Russian Salad (Insalata Russa) from Verdura
A delicious salad of beets, beans, potatoes, carrots, capers and cornichons.
- 3 small beets, tops trimmed down to 1"
- 2 potatoes
- 1/4 pound green beans
- 1/4 pound wax beans
- 2 small carrots, trimmed and peeled
- 2 Tablespoons minced cornichons
- 3 Tablespoons capers
- 3 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- salt and pepper to taste
- lemon juice
- 3-4 anchovies, finely chopped optional
Separately boil the beets and potatoes until tender. Drain and cool, then peel.
In separate pots, cook the green beans, wax beans and carrots in salted water until tender, then drain.
Dice the cooked vegetables. You want fairly small pieces.
Add the cornichons, capers, olive oil, vinegar, salt and pepper.
Estimate how much mayonnaise you'll need to bind the vegetables together and mix some lemon juice into the mayonnaise, then stir this into the vegetables.