Real Salade Russe

Real Salade Russe

Serves 8

225 g /8 oz potatoes, peeeled
175 g /6 oz carrots, scraped
100 g /4 oz swede or turnip, peeled
50 g /2 oz large frozen peas
50 g /2 oz celery, diced
50 g /2 oz dill pickles, díced
175 g /6 oz cooked ham, cut into 5 mm /1/4 in thick slices
90 ml /6 tbls spring onion tops, in 4 mm /1/4 in slices
150 ml /5 fl oz mayonnaíse
5 ml /1 tsp French mustard
lemon juice
freshly ground black pepper
For the gamish
16 lettuce leaves
16 slices of hard-boiled egg (4 eggs)
60 ml /4 tbls finely chopped parsley


[1] Cut the potatoes, carrots and swede or turnip into S mm /1/4 in dice. Cook the diced vegetables and the peas separately in boiling, lightly salted water until just tender. Drain, refresh in cold water and leave to cool.

[2] Place the diced, cooked vegetables and the peas in a large mixing bowl. Add the diced celery and dill pickles. Cut the ham into 5 mm /1/4 in dice and add to the bowl together with the spring onion tops. Using a large serving fork, mix the ingredients together thoroughly but gently to avoid breaking the softer vegetables.

[3] Flavour the mayonnaise with the mustard, then fold into the ham and vegetables. Place 2 lettuce leaves on each individual plate, spoon the salad on to the centre of the leaves and garnish with slices of hard-boiled egg and finely chopped parsley.

Note You can vary the proportions of the vegetables to taste, but take care to cook them only until just tender: overcooked vegetables are bound to be crushed when the salad is mixed.