This is not a vegetable vegetables ideal accompaniment for boiled or roasted meat dishes, delicious next to the fish could be seen as a main dish.
Ingredients:
- 250 ml olive oil 5 eggs
- 1 lemon salt 1 potato
- a jar of pickled vegetables, 1 kg
- fine 1 can of peas
Mayonnaise - Separate the yolks from the whites carefully, put them in a bowl with a wooden spoon and start stirring with a fast enough pace. Start adding a little oil, stir constantly until you see the oil Adsorbed from eggs, then resume adding the oil slowly up. Continue to stir quickly until all the oil has not been added and the mayonnaise has become pretty solid. Squeeze a lemon, put the juice into a cup and add a teaspoon of salt, stir until the salt is not completely melted, then add the mayonnaise, stirring until this ingredient has not been fully absorbed. Cover the mayonnaise and place in refrigerator.
Vegetables - Boil a medium sized potato with the skin, and when cooked, but not crushed, remove from water, peel and let cool.
Pour the pickled vegetables in a colander so that it drains well dall'aceto. On a cutting board cut the vegetables to obtain small cubes (keep aside a few pieces along the pepper, carrot and celery for decoration), drain the peas, cut the potato, which now has cooled cubes. United all the vegetables in a bowl and stir.
Preparation - Remove the mayonnaise from the fridge (keep aside 2 tablespoons for the beautiful cover), add it to the vegetables, stirring gently. Flatten the surface of the bowl and cover with mayonnaise that had put the smooth side with a flat-bladed knife.
Decorate as you like with long pieces of vegetables, cover the bowl with DOMOPACK transparent and store in refrigerator.
This Russian salad is manitiene good for a few days, enough to have the warning keep covered with plastic wrap.
