When I was a little girl and I was on holidays, those long summer holidays marked by a slow pace of read books and TV movies, lunch time was the moment I was expecting everyday, even at that time. I spent the mornings and the afternoons at home, or in the garden, or riding our country roads with my friend Chiara, but at lunchtime I used to go to my Grandma’s house: the kitchen was always fresh, the shutters were kept ajar to prevent the scorching sun from entering the house.
I remember distinctly one of those summers, the one I was passionate about Northen Exposure, the one when Grandma used to make the Russian salad every now and then. Even today, when I make a Russian salad, I think of those crazy characters of that show set in Alaska, which kept me company for the whole summer.
The strength of this Russian salad is the use of the freshest vegetables in season, slightly steamed so that they can retain all their flavour and different texture. The sauce is lightened by the Greek yogurt. Add the herbs you prefer to make it even more summery.
- 800 g potatoes, peeled and diced
- 400 g of fresh peas already shelled
- 500 g carrots, cleaned and diced
- 500 g of green beans, cleaned
- 500 g zucchini, diced
- 125 g of mayonnaise
- 125 g of whole plain yogurt
- Salt and pepper
- Marjoram, thyme, fresh mint
- Cook all the vegetables separately in a pressure cooker, following the cooking times given by the card usually included with all the pressure cookers. Once steamed, cut the green beans into cubes and add them along with all the other vegetables.
- Since it is a large quantity of vegetables, it is better to divide the vegetables into two large bowls.
- Mix the mayonnaise in a little bowl with the plain yogurt and the fresh herbs, finely chopped. Season the vegetables with the yogurt and mayonnaise dressing, then sprinkle with salt and pepper.
- Store in the fridge until dinner. It can also be prepared the day after or the very morning.