besides a charcuterie board or with fragrant slices of homemade bread. Keep on reading and give our recipe a try!
- 100 g potatoes, peeled and cut in small pieces
- 100 g carrots peeled and cut in small pieces
- 100 g frozen peas
- 1 tube of mayonnaise
- Extra virgin olive oil
- Pickles to decorate
- 1 hard-boiled egg
How to do it
- In 3 separate pots or pans with salted boiling water, cook potatoes, carrots and peas until they are tender - about 10 minutes. Drain and cool.
- Set aside 2-3 tablespoons of each vegetable, then proceed to make creams out of the 3 ingredients: With a blender process the remaining carrots, peas and potatoes separately with a drizzle of olive oil, until almost smooth. Add salt to taste.
- Mix the mayonnaise (1 generous tablespoon for each cream) with each of the three vegetable creams.
- Pour the three creams one above the other in serving glasses. Between one layer and another, add potatoes, peas, and carrots you kept aside.
- Decorate with slices of the hard-boiled egg or with crumbled yolk, and with some pickles, as you like. Serve with homemade slices of bread.
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Recipe by Mad & Delicacy