Russian salad (2)
Instructions
Boil separately cauliflower, potatoes, green beans, peas.
Peel the potatoes and beetroot and cut everything into pieces, join even a tiny bit of chopped tuna.
Place in large bowl and add the mixed vegetables with olive oil, salt and a little vinegar and finally the mayonnaise you have lightened with some lemon juice.
Grease a rectangular cookie mold, put the vegetables with a spoon because it remains compact and well put the mold in the cold on ice for a few hours.
When serving, sformerete Russian salad on the plate and cover with oblong other mayonnaise well thick and with pickled pickles sliced, capers, anchovy fillets and slices of lemon.
Ingredients and dosing for 4 persons
- 3/4 potato
- 1 cauliflower
- 200 g of green beans
- 200 g of peas
- 1 beet
- 50 g of tuna in olive oil
- Pepper
- Salt
- Olive oil
- Wine vinegar
- Bechamel
- Mayonnaise
- Lemon juice
- Some of slices lemon
- Some of anchovy fillets
- Capers