The salad is one of those recipes that you cannot miss at summer tables, even in many houses it is taken throughout the year. You can find many different recipes, as each one adds a different touch by adding or removing ingredients. The saying goes that in variety is taste, and this in the kitchen is undeniable.
Today I bring you this recipe for Russian salad, but in this case it has a different touch in the sauce. Instead of adding traditional mayonnaise, I have prepared a lactonese. Lactonesa is a homemade mayonnaise prepared with milk, instead of eggs, which makes it suitable for coeliacs as it does not contain gluten. To serve the salad, I have prepared a toast with cereal bread, an original idea if you receive guests at home.
Salad toast with milk mayonnaise
Salad toast with milk mayonnaise
Author Tony Torres
Kitchen: Spanish
Recipe type: First course
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
Salad
- 1 kg de patatas
- Carrots 2
- 100 g of fine peas
- 2 eggs
- 1 package of pitted olives
- A can of bell pepper
- 2 cans of natural tuna
To prepare the lactonese
- A glass of whole milk of the time
- A glass and a half of sunflower oil
- One tablespoon of mild virgin olive oil
- A pinch of salt
- A splash of lemon juice
Preparation
- First we are going to cook the potatoes in a large pot with a handful of salt.
- We wash them well and cut them into quarters, without removing the skin.
- Put the eggs next to the potatoes and cook for about 18 minutes with the cold water.
- The potatoes will be in about 30 minutes, prick with a knife and if the potato falls, they are ready.
- Meanwhile, we put another casserole on the fire with water and cook the washed carrots without peeling for about 20 minutes.
- Cook the peas in salted water for about 6 or 7 minutes.
- When everything is cooked, drain the water and let it cool.
- We cool the eggs in a container with cold water, in this way they will peel more easily.
- Now we are going to cut all the ingredients, peel the potatoes and cut into small regular cubes.
- We peel the carrots and cut. We do the same with cooked eggs.
- We are putting all the ingredients in a large container, we add the peas.
- Now we have to drain the tuna cans well, we add to the salad.
- We wash the olives, drain and incorporate, save 6 to decorate.
- To finish, drain the red pepper and reserve a part to decorate, chop well and add to the salad.
- We only have to add salt and stir well, before adding the mayonnaise sauce.
- To prepare the milk mayonnaise
- We put the milk in the blender glass.
- Now, we knock down the container a little and add the oil carefully so that it is on top of the milk, without mixing, and add the salt.
- We put the blender in the glass, letting it rest at the bottom without moving. We start it up and let it emulsify without moving the mixer.
- When we notice that it has thickened, then we can lift to mix carefully, now we can add the lemon juice and finish emulsifying.
- And that's it, we just have to add the lactonese to the salad and mix well, put it in a clean container and decorate.
- We put a layer of lactonese on top, some strips of pepper and some olives, let them cool a few hours before eating.
Notes
When making the lactonese, it is important that the milk is natural since if it is cold it could be cut.