Russian salad
Allergens:
Ingredients for 5 portions
Calculate portions
Tuna in oil, crumbs
0.125 kg
Eggs
3.25 ud
Carrots
0.3 kg
Green pitted olives
0.05 kg
Mayonnaise sauce
0.2 l
Frozen peas
0.075 kg
Piquillo peppers
1.25 ud
Potatoes
0.625 kg
Piquillo peppers
1.25 ud
Lettuce
0.4 ud
Grated carrot
0.125 kg
Sunflower oil
0.2 l
Pasteurised egg
0.025 kg
Vinegar
0.025 l
Table salt
0.013 g
Elaboration
- Peel and dice the carrot and the potatoes approx 1 cm.
- Chop the olives into small pieces.
- Chop the piquillo pepper, half into dice for the salad and the other half into strips to decorate.
- Clean and cut the lettuce into julienne.
- Boil carrots and potatoes vacuum-packed at 95 ºC for about 80 minutes in the mixed oven or on boiling water.
- Boil the eggs, peel and cut into 1 cm dice.
- Steam or boil the peas.
- Make a mayonnaise with the pasteurized egg just before serving.
SET UP
- Mix everything together with the mayonnaise.
- For plating up we can use molds, rings etc.
- Decorate with the pepper strips and with the carrot and lettuce cut into julienne.
Nutritional information (1 portion)
Energy
619.57
kcal
Carbohydrates
27.18
g
Proteins
16.77
g
Lipids
48.8
g
Fiber
5.87
g
Saturates
7.2
g
Monounsaturated fatty acids
13.8
g
Polyunsaturated fatty acids
26.53
g
Cholesterol
168.74
mg
Calcium
79.47
mg
Iron
2.57
mg
Zinc
1.31
mg
Vitamin A
1132.75
ug
Vitamin C
29.15
g
Folic acid
54.63
ug
Salt (Sodium)
1148.4
mg
Sugars
7.18
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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