Servings:
4
Prep time:
40
Cooking time:
5
INGREDIENTS
- - 600 g of potatoes
- - 250 g of peas
- - 250 g of carrots
- - 200 g of lettuce
- - 150 g of green beans
- For the mayonnaise:
- - 60 g of dry yeast
- - 1 lemon
- - 250 ml of peanut oil
- - Salt
- - Paprika
INSTRUCTIONS
- Peel the potatoes, scrape the carrots, sprout the beans or snow peas. Cut these vegetables into pieces of similar size along with the peas and boil in lightly salted boiling water for 5 minutes; Gently drain in a strainer or colander.
- Dissolve the yeast in 90 ml of water in the glass of the blender, then add the lemon juice, oil, a teaspoon of paprika, a pinch of salt and blend it all for a few minutes until you reach the consisten-cy of a mayonnaise. If it seems that the mayonnaise does not bind enough, still add very little water.
- Arrange the cooked vegetables in a bowl, toss with a few tablespoons of mayonnaise (store the rest in the refrigerator for another use) and keep in the refrigerator for 20-30 minutes.
- Cover 4 bowls with the lettuce, arrange the salad on it and finish dusting with a bit of paprika.
