Tricolor Salad recipe

 

  1. Prepare the mayonnaise. Place the egg, which should be very fresh since it will be consumed raw, the lemon juice and the salt in the mixer bowl. Activate the mixer in the lowest speed, without moving the bottom at first, and pour the oil gradually. When the mayonnaise is soft and doesn’t absorb more oil, put it in a bowl, cover it in transparent film and keep it in the refrigerator.
  2. Cut the ends of the green beans and wash them. Then cut them in 2 – 3 pieces. Peel the carrots, wash them, dry them and dice them.
  3. Peel the potatoes, wash them, dry them and cut them in larger dices than the carrots.
  4. Place all the vegetables, including the peas, in the steam cooking basket. Place the basket inside the pressure cooker and add 200 ml of water.
  5. Close the pot and, when the valve begins ringing, reduce the heat and cook for about 4 minutes. Allow the steam to escape and open the pot.
  6. Place the cooked vegetables to a salad bowl and immediately season with vinegar, salt and pepper. Add the mayonnaise and mix well.
  7. Cover the salad and let it sit in the refrigerator 30 minutes before serving.
-  100 g of shelled peas
-  3 carrots
-  150 g of green beans
-  2 ½ tbsp of balsamic vinegar
-  1 egg
-  500 g of potatoes
-  1 tbsp of lemon juice
-  200 ml of extra virgin olive oil

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