Ensaladilla Russa (Russian Salad)

Name: Ensaladilla Russa (Russian Salad)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 egg yolks; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/2 cup mildly flavored olive oil; 2 tablespoons lemon juice; 2 garlic cloves, minced; 1 teaspoon boiling water; 0.5 (10 ounce) jar artichoke hearts (7-10 hearts); 3 potatoes, unpeeled; 1/2 cup green beans, chopped into 1/2 inch lengths; 1 carrot, 1/2 inch dice; 2/3 cup fresh peas or 2/3 cup frozen peas; 2 tablespoons pickle relish; 2 tablespoons capers, rinsed and drained; 4 anchovy fillets, minced; 10 black olives, pitted and sliced into thirds; salt & freshly ground black pepper, to taste; black olives (garnish)

Submitted by Member 610488

"SPANISH TAPAS RECIPE: This tasca (tapas bar) recipe is similar to a Russian Salad served in Greece so you wonder how the Russians ended up in Spain. Probably dates from the Spanish Civil War of 1936-39 when a lot of Russians were helping prop up Francisco Franco."

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Ready In:: 1hr
Ingredients:: 18
Serves:: 4-6

ingredients

Mayonnaise
2 egg yolks
1 teaspoon Dijon mustard
¹⁄₄ teaspoon salt
¹⁄₂ cup mildly flavored olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon boiling water
Salad
0.5 (10 ounce) jar artichoke hearts (7-10 hearts)
3 potatoes, unpeeled
¹⁄₂ cup green beans, chopped into 1/2 inch lengths
1 carrot, 1/2 inch dice
²⁄₃ cup fresh peas or 2/3 cup frozen peas
2 tablespoons pickle relish
2 tablespoons capers, rinsed and drained
4 anchovy fillets, minced
10 black olives, pitted and sliced into thirds
salt & freshly ground black pepper, to taste
black olives (garnish)

directions

Using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy. Slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise. Add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute). Chill.
Rinse the potatoes, cover with salted water and bring to a simmer. Cook for 20 minutes or until the potatoes can easily be poked with a fork. Drain and allow to cool. When cool, dice into 1/2 inch cubes.
Blanch the beans, carrots and peas in boiling salted water until al dente. Shock in cold water then drain completely. Cut each artichoke heart into quarters.
Mix vegetables in a large bowl with capers, anchovies, and sliced olives. Add the mayonnaise and toss to combine. Season to taste. Plate and garnish with whole olives.