Vegetable salad with mayonnaise and tarragon dressing

Name: Vegetable salad with mayonnaise and tarragon dressing
Ingredients: 3-4 carrot roots; 2 parsnip roots; 2-3 parsley roots; 1 celery root (1/2 or 1/4 if large); 3-4 medium potatoes or 2 larger ones; 1 small can of green peas; 1 small can of sweet corn; seasoning to taste. For the mayonnaise sauce: 4 hard-boiled eggs; 1 raw egg; 500 ml sunflower oil; 2-3 tablespoons of mustard; juice from one lemon; 3 tablespoons of sweet cream.

Appetizers - Vegetable salad with mayonnaise and tarragon dressing by Amalia I. - Recipia

Vegetable salad with mayonnaise and tarragon dressing is a classic dish that combines the freshness of vegetables with the creaminess of a rich mayonnaise flavored with fresh tarragon. This salad is not only delicious but also a nutritious choice, packed with vitamins and minerals. Here’s how you can prepare it step by step to achieve a perfect result. Preparation time - Preparation time: 30 minutes - Cooking time: 40 minutes - Total time: 1 hour and 10 minutes - Number of servings: 6-8 Ingredients For the salad: - 3-4 carrots - 2 parsnips - 2-3 parsley roots - 1 celery root (1/4 or 1/2, depending on size) - 3-4 medium potatoes or 2 large ones - 1 small can of green peas - 1 small can of sweet corn - Fresh or dried tarragon - Salt, to taste For the mayonnaise dressing: - 4 hard-boiled eggs - 1 raw egg - 500 ml sunflower oil - 2-3 tablespoons mustard - Juice of one lemon - 3 tablespoons sour cream - Tarragon (to taste) Step-by-step preparation of the salad 1. Preparing the vegetables: Start by peeling and washing all the vegetables. It is important to remove impurities to achieve a fresh and healthy salad. 2. Boiling the vegetables: Place the vegetables in a pot of water and add salt. Boil them for about 40 minutes until they become tender but not mushy. The salt will help retain the minerals in the vegetables, ensuring a better texture. 3. Cooling the vegetables: After boiling, drain the vegetables and let them cool in a colander. It is essential for the vegetables to be completely cold before mixing with the dressing to prevent separation. 4. Preparing the mayonnaise: - Boil the eggs for 5-7 minutes in water with a little vinegar to make peeling easier. - After cooling, peel the eggs and cut them in half. Place the yolks in a bowl. - Using a fork, mash the boiled yolks well, then add the raw yolk and mustard. Mix until it becomes a smooth paste. - Gradually add the lemon juice while continuously mixing. - Start adding the oil slowly while stirring in one direction. The mayonnaise is ready when it becomes thick and does not run when lifted with a spoon. 5. Combining the ingredients: - In a large bowl, cut the cooled vegetables into small cubes. - Add the canned peas and corn. - You can add a pinch of salt, to taste. - Carefully incorporate the mayonnaise, mixing gently from the bottom up to avoid crushing the vegetables. 6. Finalizing the salad: - Transfer the mixture to a serving dish and decorate with the reserved mayonnaise for garnish. - Use a spatula to level the surface and decorate with olives and chopped egg whites (or as preferred). - Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld. Serving The salad is served cold, so make sure to respect the cooling time. It is perfect as an appetizer or as a side dish alongside meat dishes. A personal recommendation is to pair it with a refreshing drink, such as iced tea with lemon or a dry white wine. Variations and suggestions If you prefer a mayonnaise-free version, you can prepare a dressing of mustard, oil, and lemon juice, adding fresh tarragon. This alternative is ideal for a fasting salad. Nutritional benefits This salad is rich in vitamins and minerals due to the fresh vegetables. Carrots are an excellent source of beta-carotene, and tarragon aids digestion while adding a distinctive flavor. Frequently asked questions - Can I use frozen vegetables? Yes, but make sure they are of good quality and thaw them before using. - How can I store the salad? It is recommended to consume it the same day, but it can be kept in the refrigerator for 1-2 days. - What other spices can I use? You can experiment with dill or parsley, depending on your preferences. In conclusion, vegetable salad with mayonnaise and tarragon dressing is a versatile dish, full of flavor and very easy to make. By experimenting with ingredients and flavors, you can make this dish a family favorite!

Category: Appetizers Author: Amalia I. Views: 1 Date: 06.10.2024

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