Russian Salad

Russian Salad

Agretti, kohlrabi and broad beans

A Russian Salad encapsulates seasonal produce within the boundaries of thrift and flavour. A delicious medley that is at home on any plate as the star or an accompaniment.

While mayonnaise binds everything together and a vinaigrette brings balance, the contrasting textures and flavours of the vegetables are where the seasoning lies. Acidic onions, soft potatoes, crunchy kohlrabi and delicate broad beans.

Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients:
½ SLF bag Agretti
4 spring onions
400 g +/- new potatoes
1 bag SLF broad beans
1 kohlrabi
50 g cider vinegar
100 g oil
Sea salt flakes & black pepper
1 teaspoon Dijon mustard
Mayonnaise
Chives


1. The kohlrabi and agretti are not cooked in this recipe, instead soften them by marinading in a light vinaigrette. Mix the oil, vinegar and mustard in a bowl and season. Strip the agretti from its stem and add to the bowl. Then peel and dice the kohlrabi (reserving the leaves and stem) and add to the bowl.

2. Kohlrabi stems are delicious and are surprisingly tender. Chop them up and add to the vinaigrette, agretti and kohlrabi. Keep the leaves for another recipe.

3. Bring a large pan of water to the boil with a lid on. In the meantime scrub and dice the new potatoes and pod the broad beans.

4. Once the water is boiling cook the potatoes for around 5 minutes or until just tender but with a little bite. Take them out of the water and cool.

5. Now cook the beans for only a minute, drain and cool under running water.

6. In a large bowl, mix the potatoes with the marinaded vegetables with the vinaigrette. Shell the broad beans and add them too. Bind everything with mayonnaise, the quantity isn’t important here, just add as much or as little as you like.

7. Chop the spring onions and a good handful of chives, then mix with the other ingredients and season to taste. Enjoy!




Chef Notes:
1. The vegetables are endlessly interchangeable, however remember to keep contrasts alive.
2. A punchy vinaigrette not only softens the agretti but loosens the mayonnaise. If you prefer to cook the agretti, simply add the dressing to the mayonnaise.