Mixed Vegetable Salad with Mayonnaise

shopping_basket Ingredients 10 items

• check_circle 500 g carrots
• check_circle 250 g potatoes
• check_circle 250 g green beans
• check_circle 250 g shelled peas (or frozen)
• check_circle 250 g turnips
• check_circle Bouquet garni: thyme, bay leaf, parsley
• check_circle Mayonnaise
• check_circle 2 tomatoes
• check_circle 2 eggs
• check_circle 1/2 head of salad (lettuce, for example)

receipt_long Preparation Steps

1. 1
   Prepare the vegetables separately: cut the carrots, turnips and potatoes first into rectangular blocks (keep the trimmings for a soup, for example), then into 0.5 cm slices, then into sticks of the same size, then into dice of about 0.5 cm, as evenly as possible. (It is quicker with a food processor.) Shell the peas. Trim the green beans, removing any strings, then cut them into small 0.5 cm pieces as well.
2. 2
   In a large saucepan, bring water to a boil. Add the bouquet garni, salt and pepper. Once boiling, start with the diced carrots, then 5 minutes later the diced turnips, then 5 minutes later the potatoes, green beans and peas. Let everything cook for about 10 minutes, watching the cooking as the vegetables should be al dente.
3. 3
   Drain the vegetables, rinsing them under cold water. The salad: let the vegetables cool and add a mayonnaise dressing. Serve on a large platter, garnished with green salad, hard-boiled eggs and tomatoes cut into wedges.