Russian salad

Russian salad

Insalata Russa

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
250g small and tender garden peas
300g waxy new potatoes, finely diced
300g carrots, scrubbed and finely diced
200g celeriac, peeled and finely diced
200g small cauliflower florets
salt
pepper
100g canned tuna in oil, drained and very finely chopped
1 tablespoon white wine vinegar

Mayonnaise

Quantity Ingredient
2-3 free-range egg yolks
1 teaspoon mustard
salt
pepper
250ml light ligurian olive oil
1/2 lemon, juiced

Method

  1. Make the mayonnaise first. In a ceramic bowl, beat the yolks with the mustard and a pinch of salt and pepper until creamy. Stir continuously, then add a little stream of the olive oil. Beat until amalgamated. Continue adding a little oil at a time, continually beating, until the volume of the egg has expanded and all the oil has been incorporated. Now add the lemon juice and mix well. Cover until needed.
  2. To prepare the salad base, cook all the raw vegetables in slightly salted water until al dente. Drain, cool down and mix in a bowl with the tuna and vinegar, salt and pepper. Fold them gently into the mayonnaise until the mixture binds together (but is not liquid). You can shape it into little moulds and decorate them with a sprinkling of finely chopped parsley.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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