Gastronomixs

Vegetarian Olivier salad (Vegetarian Russian salad)

Classical vegetarian salad, with potatoes and various other vegetables, dressed with mayonnaise.

Recipe for 1 kilogram.

Vegetarian Olivier salad (Vegetarian Russian salad)

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Ingredients

200

g

waxy potatoes

75

g

haricots verts

150

g

celeriac

125

g

carrots

125

g

green peas

150

g

egg

100

g

tomatoes

50

g

gherkins

150

g

mayonnaise

 

 

green herbs

 

 

pepper

 

 

salt

Preparation method

  • Boil the potatoes in the skin until cooked. Peel the potatoes while they are still warm. Finely dice the potatoes (brunoise). Alternatively, peel the potatoes and dice finely (brunoise), and then blanch them in boiling water.
  • Blanch the haricots verts until al dente. Split the haricots verts in half.
  • Finely dice the celeriac (brunoise) – around 5 mm by 5 mm.
  • Blanch the celeriac, carrot, and green peas until al dente.
  • Boil the eggs for about 10 minutes and peel them.
  • Monder (peel) the tomato and finely dice (brunoise).
  • Use a towel to dry the vegetables.
  • Mix all the ingredients and season with salt and pepper. You could add some fresh green herbs.
  • Serve immediately or store at 4°C.

Serving suggestions

  • As part of a salad buffet.
  • As part of a cold starter or combined salad.
  • Variation tip: replace the mayonnaise with another dressing, such as a yoghurt dressing, a lime dressing, a Riesling dressing, a French dressing, or a hazelnut and yuzu dressing.

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