Peruvian Mixed Vegetable Salad (Ensalada Rusa)

Peruvian Mixed Vegetable Salad (Ensalada Rusa)

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  • 1/4 cup neutral-flavored oil
  • 3/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 tablespoon lime juice
  • 1/8 teaspoon cumin powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon mustard
  • 2 cups 1/2-inch pieces cauliflower
  • 1 cup asparagus tips
  • 1 cup green beans, cut on the diagonal 3/4-inch pieces
  • 1 cup peas
  • 1/2 cup diced carrots
  • 1 cup diced beets
  • 5 Yukon Gold or Yellow Finn potatoes, cut in 1/2-inch pieces
  • 1/2 cup finely chopped red onions
  • 3/4 cup diced celery
  • Salt, to taste
  • Lettuce leaves, to garnish


Combine oils, garlic, lime juice, cumin, black pepper and mustard in a bowl. Let dressing stand for 1 hour.

Blanch cauliflower, asparagus, green beans, peas, carrots, beets and potatoes so they remain firm or al dente. Cook separately, as they each have different cooking times. Let cool for about 1 hour.

Mix together all cooked vegetables, except for diced beets, onions and celery. Add the dressing, a little by at a time, to achieve the consistency you want. Season with salt, to taste.

To serve, line a bowl or shallow dish with lettuce leaves, add the mixed vegetables and top with beets, onions and celery.

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