What goes into Olivier. Making a real Olivier right - interesting ways to make a salad

The popular love for Olivier salad has given rise to hundreds of his recipes, and each hostess has his own. In the post-Soviet space, it is often called "meat" or "winter", abroad - "Russian". Although original recipe lettuce was invented by a Frenchman. How to cook Olivier salad according to the classic recipe to make a masterpiece?

How to cook classic Olivier salad: a step by step guide with photos

Information about the dish:

• Servings - 6
• Cooking time - 40 minutes
• Calorie content 100 g - 198 Kcal

Ingredients:

• boiled potatoes in the "uniform" - 0.5 kg,
• smoked brisket- 0.4 kg,
• boiled egg - 4 pcs.,
• small pickled cucumbers - 3 pcs.,
• green pea- 1 bank,
• mayonnaise.

Cooking:

Step 1. Cut pickled cucumbers into small cubes.

Step 2. Finely chop the green onion feathers.

Step 3. We cut eggs and potatoes with the same cubes. Use special meshes for cutting, this will greatly speed up the process.

Step 4. Cut the brisket into cubes.

Step 5. We mix all the ingredients in a salad bowl.

Step 6. Add mayonnaise and mix everything thoroughly. It should be enough so that the ingredients are well saturated, but do not float.

Enjoy your meal!

Other salad recipes "Olivier"

Information about the dish:

• Servings - 4
• Cooking time - 30 minutes
• Calorie content 100 gr - 90.5 Kcal

Salad Ingredients:

• potatoes - 3 pcs.,
• eggs - 4 pcs.,
• green peas - 1 can,
• chicken fillet - 300 g.,
• crab meat - 300 g.,
• pickle- 1 PC.,
• fresh cucumber - 1 pc.,
• green onion, basil, dill - 100 g.,
• sour cream - 3 tbsp. l.

Mayonnaise Ingredients:

• 2 yolks,
• 1 st. l. olive oil,
• Dijon mustard - 1 tbsp.,
• salt pepper.

Cooking:

1. Hard boil eggs, cool cold water and clean. Peel the finished potatoes baked in their skins. Both components are cut into small cubes.
2. Chicken fillet boil until tender and also cut into cubes.
3. Crab meat cut into cubes.
4. Chop fresh and pickled cucumbers into cubes.
5. Finely chop the greens.
6. Cooking mayonnaise. Pour two yolks into a small container and whisk them a little with a pinch of salt. Pour in the olive oil in a thin stream and continue beating vigorously. Add Dijon mustard, black ground pepper, lemon juice and salt. Whip it all up uniform consistency.
7. Mix all chopped ingredients and green peas in a large bowl or saucepan.
8. We mix 3 tbsp. sour cream and 2 tbsp. l. mayonnaise and dress the salad with this sauce.
9. Buy from the store or bake your own profiteroles, cut them in half. In each half, as in a plate, lay the salad. In this form, the dish will decorate any banquet as a buffet snack.

The dish is ready!

Information about the dish:

• Servings - 4
• Cooking time - 2.5 hours
• Calorie content 100 gr - 124.4 Kcal

Salad Ingredients:

• potatoes - 3 pcs.,
• eggs - 4 pcs.,
• green peas - 1 can,
• beef, neck is suitable - 300 g,
• carrots - 1 pc.,
• onion - 1 large head,
• capers - 100 g.,
• green onions - 50 g.,
• juice of half a lemon.

Mayonnaise Ingredients:

• 2 yolks,
• 1 st. l. olive oil,
• vinegar - 1 tbsp. l.,
• mustard - 1 tbsp. l.,
• salt pepper.

Cooking:

1. We cook carrots and eggs. We bake potatoes in the "uniform". After cleaning the finished eggs and potatoes, cut them together with carrots into large cubes.
2. Bake the beef with salt and pepper in the oven and then cut into long strips, about 2 cm wide.
3. Onion marinate for 30 minutes lemon juice, then cut into quarters of rings.
4. Finely chop the green onion.
5. Cooking mayonnaise. Mix the yolks, oil, mustard and vinegar until the mass becomes homogeneous. Salt and pepper to taste, adding a little sugar if necessary. Once again, mix everything - the mayonnaise is ready.
6. Mix green peas, capers and all chopped ingredients except beef in a convenient bowl. We dress the salad with homemade mayonnaise.
7. Serve the dish in portions. Lay the lettuce in a heap and lay the strips of beef on top in the form of a hut.

Enjoy your meal!

Information about the dish:

• Servings - 4
• Cooking time - 1.5 hours

Salad Ingredients:

• 3 medium potatoes,
• 4 eggs,
• jar of green peas
• 300 grams of beef tongue and shrimp,
• fresh cucumber - 1 pc.,
• green onions, parsley - 50 g.

Mayonnaise Ingredients:

• 2 yolks,
• 1 st. l. olive oil,
• juice of half a small lemon
• mustard - 1 tbsp.,
• salt pepper.

Cooking:

1. We cook potatoes in a "uniform", eggs - hard boiled. Let cool, peel and cut into cubes.
2. Boil the tongue, clean and cut into cubes.
3. Fresh cucumber is also cut into cubes.
4. Shrimps boil and cool.
5. Finely chop the greens.
6. Cooking mayonnaise. Mix the yolks, butter, mustard and lemon juice with a blender until you get homogeneous mass. Salt, pepper and mix again.
7. Mix all chopped ingredients, add green peas and shrimp.
8. We fill the salad with our own mayonnaise and mix everything well again.

The dish is ready, decorate it with herbs and shrimp.

• If you use fresh cucumbers in Olivier, cut and salt, let them drain a little. So you save the dish from excess liquid.
• Do not rush to season the salad with mayonnaise if boiled vegetables have not cooled down yet. In contact with heat, the sauce will “flow” and the salad will not look fresh.
• Try to always use mayonnaise home cooking, with its help, the taste of Olivier will be brought to perfection.
• Mix the cuts with the sauce just before serving.
• For more long term keep the salad in the fridge cling film, with which you will cover the container with Olivier.

What foods are added to Olivier salad

To prepare Olivier, depending on the recipe, use different ingredients. However, there are those that must be present in any options. These are jacket potatoes, boiled eggs, green peas and mayonnaise. The rest of the components are optional:

• The "meat" component in the salad can be beef, poultry, sausage (usually doctor's), ham, smoked salmon, shrimp or crab meat. These products are used boiled, fried or smoked.
• Acidity in the salad is provided by pickles or capers.
• A note of freshness appears due to the inclusion of fresh cucumbers or herbs - onions, parsley, dill.
• Additionally, add fresh or boiled carrots, and even apples.

It is interesting! Shrimps were used in Olivier's original recipe, and when the dish became popular, they began to replace shrimp with carrots as a way to save money, which at least outwardly masked the absence of an expensive component.

The history of the Olivier salad

The idea of ​​creating this folk dish did not come to the French culinary specialist Olivier immediately. In his restaurant "Hermitage", which was located in Moscow, he served a set of seafood with vegetables. In the center of the set was a sauce that was outlandish at that time - mayonnaise. However, not quite sober merchants constantly mixed everything that was on the dish before use.

This behavior greatly annoyed Olivier, but over time he realized that it was easier to serve all the ingredients mixed and seasoned with mayonnaise.

How to cook Olivier salad: video

In the video below, actor Konstantin Zhuk talks about own way cooking salad Olivier.

Everyone's favorite food, which is sure to be on the table in new year holidays- Russian salad. The very first recipe for cooking the dish was invented in the middle of the 19th century by the cook of the Hermitage restaurant in Moscow, but those that are popular today have little in common with him. Check out a few of them.

How to cook Olivier

In most cases, the composition includes one meat ingredient, several vegetables and dressing. There are several secrets, knowing which, you will greatly simplify the preparation of Olivier salad for yourself:

1. Steamed vegetables are best.
2. Do not save on sausage or meat that you will add to Olivier salad.
3. Cut products into cubes.
4. Try adding pickled onions instead of ordinary raw onions. It is cut, poured with boiling water, sugar, salt, vinegar are added and infused for 10-15 minutes.
5. Don't put too much mayonnaise.
6. Do not season the dish ahead of time.

What do you need for salad Olivier

Almost every housewife combines different products in it. traditional ingredients for Olivier - sausage, jacket potatoes, green canned peas, as well as pickles, boiled carrots, provencal. People also put other vegetables, even fruits. Instead of "varenka" they can add:

• boiled beef or pork;
• ham, boiled pork;
• boiled or smoked chicken;
• jerky;
• boiled tongue;
• smoked sausage;
• fish, shrimp.

Olivier salad recipes

The list of ingredients is not strictly limited, so the final result often depends on how far your imagination can go. When you cook, focus on making the dish tasty and attractive, as in the photo below. If you are not sure that you can handle it yourself, choose one of the cooking options you like.

Recipe 1 - Classic Olivier

So the dish began to cook closer to the middle of the 20th century. Then people did not have a very wide range of products, and their prices were not affordable for everyone. If you learn how to cook a classic Olivier salad, then you will probably remember the taste that was familiar to you as a child. Be sure to try this recipe for your next holiday.

Ingredients:

• carrots - 2 medium pieces;
• boiled sausage"Doctor's" - 0.3 kg;
• pickles - 3 large vegetables;
• eggs - 4 pcs.;
• mayonnaise - 75 ml;
• green peas - 150 g;
• potatoes - 3 medium root crops;
• salt - to your taste;
• sour cream - 75 ml.

Cooking method:

1. Boil carrots, eggs and potatoes. They need to be cooled down and cleaned.
2. Cut all products into cubes. Mix in a deep bowl.
3. Add peas, drain the juice from it in advance.
4. Season with mayonnaise-sour cream mixture, salt.

Recipe 2 - Salad Olivier with sausage

AT traditional version appetizers include boiled sausage. It will turn out no less tasty if you add a smoked or ham variety of the product to it. True, the calorie content of the treat will increase. The recipe for Olivier with sausage must be remembered by those who want to try a familiar dish in a more piquant version. It will definitely please everyone at the table.

Ingredients:

• smoked sausage - 300 g;
• green onions - half a bunch;
• potatoes - 4 large root crops;
• mustard - 1 tbsp. l.;
• carrots - 2 small vegetables;
• green canned peas - a bank;
• pickled gherkins - 6 pcs.;
• hard boiled eggs - 4 pcs.;
• olives - 12-15 pieces;
• salt - 0.5 tsp;
• provencal - 6-7 tbsp. l.

Cooking method:

1. Boil potatoes and carrots. Cool food and cut into cubes. Mix in a deep bowl.
2. Cut the olives into rings.
3. Cut the gherkins and sausage into cubes.
4. Wash and dry the onion before chopping.
5. Connect all products. Mix mayonnaise with mustard, season the ingredients. Salt, garnish with olive rings, serve.

Recipe 3 - Chicken Olivier

A dish with any sausage turns out to be too high in calories, so people who watch their figure avoid eating it. Salad Olivier with chicken is much easier and healthier. It is best to take the breast for cooking by boiling it. Such meat is considered dietary. Standard mayonnaise sauce replace with low-fat sour cream and enjoy the taste without thinking about extra pounds.

Ingredients:

• chicken fillet - 1 pc.;
• potatoes - 3 pieces (medium);
• eggs - 3 pcs.;
• canned peas - 0.5 cans;
• pickled cucumbers - 2 pcs.;
• carrots - 1 large;
• low-fat sour cream - 250 ml;
• green onion - 3 feathers;
• spices.

Cooking method:

1. Boil the chicken in slightly salted water. This will take about half an hour. Cool her down.
2. Boil vegetables with eggs.
3. Cut all products in equal pieces. Mix in a large bowl.
4. Add chopped onion and strained peas, season with mayonnaise. Salt and pepper a little.

Recipe 4 - Olivier with fresh cucumber

This version of the dish can be called summer. During this period, it is much easier to find inexpensive fresh cucumbers than salted ones. They will give the salad a completely different taste and special aroma. Some people do not recognize any other option but to cook Olivier with fresh cucumber, and do so even in the winter. In any case, everyone should try at least once to follow their example.

Ingredients:

• sausage (varenka) - 500 g;
• potatoes - 6 medium root crops;
• green peas - 2 cans;
• eggs - 6 pcs.;
• carrot - 2 pcs.;
• provencal - 300-350 ml;
• salt, herbs;
• fresh cucumber - 3 pcs.

Cooking method:

1. Wash 2 cooked carrots and potatoes. Boil them and eggs, cool.
2. Put the sausage cut into cubes in a deep container.
3. Peel potatoes, carrots, eggs. Add to sausage, cut into cubes.
4. Grind the cucumber, drain the water from the peas, add them to the dish.
5. Season with mayonnaise, salt. Decorate with greenery.

Recipe 5 - Olivier with meat

You can make the dish much more satisfying by adding, for example, pork to it. The tenderloin is most suitable, which is pre-cooked in a small amount of water with fragrant spices. Meat salad Olivier will be a great cold appetizer on festive feast with strong alcoholic drinks because it is not only tasty, but also nutritious.

Ingredients:

• pork ( better tenderloin) - 300 g;
• green peas - 1 bank;
• carrot - 1 small;
• potatoes - two large pieces;
• pickled cucumbers - 2 small vegetables;
• onion - 1 pc.;
• eggs - 3 pcs.;
• fresh cucumber - 1 small;
• mayonnaise - 180 ml;
• lavrushka - 2 leaves;
• spices.

Cooking method:

1. Boil meat in salted water with bay leaf and pepper. If you like, add some of the spices you like the most.
2. Cook carrots and potatoes in one saucepan, eggs in another. Cool food.
3. Cut all cooked ingredients into cubes.
4. Mix, add peas, draining the brine from it in advance.
5. Season the dish with mayonnaise.

Recipe 6 - Olivier with beef

This is another kind of dish that can safely be called a classic. Every housewife should know how to make Olivier salad with beef, because it turns out to be simply amazing in taste. The dish looks very appetizing even in the photo, but in reality it is impossible to take your eyes off it. Try this salad. You will see that it is not in vain that it has been popular for many years.

Ingredients:

• beef - 450 g;
• carrots - 3 pcs.;
• sour cream - two thirds of a glass;
• green peas - 1 bank;
• pickled cucumbers - 5 medium pieces;
• potatoes - 5 pcs.;
• mayonnaise - 180 ml;
• hard boiled eggs - 6 pcs.;
• salt, spices.

Cooking method:

1. Wash the meat, remove films, veins. Boil in salted water with spices, cool.
2. Boil carrots, potatoes; clean them.
3. Cut all components into cubes, add peas. Put sour cream and mayonnaise, mix.

Recipe 7 - Olivier Salad with Apple

Now many adhere to the principles of vegetarianism and do not eat animal products. They definitely need to remember how to make Olivier with apple and mushrooms. The dish is vegetarian meat ingredients it doesn't have it at all. Tasty and nutritious it is made by completely different products: fruits and mushrooms. Try to somehow diversify the table with this delicacy.

Ingredients:

• apples - 2 large fruits;
• pickled cucumbers - 4 pcs.;
• white onion - 2 pcs.;
• potatoes - 7 medium root crops;
• fresh champignons - 1 kg;
• green peas - 2 cans;
• carrots - 4 medium vegetables.

Cooking method:

1. Carrots, boil potatoes. Cool down, clean up.
2. Wash the mushrooms, cut into cubes. Fry them for vegetable oil by adding chopped onion.
3. Dice apples, potatoes with carrots, cucumbers. Mix these foods with mushrooms and strained peas. Add some more vegetable oil.

Recipe 8 - Smoked Chicken Olivier

With this ingredient, the appetizer is much more aromatic than with sausage or boiled meat. This version of the dish even looks much brighter and more interesting. Salad Olivier with smoked chicken loved not only by adults, but also by children, who are generally difficult to surprise with any culinary delights. Every housewife should replenish her piggy bank with this amazing and original recipe.

Ingredients:

• smoked chicken breast - 1 pc.;
• jacket potatoes - three medium ones;
• light mayonnaise - 100-120 ml;
• boiled eggs - 3 pcs.;
• boiled carrot - 1 large;
• peas - 1 bank;
• salt;
• salted gherkins - 8 pcs.

Cooking method:

1. Clean eggs, vegetables. Cut them into cubes.
2. Drain the water from the peas and add to the salad bowl.
3. grind smoked chicken and gherkins, put to the rest of the products.
4. Season with mayonnaise, salt.

Recipe 9 - Olivier with salmon

Very refined and tasty dish. If you love seafood, then you should definitely remember how to make Olivier with red fish. Salmon is amazingly combined with other components of the snack. Together they create a unique taste ensemble that will appeal to even demanding gourmets. Try to diversify New Year's table this dish.

Ingredients:

• salted salmon - 250 g;
• mayonnaise - half a glass;
• boiled potatoes - 3 large fruits;
• green onions - half a bunch;
• boiled carrot - 1 pc.;
• peas - 180 g;
• pickled cucumber - 1-2 pieces;
• boiled eggs - 3 pcs.;
• fresh cucumber - 1 pc.;
• olives - 10 pcs.

Cooking method:

1. Peeled and cold carrots, eggs, cut potatoes.
2. Chop cucumbers, green onions.
3. Cut the olives into medium pieces.
4. Mix all the ingredients with the peas, pouring the liquid from the jar in advance.
5. Cut the salmon into small cubes.
6. Combine the components of the Olivier salad. Mix thoroughly by adding mayonnaise.

Recipe 10 - Olivier with crayfish tails

Let's go back to the original, but slightly adapted recipe. It is modified because many products, for example, hazel grouse, can no longer be found on sale. old recipe Salad Olivier with crayfish tails is complicated, a lot of ingredients are added to it. If you believe the memories of people who lived at that time, the taste and appearance its just unforgettable.

Ingredients:

• boiled veal tongue - half;
• boiled chicken breast - 1 pc. (instead of grouse);
• lettuce leaves- 100 g;
• boiled eggs - 3 pcs.;
• capers - 50 g;
• black caviar (instead of pressed caviar) - 50 g;
• gherkins - 3 pcs.;
• boiled crayfish necks - 12 pcs.;
• boiled or canned soybeans - 50 g;
• homemade mayonnaise - 220 ml.

Cooking method:

1. Dice chicken and tongue. Place in refrigerator.
2. Grind the crayfish meat. Mix with chicken, tongue.
3. Tear the lettuce leaves with your hands and add to the dish.
4. Dice gherkins, eggs. Add ingredients to salad bowl along with soy and capers. Season with mayonnaise. Put caviar on top.

How to decorate salad Olivier

The dish must be prepared in such a way that only its appearance in the photo causes appetite. Learn how to decorate Olivier beautifully:

• give the mass some form (plants, animals);
• sprinkle with herbs;
• put on top vegetables or cheese, cut figuredly;
• draw something on the surface with a thin stream of mayonnaise.

Video: how to cook Olivier salad at home

Olivier salad is rightfully considered one of the most popular, delicious and light. Every year he invariably appears on the tables on New Year's Eve. Thousands of housewives prepare it every year. And millions of people still love Olivier salad more than anyone else.

The history of Olivier salad begins in the 60s of the 19th century, when the French chef Lucien Olivier worked in the Hermitage tavern. It was there, according to eyewitnesses, that Olivier salad was presented to the people, where everyone immediately fell in love with it. The recipe for its preparation, Lucien Olivier, kept in the strictest confidence, and then took it with him to the grave, without revealing to the public the method of preparing one of the most delicious salads.

After the death of the French chef, Olivier salad underwent a terrible metamorphosis, its ingredients changed to suit the tastes and capabilities of cooks and housewives, even though the main composition of the salad was known. Perhaps the Olivier salad has not retained all its old appeal, but in the form in which it has come down to us, the taste has remained amazing.

According to Lucien's recipe, Olivier salad was prepared from hazel grouse meat, although today it is increasingly being replaced boiled meat, ham, sausage. All this hopelessly spoils the Olivier salad, and takes the recipe very far from original appearance. Sausage is a cold appetizer that you need to eat by itself. It goes very well with salad ingredients. In order to prepare the most delicious salad olivier, you need to use not pickled cucumbers, but pickled ones, not sour apples, but sweet. Cucumbers, apples need to be peeled, so the Olivier salad will turn out more tender. Another prerequisite is that all products must be thinly and finely cut into even cubes. Do not be lazy to try it at least once, you will not regret it!

In all other respects, Olivier salad is prepared in the usual way. Before serving Olivier salad on the New Year's table, you should decorate it with parsley sprigs, chicken pieces.

There is another minor trick that will tell you how much to cook Olivier salad. Don't know how much to put in so that the prepared salad is enough for all the guests? Take potatoes as a basis - how many people are at the table, so many potatoes. The rest is in the usual proportion.

When preparing Olivier salad, do not be afraid to experiment, add new ingredients and flavors. Who knows, maybe your masterpiece will go down in history?

Olivier "Traditional"

Ingredients:
Potatoes (2 pcs.), 1 cucumber (salted or fresh), 150 gr. doctor's sausage, 30 gr. green onions, 2 boiled eggs, 100 gr. green peas, salt, mayonnaise - to taste

Cooking method:
1) Take and boil (in uniform) potatoes; clean; cut in small pieces; put in a bowl.
2) Take a cucumber and finely chop; put in a bowl with potatoes.
3) Finely chop the sausage, add the onion
4) Boil the eggs for about 20 minutes; after cooking, put them under cold water; peel the eggs, chop finely, put in a bowl.
5) Add 100 gr. green peas.
6) Add salt (0.5 teaspoon) and mayonnaise (to taste); mix the contents thoroughly. Now salad "Olivier" can be served to the table

Olivier "Oriental"

Ingredients:
White chicken meat - 300g
Potato - 4 tubers
Green peas - 100g
Grapes - 200g
Eggs - 5 pcs.
Parsley - ½ bunch
mayonnaise, salt

Cooking method:
In order to prepare Olivier salad, boil meat, potatoes, eggs in pre-salted water. Then cool them down. Meat for Olivier is cut into strips, potatoes into cubes. Hard boil the eggs and let them cool. Then, peel them from the shell and chop finely. Chop parsley washed in water. Mix the prepared products, add green peas and pickled grapes to them. Salt and season Olivier with mayonnaise.

Olivier with curry chicken and raisins

Ingredients:
1/4 cup fat-free mayonnaise
1 teaspoon curry powder
2 teaspoons of water
1 cup chopped lemon-herb fried chicken, skinned and boned
3/4 cup chopped Braburn apple (about 1 small)
1/3 cup diced celery
3 tsp raisins
1/8 teaspoon salt

Cooking method:
Mix mayonnaise, curry powder and water well in a medium bowl. Add lemon-herb fried chicken, chopped apple, celery, raisins, and salt. Mix thoroughly. Cover and chill.

"Pomegranate" Olivier

Ingredients:
400 g ham, 1 large onion, 100 g peeled walnuts, 5 tbsp. l. pomegranate juice, 2 tsp adjika, ground black pepper, salt.

Cooking method:
Cut the ham into cubes. Peel the onion, chop. Grate the walnuts. Mix the products, season with pomegranate juice mixed with adjika, salt and pepper to taste.

Olivier "Extravagant"

Ingredients:
300 g beef liver, 60 g sour cream, 3 medium onions, 100 g canned beans, 4 eggs, 100 g mayonnaise, ground black pepper, salt.

Cooking method:
Rinse the liver thoroughly, cut into strips, dip in sour cream and fry over low heat with onions, cool. Boil eggs, cool, peel, chop. Peel the onion, cut into half rings. Mix products, add beans, pepper, salt, season with mayonnaise.

Based on site materials

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

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

AT Soviet time salad recipes have changed many times, some ingredients have been replaced by others, cheaper and more accessible. Cooking recipes also changed, which differed from each other in the composition and proportions of the ingredients.

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

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

Today we will consider classic recipes using a variety of ingredients and preparation methods.

The classic recipe for salad "Winter" with sausage and pickles

The other day my granddaughter came running from school. She was given a salad recipe for English language. With a translation into Russian, we got it - classic Olivier with sausage. Now we will cook this simple salad

We use the most accessible and simple ingredients:

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

Cooking:

1. Wash carrots and potatoes, put to cook in the "uniform". The taste of the final dish will depend on how correctly we cook these ingredients.
2. We put the eggs in a saucepan with cold water, after boiling, cook for 3-5 minutes, cook hard boiled. Cool in cold water.
3. We choose boiled "Doctor's" sausage without bacon.
4. Next, the traditional cutting of vegetables - small cubes, the size of green peas. Cut everything except the peas.
5. Mix, season with mayonnaise and decorate with herbs.

Here is such an economical option, simple and tasty.

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

Salad "Capital" - a recipe with chicken and fresh cucumber

According to this recipe, a very tasty and tender Olivier is obtained. Traditionally, they take chicken breast. Its neutral taste goes well with fresh cucumber. Plus, it is not greasy, which allows you to keep dishes low in calories. And the added pickled capers and celery root will enrich and make the taste piquant and rich.

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

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

juicy sweet carrot clean, cut into small cubes and immediately send to a saucepan with boiling salted water.

We also cut potatoes, celery root and send a trail of carrots. Celery will give a thick, spicy taste 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 is best. We post it on hot pan With a small amount olive oil. Top with a little salt and black pepper. Fry on both sides for 5 minutes.

While everything is cooking on the stove, we will continue cutting the products. Next in line is the bow. Salad onions are best here, they are less bitter and have a spicy sweet taste. We cut it into small cubes and send it to a deep bowl.

Finely chop fresh green cucumber and add to the onion.

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

With a slotted spoon, transfer the cooked vegetables to a separate bowl and cool.

Add ready-made pickled capers. They have a spicy taste similar to pickled cucumbers and leafy mustard. Capers add a spicy note and saturate with a bright taste.

Combine all 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, with a fat content of at least 67%. Mix everything gently.

calories ready salad cooked according to different recipes, can differ quite significantly. From 100 to 270 kcal for every 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 the eggs! Then immediately fill with cold water, let cool and clean. We will not chop them into a salad, they will serve as a decoration.

We shift it into 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 happy holidays!

Delicious Olivier salad with crab meat

Salad on New Year- This is an essential attribute of the New Year's celebration. We associate the New Year with a fairy tale, gifts under the Christmas tree and, of course, with delicious food. This is such a delicious dish 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
• shrimps
• 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 the products, and not to calculate the grams and quantity, we take all the ingredients in the same amount (100 grams each)

Traditionally, cut all the ingredients into small cubes. Starting with fresh cucumber. It will give the dish a unique fresh smell.

Thoroughly wash the veal tongue, put it in cold water, bring to a boil and cook for 2-3 hours over low heat. Salt a little at the end of cooking.

Then we shift 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.

Sliced ​​beef and chicken breast. Beef has a rich meat flavor, and chicken gives the dish softness and tenderness.

We cut the boiled potatoes and send them after the carrots.

Shrimp has now gained a lot of popularity among consumers. They are part of many salads. Tender shrimp cut first lengthwise in half, and then into cubes.

Gherkins add a spicy flavor. As well as the smell of currants and grapes, bay leaf and garlic.

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

Salad with beautiful cutting will reveal the taste of each ingredient, and the dish itself will look more appetizing and attractive

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

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

We put a culinary ring at the bottom of a flat plate and fill it with salad, slightly compacting.

We remove the form, and we get a portion of a magnificent appetizing salad.

The final touch - we decorate on top with a delicacy, grainy red caviar.

Can also be served in small serving bowls. To festive table will also be appropriate - Champagne in a bucket with ice and Cognac for cold fish appetizers.

Recipe "Olivier" with sausage in pita bread

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

An old Olivier salad recipe from 1904

Cooking a salad according to this recipe is unlikely to become regular dish home table but for a holiday, especially in 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'll be glad.