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Russian Wedding Salad


1 cup cooked carrots, diced.
1 cup cooked potatoes, diced
1 cup cooked peas
1 cup cooked beans (flageolets preferred)
6 tablespoons oil
3 tablespoons vinegar
1 teaspoon salt
teaspoon freshly ground black pepper
1 head lettuce
1 cup mayonnaise
1 cup cooked shrimps
lb smoked salmon
1 hard-boiled egg
French Dressing


  • Marinate carrots, potatoes, peas and beans, with French Dressing.
  • Arrange on a serving dish in four sections, having lettuce for the foundation of each.
  • Cover each vegetable section with mayonnaise.
  • Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely.
  • Outline the inner side of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise.
  • Finish with a tuft of lettuce in the centre of the dish.

NOTE: If you can't find flageolet beans, use navy beans instead.

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Helpful Salad Tips

How to Shred Romaine and Straight Lettuce

Wash the lettuce leaves carefully, without removing them from the stalk; shake in the open air, and they will dry very quickly; fold in the middle, crosswise, and cut through in the fold. Hold the two pieces, one above the other, close to the cutting board with the left hand, and with a sharp knife cut in narrow ribbons not more than a quarter of an inch wide.

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