Starters
Starters
Russian salad dome
Diced vegetables, pickles and hard-boiled eggs are mixed with mayonnaise and chilled in a dome-shaped mould. The finishing touch uses mayonnaise already included in the recipe.
From Nonna Adele’s kitchen
- Cooking
- Potatoes and carrots: about 15 minutes of steaming; add the courgettes when the potatoes and carrots are almost tender. Total cooking time not specified.
- Cooling
- At least 2 hours in the refrigerator
LET’S GET COOKING
Method
Trim the potatoes, carrots and courgettes and cut them into even dice. Steam the potatoes and carrots for about 15 minutes, adding the courgettes when the potatoes and carrots are almost tender. Drain each vegetable as soon as it is cooked but still holds its shape.
Spread out the vegetables to cool without leaving them warm for a long time. Drain the peas and pickles thoroughly and chop the hard-boiled eggs.
Set aside a small amount of the 250 g mayonnaise for decoration. Add the peas, pickles, eggs, salt and vinegar to the cooled vegetables, then gently fold in the remaining mayonnaise.
Line a dome-shaped mould with food-safe cling film suitable for contact with acidic foods. Spoon in the mixture, press it together without crushing it and cover.
Refrigerate for at least 2 hours. Turn out onto a plate, remove the lining and decorate with the reserved mayonnaise. Serve cold.
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