Olivie- a salad with almost a detective story. And all because the creator of the dish, Lucien Olivier, kept the original recipe secret. The hereditary French chef emigrated to Russia in the 60s of the 19th century and became the owner of the Hermitage, one of the most pretentious Moscow restaurants.
The Frenchman passed away without revealing the secret of his culinary brainchild. However, the recipe could not be ignored by V. A. Gilyarovsky, a regular at the bohemian establishment. In his book “Moscow and Muscovites,” he described the components of the dish, based on his own taste sensations.
History of Olivier salad
By the way, initially Olivier was not a salad at all, but delicious side dish to the game. Partridge and hazel grouse fillets were laid out on a plate along with veal tongue and crayfish necks, all topped with Provençal mayonnaise. The composition was completed with a pile of boiled potatoes with gherkins, decorated with eggs.
Muscovites did not appreciate the exquisite presentation, but they appreciated the taste of the dish and, in front of the indignant maestro, mixed all the ingredients in a plate. After this, the offended cook mixed the ingredients with his own hands and poured the sauce over them. Well done!
The task of the Bolsheviks was to eradicate bourgeois habits from the citizens of the newly created country of the Soviets, so there could be no talk of any aesthetics, much less refined ingredients. Much later, almost half a century after the revolution, Soviet citizens could again treat themselves to Olivier (or rather, an unrecognizably simplified version of it) and proudly served it while the chimes rang in crystal salad bowls as a symbol of wealth and prosperity.
Due to the fact that the people’s love for this salad cannot be eradicated by anything, and thanks to the many years of efforts of our housewives, its taste has been brought to almost perfection, "With taste" offers a selection of interesting options serving Olivier, which will inspire you to new salad achievements!
Modern presentation of Olivier salad
We are sure that you have found something new for yourself. And if you liked the article, share it with your friends!
Well, have you already decided? We hope that the traditional Olivier salad is definitely on your New Year's menu list.
After all, Olivier salad has already become a kind of symbol of the New Year. So there is no need to deviate from traditions. And so that the Olivier salad does not look boring and everyday, we suggest you decorate it beautifully for the New Year's table.
First, we will give you a detailed recipe for the classic Olivier salad, and then we will tell you how to decorate the Olivier salad for the New Year with a photo.
Olivier salad recipe
Ingredients:
- boiled sausage - 300 g,
- potatoes - 2 pcs.,
- pickled cucumbers - 2 pcs.,
- onions - 1-2 pcs.,
- canned green peas - 1 can,
- eggs - 2-3 pcs.,
- sour cream or mayonnaise for dressing (can be mixed)
How to prepare Olivier salad for the New Year:
Boil the potatoes, cool and cut into small cubes. Boil the eggs, peel and chop finely.
Finely chop the pickles and onions. Chop the sausage finely as well.
Mix all ingredients, add green peas and stir. Season with mayonnaise or sour cream.
The classic Olivier salad is ready, now you need to decorate it beautifully for the New Year. Our photos and pictures will help you, which will help you decorate the Olivier salad in accordance with holiday traditions.
For example, you can decorate the Olivier salad as a gift, tied with ribbons of boiled carrots and decorated with green peas.
Or you can beautifully decorate the olive tree with dill sprigs and radish flowers. This salad will resemble a small Christmas tree.
Another option for an edible Christmas tree made from Olivier salad.
And next to it you can decorate a plate with Olivier in the shape of Santa Claus in a traditional red cap.
A very simple but beautiful option for decorating an Olivier salad using sweet peppers in the form of umbrellas.
Olivier salad decorated with vegetable flowers will look no less interesting.
We have offered you several options for decorating a salad for the New Year with a photo. You can exactly copy the decoration of the salad or add your own nuances, the salad will only benefit from this.
Bon appetit and Happy New Year!
What's New Year without your favorite Olivier salad! And you can serve the salad in a new way, New Year’s style. Tasty, beautiful and festive, the New Year's table in the Year of the Dog should be bright and unusual.
What to cook new and interesting in the year of the dog? Variants of Olivier’s festively decorated New Year’s salad will appeal to both family and guests and will add a magical mood to everyone.
If you are looking for an original recipe for Olivier salad for the New Year's holiday table 2018, you have found it. Write down the New Year's menu 2018 to make the best New Year's salads. Recipes with photos, simple and tasty, will perfectly help decorate a salad for the holiday.
New Years is soon. I offer an idea for decorating the salad. You can use any of your favorite salads as a base. The main thing is that it comes with cheese or rice so that it holds its shape.
Ingredients for salad:
Boiled potatoes
Boiled carrots
Boiled chicken egg
Ham
Bulb onions
Pickled cucumber
Hard cheese
Mayonnaise
Salt
For decoration:
Dill
Pomegranate (seeds)
Sweet paprika
Preparation:
Peel potatoes, eggs, carrots, onions, cut into cubes. Also cut the ham and cucumber.
Grate the cheese. Mix all ingredients, season with mayonnaise and salt.
Cut the plastic bottle in half. Fill the cone-shaped part with lettuce and compact it.
Invert the bottle of salad onto a flat plate.
Separate the dill into sprigs. Cover the salad base, starting from the bottom.
Garnish with pomegranate and cut out pepper star. Happy New Year!
Olivier salad for the festive table “Santa Claus’s Hat”
Ingredients for 8 servings:
Potatoes - 5-7 pcs.
Chicken eggs – 6 pcs.
Carrots - 3-4 pcs.
Onions – 1 pc.
Boiled sausage or ham – 200 g
Pickled cucumbers – 3 pcs.
Green peas (optional) – 1 can
Mayonnaise - to taste
Salt - to taste
Ground pepper - to taste
How to prepare New Year's Olivier salad:
Wash the potatoes and carrots well. Pour in cold water and bring to a boil. Turn the heat to medium and cook the vegetables until tender. Potatoes - about 20 minutes. Carrots - 20-30 minutes. Cool and peel the vegetables.
Pour cold water over the eggs. Hard boil for 10 minutes after boiling. Cool and peel.
Cut the pickled cucumbers and potatoes into cubes.
Remove whites from half the eggs. Cut the remaining eggs and yolks into cubes.
Grate the whites on a fine grater.
Cut half the carrots into cubes.
Grate the second half of the carrots on a medium grater.
Cut boiled sausage or ham into cubes.
Peel, wash and finely chop the onions.
Place all ingredients in a bowl.
Pepper, salt, add mayonnaise to taste.
Mix well.
We spread the New Year's salad Olivier. Form the silhouette of a hat on a flat dish.
Cover the middle of the salad with grated carrots. Decorate the cuffs and pompom of the “hat” with egg white.
Use mayonnaise to draw patterns on the hat. Olivier's New Year's salad "Santa Claus's Hat" is ready and can be served on the festive table. Bon appetit!
Olivier salad in a new way for the New Year's table 2018
The well-known salad in a new version. A good old salad can be embellished a little - a la charlotte. New Year is coming soon and maybe someone will find this design idea useful.
Compound:
Boiled potatoes - 3 pcs.
Boiled carrots - 1 pc.
Salted or pickled cucumber - 5 pcs.
Onion - 1 pc.
Sausage “Doctorskaya” - 200 gr
Canned green peas – 200 g
Mayonnaise (for dressing + 2 tsp for pancakes)
Wheat flour (for pancakes) - 2 tbsp. l.
Cheese (for pancakes) - 150 gr
Chicken egg (for pancakes) - 3 pcs.
Vegetable oil (for frying) - 1 tbsp. l.
Preparation:
Peel potatoes, carrots, onions, cut into small cubes.
Also cut the cucumbers and sausage.
Add green peas (leave some for decoration) and mayonnaise. Mix.
Place the salad in the middle of the dish.
Beat eggs with salt. Add flour and vegetable oil.
Bake pancakes.
Grate the cheese, add a little mayonnaise. Mix.
Spread the cheese mixture onto the pancakes.
Then wrap the pancakes in rolls and cut into circles.
Cover the salad with them. Garnish with green peas. New Year's Olivier salad is ready in a new way. Bon appetit!
Original recipe for Olivier's "Rukavichka" salad
In this form, the famous holiday salad takes on an even more elegant New Year's look.
Ingredients for 10 servings:
Potatoes - 5-6 pcs.
Carrots - 2-3 pcs.
Chicken eggs - 5 pcs.
Pickled cucumbers - 3-4 pcs.
Boiled chicken – 300 gr
Canned green peas (optional) - 200 g
Onions (green) - 100 gr
Mayonnaise - 200-250 gr
Salt - to taste
Pepper - to taste
For decoration:
Boiled chicken eggs - 3 pcs.
Pomegranate seeds
Mayonnaise
How to prepare Olivier’s New Year’s salad “Rukavichka”:
Place chicken meat (for example fillet) in boiling water and cook for about 30 minutes.
Boil the kettle. Wash the potatoes and carrots well, pour boiling water over them, and boil in their skins until tender (about 20-30 minutes).
Place the eggs in a saucepan and cover with cold water. Place on fire and bring to a boil. Boil hard-boiled over medium heat for about 10 minutes. Drain the water. Fill with cold water. Cool.
Cool carrots and potatoes, peel and cut into small cubes.
Peel the eggs, cut into cubes.
Cut boiled chicken meat into pieces. Peel, wash, and chop finely the onion (green onion).
Cut the cucumbers into cubes.
Place all ingredients in a bowl. Salt and pepper. Add Mayo.
Mix everything well.
Place the New Year's Olivier salad on a dish and give it the silhouette of a mitten.
Separate egg whites from yolks. Grate on a fine grater. Decorate the New Year's Olivier salad with eggs, mayonnaise and pomegranate seeds. Olivier’s New Year’s salad “Rukavichka” is ready. Bon appetit!
Advice
Instead of canned peas, you can add pickled champignons to the Olivier salad; they go well with boiled meat and vegetables!
Olivier salad with crayfish tails and red caviar
The salad is very interesting, tasty and festive. And not that expensive.
Compound:
Dill (3-4 sprigs - for decoration)
Green onions (3-4 feathers)
Green peas (canned) - 3 tbsp. l.
Quail egg (for decoration) - 3 pcs.
Chicken egg - 2 pcs.
Red caviar - 2 tbsp. l.
Crayfish necks (canned) - 100 g
Cucumber (fresh) - 1 pc.
Ham - 100 gr
Potatoes (small tubers) - 2 pcs.
Chicken fillet - 350 gr
Parsley (3-4 sprigs - for decoration)
Salt (to taste)
Black pepper (ground - to taste)
Sour cream - 50 gr
Mayonnaise (homemade) - 100 gr
Preparation:
Boil the chicken fillet. Boil and peel the eggs and potatoes.
Cut chicken fillet, ham, peeled cucumber into small cubes. Finely chop the onion and grind with salt.
Finely chop the potatoes and eggs or grate them on a coarse grater. Mix mayonnaise with sour cream.
Mix all ingredients, add canned peas, half a portion of crayfish tails and caviar. Salt, pepper, season with mayonnaise and sour cream sauce.
Place in a salad bowl, carefully place the remaining crayfish necks on top of the salad, place the caviar with a coffee spoon on the quail egg halves and decorate with a wreath of parsley and dill.
A delicious and impressive salad for the New Year's table is ready. Help yourself!
Olivier salad recipe with chicken and shrimp
I really wanted to try the French Olivier. It is clear that a real French Olivier according to the old recipe cannot be mastered; a salad is prepared from hazel grouse, crayfish, capers and black caviar. And the famous chef Olivier, who invented this dish, did not leave the original recipe for the sauce to anyone at all. But this salad, although not French, is very tasty!
The salad proportions are given for a fairly large group of eaters - approximately 10 - 13 people. According to the recipe, you need to take 200 grams of peeled shrimp. However, if you take frozen ones in the shell, you need to take 500 grams of such shrimp. Boil, peel - you get just 200 grams.
Compound:
Potatoes - 4 pcs. (400 gr)
Chicken meat (breast can be used) - 600 g
Medium peeled shrimp – 200 g
Pickled cucumbers (can be salted) - 200 g
Carrots - 1 pc. (150-170 gr)
Eggs - 5 pcs.
Canned green peas - 1.5 cans (350-400 g)
Onion - 1 pc. (100-130 g)
Salt - 1 tsp.
Ground black pepper - 2-3 pinches
Mayonnaise - 7-10 tbsp. spoons
Preparation:
Preparing salad ingredients for cutting - cooking in a saucepan
First you need to cook chicken, potatoes, shrimp, carrots, eggs. If you have 4 free burners on the stove, place 4 pans at once.
First pan - cook eggs in it. Rinse the eggs under running water. Place in a saucepan of cold water. Cook for 10 minutes. Take it out. Let cool.
The second pan is for cooking vegetables. It should be spacious (2-2.5 liters) so that the vegetables do not peek out of the water. Pour water into it and let it boil. Do not add salt. At this time, thoroughly wash the potatoes and carrots. Putting vegetables in boiling water will reduce the loss of nutrients and vitamins. Reduce heat slightly and cook for 25-30 minutes.
The potatoes will be ready before the carrots. You can check readiness by piercing it - if the potatoes can be easily pierced with the tip of a knife, they can be removed from the pan. In 5 minutes the carrots will be ready. Remove vegetables from water and let cool.
The third pan is for cooking chicken. Boil the water. While the water is boiling, wash the meat under running water, remove unnecessary films, etc. Put the chicken meat in boiling water - the protein will be “sealed”, which will result in juicier meat. Boil the chicken for 30 minutes. You need to salt the meat 10 minutes before it’s ready, again, to preserve more nutrients and juiciness of the meat. As a guide, 1/2 tsp is enough. salt per 2 liters of water. Then remove the chicken from the broth. Let cool.
The fourth pan is for shrimp. Boil 1 liter of water and add shrimp.
Turn the heat to low and keep the shrimp in the water for 5-7 minutes. Do not allow the shrimp to boil or sit in boiling water for a long time - they will become tough. Then remove the shrimp. Let cool.
How to cook a delicious Olivier salad with chicken and shrimp
All ingredients for the salad need to be chopped and mixed. The subtlety here is to cut the vegetables finely, into cubes of the same size - the size of peas, which are included in the salad. So, while the ingredients for the future Olivier salad are cooking on the stove, you can start by chopping the pickles. Discard the ends of the cucumber and cut the cucumber itself into cubes. Place the sliced cucumbers in a large salad bowl.
Chop chicken meat. Pour into a salad bowl.
Chop the carrots. Pour into a salad bowl.
When the boiled eggs and potatoes have cooled, you need to peel them and cut them into cubes. Pour into a salad bowl.
Before adding peas, carefully drain the liquid so that it does not get into the salad.
Clean the chitin from the shrimp (if you cooked unpeeled shrimp). Pour into a salad bowl.
Next you need to prepare the onions for the salad. Peel the onion and cut into cubes.
Place the onions in a colander and boil some water. The onion needs to be scalded with boiling water - quickly and evenly pour water over it. This way the onion will no longer produce its characteristic bitterness. Let all the water drain from the onions, then transfer them to the salad.
Mix all ingredients.
Salt, pepper and season with mayonnaise. It is advisable to add salt and pepper after seasoning, but you can add it before. Focus on your taste, usually add no more than 1/2 tsp. salt and 2 pinches of pepper. The amount of mayonnaise is approximately 8 tbsp. spoons
And in order not to overeat the high-calorie Olivier salad, you can make portioned glasses with salad. Place all the ingredients in a glass in layers and add mayonnaise on top. Bon appetit!
New Year's version of Olivier salad
On the eve of the New Year, I offer you the familiar taste of your favorite salad in a festive design.
Compound:
Potatoes - 100 gr
Carrots - 1 pc.
Apples - 0.5 pcs.
Chicken fillet – 100 gr
Gelatin – 10 g
Spices - to taste
Bell pepper - for decoration
Lemon juice - 1 tbsp. l.
Greens - for decoration
Canned peas – 100 g
Mayonnaise - 3 tbsp. l.
Pomegranate - for decoration
Pickled cucumber - 2 pcs.
Chicken eggs - 3 pcs.
Chicken broth - 100 ml
Preparation:
Boil potatoes, carrots, eggs. Boil chicken fillet with bay leaf and sweet peas. Strain 100 ml of chicken broth into a separate cup.
Cut the vegetables and chicken into small cubes, peel the apple, cut into small cubes and sprinkle with lemon juice to prevent it from darkening.
Soak the gelatin in chicken broth, let it swell and then heat it in a water bath and never boil. Gelatin should completely dissolve in the broth. Add mayonnaise and mix well until completely dissolved.
Mix all the chopped vegetables and chicken in a separate bowl and pour over the gelatin mixture. Peel eggs from shell.
Now we take a small rectangular shape - you can use store-bought cookies, it is plastic and bends well, convenient for removing frozen salad. Place half of the salad in the mold. Press in the eggs and place the remaining salad on top. Cover with cling film and place in the refrigerator overnight to harden.
Before serving, turn the salad over onto a separate plate.
Decorate the finished salad with colored peppers using a small mold, fresh herbs and pomegranate seeds. Invite us to the table! Bon appetit!
Olivier salad “in a new way” with seafood
A new take on the traditional Olivier salad will appeal to those who want to try something different in our usual salad. Be sure to prepare such a festive and original salad! A spectacular presentation of salad will decorate the New Year's table and delight your guests!
Ingredients for 6 servings:
Boiled squid - 3 carcasses
Medium size boiled shrimp - 20 pcs.
Boiled chicken eggs - 3 pcs.
Fresh short-fruited cucumbers - 1-2 pcs.
Pickled cucumbers “gherkins” - 5-6 pcs.
Boiled carrots - 1 piece (medium size)
Mayonnaise - 3 tbsp.
Lightly salted salmon or trout (slices) - 240 g
Salt, pepper to taste
Greens for decoration
Preparation:
Cut boiled vegetables, eggs and seafood into small cubes, place in a cup and season with mayonnaise. Add salt and pepper to taste.
Line the bottom of a bowl or bowl with cling film; this will help you remove the salad easily and carefully.
Place salmon or trout slices on the film.
Then fill tightly with salad and leave for 5-10 minutes.
Carefully invert the salad onto a serving platter and garnish with herbs. Bon appetit!
Olivier-Yolka salad in jelly. An original recipe for a festive salad for the New Year
Delicious and unusual salad Olivier. You can’t do without this salad on New Year’s Day, and here the highlight is in the spectacular varied presentation of your favorite Olivier.
Compound:
Boiled chicken - 2 thighs
Potatoes - 1 pc.
Carrots - 1 pc.
Egg - 1 pc.
Cucumber - 3 pcs. small spicy-sweet, canned
Canned green peas - 5 tbsp. l.
White onion - 1 pc. small onion
Green onion feathers - 2 pcs.
Parsley leaves - for serving
Salt to taste
Freshly ground black pepper - to taste
Mayonnaise "Sloboda" - to taste
Gelatin - 1 sachet
Chicken broth - 200 ml
For the broth:
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 1 pc.
Black peppercorns - 5 pcs.
Salt to taste
How to prepare the original Olivier-Yolka salad:
Place vegetables in 2 liters of water: onions, carrots and parsley root; when the water boils, add thighs and salt. Remove the foam, reduce the heat, add the peppercorns and cook the chicken thighs for 20 minutes. Remove the thighs from the broth, separate from the bones and chop finely. Strain the broth.
Boil carrots and potatoes in their jackets. Peel, chop finely, send to chicken.
Chop the white onion and cucumbers very finely. Also add to the salad bowl.
Chop the egg and add it there. Add green peas. Add a little salt, pepper to taste and mix everything, adding 1 tbsp. l. mayonnaise "Sloboda"
Take a herringbone shape. Sprinkle finely chopped green onions over the entire form as the first layer, then place the salad in it. Place the remaining salad in cognac glasses. The result was a variety of salad presentation.
Make gelatin following the instructions on the package. Dilute with chicken broth. Fill the Christmas tree mold and glasses. Cover and place in the refrigerator to set. After an hour, remove from the refrigerator.
Pour chopped parsley into glasses and add Sloboda mayonnaise on top.
Turn the mold over onto a plate, remove it easily (silicone), decorate the sides with Sloboda mayonnaise.
You can also “dress up” the Christmas tree this way. And you can also fill in the shape of a dog’s muzzle or the shape of a dog and make the nose, eyes, ears and tail accordingly. Use your imagination! Bon appetit!
How to make a salad for the New Year 2018 in the form of a dog - photo
Any salad can be decorated in the form of a muzzle, a dog figure or a bone. Look at the best photos of ideas for New Year's salads, the symbol of the coming year will definitely like them.
Preparation:
Three yolks on a fine grater and put a dog's face out of them.
We chop the grated whites a little and form a nose and ears from them. Cut one mushroom or olive into two parts - these will be the dog’s eyes.
We make a spout from a whole mushroom or olive. And the carnation will replace our mustache. We make the tongue from a slice of sausage. We make the dog's eyebrows from mushrooms or olives.
The original Olivier salad with the image of the hostess of 2018 - a dog, ready to be served on the New Year's table. Cook with pleasure! Happy New Year!
Surely, you already know how to cook Olivier according to a wide variety of recipes and have already chosen the one that suits you best in terms of taste and list of ingredients. Therefore, this time we will not repeat ourselves, but rather, let’s take a closer look at its culinary decoration for the holiday. Take the prepared Olivier salad and a suitable wide plate. To decorate the salad in the form of a New Year's candle in spruce needles, we will need to distribute the salad in a flat but wide circle over the entire surface of the dish. Lightly compact the salad and give the edges a beautiful rounded shape.
We lay out the white background of the image with grated egg white, trying to fill the central circle with it as much as possible, where our candle will be located.
We begin to form the initial design: we lay out the base of the wreath with large sprigs of parsley, and then, going up, we form the rounding of the wreath with small leaves. We make a candle from a rectangular piece of hard cheese and place it on a wreath, slightly hiding the lower base behind parsley sprigs.
Of course, it is necessary that our candle burns on New Year's Eve! Therefore, we cut out a flame for it from red sweet pepper (fresh or pickled), and distribute small cubes of the same pepper around the candle flame, depicting its reflections.
Decorate the candle with a cute bow made from boiled carrots: cut thin longitudinal strips from it with a vegetable cutter and wrap it in loops. Place the loops at the base of the candle opposite each other, and decorate the joint with a circle of canned corn (you can cut out any openwork shape from red or yellow sweet pepper).
It just so happened that throughout the post-Soviet space in every home on the New Year's table there is a festive Olivier salad in the center of the table. Our people fell in love with this salad, one might say it became a favorite among all salads. Almost no holiday or New Year's table is complete without this salad. And how many different jokes are there about this, perhaps one of the most famous is about how to fall asleep in an Olivier salad. Today we want to offer you a selection of recipes for this popular favorite, because there are a lot of options for preparing the salad. In addition, it can be designed in different ways.
The most tender, the most delicious, the most beloved! First we present the classic or, as it is also called, Soviet Olivier recipe, such as we usually see it in different restaurants or cafes. The classic salad consists of boiled sausage, in Soviet times it was doctor’s “varenka” or boiled beef, pickled cucumbers (precisely pickled ones!), peas, eggs, boiled carrots and potatoes.
Initially, the salad was made with boiled beef, but during perestroika times, when meat became a luxury, they began to add boiled doctor’s sausage instead. What you use depends on your preferences.
Ingredients:
- Potatoes – 4 pcs. average
- Carrots - 1 pc.
- Eggs – 4 pcs.
- Boiled “doctor’s” sausage (or boiled beef) – 300 g
- Pickled cucumbers – 4 pcs. medium size
- Canned peas – 1 can weighing 200 g
- Provencal mayonnaise – 200-300 g
- Parsley and dill leaves, optional for garnish
- Salt, freshly ground black pepper - to taste
Preparation:
In one pan, boil potatoes in their jackets and carrots. In the other there are eggs. Do not cook eggs for a long time, because if you overcook them, the yolk will turn blue, which will spoil the appearance of the salad, because it is beautiful when the yolk is bright yellow.
Cool the boiled vegetables and remove the skins. Peel eggs from shell.
Cut potatoes and carrots into cubes. Chop the eggs.
Pickled cucumbers, cut into cubes, yes, pickled! In Soviet times, this salad was made with them. Housewives often rolled the pickles themselves and always opened the jar before the New Year.
We also cut the boiled beef or boiled sausage into cubes.
Open the can of peas and drain the liquid.
Pour all ingredients into a salad bowl and mix. Add a little salt and pepper, season with mayonnaise.
Remember that the taste of mayonnaise greatly affects the final taste of the salad. Therefore, for the festive table, choose a good and tasty mayonnaise, or better yet, make it yourself!
The festive classic Soviet Olivier is ready and ready to serve! Bon appetit!
Capital Olivier
As you know, the Olivier salad was invented by the French restaurateur Olivier, who worked at the Hermitage restaurant in Moscow. the real salad according to his recipe was very different from the current adapted version. It consisted of hazel grouse, capers, crayfish necks, other ingredients and a delicious sauce that the cook kept secret.
Later, in the Moscow restaurant, chef Mikhail Ivanovich Ivanov repeated this salad, since Ivanov had previously worked as an assistant to the Frenchman Olivier. Only in the salad were hazel grouse replaced with chicken. The salad became very popular, because it was very similar to the original Olivier salad and was called Stolichny. Let's try to make this salad too.
Olivier salad ingredients:
- Boiled chicken fillet – 300 g
- Boiled potatoes in jackets – 300 g
- Eggs - 3 pcs
- Pickled cucumbers – 200 gr
- Canned green peas – 100 g
- Green onions
- Mayonnaise
- Ground salt and pepper to taste
Preparation:
So, we found out how Olivier differs from Stolichny salad; in Stolichny, the meat ingredient is boiled chicken fillet, and also because carrots are not put in Stolichny.
Boil potatoes and eggs. Make sure that the eggs are not overcooked and the yolk does not turn blue, as this will spoil the appearance of the salad.
Cool the boiled potatoes and peel them. Peel the eggs too.
Boil chicken breast.
Cut the meat, potatoes and pickles into cubes. Finely chop the green onions. Chop the eggs finely as well.
Mix all ingredients, add canned peas and mix again.
Add salt and pepper to taste. Season with mayonnaise. Choose high-quality and tasty mayonnaise so that the taste of the salad is not spoiled.
Olivier Stolichny salad is ready! Place it in a beautiful salad bowl or in portioned bowls or cups, garnish with a sprig of herbs and serve.
Bon appetit!
Olivier salad with pork tongue “Bourgeois”
This salad is perfect for a holiday table. The familiar and beloved Olivier salad will sparkle with other notes if you use boiled pork tongue instead of boiled sausage or meat. Also, the salad includes such “bourgeois” ingredients as red caviar and crayfish tails. We use quail eggs.
Ingredients:
Preparation:
Boil potatoes in their skins and cool. Boil the eggs in the same way.
Cut the boiled tongue, pickles, potatoes and eggs into small cubes.
Pour all the ingredients into a large salad bowl, add the crayfish tails and mix. Salt, pepper and season with mayonnaise.
Place the salad in a clean salad bowl and garnish with quail eggs, red caviar and crayfish tails. You can serve the salad in portions.
Olivier Bourgeois salad is ready!
Olivier salad with beef
Ingredients:
- Boiled beef - 100 gr.
- Hard-boiled egg - 2 pcs.
- Potatoes - 2 pcs.
- Pickled cucumbers - 2 pcs.
- Fresh cucumbers - 2 pcs.
- Canned peas - 100 gr.
- Boiled carrots - 1 pc.
- Onion - 1 pc.
- Salt and ground pepper - to taste
- Provencal mayonnaise - 80 gr.
Preparation:
Boil the beef. Cool and cut into cubes.
Boil vegetables (carrots and potatoes) and eggs, cool, peel and cut into cubes.
Place the ingredients in a salad bowl and mix. Cut pickled and fresh cucumbers into cubes.
Add cucumbers to the salad bowl. Drain the water from the can of canned peas and add the peas to the rest of the ingredients. Mix everything. Finely chop the onion; you can marinate it in vinegar for 10 minutes.
Salt, pepper and season the Olivier salad with beef with mayonnaise.
Place the salad in a festive salad bowl or serve in portions in glasses or bowls.
Bon appetit!
Jellied Olivier
Olivier salad can be served as aspic. This unusual salad option will delight and surprise your guests.
It's quite simple to do; first prepare the salad itself. When the salad is ready, dissolve 10 grams of gelatin in 120 ml and dissolve for 5 minutes. Add gelatin to the salad and mix.
Place the salad in molds and place in the refrigerator for 3-4 hours.
Before serving, remove the Olivier aspic from the molds, garnish with herbs and serve!
How to decorate Olivier salad for a festive table
Not a single New Year's table is complete without this favorite salad. But I want to somehow diversify and be creative in the design of the salad. Serving in a common salad bowl is of course the easiest option, but on a holiday you want something unusual, more festive and beautiful! So let's look at how you can beautifully decorate Olivier salad on the festive New Year's table. And there are many options! Tartlets, bowls and cups are helpful if you want to serve the salad in portions. You can also serve the salad as a roll. Fantasy, as they say, rules!
For you a selection of photos, beautiful and original design. Choose!
Portioned salad
Olivier in tomatoes, or an appetizer of tomatoes stuffed with Olivier
Olivier salad in tartlets
The most creative design of Olivier salad
Salad in the form of a Rubik's cube.
Olivier jellied salad
Salad "New Year's wreath"
For the Christmas or New Year's table, Olivier can be decorated in the form of a wreath. To do this, use sprigs of fresh dill and red currants or cranberries; you can decorate with blueberries.
Olivier "Gift"
You can also decorate the salad as a gift with ribbons. Make ribbons from fresh cucumbers, and make flowers around them from boiled carrots and olives.
