Name: Insalata Russa (Russian Salad)
Cuisine: Russian
Ingredients: 2 hard-boiled eggs; 3 salted anchovies; 20 grams (about ⅔ of an ounce) of pickled gherkins; 20 grams (about ⅔ of an ounce) of carrots; 20 grams (about ⅔ of an ounce) of pickled capers; 100 grams (about 3-½ ounces) of beets; 70 grams (about 2-⅓ ounces) of fresh baby green beans; 50 grams (about 1-⅔ ounces) of potatoes; 120 grams (about 4-¼ ounces) of salad greens

Cooks make so-called Russian salad, which is now fashionable for dinner parties, by using the basic recipe and adding whatever concoctions they like. This recipe, invented in my kitchen, may seem complicated, but it is one of the simpler versions:

Ingredients

120 grams (about 4-¼ ounces) of salad greens
100 grams (about 3-½

Method

You can use two or three kinds of salad greens, such as romaine, radicchio, or other lettuce, cut into thin strips. Weigh the beets, green beans, potatoes, and carrots after they have been boiled, and cut into cubes smaller than a chickpea; dice in the same way the two whites and one of the yolks of the hard-boiled eggs. Leave the capers whole, and cut the pickles into pieces about the size of