Salad Russe

Ingredients
SALAD VINAIGRETTE In Europe, especially Spain it is more common to use mayonaise not vinaigrette.
 * 1 can (15 ounces) corn
 * 1 pound cooked green peas
 * 1 pound cooked green beans, or 1 can French-style cut
 * 1 pound carrots, peeled, cooked, diced
 * 1 pound cooked beets, diced
 * 1/4 cup chopped onions
 * 1/4 cup chopped parsley
 * ground pepper to taste
 * 1/3 cup white vinegar
 * 1/2 cup olive oil
 * salt to taste


 * 2 whole eggs or 2 yolks and 1 egg


 * 250 ml olive oil


 * salt and pepper to taste

Lighlly whist eggs adding oil a drop at a time, increasing to a steady stream as mixture emulsifies. and salt, pepper and lemon juice or vinegar to taste, without breaking the emulsionl
 * dash of lemon juice or vinegar, optional

Directions

 * 1) salt to taste In a large bowl, combine all the salad ingredients.
 * 2) In a small bowl, whisk together the vinaigrette ingredients.
 * 3) Pour the vinaigrette over the salad ingredients.
 * 4) Refrigerate 2 hours to allow the flavors to meld before serving.