Russian Carrot and Green Apple Salad Recipe
Here's an amazing recipe for Russian Carrot And Green Apple Salad that you must try. The delicious blend of mayonnaise with the other ingredients is so impeccable that you are sure to remain loyal to it forever! Russian Carrot And Green Apple Salad makes a yummy side dish and can also be served as an appetizer.
Ingredients
| Carrots | 6 | |
| Crisp green apples - 3 | ||
| Juice of lemons - 2 | ||
| Egg | 1 | |
| Olive oil | 1 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Worcester sauce | ||
| Sour cream orsmetana - 3tbsp | ||
| Chervil sprig | 4 (Garnish with:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1 Peel the carrots and apples.
2 Grate them coarsely.
MAKING
3 In a bowl, mix together the apples and carrots with a pinch of salt and half the lemon juice.
4 Prepare the mayonnaise as follows: in a blender jar, break the whole egg.
5 Add the mustard, the juice of 1/2 lemon, 4-6 drops Worcester sauce, and some salt and pepper.
6 Blend at high speed while gradually pouring a thin stream of the olive oil into the blender.
7 The mayonnaise will become thick and smooth.
8 Add a little more salt, pepper, and lemon juice to taste and mix with the grated carrots and apples.
9 Place in the refrigerator and chill briefly.
SERVING
10 Serve in individual bowls, topped with sour cream and a small sprig of fresh chervil.
1 Peel the carrots and apples.
2 Grate them coarsely.
MAKING
3 In a bowl, mix together the apples and carrots with a pinch of salt and half the lemon juice.
4 Prepare the mayonnaise as follows: in a blender jar, break the whole egg.
5 Add the mustard, the juice of 1/2 lemon, 4-6 drops Worcester sauce, and some salt and pepper.
6 Blend at high speed while gradually pouring a thin stream of the olive oil into the blender.
7 The mayonnaise will become thick and smooth.
8 Add a little more salt, pepper, and lemon juice to taste and mix with the grated carrots and apples.
9 Place in the refrigerator and chill briefly.
SERVING
10 Serve in individual bowls, topped with sour cream and a small sprig of fresh chervil.
Chef
