Ensaladilla rusa is an easy spanish vegetarian salad.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 to 3
- 4 to 5 potatoes
- 2 to 3 carrots
- 100 grams green beans (i substituted peas with beans. if using peas, then use 3/4 cup shelled peas or frozen peas)
- 1 lettuce
- ¼ cup chopped celery
- ½ cup chopped basil
- ½ cup chopped parsley
- 1 cup eggless mayonnaise
- 2 tablespoon extra virgin olive oil
- 5 to 6 stuffed green olives, sliced into rings
- salt to taste
- pepper to taste
Boil the potatoes, carrots and green beans.
Once they cool, peel and chop the potatoes and carrots into cubes.
Chop the beans into small pieces.
Rinse the lettuce leaves well in running water to remove the mud particles.
Also rinse the basil leaves, celery and parsley.
Tear the lettuce leaves with your hands.
Chop the basil, celery and parsley.
Put all the veggies and greens in a salad bowl.
In a separate bowl, take mayonnaise, olive oil, salt and pepper.
Whisk this mixture well so that the olive oil blends with the mayonnaise
Add this dressing to the veggies and greens.
Toss the salad with the dressing.
Garnish with stuffed olive rings.
Serve ensaladilla rusa immediately or serve cold.