Japanese Olivier

Ingredients

• Potato 4 pieces
• Frozen green bean pods 3 spoons
• Carrot 1 piece
• Spanish onions 0 oz
• Cucumbers 5 oz
• Bacon 5 oz
• Garlic 1 clove
• Whole egg 4 pieces
• Wasabi 1 tablespoon
• Miso Paste 0 oz
• Citrus Zest Mix to taste
• Powdered Sugar to taste
• Safflower Oil 15 fl oz
• Rice Vinegar for Sushi 2 spoons
• Scallions 0 oz
• White Pepper (whole) to taste
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare Japanese mayonnaise. Mince the garlic with a pinch of salt. Transfer it to a bowl where the mayonnaise will be whipped.

Step 2

Add the egg yolks, wasabi, sugar, and a tablespoon of vinegar. Start whisking, gradually adding the oil (if using a mixer, add it in a thin stream; if whisking by hand, add it drop by drop).

Step 3

Add half of the oil and pour in the remaining tablespoon of vinegar. Add the rest of the oil more boldly, while continuing to whisk the sauce vigorously.

Step 4

Once the sauce reaches the desired consistency, stir in the miso paste, white pepper, and finely grated zest to taste.

Step 5

Peel the potatoes, cut them into random pieces, and boil in salted water until tender.

Step 6

Drain in a colander and shake well to remove all the water. Transfer to a bowl and mash – but be sure to leave some chunks.

Step 7

Cut the cucumber lengthwise into quarters and slice it very thinly. Place in a colander, sprinkle with salt, and let the excess liquid drain.

Step 8

Slice the onion into thin half-rings.

Step 9

Boil the peas in boiling water for 2–3 minutes, then drain and transfer them to ice water.

Step 10

Dice the carrot and blanch it in boiling water to soften it slightly while keeping it crunchy.

Step 11

Fry the bacon in a dry skillet until crispy, then break it into pieces.

Step 12

Combine all the ingredients in a salad bowl, dress with mayonnaise, and let it sit in the refrigerator for 2 hours. Before serving, sprinkle with chopped green onions.