100 g/3½ oz shelled peas
100 g/3½ oz green beans
6 cauliflower florets
2 potatoes
2 carrots
3 cornichons or small gherkins, drained and diced
1 cooked beetroot, diced
1 egg, hard-boiled, shelled and diced
1 quantity Mayonnaise


1.Cook the peas, beans, cauliflower, potatoes and carrots in separate pans of boiling water until al dente.
2.Drain well and chop them, apart from the peas. Put all the vegetables in a salad bowl with the cornichons or gherkins, beetroot and egg.
3.Stir in enough mayonnaise to form a soft mixture. Chill in the refrigerator for 2-3 hours.
4.Shortly before serving, arrange the Russian salad in a dome in the middle of a dish and garnish to taste.

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