Russian salad - Salad A La Russe

A wonderful, healthy salad to eat in January when you might have over eaten in December ... I hadn't had this in a very long time when the students at Birmingham College made this among a few other dishes but this stood out as a simple, elegant dish that I thought I might be able to put my own spin on.

Happy Cooking x

Ingredients
Perfect 1cm dice of all cooked in boiling water and chilled
Carrot
Potato
Celeriac
White beetroot
2cm green beans cooked
Chopped chives
4 boiled eggs 6 minutes
Mustard and cress


For the dressing
50ml water
50ml white vinegar
50g white sugar boiled together and reserved.
2 boiled eggs
1tsp mustard powder
500ml vegetable oil
50ml crème fraiche
Salt and pepper

Make the dressing by blending the pickle liquor, the egg and mustard. Add the crème fraiche and season.

To make the salad, simply combine all of the ingredients. Add the dressing and mix well.

Serve on a flat plate, garnish with parsley and chives, mustard cress and lots of white pepper.