Tasty and simple salad "Olivier" knows and loves every Russian. Recently, housewives are increasingly making experiments and trying to change the usual "sausage" version of the snack, making it more interesting and original. And you can even try to cook the very real salad with grouse and crayfish from the 14th century.

Salad "Olivier" - the history of the New Year's dish

The beloved version of the appetizer with pickles and boiled sausage only vaguely resembles the very real original Olivier salad recipe. It was invented by a famous French chef, working in a popular pub in the Russian capital, back in the 14th century. And the name of the snack was the name of the eminent culinary specialist.

Restaurant Lucien Olivier enjoyed unprecedented popularity among the highest nobility. The institution attracted special attention after an unusual salad of boiled grouse, crayfish, capers, truffles and some other components appeared on the menu. All the ingredients were laid out in a circle and seasoned with a unique sauce with French spices, the recipe of which was subsequently lost forever.

Tasty recipe: classic winter salad recipe

Subsequent owners of the tavern, who were not able to accurately restore the exact composition of the snack after the death of the Frenchman, each time changed it in their own way. So in the recipe there appeared veal tongue, fresh cucumbers, boiled crayfish, spawn caviar and some other ingredients.

In Soviet times, the chef of a Moscow restaurant decided to simplify the composition of a popular snack and began to use ordinary boiled eggs, pickles, chicken for her.When the salad appeared in the dining room menu, together with chicken, it became cooked sausage in it for saving.

The classic recipe for a winter salad with sausage

Components: 4 potatoes, 2 large carrots, 3 pickled cucumbers, 230 g of boiled sausage, 5 eggs, a standard can of green peas or 180 g of frozen peas, mayonnaise and rock salt to taste.

  1. Olivier with sausage is prepared very simply. For this, chicken eggs and raw vegetables are boiled in a separate bowl until cooked. There is one secret - so that potatoes and carrots do not boil during cooking, they pour a glass of brine from cucumbers.
  2. Ready vegetables are cooled and peeled, and then cut in a convenient way. The main thing is not to grind, so as not to turn the snack into porridge. It is best to cut products into cubes.
  3. Similarly, sausage, pickled cucumbers, cooled, peeled eggs are chopped.
  4. It remains to add to the remaining pea products without brine.

The classic Olivier salad recipe suggests using salted mayonnaise for dressing, but you can also choose other sauces to taste.

How to make Olivier with chicken?

Ingredients: 320 g of chicken, 3 potatoes, large carrots, large pickles, 2-3 eggs pre-boiled to a solid yolk, 4 tbsp. tablespoons green peas (canned), table salt, light mayonnaise.

More materials:olivier with chicken

  1. Chicken meat (it is best to take fillets) is cooked for at least half an hour. The remaining broth can then be used to prepare other dishes. Ready chicken is cut into cubes. Also pickled and pickled.
  2. Also, until cooked, all remaining raw vegetables are cooked. Then they cool in a container with cold water, clean and cut with medium cubes. Eggs cooled down after cooking are likewise crushed.
  3. It remains to mix all the prepared ingredients in a deep bowl, add canned peas to them without liquid.

Dressed with Olivier with chicken, salted mayonnaise or any other suitable sauce.

Christmas salad with beef

Ingredients: 270 g of beef, 2 large potato tubers, 60 g of freshly frozen peas, fresh cucumber, carrot, 2 chicken eggs, salt, light mayonnaise.

  1. The whole piece of meat needs to be boiled until fully cooked. Various spices can be added to the aroma water. The whole process will take at least 1.5 hours. If the cooking time is greatly reduced, the meat can remain very stiff. Next, the finished beef is cut into small cubes.
  2. All vegetables are boiled until soft, except for fresh cucumber. Potatoes and carrots are cooled and cut in the same slices as meat. Fresh cucumber and cooled eggs are similarly crushed.
  3. Peas are blanched in boiling water for 4-5 minutes, after which they are reclined in a colander.
  4. All prepared components are mixed.

Olivier with meat is seasoned with salted mayonnaise. After adding the sauce, it can be stored in the refrigerator for no longer than 2 days.

Vegetarian Olivier

Ingredients: 3-4 potato tubers, 2 pcs. pickles, onions and carrots, 220 g pickled mushrooms, 2 tbsp. tablespoons of lean mayonnaise, salt to taste. How to make Olivier vegetarian is described below.

  1. Potatoes and carrots are boiled until soft. So that they do not fall apart in the process, you can add 1 tbsp of water to the water. tablespoon of vinegar. The cooled peeled vegetables are cut into small cubes.
  2. Cucumbers are removed from the brine and also chopped in miniature pieces.
  3. Onions are added as desired. To relieve it of bitterness, you need to put the cubes of the vegetable in a sieve and pour over boiling water, and then leave to drain.
  4. Mushrooms recline in a colander so that excess fluid is gone. After that, they can be cut if necessary.
  5. It remains to place all the prepared ingredients in a deep salad bowl, mix well, salt and season with lean mayonnaise.

If the hostess did not have pickled mushrooms, they can be replaced with fresh, fried with onions in any vegetable oil.

Salad with grouse - a real recipe "Olivier"

Ingredients: 3 grouse, 220 g of gherkins, 6 quail eggs, 80 g of black caviar, a bunch of lettuce, 25-27 crayfish (small), 2 fresh cucumbers, calf tongue, 120 g of capers, 4 potatoes, a pinch of ground black pepper and garlic powder, 6 tbsp. tablespoons of olive oil, 1 tbsp. tablespoon of white wine vinegar, 2 egg yolks (chicken), 1 teaspoon of hot mustard, table salt to taste.

  1. Grouse carcasses are gutted and washed thoroughly. Next, the treated bird is cooked in salt water for at least 1.5 hours. You can add peeled onion to the broth for taste.
  2. Veal tongue is washed and boiled. This will take at least 2 hours. You can add carrots and onions to the broth.
  3. Finished bird and tongue need to be cooled cut into small cubes.
  4. Quail eggs, potatoes, and crayfish are also cooked until cooked.
  5. Torn by hand, lettuce leaves are laid at the bottom of the salad bowl. On top of the tongue and bird. Then go the cubes of boiled potatoes, similarly chopped fresh cucumbers. Added to the future snack and meat from crayfish.
  6. Gherkins, capers and quail eggs are cut into small cubes. These products are also sprinkled with the rest of the ingredients.
  7. For filling with a whisk, the yolks of chicken eggs (raw), salt, mustard are combined. A thin stream of olive oil flows into them. The components interfere until thickened. Next, vinegar, pepper and garlic powder are added to the sauce.

It remains to fill the finished French salad with the resulting dressing.

Making mayonnaise at home

Ingredients: chicken egg, 190 ml of refined sunflower oil, ½ teaspoon of table salt, 1 teaspoon of mustard and sugar, 1 tbsp. a spoon of white wine vinegar.

  1. All of these ingredients are alternately stacked in a glass jar. After each addition, they are gently kneaded with a spoon.
  2. A hand blender is immersed in the container and the components are well beaten. The longer you continue to work with the appliance, the thicker the sauce will be.

Thus, it will be simple and quick to make mayonnaise at home. From the specified number of products, 250 g of sauce is obtained.

What can replace pickles with?

If the hostess didn’t have any pickled or pickled cucumbers at hand, then you can find other food options in the refrigerator that will replace them. First of all, these are fresh cucumbers. They are taken in the same amount as salted.

In addition, you can use green olives, sauerkraut, green sour tomatoes. Some cooks take pickled mushrooms for this purpose. Sour-sweet apples, cut into small cubes, will also add freshness and “crunchiness” to the snack.

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