Ensaladilla Rusa (Metric)

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Customary version of recipe

Yields 8 portions

Ingredient Amount
Potatoes, red, medium scrubbed and peeled (about 1 lb.) 450 g
Carrots, medium, peeled 2 ea.
Peas, fresh or thawed frozen 240 ml.
Spanish (flat-leaf) parsley, chopped (plus a few sprigs to garnish) 125 ml.
Eggs, hard cooked, small dice 360 ml.
Salt 1 ml.
Pepper 1 ml.
Mayonesa 360 ml.
Tuna, canned in olive oil, drained 420 ml.

Method

  1. Bring 2 liters of salted water to a boil in a medium saucepan over medium-high heat. Add the potatoes and carrots and bring back to a gentle boil. Remove the carrots when just tender, after about 15 minutes. Cook the potatoes 10 to 15 minutes longer, or until just tender. If using fresh peas, bring 480 ml. of salted water to a boil in a small saucepan and cook until just tender, 5 to 10 minutes. If using frozen peas, cook according to the package instructions.
  2. Drain the vegetables and let cool to room temperature on a plate or cookie sheet. Cut the potatoes and carrots into 1 cm. dice.
  3. Toss the potatoes and carrots with the peas, parsley, and diced eggs in a large bowl. Season with the salt and pepper. Fold in the mayonnaise and adjust seasoning to taste. Fold in the tuna and serve.

Additional tips

Never refrigerate.

Recipe credit: José Andrés, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America