Rosolli Salad

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'Rosolli' salad




  1. Cook the vegetables in their skin well beforehand until just tender.
  2. Peel the vegetables and onion, and cut them into small, equal-sized cubes.
  3. Mix them together and season with a little salt and white pepper.
  4. Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for colour.
  5. Serve the dressing separately.
  6. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.