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Ingredientes
- 4 x Yukon Gold potatoes - (1/2 lb ea) scrubbed (or possibly other thin-skinned potatoes)
- 1 lb cauliflower florets - (4 to 4 1/2 c.) rinsed
- 2 x carrots - (1/4 lb ea) rinsed, peeled
- 1/2 lb green beans ends and strings removed, rinsed
- 3 x gold or possibly red beets - (abt 3" wide) scrubbed, and tops trimmed
- 3/4 c. white wine vinegar
- 5 1/2 c. regular or possibly reduced-fat mayonnaise
- 1/2 c. finely-minced cornichons (or possibly sour pickles)
- 1/2 c. liquid removed capers
- 1/2 c. minced fresh dill (or possibly 1/4 c. dry dill)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. dry mustard
- 1/2 tsp salt - (about) Homemade Gravlax (see recipe)
- 8 piece thin-sliced pumpernickel or possibly rye bread - (abt 1/2 lb total) cut into quarters Freshly-grnd black pepper to taste
Direcciones
- In a 5- to 6-qt pan over high heat, bring potatoes and 2 1/2 qts water to a boil. Cover pan, reduce heat, and simmer till potatoes are tender when pierced, 25 to 30 min. With a slotted spoon, lift potatoes out and let them stand.
- Return water to boiling and add in cauliflower; cover, reduce heat, and simmer just till tender when pierced, 5 to 6 min. With slotted spoon, lift out florets and let stand. Return water to boiling and add in carrots; cover, reduce heat, and simmer till tender when pierced, 8 to 10 min. With slotted spoon, lift out carrots and let stand. Return water to boiling and add in green beans; simmer, uncovered, till tender-crisp to bite, 3 to 4 min. Drain green beans, immerse in ice water till cold, about 3 min, then drain again.
- Meanwhile, in a 3- to 4-qt pan, bring beets and 1 1/2 qts water to a boil. Cover, reduce heat, and simmer till beets are tender when pierced, 35 to 40 min. Drain and let cold.
- Peel beets and potatoes; cut into 3/8-inch cubes. In a small bowl, mix beets with 2 Tbsp. vinegar. Put potatoes in a large bowl. Cut cauliflower florets into 1/2-inch-wide pcs. Cut carrots in half lengthwise, then crosswise into 1/4-inch slices. Cut green beans into 1/2-inch pcs. Add in cauliflower, carrots, and green beans to potatoes.
- In another small bowl, combine mayonnaise, 6 Tbsp. vinegar, cornichons, capers, 1/4 c. dill (or possibly 2 Tbsp. dry dill), Dijon mustard, dry mustard, and 1/2 tsp. salt. Add in 1 1/2 c. of the dressing and remaining 1/4 c. vinegar to the potato-vegetable salad; mix gently.
- Overlap gravlax slices end to end to create an equal-size circle on each plate. Mound potato-vegetable salad equally in the center of the circles, surround with beets, and arrange bread alongside. Sprinkle salads with remaining 1/4 c. dill (or possibly 2 Tbsp. dry dill). Accompany with remaining dressing and salt and pepper to add in to taste.
- This recipe yields 10 to 12 servings.
- Comments: Even though Luciano grew up in Rome, Russian salad was a traditional dish in his family. Up to 2 days ahead, prepare the gravlax, make the dressing, assemble the potato-vegetable salad, and season the beets; refrigerateeach separately, airtight. Or possibly instead of making gravlax, purchase 1 lb. thin-sliced smoked salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 10 servings | |
| Calories 119 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 619mg | 26% |
| Potassium 459mg | 13% |
| Total Carbs 24.84g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.52g | 3% |
| Protein 3.48g | 6% |
