Ensaladilla Rusa
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 3.00 | Potatoes-yukon gold , cut in half | |
| 1.00 | x | Carrots , cut in half crosswise |
| 1.00 | Turnips , cut in half | |
| 3.00 | oz | Green beans , trimmed |
| 8.00 | oz | Peas, green, fresh , cooked |
| 6.00 | oz | Tuna , packed in oil |
| 2.00 | Bell pepper, red , roasted, diced | |
| 3.00 | pc | Eggs , hard cooked, (2 chopped, 1 grated) |
| DRESSING: | ||
| 20.00 | pc | Green olives , pimento stuffed |
| 7.00 | Anchovy , drained, chopped | |
| 0.33 | cup | BEST FOODS® Real Mayonnaise , 4/1 Gallon 4 x 1 GA |
| 2.00 | tbsp | Lemon juice, fresh |
| Kosher salt and black pepper to taste |
Preparation
1. For the salad: Place the potatoes, carrots, and turnips in a medium-size saucepan. Add water to cover by 2 inches, bring to a boil over medium heat, then reduce the heat to medium low and simmer, partially covered, until all the vegetables feel tender when pierced wtih a skewer, about 15 minutes for the carrots and turnip, a little longer for the potatoes. As the vegetables become soft, use a slotted spoon to transfer them to a bowl. Take care not to overcook. Bring the water back to a boil, add the green beans and cook until tender, about 5 minutes. (They should be neither al dente nor overcooked). Drain the beans, blot them dry with paper towels, and set aside. Let the vegetables cool to room temperature.
2. Peel the potatoes, carrot, turnip, then cut them into small dice and transfer to a mixing bowl. Cut the green beans into 3/4 inch lengths and add them to a bowl with the diced vegetables. Add the peas, roasted red peppers, tuna and the 2 chopped eggs. Using a fork, mash the salad until it has a chunky creamy consistency.
3. For the dressing: Place the olives, anchovies, 2 T. of mayonnaise, and 3 Tablespoons of water in a blender and process until a medium fine paste forms. Stir in the olive mixture into the salad. Place the remaining mayonnaise and the lemon juice in a small bowl and whisk to mix, then stir in the salad. Season the salad with salt and pepper. If you like the salad to be moister, add a little more mayonnaise. Cover the bowl with plastic wrap and let the salad stand for about 2 hours.
4. To serve: Spoon the salad on shallow serving dish and
garnish it with the grated egg.
