Instructions: Add rice to salted simmering water cover and cook for 18 minutes.

Fluff with a fork and let cool.

Cook peas corn and carrots in salted boiling water for 3 minutes.

Drain and let cool.

Cook squash and celery root in salted boiling water for 8 minutes.

Drain and let cool.

In a large bowl combine rice and vegetables.

In a medium bowl stir mayonnaise yogurt mustard shallot salt and pepper together until blended.

Toss with vegetables.

Mound on a serving platter and surround with tomato wedges.

A melange of almost any combination of cooked vegetables constitutes the building blocks of salade a la russe but the mortar is invariably mayo. In some recipes the vegetables are marinated in French dressing for a while before the inevitable mayonnaisation but the reasons for its Russian reputation are elusive. One explanation might be found in a mayo bound salad viriegrety created by a French chef Olivier at the famous Hermitage restaurant in Moscow in the 1880s. Weve lightened the dressing with yogurt but you can use all mayo if you prefer.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.