Russian salad

PREPARATION  20 minutes

COOKING  25 minutes

SERVES  4-6

Mayonnaise

2 egg yolks

1 teaspoon dijon mustard

125 ml (4 fl oz/½ cup) extra virgin olive oil

2 tablespoons lemon juice

2 small garlic cloves, crushed

3 bottled artichoke hearts

3 all-purpose potatoes, such as desiree, unpeeled

100 g (3½ oz) baby green beans, trimmed and cut into 1 cm (½ inch) lengths

1 large carrot, cut into 1 cm (½ inch) dice

125 g (4½ oz) fresh peas

30 g (1 oz) cornichons, chopped

2 tablespoons baby capers, rinsed and drained

4 anchovy fillets, finely chopped

10 black olives, each cut into 3 slices

whole black olives, extra, to garnish

To make mayonnaise, use electric beaters to beat the egg yolks with the mustard and ¼ teaspoon salt until creamy. Gradually add the oil in a fine stream, beating constantly until all the oil has been added. Add lemon juice, garlic and 1 teaspoon boiling water and beat for 1 minute, or until well combined. Season to taste.

Cut each artichoke into quarters. Rinse the potatoes, cover with salted cold water and bring to a gentle simmer. Cook for 15–20 minutes, or until tender when pierced with a knife. Drain and allow to cool slightly. Peel and set aside. When the potatoes are completely cool, cut into 1 cm (½ inch) dice.

Blanch the beans in salted boiling water until tender but still firm to the bite. Refresh in cold water, then drain thoroughly. Repeat with the carrot and peas.

Set aside a small quantity of each vegetable, including the cornichons, for the garnish and then season to taste. Put the remainder in a bowl along with capers, anchovies and sliced olives. Add mayonnaise, toss to combine and season. Arrange on a serving dish and garnish with the reserved vegetables and the whole olives.