Salade Russe

I first really took notice of the Russian Salad in Kiev.  But it makes an appearance in many other places, including France and Italy.  You can also find it in most Spanish tapas cookbooks. My favorite version to date is below.

a cup of fresh peas

2/3 cup green beans

6 cauliflower flowerets

2 potatoes

2 carrots

half dozen cornichons

1 small cooked beat

1 egg, hardboiled

home-made mayo

S&P

1. cook the veggies in separate pans of boiling water until al dente
2. drain well and chop veggies apart from peas, in roughly the same sizes
3. put all veggies in a salad bowl with the cornichons, beets and egg
4. stir in mayo to form a soft mixture-don't drown it, just make sure veggies have a thin coating, season
5. chill in fridge for 3 hours
6. put salad in small bowl used as a mold you flip onto a plate