Description Edit

Ingredients Edit

SALAD

• 1 can (15 ounces) corn
• 1 pound cooked green peas
• 1 pound cooked green beans, or 1 can French-style cut
• 1 pound carrots, peeled, cooked, diced
• 1 pound cooked beets, diced

VINAIGRETTE

• 1/4 cup chopped onions
• 1/4 cup chopped parsley
• ground pepper to taste
• 1/3 cup white vinegar
• 1/2 cup olive oil
• salt to taste

In Europe, especially Spain it is more common to use mayonaise not vinaigrette.

• 2 whole eggs or 2 yolks and 1 egg

• 250 ml olive oil

• salt and pepper to taste

• dash of lemon juice or vinegar, optional

Lighlly whist eggs adding oil a drop at a time, increasing to a steady stream as mixture emulsifies. and salt, pepper and lemon juice or vinegar to taste, without breaking the emulsionl

Directions Edit

1. salt to taste In a large bowl, combine all the salad ingredients.
2. In a small bowl, whisk together the vinaigrette ingredients.
3. Pour the vinaigrette over the salad ingredients.
4. Refrigerate 2 hours to allow the flavors to meld before serving.