Queen salad

2 potatoes, 2 carrots, 1 bunch of green beans, 1 cup of white asparagus, artichokes, fresh lettuce leaves, 2 1 cucumber, 1 bunch of fresh parsley, capers, soy mayonnaise

It is a variant of Russian salad, with a greater variety of vegetables and more balanced as textures and tastes.
First two boiled potatoes and carrots prepared two and cubed, as for coleslaw.
Prepared in the same way a handful of white beans and a cup of steamed asparagus tips.
Set aside the asparagus tips for decorating the platter.
Clean a couple of artichokes, cut them into pieces and boil them in water acidulated with lemon juice.
While the vegetables cool, line a bowl with fresh lettuce leaves, then peeled and diced cucumber.
Finally, chop together a bunch of fresh parsley and two or three capers (should be a heaping tablespoon).
Add the chopped a cup of soy mayonnaise (made by you or purchased in health food stores) and mix well. Just the cooked vegetables have cooled, add them in the salad bowl and toss with the sauce, and garnish with asparagus tips and two or three whole capers on the surface.