Macédoine de Légumes Mayonnaise
This macédoine of vegetables is a simple yet elegant combination of small, diced cooked vegetables, bound with a rich mayonnaise. Perfect as a side or starter.
Nutrition Facts
Per Serving: Calories: 150 kcal, Fat: 12 g, Sodium: 240 mg, Carbohydrate: 9 g, Protein: 3 g
Descriptions
Macédoine de légumes is a classic French vegetable dish, featuring a mixture of small diced vegetables like carrots, green beans, and peas, all cooked to perfection and mixed with a creamy mayonnaise.
This dish is often served as a cold appetizer or side, accompanied by hard-boiled eggs and tomatoes. Its versatility allows it to also be part of a garnish for cold dishes like Parisian-style ham or cold salmon.
Easy to prepare, this colorful dish brings a fresh and creamy touch to any meal.
Directions
1- Prepare your workstation:
Gather all the ingredients and necessary tools (peelers, knives, pots, and bowls).
2- Prep the vegetables:
Peel and wash the carrots and turnips. Trim and wash the green beans.
3- Cut the vegetables:
Dice the carrots and turnips into small cubes (about ¼ inch). Set aside.
4- Cook the vegetables:
Boil a large pot of salted water. Cook the peas (if frozen) and the other vegetables separately.
Refresh the vegetables in cold water to stop the cooking process and drain well.
5- Boil the eggs:
Hard-boil the eggs for about 10 minutes. Once cooled, peel and cut into quarters.
6- Prepare the garnish:
Peel and quarter the tomatoes. Wash and dry the lettuce leaves.
7- Make the mayonnaise:
- In a bowl, whisk together egg yolks, mustard, vinegar, salt, and a pinch of Cayenne pepper.
- Slowly add the oil while whisking until thick.
- Taste and adjust seasoning.
8- Combine the vegetables:
- Drain the cooked vegetables well.
- Mix them gently with the mayonnaise in a large bowl.
- Check seasoning and adjust if necessary.
9- Assemble the dish:
- Line a serving dish with the lettuce leaves.
- Mound the vegetable mixture in the center.
- Garnish with the tomato and egg quarters, alternating around the edges.
10- Final touches:
Lightly brush the tomatoes with oil for a subtle shine before serving.
Note's
- Vegetables can also be cooked using steam for a lighter flavor.
- The mayonnaise can be replaced with yogurt or crème fraîche for a lighter dressing.
- Ensure all vegetables are drained well before mixing with the mayonnaise to avoid a watery salad.
- Hard-boiled eggs and tomatoes make excellent garnishes but can be omitted or substituted depending on your preference.
Ingredients
- 1.3 lb carrots
- 0.9 lb turnips
- 0.4 lb green beans
- 0.4 lb frozen peas
- 2 egg yolks (for mayonnaise)
- 0.7 cups oil (for mayonnaise)
- 1 tsp mustard
- 1 tbsp vinegar
- Salt and Cayenne pepper to taste
- 2 hard-boiled eggs
- 2 tomatoes
- ½ head lettuce
