Edible Rock Russian Salad

58 mins
Serves 12
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Directions

  1. 1Separate egg yolks and add them to a bowl.
  2. 2Add anchovies to the bowl.
  3. 3Add olive oil to the bowl.
  4. 4Blend using an immersion blender until a smooth emulsion forms.
  5. 5Add carrots, onion, pickles, olives, and tuna to the food processor.
  6. 6Process until finely chopped.
  7. 7Mix the mayonnaise and the chopped vegetables.
  8. 8Fill the silicone mold with the mixture using a piping bag.
  9. 9Bake the mixture in an oven.
  10. 10Boil the potatoes and blend them with milk, flour, salt, and pepper in the food processor until a smooth puree forms.
  11. 11Dip the baked mixture in the potato puree to cover them completely.
  12. 12Place the mixture on a baking paper to cool.
  13. 13Apply black food coloring to create a stone effect.

Ingredients

  • 2 egg yolks
  • 1 tablespoon anchovies
  • 1 cup olive oil
  • 4 carrots
  • 1 onion
  • 3 pickles
  • 6 olives
  • 4 slices tuna
  • 2 potatoes
  • 1 cup milk
  • 2 tablespoons flour
  • 1 pinch salt
  • 1 pinch pepper

Equipment

knifebowlimmersion blenderfood processorpiping bagsilicone moldoventoothpicks