RUSSIAN SALAD (Ensaladilla Rusa)
Serves 8

For the salad:
1/2 lb thin young green beans, cut into 1/4-inch length
1 cup shelled green peas, fresh or frozen (petite size) (I use Le Seur)
1/2 lb thin young carrots, peeled and diced
1 lb new potatoes, peeled & cubed
3/4 cup green pimento stuffed olives, sliced
3/4 cup cornichons (pickled guerkins) sliced
1 lb Belgian endives, ends trimmed and leaves separated

For the dressing:
1 tb minced shallots or green onions
1 tb chopped fresh tarragon or 1 tsp dried
1 egg yolk
1 tb mustard
1/4 cup lime juice
2 tb sherry or wine vinegar
salt & pepper to taste
pinch of cayenne pepper
1/2 cup extra virgin olive oil

In a pan blanch in salted water beans, peas, carrots & potatoes (blanch separately). They should end slightly undercooked. Toss with olives & pickles in a big salad bowl. Arrange large endive leaves in a circle in a large serving platter, or fanned out on 8 individual platters. Dice small inner leaves & toss with the salad. In a food processor, combine all dressing ingredients except the olive oil. With motor running, gradually add oil in a thin stream. Taste for seasoning. Toss dressing with the vegetables; arrange salad in the middle of the endive leaves circle, or at the base of the endive fan. Serve.