Olivier recipe classic ingredients. Delicious salad "Olivier" - a classic recipe

The classic Olivier salad with meat is another symbol of the New Year, which we are used to seeing on the festive table. But few people know that the author of this dish is the French chef Lucien Olivier, who opened the Hermitage restaurant in Moscow in the middle of the 19th century. His signature Olivier appetizer made from partridge and hazel grouse meat, with the tongue of a young calf, crayfish tails and a layer of broth jelly was collected in the restaurant of gourmets from all over the capital. The meat basket was filled with boiled potatoes, eggs, gherkins, capers, olives and poured with delicious mayonnaise, made according to a unique author's recipe. Many tried to find out the real French recipe for the classic Olivier salad, but Lucien kept his tricks a secret. Over time, Russian chefs adapted the overseas appetizer to our reality, and in Soviet times, a recipe for Olivier with boiled sausage appeared, which instantly took root and became popular. It is interesting that modern Olivier has lost its French roots and is known abroad as "Russian salad".

How to cook classic Olivier salad

In the past, Olivier salad was associated with wealth, so the hostesses always prepared this appetizer for the New Year's table. The step-by-step recipe for a classic Olivier looks very simple. First, boil potatoes in a peel and boil hard-boiled eggs, and when the food is cool, peel and cut into cubes. Pickled cucumbers with cut tails are cut into cubes, boiled meat (beef, chicken, turkey) is chopped, liquid is drained from a jar of peas, onions are finely chopped. All ingredients are mixed in a salad bowl and seasoned with mayonnaise. Despite the fact that the classic Olivier is cooked with meat, as it was in the original recipe of the French chef, the doctor's sausage can also be considered a version of the classic.

The number of products is calculated based on the number of eaters and taste preferences. Some like more meat, others do not lay eggs, and some add twice as much potatoes. The classic Olivier salad contains 400 g of meat or sausage, 5 medium-sized potatoes, 5 eggs, 4 pickles, a can of green peas, 2 medium onions and 200 ml of mayonnaise. The classic calculation of potatoes and eggs is simple - there should be exactly as many of them as there are guests at the table. You can also put boiled carrots, dill and green onions in the salad.

A new look at traditional Olivier

It is interesting that the well-known salads "Winter", "Meat" and "Capital" are variations. However, the classic Olivier can be turned into a real delicacy if you replace the meat with shrimp or fish, such as salmon. This is perfectly acceptable, besides, Lucien Olivier also used seafood. Some recipes for Olivier contain apples, oranges, pomegranates, pickled or fried mushrooms, avocado, arugula, lettuce, any delicious smoked fish, red caviar, beets and even raw cabbage, which is added to Olivier in some regions of Ukraine. Italians prepare "Russian salad" with green beans, Germans - with smoked sausage, Americans - with tuna and canned corn, Spaniards - with crab sticks and asparagus. In Bulgaria, ham or salami is added to Olivier, in Iran, meat salad is used as a filling for sandwiches, and Greeks, Serbs and Poles generally prepare this appetizer without meat.

A few secrets of making Olivier

It is difficult to cut the meat nicely, but to make the salad look more aesthetically pleasing, first cut the meat along the grain and only then chop it across. Do not overcook the potatoes, otherwise you will get mashed potatoes instead of cubes. It won't spoil the taste of the salad, of course, but the aesthetics will suffer. By the way, potatoes and carrots should be more than other components of the salad. Village eggs with bright yolks and halves of quail eggs look very beautiful in Olivier.

Try not to take large pickles, otherwise there will be seeds in the salad, and it is better to remove the skin from tough cucumbers so that the olivier turns out to be tender and pleasant to the taste. Put the sliced \u200b\u200bcucumbers in a colander or sieve to drain excess moisture. Pickled cucumbers or fresh cucumbers can be used instead of pickles, which are often mixed together. Pickled squash also give a piquant salty taste to the appetizer. In general, experiment!

If using fresh onions, pour boiling water over them after chopping to remove the bitterness, otherwise the salad will taste harsh. You can make mayonnaise yourself by adding spices for the aroma - it is not only tasty, but also healthy. If you're on a diet, replace sausage with veal or chicken breast and mayonnaise with low-fat sour cream or yogurt.

For non-standard, cut the ingredients not into cubes, but into strips - it will be very unusual. And most importantly, the salad should be seasoned with mayonnaise immediately before serving, otherwise it will lose its freshness. You can put some horseradish and mustard in the dressing. Olivier is decorated with herbs, green peas, curly slices of meat and vegetables, beautifully chopped eggs.

Recipe: not quite classic Olivier with meat

Cut 300 g of boiled veal tongue into thin slices, mix with 3 boiled potatoes and 3 boiled eggs, cut into cubes. Add thin half rings of 2 onions, finely chopped red bell pepper, any greens and mix with the sauce.

Prepare the sauce as follows: beat 2 eggs with 2 tsp. salt without a slide, add 2 tbsp. l. milk and beat again. Next, pour in 2 tbsp. l. vegetable oil and 1 tsp. sugar, stir well and season the salad.

Olivier is made with simple, affordable and inexpensive ingredients. Therefore, you can safely serve Olivier on the New Year's table, and to make the salad seem more festive, diversify it with interesting ingredients. Your family and guests will appreciate this tasty, appetizing and beautiful dish, because Olivier never gets bored!

Year of creation -1860, it was invented and named after the author, Frenchman Lucien Olivier, owner of the Moscow restaurant "Hermitage". The chef kept the recipe a secret until the end of his life, and it was only possible to recreate the recipe in 1904. (Wikipedia)

Meanwhile, Olivier's classic recipe is strikingly different from the modern brainchild, which inherited only the name. Abroad it is called "Russian", and in Russia - "Meat", "Winter", "Capital".

In Soviet times, salad recipes were changed several times, some ingredients were replaced by others, cheaper and more accessible. Cooking recipes were also changed, which differed in the composition and proportions of the ingredients.

According to GOST, Olivier is a meat salad. And the new cooking options allow a dish of slightly salted red fish, chicken, beef, sausage, and apple. Dietetic is prepared without mayonnaise and potatoes, and vegetarian without meat and sausages.

And, nevertheless, the popularity of the salad is so great that Mikhail Shufutinsky dedicated the wonderful song "Handsome Olivier" to it.

Today we'll look at classic recipes using a variety of ingredients and cooking methods.

Classic recipe for "Winter" salad with sausage and pickles

The other day, a granddaughter came running from school. She was given a salad recipe in English. With the translation into Russian, we got it - Classic Olivier with sausage. Now we will prepare this simple salad

We use the most affordable and simple ingredients:

boiled potatoes - 100 g
boiled sausage "Doctor" - 80 g
boiled eggs - 2 pcs.
pickled cucumbers - 100 g
boiled carrots - 100 g
green peas - 100 g
green onions - 2 tbsp. l.
mayonnaise - 2 tbsp. l.
salt to taste
greens

Preparation:

Wash carrots and potatoes, cook in their "uniform". The taste of the final dish will depend on how correctly we cook these ingredients.
Put the eggs in a saucepan with cold water, after boiling, cook for 3-5 minutes, cook hard. We cool in cold water.
Choosing boiled "Doctor's" sausage without bacon.
Further, the traditional cutting of vegetables - into small cubes, the size of green peas. We cut everything except the peas.
Mix, season with mayonnaise and decorate with herbs.

Here's an economical option, simple and tasty.

If you have prepared a salad in advance, it is better not to season it with mayonnaise right away, but to do it just before serving.

Capital salad - recipe with chicken and fresh cucumber

This recipe makes a very tasty and delicate Olivier. Traditionally, they take chicken breast for him. Its neutral taste goes well with fresh cucumber. Plus, it is not greasy, which allows you to keep your meals low in calories. And the added pickled capers and celery root will enrich and make the taste spicy and rich.

Usually, for the preparation of salad, carrots and potatoes are first boiled whole in their skins, and then peeled and diced. With this method of cooking, vegetables will have a specific taste, it is not very convenient to cut them, then they stick to the knife and hands, then they stick together when stirred.

I suggest doing the opposite. First, peel and cut the vegetables into cubes, and then boil. It turns out what you need, very quickly!

We clean the juicy sweet carrots, cut them into small cubes and immediately send them to a saucepan with boiling salted water.

We also chop potatoes, celery root and send a trail of carrots. Celery will add a thick, savory flavor to your vegetables.

Cook over medium heat until tender, about 5-8 minutes.

While the vegetables are boiling, let's take care of the chicken. Chicken breast works best. Put it in a hot frying pan with a little olive oil. A little salt and black pepper on top. Fry on both sides for 5 minutes.

While everything is being cooked on the stove, we will continue to cut the products. The next in line is the bow. Salad onions are best suited here, they are less bitter and have a piquant sweet taste. Cut it into small cubes and send it to a deep bowl.

Finely chop a fresh green cucumber and add to the onion.

We also cut the cooled chicken breast into small cubes, send it to a bowl.

Transfer the prepared vegetables with a slotted spoon to a separate bowl and refrigerate.

Add ready-made pickled capers. They have a tangy, pickle-like and mustard-like flavor. Capers will add a spicy touch and saturate with a bright taste.

Combine all the ingredients in one bowl, add black pepper and salt to taste. We are trying, now is the time to bring the dish to the perfect taste.

Salad seasoned with mayonnaise is not stored for a long time

We fill with high-quality, thick and rich mayonnaise, fat content not less than 67%. Mix everything carefully.

The calorie content of a finished salad prepared according to different recipes can vary quite significantly. 100 to 270 kcal per 100 g

Put the quail eggs in cold water, quickly bring to a boil and cook for 2-3 minutes, depending on the size. Don't overcook eggs! Then immediately fill it with cold water, let it cool and clean. We will not chop them into a salad, they will serve as a decoration.

We transfer it to a deep salad bowl with a slide, decorate with dill and halves of quail eggs.

Olivier is ready and takes pride of place on the festive table. Bon appetit and good holiday!

Delicious salad "Olivier" with crab meat

New Year's salad is an essential attribute of the New Year's celebration. We associate New Year with a fairy tale, gifts under the Christmas tree and, of course, delicious food. Such a delicious dish with beef tongue, crab meat, shrimps and red caviar will decorate the festive table.

Ingredients:

boiled potatoes
boiled carrots
cold cuts: beef, chicken breast, beef tongue
shrimp
crab meat
pickled cucumber (gherkins)
fresh cucumber
capers
boiled eggs

for refueling:

mayonnaise - 2 tbsp. l.
dijon mustard - 1 tbsp l.

In order not to violate the proportions of products, and not to calculate the grams and quantity, we take all the ingredients in the same amount (100 grams each)

Traditionally, we cut all the ingredients into small cubes. We start with a fresh cucumber. It will give the dish a peculiar fresh smell.

Wash the veal tongue thoroughly, put it in cold water, bring to a boil and cook for 2-3 hours over low heat. At the end of cooking, add a little salt.

Then put the tongue from the broth into a bowl of cold water for 1 minute and remove the skin from it. Cool, cut into small cubes and send to a bowl, following the cucumber.

Chop beef and chicken breast. The beef has a rich meaty flavor, and the chicken gives the dish softness and tenderness.

Cut the boiled potatoes and send them after the carrots.

Shrimp is now very popular with consumers. They are included in many salads. Cut the tender shrimps in half lengthwise, and then into cubes.

Gherkins add a piquant taste. And also the smell of currants and grapes, bay leaves and garlic.

We collect all the ingredients in a deep bowl. Add tasty and juicy crab meat.

A salad with a beautiful cut will reveal the taste of each ingredient, and the dish itself will look more appetizing and attractive

Add canned pickled capers. Top with top quality Dijon mustard and mayonnaise. We mix everything and proceed to the design.

As a dressing, you can use sour cream 50x50 with mayonnaise or natural yogurt. Use mustard, ground black pepper as flavor enhancers

Place a culinary ring on the bottom of a flat plate and fill it with salad, slightly condensing.

Remove the mold and get a portion of a delicious, delicious salad.

The final touch is to decorate the top with a delicacy, grainy red caviar.

Can also be served in small portions. The festive table will also be appropriate - Champagne in an ice bucket and Cognac for cold fish appetizers.

Recipe "Olivier" with sausage in lavash

Want to surprise your guests? Make an original sausage salad with smooth cheese pita bread. And all you need is an unusual serving, in a new way in pita bread, in tartlets or balls in walnuts.

An old recipe for Olivier salad in 1904

Cooking a salad according to this recipe is unlikely to become an ordinary dish at home, but on a holiday, especially on New Year's Eve, it can be your signature dish.

That's all for me. If my recipes helped you prepare a simple and delicious Olivier, I will be glad.

Want to ruin the New Year? Just don't make the Olivier salad. Of course, I am slightly exaggerating the importance of this dish. Although the absence of a “basin” with well-known ingredients, almost drowning in mayonnaise, everyone will notice and many will not understand. "Fu! He's so high in calories, ”says her friend Valechka / Anechka / Lenochka (underline the necessary) coquettishly wrinkling her nose. “Are you going to make Mount Olivier again? He's already tired! ”, - the beloved husband expresses his displeasure. And the most is no longer interesting to cook this dish. After all, it can be adjusted in 5 minutes with closed eyes. Sound familiar? But all the same, everyone who meets the main holiday of the year in the depths of his soul expects to see in the center of the table the same “basin” described a thousand times in anecdotes. And he will be a little upset if in its place there is a newfangled salad in the fusion style (or whatever it is). Naturally, everyone loves him. Well, almost everything. I propose to help all novice cooks who first decided to cook Olivier salad, a classic recipe. The step-by-step recipe with a photo contains clear instructions for preparing this dish in the usual variation. Well, if your soul asks for something unusual, go down to the end of the article for delicious "highlights".

Ingredients:

How to prepare Olivier salad according to the classic recipe (simple step-by-step recipe with photo):

Well, have you prepared the basin? Let's go then! Vegetables and eggs should be boiled and well cooled by the time this little crime against the wasp waist starts. As far as I know, there are no carrots in the classic Olivier. Can't you imagine a dish without bright cubes of a sweetish vegetable? You can add it too. I will not be upset. Potatoes and carrots can be cooked in the same saucepan. Before cooking, be sure to wash the root vegetables with a stiff brush. Make sure they are not tainted. Put in cold water. Bring to a boil over high heat. Reduce heating intensity. Cook for 25-35 minutes depending on size. Check for readiness with a fork or knife. Sometimes I don't cook vegetables, but bake them. They are less watery. Wrap clean carrots and potatoes in foil with shiny side out. Bake at 180-200 degrees for 25-40 minutes (see by size). Cool the finished ingredients. Boil eggs hard-boiled. After boiling, cook for 7-9 minutes. Then the yolk will turn out yellow and completely solidified. Drain the brine from the pickles. Cut off the ends. Chop into small cubes. Place in a bowl.
Grind the sausage. When doing this, try to copy the sliced \u200b\u200bcucumbers. Most often I use "Doctor's" sausage, a classic for this salad. But you can deviate a little from the rules. Delicious "Olivier" is made with slightly smoked sausages, chicken breast or ham. In general, be guided by the contents of the refrigerator and the taste. Send the sausage slices to the cucumbers.
Peel completely cooled potatoes. Cut into small cubes. If you boiled potatoes just before cutting, cool them in a bowl of ice water. This makes it easier to clean. Pour over the rest of the chopped salad ingredients. Have you decided to transform Olivier with bright splashes of carrots? Do all of the above with her.
Remove the shells from the eggs. To make this easier to do, transfer them to very cold water after boiling. Preferably with ice cubes. Due to the sharp temperature drop, the shell will be easier to move off. Turn the edible part into neat cubes. Chop green onions. Use onions instead, if desired. But in smaller quantities. Pour everything into a bowl. Put green peas in the Olivier. Drain the liquid. And rinse the peas themselves.
Season the salad. With homemade mayonnaise, which is quickly prepared in a blender, the dish will turn out to be much tastier and healthier. Salt.
Stir the salad gently. Try it with salt. But don't eat it all at once, the guests will be offended :-)
Now serve. Served classic in a large salad bowl. Or place in portions on plates. Yes, and cook more Olivier. So that there is traditionally something to do with the post-holiday menu for the first two, and preferably three, days of the new year.

What to change in the classic salad recipe to make the Olivier even tastier:

Instead of sausage, put smoked chicken breast or leg. Men will especially like this salad. Why they are attracted to smoked meats, I don't know. But the fact remains. Still boiled sausage can be replaced with raw smoked or dry-cured. Unusual? Agree. But how delicious! Also look towards the ham. And if the sausage is replaced with smoked mackerel, then it will turn out not at all usual. But delicious-oh-oh-oh-oh! Do not transfer.
For a lower-calorie version of Olivier, exclude potatoes. Or replace it with boiled celery root or zucchini. And do not put mayonnaise, which nutritionists cannot stand on the spirit. Combine low-fat sour cream with a little mustard. Taste with seasonings. The sour cream dressing will make the salad lighter.
As an experiment, put fresh peas in the Olivier salad instead of canned peas. I think that's a great idea.
You can also substitute fresh pickles for pickles. The aroma will be indescribable! In winter, cucumbers always smell differently. Or combine classics and innovation. Take both types of cucumbers. It should be awesome.

Bon appetit!

Generous and multifaceted, bright and satisfying, beautiful and loved by everyone - of course, Olivier salad. It is an indispensable attribute in the menu of the New Year holidays of every Russian feast. Merry New Year celebrations in Russia are associated with the recipe for this particular salad.

In the tradition of the Russian generous table, this is a very high-calorie dish with a unique taste of a fairly wide bouquet of components, and the mass of variations of this salad leaves a chance to surprise your guests with the new taste of this traditional dish.

Olivier does not actually require salt as a seasoning, since many of the ingredients and its dressing already contain salt. So we salt strictly at the final stages of the preparation of this dish, based on taste and preferences.

Each housewife can combine different components in it, but I would not advise deviating from the scheme, because you can end up with an illiterate combination of ingredients' tastes. But replacing one component with a similar taste and carbohydrate-protein composition is certainly allowed.

Pickled cucumbers in Olivier salad give a very fresh and interesting note, without disturbing the taste at all. In addition, according to experience, salad with this type of cucumber actually does not moisture, unlike salty brothers

Let's name the traditional ingredients for the Olivier salad. These are undoubtedly sausages, housewives can vary here - boiled or raw smoked, sausages or ham. Of course, these are potatoes, usually boiled in their skins, so you have a better chance of cutting them into cubes. Green peas, canned or fresh if possible, depending on the season, frozen is allowed. And also pickled, pickled or fresh cucumbers, boiled carrots, Provencal mayonnaise (preferably without additives and unnecessary flavors) or thick sour cream.

Some chefs even put fruits in Olivier, for example, a sweet and sour apple. Believe me, this does not violate its taste, on the contrary, it adds a zest of freshness and piquancy

Sausages can be replaced with boiled veal or lean pork, boiled pork, smoked or boiled chicken, jerky, boiled tongue, boiled lean fish. Even shrimp can act as a protein component in Olivier.

Olivier salad classic recipe with sausage and pickles

The most delicious, hearty and everyone's favorite salad Olivier! I bring to your attention a classic recipe for this dish in compliance with all the rules, without deviating from the recipe of our grandmothers and mothers. Severity and tradition itself, but it is impossible to deny yourself one more spoon!

This wonderful salad, along with the festive one, has become almost a monthly guest in many families. Because there are still many days before the holiday, and so I want to feel this favorite taste of this dish again and again.

A few words to the hostesses. Mayonnaise for this salad should be thick and of high quality, peas - tender, preferably of the highest grade, boiled sausage - fresh and tasty (light smoked flavor is allowed), pick pickles without foreign tastes and not too sour, potatoes - pre-wash and cook strictly in peel, choose the onion not too bitter.

The volume of salad with this set of products is designed for a large number of people, and therefore if you need a salad for a small feast, then use exactly half the amount of products.

You will need:

500 g boiled sausage
6-7 pcs. Boiled potatoes
1 PC. bulb onions
1 b. canned brain peas
6 pcs. pickles
6 pcs. boiled egg
200 g mayonnaise
salt, black pepper to taste
parsley for decoration

Cooking method:

Prepare a deep cup or saucepan for easy mixing of salad

We clean the sausage from the film, cut into medium cubes, put everything in the prepared dishes

Chop the onion into small cubes

Cut the carrots into small cubes too

Grinding eggs

Cut pickled cucumbers into cubes

To make the salad more tender, you can first peel the cucumbers with a vegetable peeler.

The last step is to add peas, first drain all the juice from it

Add mayonnaise and knead the salad well until salt

You can fill the salad with sour cream and mayonnaise in half, this will give it a new delicate taste. But keep in mind that with such a dressing, the salad loses moisture faster and its shelf life decreases, the likelihood of its souring increases.

We try a ready-made salad with mayonnaise, if necessary, add a little salt and pepper, mix again

We decorate the salad with a sprig of parsley, serve to the table

Bon Appetit!

How to serve Olivier salad in an original way

I would very much like to say separately about the original serving of Olivier salad on the festive table. It is worth giving a few minutes to the appearance of the dish, because the boundaries of imagination in the kitchen do not exist, and the first glance decides everything

The fact is that the very texture of the Olivier salad, its density and viscosity due to the components and mayonnaise dressing, allows the hostesses to be creative when decorating - decorate Olivier in an unusual way, give this salad a beautiful shape when serving, put it in an original way and serve it to the table.

In this article, I would like to tell you some great ideas for decorating this salad and shape options on a dish. I hope that you will like one of them and will certainly come true to the delight of everyone!

Feel free to try to surprise your guests and loved ones!

So, before you is a ready-made Olivier salad. Here are some variations on how it was originally served.

This option requires a removable salad pan. We put the form on a plate, fill the form, tightly laying the salad with a spoon, remove the form and decorate the salad with herbs

A small amount of lettuce can be wrapped in tender Peking cabbage leaves and laid on rolls. Nice, effective and delicious!

The design of a salad in boat cucumbers will be unusual. Cut the middle out of the cucumber halves with a knife and fill with salad. Fresh, original and tasty! Decorate with greens

Olivier salad can be filled with crispy tartlets, supplemented with herbs and served

Wrap the salad in pita bread, roll it into a tube, cut into portions

Bake milk-based pancakes, put a small amount of salad on each pancake, collect the pancake with a bag, tie the edges with a green onion feather and garnish with herbs

A large amount of salad can be decorated and served in the most unusual and interesting way. The salad is greased on top with an additional layer of mayonnaise. White or yolk or a layer of finely grated yellow cheese can be used as a background. Greens will help to complement the beauty.

For example, such options in a floral theme

Or maybe take animals as a basis

Or make a salad for a specific holiday

There are a lot of different ideas and each of them will decorate your table in an original way.

Delicious Olivier salad with meat recipe with photo

Have you ever tried Olivier salad with meat? This is delicious!

A real feast of flavors, as it has so many ingredients, some of which are lightly fried, i.e. their taste is revealed to the maximum. Nourishing and rich! Salad for real men! The taste of such an Olivier surprises and saturates the lovers of hearty food! Feel free to take note of it and decorate your feast with such a salad!

You will need:

500 g veal
5 pieces. potatoes
2 pcs. carrot
1-2 pcs. bulb onions
1 b. canned peas
5 pieces. large chicken egg
300 g champignons fresh mushrooms
3-4 pcs. large pickled cucumbers
150 g mayonnaise
2 tbsp. l. mustard
1 bunch green onion
80 ml vegetable oil
½ p. Parsley
½ p. Dill
1 tsp salt "Extra"
1 tsp black pepper

Cooking method:

Put the meat in cold water and boil it for 1-1.5 hours. Salt the broth 30 minutes before turning off

Heat 50 ml oil to a smoke in a pan over high heat, fry the meat cubes until a beautiful bronze crust. Place the sautéed veal on a paper towel and drain off the excess oil

In a frying pan, fry the mushrooms cut into slices, adding vegetable oil if necessary. Salt them a little in the process

After a couple of minutes, add finely chopped onions to the mushrooms, fry until golden brown for 3-5 minutes and turn off

Boil the washed potatoes and carrots in their uniforms for 20-25 minutes. Then cool the vegetables, peel and cut into medium cubes

Hard-boiled eggs in a small bowl with 1 tbsp. l. salt. Cool eggs in cold water, peel and finely chop

Rinse pickled cucumbers from brine in cold water, cut off the ends and cut into cubes

Finely chop the greens, add to the salad

Drain the juice completely from canned peas. We send peas to meat, fried mushrooms with onions, eggs, potatoes and carrots

Season the salad with mayonnaise, mustard

Mix well, salt and pepper to taste, put in a beautiful salad bowl, serve to the table

Bon Appetit!

Olivier salad with chicken classic simple recipe

Olivier salad with chicken is very similar in the way of preparation to the classic recipe with sausage, the only difference is the taste.

As soon as the cooked sausage changes the unboiled bird, Olivier immediately sounds completely new, captivating you with its taste.

Otherwise, the components are similar. Cook and enjoy a fresh take on Olivier salad!

You will need:

4 things. potatoes boiled in their skins
500 g boiled chicken breast
1 PC. large boiled carrots
3 pcs. hard boiled eggs
1/2 pcs. bulb onions
4-5 pcs. salted cucumbers
1 b. canned peas
200 g natural mayonnaise
salt to taste
dill for decoration

Cooking method:

First of all, put the peas from the jar on a sieve and let the juice drain completely

There are two ways to boil chicken breast, in the first - we put the meat in cold water, in the future we will get broth. In the second, the breast is placed in boiling water, cooked quickly, thereby retaining all the nutrients in itself.

Cut into cubes everything else - cucumbers, eggs, potatoes, add peas

We mix all the ingredients with a spoon in a convenient container

Add mayonnaise, mix salad well

Then we taste and add a little salt to taste if necessary.

Sprinkle the finished salad with chopped dill, can be served

Bon Appetit!

Authentic French Olivier salad recipe from the early 1860s

It is not easy to recreate the true ingredients of a real salad created by the great chef Lucien Olivier. After all, the cook jealously kept his secret, and yet, what he was, in fact, we will try first-hand from the preserved records of those years.

It was in the Hermitage restaurant, recently opened, where the divine chef created culinary masterpieces and they say that the salad named after him came out in his hands by accident. All ingenious things, probably, are created in this way - with the light hand of the creator.

So, according to the information, boiled hazel grouse meat was laid out on the bottom of the dish, then meat jelly was laid on top in cubes. Next was boiled veal tongue, cut into slices, and a layer of crayfish necks topped off the salad. On top were the familiar pickles, boiled potatoes and eggs, and young capers. The salad was decorated with black caviar.

They also claim that the salad was generously watered with the spicy Provencal sauce, made by the master himself. Olive oil was mixed with white wine vinegar, garlic powder to the taste of the cook and hot mustard were added. The sauce mixed well with the egg yolks, seasoned with ground pepper and salt.

Olivier was submitted to the gourmet court and was highly appreciated. To Lucien's complete frustration, people chose to mix the great creation, and already in this form. Then, realizing that success is guaranteed to him in any case, he realized that his favorite dish will be in demand and will not lose popularity among connoisseurs for a long time. And he was certainly right.

After the onset of the Soviet hungry era, they stopped putting hazel grouses in Olivier as a relic of the bourgeoisie, veal tongue was replaced by affordable boiled sausage, capers were replaced by green peas, boiled carrots became a guest. Until now, in the classic version, such components as eggs, pickles and potatoes have retained their presence.

Thus, the budget version of the true French salad Olivier took root in the menu of the Russian people, Olivier was very right.

Many are trying to diversify this salad by adding various meat ingredients to it now, fried mushrooms are no exception. You can change your favorite salad to your liking, experimenting and getting new notes of taste each time, but still a classic for all time.

Original salad Olivier with gherkins. Video

The approaching New Year surrounds us with pleasant troubles, among which the planning of the menu takes a special place. For a festive New Year's table, you can prepare a lot of delicious and mouth-watering dishes. One of the unchanging representatives of the New Year's menu is the Olivier salad, the recipe of which can change according to preferences and adapt even for children.

When and by whom the salad was invented

The founder of the recipe is the French chef Lucien Olivier. During his lifetime, the cook kept the instructions secret, and after his death, the history of the origin of the salad was overgrown with riddles. Chefs in 1904 tried to restore the ingredients of an authentic creation from Lucien Olivier. Caviar, hazel grouse, veal tongue, boiled crayfish, soybean kabul, fresh cucumber, lettuce, pickles, capers and boiled eggs are combined in one dish. But gourmets who were lucky enough to taste the product of a French chef did not like this salad. According to them, it was very different from the original.

What is the basis of a classic dish and its calorie content

Olivier's new life began in the Soviet era. It was not easy with gourmet products in those days, so they were replaced by boiled sausage, boiled vegetables and other available ingredients. Salad was prepared in almost every home.

The salad gained popularity back in Soviet times.

It was based on boiled eggs, potatoes and carrots. The proportion of these ingredients should be about 3/5 of the total amount of products, the composition of the basic recipe looks like this:

boiled chicken eggs - 4-5 pcs .;
boiled potatoes - 4-5 pcs .;
boiled carrots - 1-2 pcs .;
pickled cucumbers - 4-5 pcs .;
boiled sausage - 400 g;
canned peas - 1 can.

The calorie content of an uncut salad is 210 calories per 100 g. The nutritional value of a seasoned dish increases and depends on the dressing used.

How to season salad

Traditionally Olivier is seasoned with mayonnaise, but more and more light dressings that can be prepared at home are preferred.

In addition to mayonnaise, sour cream can also be used for salad dressing.

Universal refueling recipe

The universal dressing is quite simple, it is prepared simply and does not contain raw eggs.

The sauce does not contain raw eggs and mayonnaise

Ingredients:

sunflower or olive oil - 3 tbsp. l .;
boiled egg yolk - 2 pcs.;
lemon juice - 1 tbsp. l .;
mustard - 1 tsp;
sour cream - 200 g;
salt, pepper - to taste.

Preparation:

Mash egg yolks with a fork.
Mash boiled egg yolks well
Add mustard, lemon juice, oil. Grind the resulting mixture well.
Add mustard and other ingredients to the eggs
Add sour cream and stir the sauce well.
Egg sauce can replace mayonnaise in many salads

Video: how to make a salad dressing that replaces mayonnaise

White bean sauce

Another alternative dressing option is protein sauce, the composition of which is extremely simple:

boiled white beans - 1 tbsp.;
any vegetable oil - 2-5 tbsp. l .;
mustard - 1 tbsp l .;
salt, pepper, lemon juice - to taste.

The dressing is prepared as follows:

Video: vegetarian sauce

Cooking homemade mayonnaise

Homemade mayonnaise contains only natural ingredients

Delicious homemade Provencal can be prepared in a matter of minutes, for this take:

fresh egg - 1 pc .;
juice of half a lemon;
refined vegetable oil - 300 ml;
salt - 0.5 tsp;
sugar - 1 tsp;
mustard - 0.5 tsp;
ground pepper - 1/4 tsp.

Drive an egg into a blender bowl, add lemon juice and dry ingredients

Then add oil.

Pour vegetable oil into the bowl

Beat the mass with a blender until a thick, homogeneous consistency is obtained.

Beat thoroughly until smooth, you should get a thick mass

Video: how to make Provencal mayonnaise at home

Step-by-step recipes for Olivier salad for the New Year with a photo

You can approach the preparation of a dish with invention and imagination. To involve all household members in the process is both more interesting and more fun.

Classic version with boiled sausage and pickles

You will need:

medium-sized potatoes - 5 pcs.;
eggs - 5 pcs.;
carrots - 4 pcs.;
boiled sausage - 400 g;
pickled cucumbers - 3-4 pcs .;
mayonnaise;
some vegetable oil;
salt, black pepper to taste.

Execution stages:

Prepare all foods, peel vegetables and eggs.
Peel boiled vegetables and eggs
Grind boiled potatoes and carrots into cubes. Season them with salt, add a little vegetable oil and stir. Oil is required to keep the potato pieces from sticking together.
Cut the potatoes and carrots into cubes, lightly salt and stir
Cut sausage, cucumbers and eggs into neat cubes. Add ground pepper and salt to taste.
Add black pepper to the salad
Add peas and mayonnaise to the dish, mix everything well.
Season the salad with mayonnaise and stir

Video: Olivier made from classic ingredients

Vegetarian Olivier

Ingredients:

potatoes - 4 pcs.;
carrots - 1 pc.;
canned green peas - 200 g;
medium-sized sweet apple - 1 pc .;
pickled cucumbers - 2 pcs.;
onion - 1 pc .;
lean mayonnaise;
sunflower oil - 1 tbsp. l.
salt, ground black pepper - to taste;
green onion.

Step by step cooking:

Boil potatoes and carrots in advance, cool and peel. Pour boiling water over the diced onion so that it does not taste bitter.
Cut onions and pour boiling water over
Dice the carrots, potatoes, eggs and cucumbers. Drain the onion and rinse with cold water several times, add to the rest of the ingredients.
Cut boiled vegetables and eggs into cubes
Add canned green peas.
Add green peas to the chopped ingredients in a bowl
Add low-fat mayonnaise, sunflower oil and finely chopped green onions.
Add mayonnaise and green onions to the salad
Mix the ingredients, put in a salad bowl. Sprinkle with herbs - onions and dill on top.
Ready to decorate with herbs

Video: how to make a lean Olivier salad

Royal salad Olivier with beef tongue and shrimps

To prepare it, you will need the following products:

beef tongue - 1 pc .;
boiled shrimp - 400 g;
onions - 0.5 pcs.;
potatoes - 2-3 pcs.;
carrots - 2-3 pcs.;
green olives - 100 g;
fresh cucumber - 1 pc .;
green peas - 100 g;
boiled eggs - 4 pcs.;
fresh lettuce leaves;
mayonnaise;
sugar;
wine vinegar - 2 tbsp. l .;
salt, pepper - to taste.

Step by step cooking:

Finely chop the onions, add a little sugar, salt and vinegar. Pour boiling water over and leave to marinate. Boil green peas in salted water.
Marinate chopped onions
Cut boiled vegetables, eggs, cucumber, shrimp and tongue into cubes of the same size and put in a salad bowl.
Cut all ingredients into neat cubes
Cut the olives into rings and add to the rest of the ingredients.
Cut olives into small rings
Add pickled onions and mayonnaise to a bowl.
Add mayonnaise and onion to a salad bowl with chopped ingredients
Stir the ingredients and decorate the salad beautifully to serve.
Make a salad to your liking

Video: royal salad Olivier with tongue

Olivier with pork and apples

If the sausage is already boring or you add exclusively boiled meat to salads, try Olivier with pork. In addition to the already familiar ingredients, an apple is also added in this version.

Ingredients:

boiled eggs - 5 pcs.;
pickled cucumbers - 3 pcs.;
potatoes - 3 pcs.;
carrots - 1 pc.;
boiled pork - 200 g;
canned green peas - 1 can;
apple - 1 pc.;
mayonnaise;
salt, pepper - to taste.

Step-by-step instruction:

Prepare food: peel boiled vegetables and eggs, remove the peel from the apple and remove the seeds.
Peel and seed apples
Cut all the ingredients into cubes and place in a salad bowl.
Chop the ingredients and put in a salad bowl
Add green peas, salt to taste, mix and season with mayonnaise.
Add salt to taste and mayonnaise to the salad

Video: New Year's Olivier with apples and pork

Option with pickled mushrooms and fresh cucumbers

The following products are required:

potatoes - 2 pcs.;
carrots - 2 pcs.;
fresh cucumber - 1 pc .;
pickled gherkins - 3-4 pcs .;
canned green peas - 1 can;
chicken eggs - 2 pcs. or quail - 4-5 pcs .;
pickled mushrooms - 200 g;
greens.

For refueling:

mayonnaise - 1 tbsp. l .;
sour cream - 1 tbsp. l .;
mustard - 0.5 tsp.

Cooking steps:

Boil carrots, potatoes and eggs in advance. Put the peas and the rest of the diced products in a salad bowl, mix the ingredients.
Cut all the ingredients into small cubes and place in a salad bowl
Prepare the sauce: mix mayonnaise with sour cream and add mustard.
Prepare sauce from sour cream, mayonnaise and mustard
Season the salad with cooked sauce and garnish with herbs, slices of eggs and mushrooms.
Using the mold, put the salad on a plate, garnish with slices of pickled mushrooms and eggs on top

Video: festive salad with pickled mushrooms

Olivier with chicken

List of products:

boiled chicken breast - 2 pcs.;
boiled eggs - 3 pcs.;
potatoes - 3 pcs.;
carrots - 1 pc.;
fresh cucumbers - 2 pcs.;
green peas - 1 can;
green onion;
mayonnaise or sour cream for dressing;
salt to taste.

Step by step execution:

Peel and dice the boiled vegetables, add a little salt and mix.