Russian Salad Recipe
Russian Salad with prawns, baby vegetables, and lemony mayo -- a make-ahead chilled salad that works beautifully for lunch or a light dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Saucepan
- Pot
- Stove
- Colander
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Paper towel
- Serving platter
- Refrigerator
Ingredients
- 100 gms Potatoes (cooked in salted boiling water)
- 100 gms Fresh Broad Beans (shelled, cooked in salted boiling water)
- 100 gms Baby Carrots
- 100 gms Baby Sweetcorn
- 100 gms Baby Turnips
- 100 gms Button Mushrooms (cut into thin pieces)
- 350 gms Prawns (cooked, peeled and deveined)
- 125 ml Mayonnaise
- 1 tbsp Lemon Juice
- 2 tbsp Bottled Capers (drained and rinsed)
- Salt
- Pepper
- 2 tbsp Extra Virgin Olive Oil
- 2 Hard-boiled Eggs (shelled and halved)
- 4 Anchovy Fillets (canned, drained and halved)
- Paprika (to garnish)
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