Ensalada Rusa Recipe - Cooking Index
Ensalada Rusa Recipe - Cooking Index
| 1 | Yukon gold potato - peeled, small diced, | |
| And boiled in salted water until tender | ||
| 2 | Peruvian potatoes - peeled, small diced, | |
| And boiled in salted water until tender | ||
| 1 | Sweet potato - peeled, small diced | |
| And boiled in salted water until tender | ||
| 1 | Beet - roasted on salt, (large) | |
| Peeled, and small diced | ||
| 1 | Carrot - peeled, small diced, | |
| And blanched | ||
| 1 cup | 237ml | Peas - blanched if fresh |
| = (if not, canned is fine) | ||
| Spicy Mayonnaise Dressing | ||
| 2 tablespoons | 30ml | Mayonnaise |
| = (homemade is preferable) | ||
| 3 | Egg yolks | |
| 1 | Lemon - juiced | |
| 1 | Garlic clove | |
| 1 | Hot pepper sauce | |
| 1 | Worcestershire | |
| 1 1/2 cups | 355ml | Vegetable oil |
Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
Spicy Mayonnaise Dressing: In a food processor, combine all ingredients; slowly add blended oil while on high until it becomes a mayonnaise.
This recipe yields 4 servings.
Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B37) - from the TV FOOD NETWORK
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