The classic Olivier salad with meat is another symbol of the New Year that we are accustomed to seeing on 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 appetizer Olivier made from partridge and hazel grouse meat, with the tongue of a young calf, crayfish necks and a layer of broth jelly, gathered gourmets from all over the capital at the restaurant. The meat bowl was filling up boiled potatoes, eggs, gherkins, capers, olives and poured delicious mayonnaise made according to a unique author's recipe. Many tried to find out the real french recipe 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. Interestingly, modern Olivier has lost its French roots and is known abroad as "Russian salad".
How to cook a classic Olivier salad
In the past, Olivier salad was associated with prosperity, so the housewives always prepared this appetizer for the New Year's table. A step-by-step recipe for a classic Olivier looks very simple. First, potatoes are boiled in their skins and hard-boiled eggs, and when the products have cooled, they are peeled and cut into cubes. Pickled cucumbers with cut tails are cut into cubes, boiled meat (beef, chicken, turkey) is crushed, liquid is drained from a jar of peas, onions are finely chopped. All ingredients are mixed in a salad bowl and seasoned with mayonnaise. Although classic Olivier they cook it with meat, as it was in the original recipe of the French culinary specialist, doctor's sausage can also be considered a variant of the classics.
The number of products is calculated based on the number of eaters and taste preferences. Some like more meat, some don't lay eggs, and some add twice as many potatoes. The composition of the classic Olivier salad includes 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 in a salad boiled carrots, dill and green onion.
A new take on the traditional Olivier
Interestingly, 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 quite acceptable, besides Lucien Olivier also used seafood. Some Olivier recipes contain apples, oranges, pomegranates, pickled or fried mushrooms, avocado, arugula, lettuce, any tasty smoked fish, red caviar, beets and even raw cabbage, which is added to Olivier in some regions of Ukraine. The Italians cook "Russian salad" with green beans, the Germans - with smoked sausage, Americans - with tuna and canned corn, Spaniards - from crab sticks and asparagus. In Bulgaria, they add ham or salami to Olivier, in Iran they use meat salad as a filler for sandwiches, and the Greeks, Serbs and Poles generally prepare this snack without meat.
A few secrets of cooking Olivier
It is difficult to cut the meat beautifully, but to make the salad look more aesthetically pleasing, first cut the meat along the fibers and only then chop it across. Do not overcook potatoes, otherwise instead of cubes it will turn out mashed potatoes. Of course, it will not spoil the taste of the salad, but the aesthetics will suffer. By the way, potatoes and carrots should be more than other components of the salad. Rustic eggs with bright yolks and halves of quail eggs look very beautiful in Olivier.
Try not to take large pickled cucumbers, otherwise there will be seeds in the salad, and it is better to remove the skin from hard cucumbers so that the olivier turns out to be tender and pleasant in taste. Put the sliced cucumbers in a colander or sieve to drain excess moisture. Instead of pickles, you can take pickled or fresh cucumbers which are often mixed together. Pickled patissons also give a piquant salty taste to the appetizer. In general, experiment!
When using fresh onion pour boiling water over it after chopping to remove the bitterness, otherwise the salad will have a sharp taste. You can make mayonnaise yourself by adding spices for flavor - it's not only tasty, but also healthy. If you are on a diet, replace the sausage with veal or chicken breast, and mayonnaise - 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, you should dress the salad with mayonnaise immediately before serving, otherwise it will lose its freshness. You can put a little horseradish and mustard in the dressing. Olivier is decorated with greens, green peas, curly slices of meat and vegetables, beautifully chopped eggs.
Recipe: Not Quite Classic Olivier with Meat
Cut into thin slices 300 g boiled veal tongue, 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.
We prepare the sauce like this: beat 2 eggs with 2 tsp. salt without a slide, add 2 tbsp. l. milk and beat again. Next, add 2 tbsp. l. vegetable oil and 1 tsp. sugar, mix well and dress the salad.
Olivier is prepared from simple, affordable and inexpensive products. Therefore, you can safely apply for New Year's table olivier, and to make the salad seem more festive, diversify it interesting ingredients. Your family and guests will appreciate this tasty, appetizing and beautiful dish Because Olivier never gets bored!
And today I continue the festive New Year theme.
Probably every housewife knows. And if he doesn't know, he certainly guesses. Is it really possible to tell something new about this traditional Russian table dish?
Previously, I took everything “by eye”, and it happened that there was one potato in the salad, then there were not enough cucumbers, that is, the result was different every time.
Now I take all the ingredients in quantities, as in the recipe from that old book, and Olivier always turns out exactly as it should, neither subtract nor add (to my taste, of course). I would be glad if this the recipe will do and you too.
Olivier Salad Ingredients:
- 6 medium potatoes,
- 3 medium carrots
- 300 g boiled meat,
- 3 eggs,
- 300 g pickled cucumbers (precisely pickled, not salted!) -
this is an ordinary store jar with a volume of about 0.5 liters,
- 1 bank canned peas,
- 1 medium onion,
- salt,
- mayonnaise,
- sour cream (optional)
Preparing the Olivier Salad:
We will prepare all the products, wash the potatoes, carrots and meat before boiling. I usually have chicken fillet as meat in Olivier salad.
A comment about the products in the photo: the onion is included in the salad recipe and many people love it, but I don’t like the raw onion, so it’s not in the photo. My potatoes were quite large, so I took 5 pieces instead of six.
Pour cold water into the pan, bring to a boil and lower the potatoes and carrots there. Now the water should boil again, reduce the heat and cook ... well, for half an hour for sure, and then check the readiness with a sharp thin knife. It needs to be easy to mix with vegetables. One hundred percent sign that a potato is cooked is its bursting peel.
Chicken fillet cook according to the same principle: bring the water to a boil, put the meat into it, the water boils again, turn off the fire. Cook the chicken fillet for 20 minutes.
We boil the eggs hard-boiled, for which we put them in cold water, also bring to a boil and cook over low heat for 10 minutes. When the eggs are cooked, fill them cold water. Thanks to this contrast shower, it will be easier to clean them.
We take out the boiled products from the water, let them cool. Potatoes, carrots, eggs peeled, shelled and chopped small cube. Chicken meat can be disassembled into fibers (by hand or using two forks) or also cut into cubes. Drain the liquid from the jar of peas. Pickled cucumbers are also cut into small cubes (do not forget to cut off the tails). Onion lovers cut the onion finely.
Collecting salad! Combine all ingredients in a saucepan or bowl. To make it convenient to mix, I took a 4-liter pan for such a quantity of products.
Adding a consignment. In the recipe, I specifically do not write the exact amount of mayonnaise, sour cream and salt. They can vary greatly depending on the taste of sour cream and mayonnaise, on how pickled cucumbers are, on the total number of products.
Therefore, I do this: first I put two generous spoons of sour cream and mayonnaise, add 3 good pinches of salt, and begin to gradually mix. Then I try and add what I think is missing.
It all depends on your taste: for example, I like that there are not too many dressings, but there are salad lovers who simply “drown” in mayonnaise.
And finally, one more piece of advice from the same old housekeeping book, how to calculate the number of salad ingredients per number of eaters. Focus on the number of potatoes. There are 6 potatoes in the recipe, so you definitely have enough salad for 6 people.
Eat with pleasure!
P.S. And for dessert today fresh video with a cut of cat jokes, we laughed with my husband)
Salad Olivier. Who didn't eat it? And you obviously got to this page because you have never cooked this popular salad :-).
The recipe for Olivier salad is very simple, like all ingenious. There are many recipes for Olivier, but as usual I will write the simplest one. There is no need to complicate your life with all sorts of wisdom that only gourmets will appreciate. And besides this, if you are preparing Olivier salad for the first time, then it is better to simplify the task as much as possible.
And I don't recommend buying ready salad. My friends worked in supermarkets and they told me that finished products It is better not to buy there, because mostly not fresh products are used for its preparation. Therefore, it is better for Olivier to cook himself.
By the way, do you know that there is a sale of chocolate fountains? I didn't know until recently. They look especially cool at banquets.
Easy Olivier Salad Recipe
Olivier Ingredients:
250-300 grams of boiled sausage. (Can be replaced smoked meat, smoked chicken, balik. The main thing is that it would be possible to cut it all into cubes)
- 4 boiled chicken eggs
- 4 boiled potatoes
- jar of green peas
- 4 pickled or pickled cucumbers
- mayonnaise (to taste, but it is better to buy at least 400 grams)
- you can also add boiled carrots and onions (but not everyone likes this).
Cooking salad Olivier:
1) You need to boil the potatoes. I usually clean it and cut it into 2-3 parts so that it cooks faster. In order to check if the potatoes are ready, you need to poke them with a knife. If it pops, then it's done. Let the potatoes cool down to make it easier to cut them into cubes.
2) Boil the eggs. Naturally twisted. This is about 9 minutes in boiling water.
3) We cut into cubes: sausage, boiled eggs, potatoes, pickles. The smaller it is cut, the better :-).
4) We take large saucepan and mix everything. Adding green pea.
Salad ready:-). Mayonnaise is added before use. That is, it is better to store the salad in the refrigerator without mayonnaise. And when you serve Olivier, then add mayonnaise and mix.
Olivier salad recipe in photos:
Olivier salad ingredients: 
We cook potatoes. It is better to cut it into 2-3 parts, so that it cooks faster: 
Diced cucumbers: 
Dice sausage: 
Diced eggs: 
Diced potatoes: 
Pour everything into a bowl and add green peas: 
Mix: 
Add mayonnaise to taste before use:
What New Year without olive oil? This is one of traditional dishes, which always stands on our table on this wonderful holiday! This salad is made from simple ingredients, which can be found in any store, but its taste cannot be compared with anything. Of course, every hostess tries to make her Olivier better by adding specific components to it, but we will learn how to make Olivier according to the classic recipe.
Recipe. How to make olivier salad?
First, let's get everything ready. the right ingredients, which in general will give us delicious salad, so, we will need:
Boiled sausage, 250g.
. Canned peas, 250g.
. Pickled cucumbers, 4 pcs.
. Carrot, 1pc.
. Potatoes, 2 pcs.
. Eggs, 3 pcs.
. Onion, 1/2 pc.
.
Let's get started!
1. Carrots, potatoes and eggs should be boiled. We wash these ingredients, put them in a saucepan, fill with water and put on medium heat. Now, the main thing is not to overcook potatoes and carrots. We monitor readiness from time to time, take it out when the vegetables become soft.
2. While the potatoes and carrots are cooking, let's take care of other products. Take cucumbers and cut them into small pieces.
3. Put the sliced cucumbers in a bowl and add the peas there. All liquid must be drained from it.
4 . Also chop and add the onion. In our case, red onion was used.
5 . We cut the sausage into cubes, the same size as chopped cucumbers.
6. And so, we got a bowl of chopped ingredients, but this is not the end.
7 . We wash already cooked vegetables and eggs in cold water This is to make them easier to clean. And, of course, we clean.
9. The potatoes will be harder to cut as they will be sticky. But it's not scary, it mixes well in a salad.
10 . After that, chop up the eggs.
11. All the ingredients are cut, all that remains is to season the salad with mayonnaise! Add mayonnaise and mix thoroughly.
How many generations have grown up on this never aging lettuce! It is difficult to calculate, even if you really wanted to. After all, earlier in the Union there was no family in which this dish would not occupy a dominant place on the festive table. It was a tradition, which, however, was costly for the wallet.
Yes, it’s hard to imagine that earlier green peas or sausage could only be bought “by pull”, that is, either through acquaintances or by overpaying. And now there is plenty of this goodness, and few people remember what a deficit is! That's why Olivier is made not only on holidays, but also for every day .
Since there are much more opportunities, there are no less variations of the traditional salad. But a classic is a classic. That's why the base is often left , but add other completely products. Let's cook Olivier according to the classic recipe , and then you can practice with variations!
Ingredients for making a traditional Olivier salad
- Meat (boiled, ham, sausage) - 200 gr.
- Potato - 3 pcs.
- Carrot - 1 pc.
- Eggs - 3 pcs.
- Onion - 1 pc.
- Pickled cucumbers - 2-3 pcs.
- Green peas - 100 gr.
- Mayonnaise - to taste
- Salt and pepper - optional
How to cook a classic Olivier salad correctly - a step by step recipe with a photo
Traditionally, hostesses, preparing for the holidays, prepared all the ingredients . After all, the whole family and guests were waiting for a treat. Therefore, meat (if you didn’t take boiled sausage), potatoes, carrots and eggs were cooked for future use, chilling it all in the fridge , then only to do cutting. But it's never too late to boil vegetables right before cooking. Need them wash well with a brush and, without cleaning, send to the pan. 15-20 minutes and you're done! The same is true for eggs and meat.
From the history of lettuce . We only think that we are using classic recipe! After all, it turns out that its author, Lucien Olivier, took it with him to the grave! How was everything? The young man, having come to Moscow, decided to amaze the public with his culinary talents . And he succeeded! Then, in 1860, in the capital there was only talk about a talented Frenchman. It seems that no one else, except him, could arrange a real festive feast . Later, Olivier became the central dish in the Hermitage restaurant, created by a young man.
So, cut the peeled and chilled potatoes into small cubes.
Step 1. Cut boiled potatoes into cubes
This is now - no matter the hostess, then her recipe with bells and whistles. And in those days, except for Lucien Olivier, no one undertook to cook his famous salad. The author jealously guarded the recipe from prying eyes, and did not let anyone close to the salad. And even more so, he did not allow experimenting with his sauce, which we all know as "Provencal". Peel the skin off the carrots. By the way, there are many opinions about the presence of this vegetable in Olivier. Someone generally neglects it, and does not put it in a salad. But still, a certain recipe has come down to us, and therefore we will maintain proportions. Cut the carrots finely, and then take up the sausage ( different varieties or one - of your choice), if there is no boiled meat, which is ideal.
Step 2. Cut the sausage into small pieces
The next ingredient, without which Olivier is not Olivier, is a cucumber. Yes, you can make a salad with fresh, but that's later. And now let's cook traditionally. And let's take not pickled, namely salted. Why is it desirable to put a pickled cucumber?
- Firstly This is how our ancestors traditionally did it. Secondly, by putting a pickled cucumber in a salad, we will make it taste pleasant.
- Secondly , there will be no need for salt, which by no means gives us health.
So take it out of the bottle right amount cucumbers and chop smaller. What about the skin? Someone shoots, but I love it this way - it turns out brighter, because the peeled cucumber becomes whitish, and the fiber is all the same!
Step 3 Pickle cut into small cubes
Those who love Olivier know that there are never many eggs in it! Yes, it's almost true. But it's still better to keep the proportions. I don’t know about the author of the recipe himself, but when I make his salad, I cook the same amount of eggs as medium potatoes. Maybe even more than one. The main thing is that the eggs are hard-boiled and then thoroughly chilled.
Plus, here are a few more tips:
Tip 1 . To prevent the egg pieces from falling apart while slicing, dip the knife in hot water or vegetable oil.
Tip 2 . Pick up a knife with a very sharp, thin long blade for cutting. Then the pieces will all be as a selection.
Step 4. Crumble a boiled egg
Another ingredient is controversial. Onion. His presence annoys many, but without him the salad will not be a salad. Another question is how to cut it! You can do it very finely and thinly, then the wolves will be fed and the sheep will be safe. That is, the onion will not be particularly felt to taste. You can use leek - it will not sound so bright in Olivier. But without a bow - nowhere.
Tip 1 . If the onion is scalded with boiling water before putting it into the salad, it will become softer and lose its usual bitterness.
Tip 2 . If you cut the salad for the future, it is better to cut the onion each time in the right amount.
Step 5. Finely chop the onion
That's all, the preparation for Olivier is ready. It remains only to combine all this in a bowl. By the way, earlier, when they cut to new year holidays Olivier, did it literally with basins! Then everything was put in the refrigerator without seasoning with mayonnaise. And this is very wise. Because every time added to the salad fresh mayonnaise makes it fresh. So, let's combine all the products. It is very important to choose the right green peas - they should be young and sweet.
Step 6. Extract the green peas from the liquid
Speaking of mayonnaise. To know for sure that it is low-calorie and everything is only useful in it, you can cook it yourself at home. Now gently stir the salad, adding green peas here, draining the liquid from the jar, and serve! You can sprinkle with herbs.
Step 7. Fill with mayonnaise and mix the salad thoroughly
Olivier salad recipes
Probably, the one who first came up with a salad in this world did not know how to feed the guests, and took everything that was just around the corner from the products. This is how you can make Olivier variations, which abound in this world. You just have to wish!
With liver
Almost the same products are involved here as in traditional recipe. But, instead of meat or sausages, I once put the liver, because there were no others meat products. And she didn't regret it. It turned out very tasty. So, we take boiled potatoes, ready-made liver, carrots, onions, eggs, cucumbers and tomatoes. We cut it finely, as in Olivier, and season it traditionally - with sour cream or mayonnaise.
I called it gentle, because here the cutting is completely different. We cut sausage, potatoes, and carrots into thin strips. In addition to traditional products, I added some cheese grated on coarse grater, and finely chopped white cabbage. Thinly sliced and mixed with mayonnaise, the products matched perfectly. The salad turned out tender, juicy and very satisfying!
Why air? Yes, because the salad looks and tastes very light. And this is despite the existence of hearty ingredients. In this salad, I added, in addition to carrots and potatoes, onions and eggs, new ingredients that refresh the salad. It was grated cheese fresh apples and lettuce, which perfectly coped with the role of fresh cucumbers. Instead of green peas, I added canned corn. Hence the airiness of the dish! Topped with sour cream or yogurt.
With salmon or seafood
So that Olivier does not become boring, but we cook it often, sometimes even as an independent second course, I sometimes experiment. So, I put smoked meats once, the second time - ordinary chicken, beef meat. I recently made a salad. That is, all products from the traditional Olivier remain here, only instead of meat we cut the fish. By the way, it can be very different. Even more interesting is a salad with seafood instead of meat or sausages!
