Salad a la Russie
MaKES: Enough for 6
Ingredients
Perfect 1cm dice of all cooked in boiling water and chilled:
Carrot
Potato
Celeriac
White Beetroot
2cm Green Beans
Chopped Chives
4 Boiled Eggs for 6 minutes
Mustard and Cress
For the dressing:
50ml Water
50ml White Vinegar
50g White Sugar Boiled together and reserved.
1 Boiled Egg
1tsp Mustard Powder
500ml Vegetable Oil
50ml Crème Fraiche
Salt and Pepper
METHOD
Make the dressing by blending the pickle liquor, the egg and mustard. Add the crème fraiche and season.
To make the salad, simply combine all of the ingredients. Add the dressing and mix well.
Serve on a flat plate, garnish with parsley and chives, mustard cress and lots of white pepper.
Happy Cooking
Adam x
