Russian salad

• 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.