About: Salad Russe   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

SALAD * 1 can (15 ounces) corn * 1 pound cooked green peas * 1 pound cooked green beans, or 1 can French-style cut * 1 pound carrots, peeled, cooked, diced * 1 pound cooked beets, diced VINAIGRETTE * 1/4 cup chopped onions * 1/4 cup chopped parsley * ground pepper to taste * 1/3 cup white vinegar * 1/2 cup olive oil * salt to taste In Europe, especially Spain it is more common to use mayonaise not vinaigrette. * 2 whole eggs or 2 yolks and 1 egg * 250 ml olive oil * salt and pepper to taste * dash of lemon juice or vinegar, optional

AttributesValues
rdfs:label
  • Salad Russe
rdfs:comment
  • SALAD * 1 can (15 ounces) corn * 1 pound cooked green peas * 1 pound cooked green beans, or 1 can French-style cut * 1 pound carrots, peeled, cooked, diced * 1 pound cooked beets, diced VINAIGRETTE * 1/4 cup chopped onions * 1/4 cup chopped parsley * ground pepper to taste * 1/3 cup white vinegar * 1/2 cup olive oil * salt to taste In Europe, especially Spain it is more common to use mayonaise not vinaigrette. * 2 whole eggs or 2 yolks and 1 egg * 250 ml olive oil * salt and pepper to taste * dash of lemon juice or vinegar, optional
dcterms:subject
dbkwik:recipes/pro...iPageUsesTemplate
abstract
  • SALAD * 1 can (15 ounces) corn * 1 pound cooked green peas * 1 pound cooked green beans, or 1 can French-style cut * 1 pound carrots, peeled, cooked, diced * 1 pound cooked beets, diced VINAIGRETTE * 1/4 cup chopped onions * 1/4 cup chopped parsley * ground pepper to taste * 1/3 cup white vinegar * 1/2 cup olive oil * salt to taste In Europe, especially Spain it is more common to use mayonaise not vinaigrette. * 2 whole eggs or 2 yolks and 1 egg * 250 ml olive oil * salt and pepper to taste * dash of lemon juice or vinegar, optional Lighlly whist eggs adding oil a drop at a time, increasing to a steady stream as mixture emulsifies. and salt, pepper and lemon juice or vinegar to taste, without breaking the emulsionl
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