Russian Salad
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!
STARTER - 4-5 SERVINGS - 30 MIN - EASY
Ingredients
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100 g potatoes, peeled and cut in small pieces
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100 g carrots peeled and cut in small pieces
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100 g frozen peas
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1 tube of mayonnaise
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Extra virgin olive oil
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Pickles to decorate
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1 hard-boiled egg
How to do it
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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.
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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.
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Mix the mayonnaise (1 generous tablespoon for each cream) with each of the three vegetable creams.
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Pour the three creams one above the other in serving glasses. Between one layer and another, add potatoes, peas, and carrots you kept aside.
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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.
Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.
Recipe by Mad & Delicacy
