A simple Recipe for the most unusual Olivier: the recipe is not for everyone step by step with photos

Salati Varvara Igoreva 05.29.2018
For many years, “Olivier” has been the title of a cult dish, and every year many variations of this recipe appear.

1 Olivier classic: history of appearance
2 Olivier classic recipe with chicken
3 Olivier: classic recipe with sausage
4 How to prepare Olivier salad: secrets and tricks
5 Olivier salad recipe: unusual ideas
6 How to cook Olivier with crayfish tails
7 Olivier with salmon
8 Vegetarian “Olivier”
9 Sweet “Olivier”

Any holiday table cannot do without the classic Olivier salad, and this applies not only to the New Year's feast. For many years, Olivier has been a cult dish, and every year many variations of this recipe appear.

Olivier classic: history of appearance

Almost two hundred years ago, French chef Laurence Olivier worked in one of the Moscow restaurants. It was this man who became the creator of the salad. But in the original recipe, the ingredients were significantly different from today’s: the author of the dish put in hazel grouse, veal tongue, pressed caviar, crayfish tails, pickles, capers, eggs, and soybeans. However, at that time the cooking recipe was kept in the strictest confidence.

The Olivier salad recipe was first published in a 19th century cookery book, but the recipe was significantly simplified compared to the idea of the French chef. Caviar, tongue and other delicacies were removed, but potatoes were added. And under Soviet rule, this dish gained new popularity, only now it was made from the most ordinary products: potatoes, peas, eggs, pickles, chicken or sausage, mayonnaise.

In addition, salad products could be obtained not only in summer, but also in winter. That's why many called it winter.

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Indicative

Step by step

Dishes from the chef of the restaurant Ah! Beatrice by Pavel Zavarzin is difficult to attribute to a specific cuisine: they are original.
The chef competently combines products, follows modern cooking technologies and is attentive to Western innovations in gastronomy and dietetics.
The dishes are truly original.
Pavel even has a special look at everyone’s favorite Olivier.
In order not to miss the details, we filmed the “birth” of the unusual (according to Pavel, harmonious) Olivier step by step! Place fried onions without oil in a bowl.
Add chopped eggs, boiled (originally cooked in sous vide) carrots, pickled cucumber.
Instead of boiled potatoes, you can take celery root, boiled in milk and garlic.
Add boiled tongue or boiled beef.
Add diced celery.
Add sauce (yogurt with mustard).
Add hummus (stew the chickpeas with garlic and puree in a blender with oil).
Add garlic oil (blend garlic with olive oil) and anchovy paste (simmer the anchovies a little with oil and grind into a paste).
Mix.
Mix greens with pesto sauce.
Cut the veal tongue into slices, brush with vegetable oil and lightly fry on the grill.
Place the salad on a round plate in a rectangular shape.
Place 30 g of duck jellied meat next to it (boil the duck legs until soft, disassemble them into fibers, add agar-agar to the broth and pour into molds).
Lay out the tongue slices and add creamy horseradish.
On top of the salad, place dried tomato chips (cut the tomatoes into slices and dry in the oven at 60 degrees) and greens with pesto.
Make a puddle of balsamic cream and add a spoonful of grainy mustard.
Garnish with sunflower sprouts, sprinkle with Imeretian saffron, sprinkle a little shaved horseradish root and lay out a couple of pickled capers, cut in half.
Harmonious Olivier is ready! Bon appetit! Have you ever tried to cook Olivier in a new way? Tell us in the comments!

Olivier classic recipe with chicken

The classic Olivier salad with chicken will be a great addition to any holiday table.

Ingredients for Olivier:

potatoes – 2-3 pcs;
chicken thigh – 2 pcs;
carrots – 2 pcs;
barrel cucumbers – 2 pcs;
eggs – 2 pcs;
mayonnaise sauce – you can buy it from the store, but it’s better to make it at home;
spices - optional;
bay leaf – 1 pc.

How to prepare Olivier salad:

First of all, chicken thighs should be boiled along with bay leaves. After this, you need to cool the chicken and peel it from skin and bones, cut into small cubes.
Potatoes and eggs should also be boiled and then finely chopped. Chop the pickled cucumbers into cubes, drain all the liquid from the peas, and chop the onion finely. After this, place all the salad ingredients in a deep bowl and season with mayonnaise.

In addition, there is “Olivier”, a classic recipe with sausage, which is also considered very popular. And you don’t need to spend a lot of time preparing it. Doctor's sausage is usually used.

The amount of ingredients should be calculated based on the desire of those people who will eat it. For example, some people like a lot of meat, while others like no meat at all.

Olivier salad - classic recipe

Olivier with shrimp has a completely different taste, different from the one we are accustomed to since childhood. But this does not mean at all that your guests will not like the dish; on the contrary, this particular appetizer will cause everyone’s approval and admiration.

Classic Olivier salad composition:

Potatoes - 270 g;
Shrimp – 290 g;
Fresh cucumber – 130 g;
Carrots – 160 g;
4 chicken eggs;
Green peas – 90 g;
Greens – 35 g;
Mayonnaise – 65 ml;
Salt – 11 g;
Mixture of allspice – 6 g.

Olivier salad - classic recipe, step by step:

Wash the potatoes and carrots, cook until tender, cool, peel and cut into small cubes.
Boil chicken eggs until ready, cool in ice water, peel and chop into small segments.
Wash and cut the cucumber into small pieces. If the peel is bitter, it is better to cut it off.
Rinse the greens and separate the branches for decoration.
Dip the shrimp into boiling water with added salt, and you can also throw in a bay leaf and peppercorns for a spicy aroma.
Keep the seafood in boiling water for about five minutes, remove it, wait until it cools, peel and cut. Leave a few shrimp whole to garnish the appetizer.
Drain the peas in a colander to remove excess juice.
Combine the prepared ingredients, add salt and allspice, mix with mayonnaise.
Garnish the appetizer with sprigs of fresh herbs and whole shrimp. You can add lemon slices to taste.

The recipe is also perfect for decorating the table of a festive feast.

Olivier: classic recipe with sausage

What you will need:

doctor's sausage – 250 g;
carrots – 1 piece;
potatoes - 3 pcs;
pickled cucumbers – 2 pcs;
eggs – 3 pcs;
peas – 50 g;
spices to taste;
mayonnaise.

Olive: classic recipe with cowbass

Carrots and potatoes need to be boiled and then cooled. Eggs should be cooked hard-boiled. Finely chop all the ingredients, mix in a bowl and pour in mayonnaise. The dish must be cooled thoroughly before serving.

How to prepare Olivier salad: secrets and tricks

There is a funny fact: in Soviet times, it was customary to prepare Olivier salad not in the size of a plate or salad bowl, but in a pan or even a basin. But it’s better to prepare a small portion, while following all the rules.

1. All products added to the salad must be cold. Therefore, it is recommended to cook the ingredients in advance. 2. It is better to cut all components as finely as possible. This will add tenderness to the salad, and the flavors will intertwine, creating a gastronomic symphony. 3. Mayonnaise is the main ingredient. The final taste of the Olivier salad depends on it. Therefore, you cannot skimp on the sauce. In addition, experts recommend preparing the dressing yourself, using high-quality products. 4. Before adding the onion, pour boiling water over it. This procedure will help get rid of unpleasant bitterness. 5. Add sauce just before serving. Otherwise, the dish will lose taste and freshness.

How to cook Olivier with crayfish tails

This salad will require more time to prepare than the usual Olivier salad (classic recipe with sausage).

For this dish you will need the following products:

boiled potatoes - 160 g;
pickled cucumbers – 2 pcs;
red caviar - 50 g;
carrots - 160 g;
peas - 200 g;
eggs - 4 pcs;
cancerous necks - 80 g;
mayonnaise sauce - 100 g;
green onions - 3 g.

According to the recipe, boil the necks, vegetables and eggs and cut into small cubes. Then put everything in a plate, add spices to taste. Add peas and red caviar. Mix everything carefully. Season the dish with sauce or mayonnaise.

LiveInternetLiveInternet

Sunday, April 13, 2014 17:33 + in quote book Olivier salad: 5 unusual recipes Everyone knows how to prepare a traditional Olivier salad. We invite you to try other variations of this beloved salad. Save it to your wall so you don’t lose it! 1. Olivier with shrimp, avocado and homemade mayonnaise Boiled peeled shrimp - 200 g Avocado - 2 pieces Fresh cucumbers - 2 pieces Boiled carrots - 2 pieces Canned green peas - 1 can Chicken eggs - 2 pieces Onion - 1 head Orange - 1 piece Homemade mayonnaise 200 g Mayonnaise can be made at home from egg yolks (2 pieces), sunflower or olive oil (130 ml), mustard powder (0.5 teaspoon), salt (0.5 teaspoon), sugar (0. 5 teaspoons), wine vinegar (1 tablespoon), lemon juice (1 tablespoon). All ingredients are whipped. The technology for preparing the salad is simple - cut everything into cubes and season with mayonnaise. If desired, you can add a couple of orange slices and garnish with herbs. 2. Olivier with champignons Boiled potatoes - 4 pieces Boiled chicken egg - 4 pieces Pickled cucumbers - 4 pieces Boiled carrots - 1 piece Canned green peas - 1 can Onion - 1 head Fried champignons - 200 g Mayonnaise - 150 g Cooking technology: cut cube all the ingredients, add mushrooms fried with onions and season with mayonnaise. Serve cold. If desired, you can decorate with greenery. 3. Olivier with beef and apples Boiled potatoes - 4 pieces Raw apple - 1 piece Boiled chicken eggs - 5 pieces Boiled beef - 300 g Pickled or pickled cucumbers - 3 pieces Canned green peas - 100 g Boiled carrots - 3 pieces Onions - 1 piece Mayonnaise - 130 g Preparation technology: cut the ingredients into cubes, season with mayonnaise, salt, black pepper to taste, mix everything. 4. Olivier with hazel grouse and crayfish tails Hazel grouse - 150 g Boiled potatoes - 2 pieces Boiled carrots - 1 piece Fresh cucumber - 1 piece Canned peas - 1 jar Crayfish tails - 2 pieces Arugula - 3-4 leaves as decoration. If you don’t find hazel grouse, you can take veal, partridge or chicken. Method of preparation: boiled vegetables, hazel grouse, crayfish tails, cut fresh cucumber into small pieces, add peas and season with mayonnaise. To decorate, you can put arugula leaves on the bottom under the Olivier pyramid. 5. Olivier with red fish and caviar Boiled potatoes - 4 pieces Boiled carrots - 2 medium-sized pieces Quail eggs - 10 pieces Red smoked fish - 100 g Lightly salted cucumbers - 3-4 small pieces Red salmon caviar - 1-2 tablespoons Canned peas - 1 jar Mayonnaise - 150-200 g Cooking technology: cut boiled vegetables, eggs, cucumbers and smoked fish into small pieces, add caviar, peas, pepper and salt to taste. Season with mayonnaise. Decorate with greens. © mellodika

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Olivier salad: 5 unusual recipes salad recipe unusual Olivier recipe culinary recipes cooking at home for the holiday table

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Olivier with salmon

For those who are tired of Olivier meat, we recommend an unusual recipe with salmon.

For preparation you will need:

lightly salted salmon – 300 g;
egg – 4 pcs;
carrots – 1 piece;
potatoes – 2 pcs;
cucumber – 1 piece;
capers – 4 tbsp. l.;
peas - 1 package;
green onions;
mayonnaise dressing on quail eggs.

Olive with salmon

First, prepare the fish and cucumber - cut into small cubes. We will leave some salmon to decorate the dish. Boil carrots and potatoes, peel, cool and chop into cubes. Set the eggs to boil. At this time, you should drain the capers and peas.

Mix all ingredients in a salad bowl, add salt, add spices and pour mayonnaise. The salad can be decorated with greens.

Ingredients for 5 servings

onion 7 g
beef tongue (boiled) 10 g
carrots 10 g
egg white (boiled) 15 g
celery 16 g
pickled cucumber 15 g
veal tongue 30 g
horseradish (creamy + root for decoration) 5 g
greens (mix) 6 g
pesto sauce 6 g
mustard 5 g
balsamic cream 6 g
pinch saffron (for garnish)
capers (for decoration) 3 g
hummus 1 tbsp. l.
tomatoes (dried) 3 slices

Vegetarian "Olivier"

People who have given up meat, including sausage, cannot treat themselves to Olivier salad. But creative chefs have come up with a replacement for this recipe - without meat or fish.

What you will need:

Adyghe cheese – 200 g;
chickpeas – 100 g;
avocado – 1 piece;
potatoes – 2 pcs;
carrots – 1 piece;
peas – 1 small jar;
green onions;
a little lemon;
soy mayonnaise.

Chickpeas should be soaked for several hours, you can leave them in water in the evening and start cooking in the morning. Then rinse it with water and let it cook. Boil the potatoes and carrots until tender, then peel and cut into small cubes. Also finely chop the avocado. Set aside some of the fruit for decoration.

The cheese should be fried until golden brown and then cooled. Place all ingredients in a bowl and add mayonnaise. It is customary to keep the dish in the refrigerator until serving.

Sweet "Olivier"

This is surprising, but the classic dish can be prepared not with meat and sausage, but with fruit and sugar.

"Olivier" ingredients:

Canned fruits – 1 can;
Apple – 1 piece;
Celery - 1-2 stalks;
Vanilla sugar - to taste;
Sour cream - to taste.

All fruits need to be cut into small cubes. Peel and pit the apple, and then cut it. Do the same manipulations with celery. Mix everything, adding vanilla sugar and sour cream.

Often this dish is served in bowls or bowls.