Martín Berasategui's Russian salad
I'm sure you've eaten Russian salad more than once, but you've probably never tried the one by the great Martín Berasategui. Here's his recipe because I'm sure you'll love it. Take good note and, above all, prepare it and try it!
Ingredients: 4 servings
- 3 potatoes
- 1 carrot
- 2 eggs
- 5 prawns
- 150 g albacore tuna
- ½ spring onion
- ½ avocado
- 50 g Iberian ham
- 10 pickled gherkins
- 50 g stuffed olives
- Mayonnaise
- Fresh chives
- Piparras (pickled green peppers)
- Salt
Preparation:
- Start by boiling the prawns in a Signature saucepan with plenty of boiling water. 2 or 3 minutes will be enough. Remove them immediately and transfer them to a bowl with ice water.
- In a Signature pot, boil the potatoes, peeled carrot, and eggs. Once the water boils, count 13 minutes, remove the eggs and transfer them to a bowl with ice water. After 20 minutes, remove the carrot, and after 30 minutes, the potatoes.
- When all the ingredients are cold, start assembling the salad. Dice the potatoes, carrot, avocado, and eggs into regular cubes. Place everything in a bowl, add salt to taste, and mix.
- Chop the spring onion, Iberian ham, prawns, gherkins, and olives, and add them to the bowl. Crumble the albacore tuna with your hands, previously drained, and add it as well.
- Mix well and add 3 or 4 generous spoonfuls of mayonnaise and a good handful of chopped fresh chives. Mix again until all the ingredients are well coated with mayonnaise and refrigerate.
- Martín Berasategui's recipes never disappoint. Even if this salad seems different to you, prepare it because it will surprise you.
- Finally, serve it in a large dish, smooth the surface and cover it with a little more mayonnaise. Decorate with fresh chives and some piparras. Absolutely delicious!
