Russian Salad

30 minutes


Russian Salad Recipe
Club Noor

by Francesca Busso

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For the mayonnaise:

2 yolks at room temperature

1 lemon

200-250 ml  Noor Oil

For the vegetables:

500 gm  potatoes

200 gm  carrots

1 hard-boiled egg, diced

300 gm  frozen peas

Salt and pepper to taste



A vegetarian appetizer easy to prepare, perfect for a family lunch.  

Steps Involved: 

For the mayonnaise:  

Take a bowl with high sides.

Put yolks in the bowl with a pinch of salt. 

"Blend the ingredients in an electric mixer, then begin to pour the Noor Oil drops then continue whisking briskly. 

Mix always in the same direction until you get a thick sauce. "

When you have added the desired amount and made enough mayonnaise, add in the lemon juice and adjust salt.

For the salad:  

Wash and peel the potatoes and the carrots, dice them into small pieces.  

In the meantime, separately boil carrots, potatoes and peas, making sure that the vegetables remain crispy, and not too tender.

Drain the vegetables and let them cool, preferably in a colander to let them dry. In the meantime, hard boil the egg, then place them under cold running water, peel and let them cool. Cut the pickled gherkins into very small pieces.

Once the vegetables are lukewarm put them into a bowl, then drizzle with Noor Oil (just a few drops), salt and pepper. Add in the prepared mayonnaise and mix well.  

You can choose to add the diced hard-boiled egg into the salad or use it to garnish the dish. Place the Russian salad in the fridge for at least an hour to cool and become flavorsome.


If you add the oil too quickly or if you add too much oil, the sauce will break and become thin. But don't discard it, you can still fix a thin or broken mayonnaise. Place an egg yolk in a clean bowl. Whisk the thin or broken mayonnaise slowly into the egg, one drop at a time. After the mayonnaise has begun to thicken, add the rest of the thin or broken mayonnaise in a stream, whisking as you add it. Whisk the mayonnaise until it reaches the desired consistency.

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