[Intro music]
Russian salad is a classic and popular cold salad.
In the original recipe one had to garnish with
a julienne of pickled tongue and truffles.
Today, we will keep it simple.
To make the salad you will need: macedoine salad, parsley,
hard-boiled eggs, black olives, capers and a tomato.
To start, finely chop the capers.
In order to obtain a tablespoon of capers finely chopped,
you will have to measure about
one tablespoon and a half of capers.
Then you clean a little bit the side of the knife
to remove the big pieces.
Put back everything into a neat pile. And keep going.
Alternatively you may substitute the capers with
cornichons or gherkins.
Then add the finely chopped capers into a large bowl.
Clean your knife.
And now we're going to chop the parsley.
Don't forget to wash your parsley before using it
and to pat dry it.
Separate the leaves from the stems.
Reserve the stems to make a stock or for bouquet garni.
If you are not going to use it right away,
then freeze them in a zip-lock bag.
Finely chop the herbs. [chopping sounds]
There is nothing like the smell and the taste of fresh herbs.
[chopping sounds] Mm, I love it.
This is pretty fine.
Then add the herbs to the bowl.
Then add the salad to the bowl.
And using a rubber spatula, mix all the ingredients together.
Taste. Mm, pretty tasty.
Rectify the seasoning according to your taste,
so for me it would be a pinch of salt and pepper.
Fill a ramekin with the salad.
Then press down to pack it. That's good.
Then un-mold the ramekin on the center of the plate.
Shake and lift off. Nice.
Cut the egg into quarters.
So cut it in half using a paring knife, slowly.
You cut it slowly to make sure you don't break the egg yolk.
Cut each half into quarters. Place the quarters around.
Core the tomato.
Cut the tomato in half and then into four wedges for each half.
Alternate tomato, hard-boiled egg and tomato.
Then garnish with the olives.
Maybe one in the center and one, two, three around.
Russian salad, a good practice for your macedoine vegetable cut.