Warm Russian Salad Recipe
Ingredients
| 750 g waxy potatoes, peeled and chopped | ||
| Carrots | 250 Gram, diced | |
| Celery sticks | 2 , diced | |
| 175 g French beans, cut into 2cm pieces | ||
| 175 g peas or broad beans | ||
| Egg yolks | 2 | |
| 1 tbsp cider or white wine vinegar | ||
| Lemon juice | 1 Tablespoon | |
| Butter | 175 Gram | |
| 2 small gherkins, roughly chopped | ||
| 1 tbsp capers in brine, rinsed and roughly chopped | ||
Directions
GETTING READY
1. Boil potatoes, carrots, celery, French beans and peas or broad beans one at a time, in boiling water by placing in a metal colander.
2. To make clarified butter, melt butter in a small saucepan or in the microwave until it bubbles
3. Allow the butter to cool for a few minutes until the scum surfaces on top.
4. Skim the scum
5. Pour the clarified butter into a small bowl.
MAKING
6. To make the dressing, in a liquidizer jar, combine the egg yolks, vinegar and lemon juice.
7. With the blender running, gradually pour butter in a thin stream to make an emulsion.
8. Season the dressing and blend for a few seconds.
9. Store sauce in a warm place for 30 minutes.
10. Combine the warm blanched vegetables in large bowl.
11. Add gherkins and capers to the bowl
SERVING
12. Pour the dressing over the vegetables and gently toss using salad spoons.
13. Serve warm
1. Boil potatoes, carrots, celery, French beans and peas or broad beans one at a time, in boiling water by placing in a metal colander.
2. To make clarified butter, melt butter in a small saucepan or in the microwave until it bubbles
3. Allow the butter to cool for a few minutes until the scum surfaces on top.
4. Skim the scum
5. Pour the clarified butter into a small bowl.
MAKING
6. To make the dressing, in a liquidizer jar, combine the egg yolks, vinegar and lemon juice.
7. With the blender running, gradually pour butter in a thin stream to make an emulsion.
8. Season the dressing and blend for a few seconds.
9. Store sauce in a warm place for 30 minutes.
10. Combine the warm blanched vegetables in large bowl.
11. Add gherkins and capers to the bowl
SERVING
12. Pour the dressing over the vegetables and gently toss using salad spoons.
13. Serve warm
Chef
