Salad a la Rousse a la Nicole

Rousse Salad a la Nicole - A Delicacy Full of Flavor and History

If you are looking for a salad that combines authentic flavors with a refined presentation, the Rousse Salad a la Nicole is the perfect choice! This classic recipe, full of colors and textures, has its roots in culinary traditions that emphasize fresh ingredients and careful preparation. A salad that can be served as a side dish or as a main course, it is ideal for festive meals or family dinners.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4

Ingredients:

- 250 g of potatoes
- 150 g of carrots
- 200 g of celery
- 100 g of peas (fresh or frozen)
- 150 ml of oil (sunflower or olive oil)
- 100 ml of fresh lemon juice
- Salt and pepper (to taste)
- 2 eggs (for mayonnaise)
- 100 g of pickles
- 15 g of mustard (optional)
- Fresh herbs: dill and parsley for garnish

Preparation:

1. Preparing the vegetables: Start by washing all the vegetables thoroughly. Peel the potatoes, carrots, and celery, then wash them again to remove impurities. This step ensures that your salad will be not only tasty but also clean.

2. Cooking the vegetables: In a large pot, add salted water and bring the potatoes to a boil. It is important for the water to be salty, as this will help enhance the flavor of the vegetables. In another pot, add the diced carrots and celery with a pinch of salt, and let them boil separately. When the vegetables are almost cooked (about 10-15 minutes), add the peas and let everything boil together for another 10 minutes.

3. Cooling the vegetables: After the vegetables are cooked, drain them and let them cool to room temperature. It is essential that the vegetables are completely cooled before cutting them to avoid mashing the potatoes.

4. Cutting the vegetables: Once the vegetables have cooled, cut them into appropriately sized cubes. Ideally, they should be between brunoise (very small cubes) and rustic (larger cubes) to provide a pleasant texture to the salad.

5. Making the mayonnaise: In a bowl, beat the egg yolks with a pinch of salt. Slowly add the oil in a thin stream while constantly mixing to achieve a creamy mayonnaise. If desired, you can add mustard for a more complex flavor. Finally, season with white pepper and add the fresh lemon juice, tasting to adjust the acidity.

6. Assembling the salad: In a large bowl, add all the chopped vegetables, season with salt and pepper, then fold in the prepared mayonnaise. Mix gently, being careful not to break the potato cubes.

7. Serving: Transfer the salad to a serving platter and garnish with fresh dill and parsley. You can also add some sliced pickles to enhance the flavor. This salad can be served either cold or at room temperature, making it versatile for any occasion.

Useful Tips:

- Calories and Nutritional Benefits: This salad is a good source of complex carbohydrates from potatoes and carrots, while the peas add plant-based protein. It is a healthy and nutritious choice, with approximately 250-300 calories per serving, depending on the amount of oil and mayonnaise used.

- Variations: You can experiment with other vegetables, such as bell peppers or green peas, to add a splash of color and a different taste. Additionally, you can replace the mayonnaise with Greek yogurt for a lighter and healthier version.

- Frequently Asked Questions:
- Can I use frozen vegetables? Yes, it is perfectly fine to use frozen peas. Just make sure to boil them at the end, just until thawed.
- How can I make the salad lower in calories? Replace the oil with a yogurt-based dressing or use less oil in the mayonnaise.
- Can it be prepared in advance? Yes, the Rousse Salad can be made a day ahead and stored in the refrigerator. The flavor will intensify.

Serving and Pairings:

This Rousse Salad a la Nicole pairs wonderfully with grilled meats, baked fish, or even a serving of fresh bread. It can be accompanied by a glass of dry white wine or a fresh fruit cocktail for a perfect meal.

With this recipe, not only will you enjoy a delicious salad, but you will also bring a bit of culinary history to your table. Enjoy your meal!