Russian salad

45 min
Type of dish: Salads
Temperature: Cold
Seasonal period: May, June, July, August, September, October
Allergens:
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tuna in oil, crumbs 0.125 kg
Eggs 3.25 ud
Carrots 0.3 kg
Green pitted olives 0.05 kg
Mayonnaise sauce 0.2 l
Frozen peas 0.075 kg
Piquillo peppers 1.25 ud
Potatoes 0.625 kg
Piquillo peppers 1.25 ud
Lettuce 0.4 ud
Grated carrot 0.125 kg
See Recipe
Sunflower oil 0.2 l
Pasteurised egg 0.025 kg
Vinegar 0.025 l
Table salt 0.013 g
Elaboration
  • Peel and dice the carrot and the potatoes approx 1 cm.
  • Chop the olives into small pieces.
  • Chop the piquillo pepper, half into dice for the salad and the other half into strips to decorate.
  • Clean and cut the lettuce into julienne. 
  • Boil carrots and potatoes vacuum-packed at 95 ºC for about 80 minutes in the mixed oven or on boiling water.
  • Boil the eggs, peel and cut into 1 cm dice.
  • Steam or boil the peas.
  • Make a mayonnaise with the pasteurized egg just before serving.

SET UP

  • Mix everything together with the mayonnaise.
  • For plating up we can use molds, rings etc.
  • Decorate with the pepper strips and with the carrot and lettuce cut into julienne.
Nutritional information (1 portion)
Energy
619.57
kcal
Carbohydrates
27.18
g
Proteins
16.77
g
Lipids
48.8
g
Fiber 5.87 g
Saturates 7.2 g
Monounsaturated fatty acids 13.8 g
Polyunsaturated fatty acids 26.53 g
Cholesterol 168.74 mg
Calcium 79.47 mg
Iron 2.57 mg
Zinc 1.31 mg
Vitamin A 1132.75 ug
Vitamin C 29.15 g
Folic acid 54.63 ug
Salt (Sodium) 1148.4 mg
Sugars 7.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.