Warm Russian Salad

 

Give vegetables a twist

What you will need

750g waxy potato (eg Charlotte, Maris Bard), peeled Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

250g carrot Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…

2 large celery sticks, trimmed Celery sell-er-ee A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

175g fine French beans, topped and tailed

175g shelled pea or broad beans (about 600g/1lb 5oz in their pods) Peas p-ees A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

2 medium gherkins, roughly chopped

1 tbsp salted capers, rinsed and roughly chopped (optional) Capers kay-per Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

2 large egg yolks

1 tbsp cider vinegar or white wine vinegar

1 tbsp lemon juice

175g unsalted butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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