Entrée
Simple Macedoine Salad
Macedoine salad is made of vegetables cut into small cubes and bound with a creamy sauce. It references the country whose peoples appeared as a great mix of colors on late 19th-century maps. Delicious and refreshing, this vegetable macedoine is often served as a beautiful starter that pleases everyone, and it also pairs wonderfully with fish or poultry.
Prep30 min
Cooking25 min
Total55 min
Servings6
DifficultyMedium
Calories220 kcal
Preparation
55 min- Peel the potatoes and carrots.
- Cut them into small dice.
- Trim the green beans.
- Cut them into pieces about 2 cm long. Wash the vegetables.
- Shell the peas.
- Bring a large pot filled with water and a little salt to a boil.
- Add the vegetables and cook for 20 minutes.
- Drain them immediately and plunge them into a bath of cold water to stop the cooking.
- Drain again and set aside until the vegetables are completely cooled.
- Fill a large saucepan with water and bring to a boil.
- Add the eggs and cook them for 10 minutes.
- Plunge them into cold water to stop the cooking.
- Peel the hard-boiled eggs and cut them into dice.
- In a salad bowl, place the vegetables and the eggs.
- Add the mayonnaise, season with salt and pepper.
- Mix well and keep the easy macedoine in the fridge until ready to serve.
Reviews
Cooked this recipe? Log in to leave a review.
Log in
No reviews yet. Be the first to share your opinion!
