Macédoine de Légumes
Original recipe by: Leslie Brenner
This colorful salad is a staple in the shops of traiteurs — prepared food shops — all over France. I love to make it when I have a batch of homemade mayonnaise at hand. It makes a delightful first course for a French dinner, or a lovely little vegetarian lunch— and it loves to go on a picnic!
Serves 4.
Ingredients
12 ounces (336 grams) carrots, scraped and cut into 3/8-inch dice
8 ounces (224 grams) turnips, peeled and cut into 3/8-inch dice (about 1 medium turnip)
6 ounces (170 grams) French green beans (haricots verts), trimmed and cut into rounds about the size of peas
4 ounces (112 grams) peas (frozen or fresh)
5 1/2 tablespoons mayonnaise, preferably homemade
1 teaspoon red wine vinegar
Pinch of cayenne pepper
Salt
2 hard-boiled eggs, quartered, for garnish (optional)
Lettuce leaves for serving (optional)
Instructions
Bring a large pot of well salted water to a boil over high heat, and prepare a…