How to Make Vegetable Salad — The Victorian Way

mixed greens

🥗Healthier: kale

💰Cheaper: cabbage

Kale offers more nutrients, while cabbage is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is cost-effective.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener, while sugar is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are shelf-stable, while omitting herbs saves money.

Prepare the vegetables: potato, carrots, celery, green beans, and cauliflower, cutting them into consistent slices and small shapes.

Blanch the vegetables briefly to keep them presentable, avoiding overcooking.

Set aside some florets and carrots for later use.

Make mayonnaise by combining two egg yolks with mustard and generous salt, adding salad oil slowly until thick.

Incorporate aspic into the mayonnaise for thickness and flavor.

Add a small handful of each blanched vegetable, capers, gherkins, and olives to the mayonnaise mixture.

Use a charlotte mold to shape the salad, greasing it and placing a circle of greased paper at the top.

Fill the mold with the salad mix and place it in a bowl of ice to chill in the refrigerator.

Once set, turn the salad out onto a plate and decorate with asparagus dipped in aspic.

Add celeriac and cauliflower around the salad for decoration, using quails eggs to finish. Serve on a bowl of ice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary