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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Russian Salad - Prep |
Original Date: |
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DIRECTORY: |
Salads |
7/1/96 |
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Revision Date: |
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| Sensitivity: |
Do not
use red beets or you will have pink salad! |
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Ingredients |
9 cups/4 lb |
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Specs |
| red new potatoes,
diced ¼" |
4 cups/ 20 oz wt |
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| carrots, diced ¼" |
2 cups/9 oz wt |
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| english peas,
shelled |
2 cups/10 oz wt |
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| golden beets, diced
¼" |
2 cups 9 oz wt |
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| Dressing: |
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Mayonnaise |
1 cup |
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| cornichons, slice
1/8" |
2 TBSP |
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| Italian parsley,
minced |
2 TBSP |
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| capers, rinsed |
1 TBSP |
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| garlic, minced |
1 tsp |
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| sherry vinegar |
2/3 cup |
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| shallots, minced |
3 TBSP |
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| roasted red bell
peppers, diced ¼" |
½ cup |
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| extra virgin olive
oil |
½ cup |
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salt mix 3:1 |
1 ½ tsp |
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| sugar |
1 tsp |
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Prep vegetables then steam individually for the following amount of time:
potatoes: 8 minutes
carrots: 5 minutes
english peas: 1 ½ minutes
golden beets: 8 minutes
Remove from steamer and shock in ice water to stop cooking. When cool, drain
very well, vegetables must be dry to prevent dressing run off. Combine all
vegetables in large bowl.
In separate bowl, whisk together dressing ingredients until well combined.
Pour dressing over salad. Toss gently to combine.
Place in clean container. Label, date, initial and refrigerate.
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