Entrée
Mixed Vegetable Salad with Mayonnaise
A classic mixed vegetable salad of diced carrots, turnips, potatoes, green beans and peas cooked until just tender, then cooled and bound with mayonnaise. It is served on a platter garnished with lettuce, hard-boiled eggs and tomato wedges.
Prep35 min
Cooking25 min
Total1 h
Servings6
DifficultyMedium
Calories200 kcal
Preparation
1 h- 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.
- 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.
- 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.
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