Russian Salad

Ingredients

2/3 cup green beans
6 cauliflower flowerets
3 smalls cornichons or dill pickles, drained and diced
1 cooked beet, diced
1 egg, hard-cooked, shelled and diced

Preparation

1
Cook the peas, beans, cauliflower, potatoes, and carrots in seperate pans of boiling water until al dente. Drain well and chop them, apart from the peas.
2
Put all the vegetables in a salad bowl with the cornichons or dill pickles, beet and egg.
3
Stir in enough mayonnaise to form a soft mixture. Chill in the refrigerator for 2-3 hours. Shortly before serving, arrange the Russian Salad in a dome in the middle of a dish and garnish to taste.

Tools

 



About

From "The Silver Spoon" cookbook.

Yield:

4.0 to 6

Added:

December 10, 2009

Creator:

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