Russian salad timbales

TIMBALES 01444 RUSSIAN SALAD INGREDIENTS for 6 PERSONS 6 lettuce leaves, 200 g of yellow cheese, potato, carrot, 150 g of peas, 50 g of fresh green beans, pickled capers 10 g, 30 g of mushrooms in oil, 150 g mayonnaise 20 g of natural yoghurt, 5 g of sweet mustard, 1 teaspoon of Worchester sauce, 20 ml of olive oil, a sprinkling of pepper, a tablespoon of salt, a pinch of salt.

Peel the potatoes, wash them and tamponatele with kitchen paper.

Wash and scrape carrots, cut it into cubes with potatoes.

Check and clean the beans, divide them in half.

Shelled peas.

Bring to a boil in a saucepan 2 l of water with salt.

Pour the prepared vegetables in the boiling water, Cook 5 minutes until tender but not be unmade.

Drain with a slotted spoon and let them cool down if a kitchen towel.

Keep the saucepan with water.

Drain the mushrooms and capers from the liquid.

Towel dry the mushrooms with kitchen paper and cut them into wedges.

Rinse the capers under running water, dry them.

Gather all prepared vegetables in a bowl.

Pour the oil, a few drops of Worcester and mustard in a bowl.

Emulsify with a fork, add the yogurt and mayonnaise.

Pour the dressing over the vegetables, stir with a wooden spoon.

Add salt and pepper.

Wash the lettuce leaves and tuffatele, one at a time, 30 seconds in saucepan with boiling water.

Drain as on a tarp.

6 leaves lined bowls from 100 ml of capacity each, let's extend the lettuce.

Split the salad in bowls, fold the lettuce leaves on preparation.

Refrigerate until ready to serve.

Invert the preparation on a plate and serve.