How to quickly make Olivier salad - a classic recipe (photo, video). Salad Olivier. Classic recipes for making a delicious salad

Today Olivier is prepared for all holidays and for variety home menu. But Olivier salad can be prepared not only according to regular recipe. There are other variations of this dish.

Classic recipe for Olivier salad with sausage

First, let's look at the classic recipe, which is prepared with the addition of pickles and green peas.

Required ingredients:

5 eggs;
5 pickles;
2 medium carrots;
mayonnaise and salt;
5-6 small potatoes;
150 g canned peas;
350 gr. sausages.

Preparation:

Boil potatoes with skins and carrots. Boil the eggs in a separate bowl.
Cut the prepared vegetables and eggs into cubes. Cut the sausage in the same way.
Mix the ingredients and peas in a bowl with mayonnaise.

The classic recipe for Olivier salad with pickled cucumber is not only tasty, but also healthy, because it contains boiled vegetables.

Mayonnaise recipe for Olivier

You can use store-bought mayonnaise for the salad. But the taste of the salad and its composition will be better if you season it with homemade mayonnaise, which is prepared quickly and does not require effort.

Ingredients:

400 g vegetable or olive oil;
2 eggs;
vinegar;
Provencal herbs;
mustard in paste form.

Beat the eggs well and pour in the oil. Mix the ingredients until you get a mass white. Then add vinegar, herbs and mustard.

The delicious sauce for Olivier dressing is ready! It can also be used for other salads that you like to prepare for your family and guests.

Recipe for Olivier salad with tuna

Olivier salad is usually prepared with sausage. But the recipe can be changed and replace the sausage with tuna. The salad will turn out to be unusual and suitable for those who want to diversify the usual Olivier.

Salad ingredients:

2 carrots;
110 gr. pitted olives;
3 potatoes;
200 gr. tuna;
mayonnaise;
4 eggs;
60 gr. canned red pepper;
100 gr. canned peas.

Preparation:

Boil carrots, potatoes and eggs and cool. Peel all ingredients and finely cut into cubes.
Drain the tuna and add to the rest of the ingredients, add the peas and chopped olives. Season the salad with mayonnaise and salt.
Place the finished salad on a plate and garnish canned pepper and an egg.

Recipe for Olivier salad with fresh cucumbers

If you replace pickled cucumbers with fresh ones, the salad takes on a different taste and aroma. Try making Olivier salad with cucumber, the recipe for which is written below.

Ingredients:

3 fresh cucumbers;
mayonnaise;
300 gr. sausages;
5 medium potatoes;
carrot;
fresh greens;
6 eggs;
300 gr. canned peas.

Ingredients:

veal tongue;
2 quail or hazel grouse;
250 gr. fresh leaves salad;
150 gr. black caviar;
200 gr. canned crabs;
2 pickled cucumbers and 2 fresh;
olives;
150 gr. capers;
half an onion;
half a glass of vegetable oil;
juniper berries.

Dressing sauce:

2 tbsp. olive oil;
2 yolks;
white wine vinegar;
Dijon mustard.

Preparation:

Cook the tongue for about 3 hours. Half an hour before it’s ready, put a piece of onion, a bay leaf and a few juniper berries into the pan, and add salt to the broth.
Rearrange ready language V cold water and remove the skin, put it back into the broth and turn it off when it boils.
Prepare the dressing sauce. Beat the yolks with butter in thick mass, add a few drops of Dijon mustard and vinegar.
Fry quails or hazel grouse in vegetable oil, pour a glass of water into the pan, add spices ( allspice, bay leaf and black pepper) and simmer covered for 30 minutes. When the cooked bird has cooled, remove the meat from the bones.
Chop poultry, crab, capers and peeled cucumbers. Mix ingredients and add sauce.
Wash the lettuce leaves and place some on a plate. Top with lettuce and remaining leaves. Place olives and quartered boiled eggs around the edges. Drizzle sauce on each piece and add a little caviar.

If you can't find hazel grouse or quail, turkey, rabbit or chicken will do. Eggs can be replaced with quail eggs.

Olivier salad recipe with chicken

Everyone is used to preparing a salad with boiled sausage, but if you add fresh boiled meat instead, the taste of Olivier turns out to be unusual. Recipe below winter salad Olivier with chicken will decorate the holiday and will please the guests.

Ingredients:

6 potatoes;
500 g chicken breast;
2 carrots;
6 eggs;
mayonnaise;
greenery;
onion head;
2 cucumbers;
a glass of peas.

Preparation:

Separately boil carrots, eggs and potatoes, cut into cubes.
Wash the chicken meat and cut into small cubes, add salt and spices, such as curry, paprika, garlic, Italian or Provençal herbs.
Fry the meat in a frying pan and transfer to a bowl. Defrost the peas, finely chop the onion and herbs, cut the cucumber into cups.
Mix all ingredients and season with mayonnaise or sour cream and mustard sauce.

The recipe for delicious Olivier has long established itself as delicious, nutritious dish. But few people are trying to change the composition even a little. The appetizer is prepared exclusively in a standard way, as taught by mother or grandmother. And quite in vain! After all, if the recipe is slightly altered, the guests will have a whole storm of emotions, and the hostess will certainly hear admiring exclamations of “Delicious!”

This is how everyone is used to seeing this legendary dish. Since distant Soviet times, the appetizer has been prepared according to this simple recipe. This is exactly how the salad was loved by everyone due to its excellent qualities.

For readers, we have also prepared recipes for various popular salads:, and many others.

You will need:

200 gr. doctor's sausage;
3 potatoes;
1 onion;
1 carrot;
200 gr. peas, canned;
5 eggs;
3 pickled cucumbers;
100 gr. mayonnaise;
quarter tsp salt.

How to deliciously prepare Olivier salad with sausage:

The sausage must be peeled from the film and cut into cubes.
Wash the potatoes and carrots, boil them in their skins, then cool, peel and cut into the same neat cubes.
Peel the onion and chop it.
Open the jar of peas and drain all the liquid.
Boil the eggs, cool in cold water, then peel and chop.
Cut the ends off the cucumbers and chop into pieces. If there is too much liquid in them, then it is advisable to place the mixture on a paper towel for several minutes.
At the final stage, all that remains is to put all the prepared products, without exception, into a salad bowl, add salt, add mayonnaise and mix thoroughly, but not too intensely, so as not to damage the integrity of the products.

Tip: the calorie content of Olivier salad with sausage and mayonnaise can be reduced by adding low-fat sour cream or natural yogurt as a dressing.

If you are interested in others interesting options preparing salads, such as, for example, or with chips, you can find them on our website.

Recipe for a delicious Olivier salad

Replacing standard sausage with chicken for Olivier was not only painless, but even had a number of advantages. Fillet is much more tender and healthier. Due to this and ready salad more different rich taste and pleasant tenderness.

You will need:

4 potatoes;
3 cucumbers;
4 eggs;
1 carrot;
1 onion;
300 gr. chicken fillet;
200 gr. canned peas;
1/4 tsp. salt;
1/4 tsp. pepper;
25 gr. greenery

Let's prepare a very tasty Olivier salad:

You also need to boil the eggs in advance. Immediately after this, they are immersed in ice water, then cleaned and crushed.
Wash the chicken meat, trim off the membranes, and boil in slightly salted water. Cool without removing from the broth, cut into pieces.
Cucumbers are chopped into small cubes.
The onion is peeled and chopped into pieces.
Remove the peas from the jar using a spoon.
The greens must be washed, dried and finely chopped.
Place all products in a suitable, deep container, add salt, pepper and season with mayonnaise.
Mix all ingredients well and place in the refrigerator for literally an hour, after which the dish is ready to serve.

Advice: the calorie content of Olivier with mayonnaise does not allow people on a diet to eat the salad. But if you add low-fat sour cream or natural yogurt as a dressing, the dish will become low-calorie.

You may also be interested in the salad recipe.

The most delicious Olivier recipe

The standard Olivier dressing is mayonnaise. But if you deviate a little from tradition, change the sauce and create a unique dressing, you will get a different dish that will delight you with its taste qualities absolutely everyone.

You will need:

400 gr. chicken fillet;
4 potatoes;
2 carrots;
1 onion;
4 eggs;
250 gr. pickled gherkins;
200 gr. sour cream;
1 tbsp. l. lemon juice;
half tsp mustard;
1 tsp. Sahara;
100 gr. mayonnaise;
1/4 tsp. salt;
1/4 tsp. pepper

The most delicious Olivier - recipe:

It is necessary to wash and boil carrots and potatoes in advance. Only when they have cooled down are they peeled and cut into cubes.
Boil the eggs, then transfer to cold water and cool. Then peel and chop into pieces.
Cut the chicken meat into cubes, add salt and pepper and fry in a frying pan with minimum quantity oils
Cut the gherkins into small cubes.
Remove the peel from the onion and chop it.
Mix sour cream with lemon juice, mustard and sugar. Pour the resulting dressing into a container for all products.
Add mayonnaise there and mix everything.

Delicious Olivier - recipe with apple

Such a simple and at the same time unusual component like an apple gives the dish some specialness and uniqueness. The salad turns out incredibly tasty and at the same time very unusual.

You will need:

200 gr. beef;
5 potatoes;
3 fresh cucumbers;
2 pickled cucumbers;
1 carrot;
1 sour apple;
4 eggs;
100 gr. pickled peas;
25 gr. greenery;
100 gr. mayonnaise;
1/4 tsp. salt;
1/4 tsp. pepper

Olivier salad - delicious recipe:

The beef must be washed, the membranes trimmed, fried, then cooled and cut into neat cubes.
Wash and boil the carrots and potatoes without peeling them. Only after boiling, when they have cooled, the root vegetables are peeled and cut into cubes.
Grind the pickled cucumbers to size with the rest of the ingredients.
Wash the greens, dry and finely chop.
Peel and core the apple, then cut into pieces.
It is advisable to peel fresh cucumbers and then just cut them, as usual, into cubes.
Mix all ingredients with mayonnaise, salt and pepper, then use special molds to place on plates in portions, sprinkle with herbs and serve to guests.

The most delicious Olivier with tuna

Seafood in a classic Olivier dish is a bold but successful improvisation that simply cannot go unnoticed. The taste of this salad is truly special, exquisite, simply magical.

You will need:

2 carrots;
100 gr. olives;
3 potatoes;
250 gr. canned tuna;
100 gr. mayonnaise;
4 eggs;
100 gr. canned peas.

Let's prepare the most delicious Olivier salad:

Root vegetables must be washed and boiled in advance, after which they must be cooled and peeled. Finally, cut into neat cubes.
Boil the eggs, cool, peel and chop.
Drain all the liquid from the tuna jar, chop if necessary and combine with the rest of the prepared ingredients.
Remove the olives from the jar and cut into slices.
Place the peas in a colander and wait until the excess juice drains.
All components in deep container mix, season with mayonnaise.

Important: Olivier salad with mayonnaise will have a higher calorie content than a similar dish dressed natural yoghurt or sour cream.

Olivier salad, by definition, cannot be tasteless. The dish contains the most common and beloved ingredients. By combining traditional ingredients in one treat, the result is simply an enchanting creation that you cannot refuse.

People's love for Olivier salad has given rise to hundreds of its recipes, and every housewife has her own. In the post-Soviet space it is often called “meat” or “winter”, abroad – “Russian”. Although the original salad recipe was invented by a Frenchman. How to prepare Olivier salad according to the classic recipe to make a masterpiece?

How to prepare classic Olivier salad: step-by-step guide with photos

Dish information:

Number of servings – 6
Cooking time – 40 minutes
Calorie content 100 g – 198 Kcal

Ingredients:

boiled potatoes in “uniform” – 0.5 kg,
smoked brisket– 0.4 kg,
boiled egg – 4 pcs.,
small pickled cucumbers – 3 pcs.,
green pea– 1 bank,
mayonnaise.

Preparation:

Step 1. Cut the pickles into small cubes.

Step 2. Finely chop the green onions.

Step 3. Cut eggs and potatoes into equal cubes. Use special mesh for slicing, this will significantly speed up the process.

Step 4. Cut the brisket into cubes.

Step 5. Mix all ingredients in a salad bowl.

Step 6. Add mayonnaise and mix everything thoroughly. There should be enough of it so that the ingredients are well soaked but not floating.

Bon appetit!

Other Olivier salad recipes

Dish information:

Number of servings – 4
Cooking time – 30 minutes
Calorie content 100 g – 90.5 Kcal

Salad ingredients:

potatoes – 3 pcs.,
eggs – 4 pcs.,
green peas – 1 can,
chicken fillet – 300 g.,
crab meat – 300 g.,
pickled cucumber – 1 pc.,
fresh cucumber – 1 pc.,
green onions, basil, dill – 100 g.,
sour cream – 3 tbsp. l.

Ingredients for mayonnaise:

2 yolks,
1 tbsp. l. olive oil,
Dijon mustard – 1 tbsp.,
salt pepper.

Preparation:

Boil eggs hard, cool under cold water and clean. Peel the finished potatoes, baked in their skins. Cut both components into small cubes.
Chicken fillet Boil until tender and also cut into cubes.
Cut the crab meat into cubes.
Chop fresh and pickled cucumbers.
Finely chop the greens.
Preparing mayonnaise. Pour two yolks into a small container and beat them a little with a pinch of salt. Add olive oil in a thin stream and continue whisking vigorously. Add Dijon mustard, black ground pepper, lemon juice and salt. Beat everything until smooth.
Mix all the chopped ingredients and green peas in a large bowl or saucepan.
Mix 3 tbsp. sour cream and 2 tbsp. l. mayonnaise and season the salad with this sauce.
Buy profiteroles at the store or bake them yourself, cut them in half. Place salad in each half, as if on a plate. In this form, the dish will decorate any banquet as a buffet appetizer.

The dish is ready!

Dish information:

Number of servings – 4
Cooking time – 2.5 hours
Calorie content 100 g – 124.4 Kcal

Salad ingredients:

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

Ingredients for mayonnaise:

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

Preparation:

Cook carrots and eggs. Bake potatoes in their jackets. Having cleared ready eggs and potatoes, cut them together with carrots into large cubes.
Bake the beef with salt and pepper in the oven and then cut into long strips, about 2 cm wide.
Onion Marinate for 30 minutes lemon juice, then cut into quarters of rings.
Finely chop the green onions.
Preparing mayonnaise. Mix the yolks, oil, mustard and vinegar until the mixture becomes homogeneous. Salt and pepper to taste, add a little sugar if necessary. Mix everything again - the mayonnaise is ready.
Mix green peas, capers and all chopped ingredients, except beef, in a convenient bowl. Season the salad with homemade mayonnaise.
Serve the dish in portions. Mound the salad and place the strips of beef on top in a hut-like manner.

Bon appetit!

Dish information:

Number of servings – 4
Cooking time – 1.5 hours

Salad ingredients:

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

Ingredients for mayonnaise:

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

Preparation:

Boil potatoes in their jackets, hard-boiled eggs. Let cool, peel and cut into cubes.
Boil the tongue, clean it and cut it into cubes.
We also cut the fresh cucumber into cubes.
Boil the shrimp and cool.
Finely chop the greens.
Preparing mayonnaise. Mix the yolks, butter, mustard and lemon juice in a blender until homogeneous mass. Salt, pepper and mix everything again.
Mix all the chopped ingredients, add green peas and shrimp.
Season the salad with our own prepared mayonnaise and mix everything well again.

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

If you use it in Olivier fresh cucumbers After chopping and salting, let them drain a little. This way you will rid the dish of excess liquid.
Do not rush to season the salad with mayonnaise if the boiled vegetables have not yet cooled down. When it comes into contact with heat, the sauce will “leak” and the salad will not look fresh.
Try to always use mayonnaise homemade, with its help the taste of Olivier will be brought to perfection.
Mix the cuts with the sauce only just before serving.
For more long term keeping the salad in the refrigerator will help cling film with which you will cover the container with Olivier.

What products 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 option. These are jacket potatoes boiled eggs, green peas and mayonnaise. The remaining components are optional:

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

This is interesting! IN original recipe Olivier used shrimp, and when the dish became popular, to save money, they began to replace shrimp with carrots, which at least outwardly masked the absence of an expensive component.

The history of the Olivier salad

The thought of creating this folk dish I didn’t come to the French culinary specialist Olivier right away. In his Hermitage restaurant, 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 entirely sober merchants constantly mixed everything that was on the dish before consumption.

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

How to prepare Olivier salad: video

In the video below, actor Konstantin Zhuk talks about in my own way preparing Olivier salad.

Want to spoil New Year? Just don't make Olivier salad. Of course, I am slightly exaggerating the significance 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. "Ugh! It’s so high in calories,” says friend Valechka/Anechka/Lenochka (underline as appropriate), coquettishly wrinkling her nose. “Are you going to make Mount Olivier again? I’m tired of him already!”, the beloved husband expresses dissatisfaction. And it’s no longer interesting to cook this dish myself. After all, you can plan it in 5 minutes with your eyes closed. Sound familiar? But still everyone who meets main holiday every year, in the depths of his soul, he expects to see in the center of the table that same “basin” described a thousand times in jokes. And he will be a little upset if in its place there is a newfangled salad in the fusion style (or whatever it is called). Naturally, everyone loves him. Well, or almost everything. To help all novice cooks who decide to make Olivier salad for the first time, I offer a classic recipe. The step-by-step recipe with photos contains clear instructions for preparing this dish in its usual variation. Well, if your soul asks for something unusual, go to the end of the article for tasty “zest”.

Ingredients:

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

Well, have you prepared the basin? Then let's go! Vegetables and eggs should be cooked and well cooled by the time this little crime against the wasp’s waist starts. As far as I know, there are no carrots in the classic Olivier. Can't imagine a dish without bright cubes of a sweetish vegetable? You can add that too. I will not be offended. Potatoes and carrots can be cooked in the same pan. Before cooking, be sure to wash the root vegetables with a stiff brush. Make sure they are not spoiled. Place in cold water. Bring to a boil over high heat. Reduce heat intensity. Cook for 25-35 minutes depending on size. Check for doneness with a fork or knife. Sometimes I don't cook vegetables, but bake them. They turn out less watery. Wrap clean carrots and potatoes in foil, shiny side out. Bake at 180-200 degrees for 25-40 minutes (see size). Ready Ingredients cool. Boil the eggs hard. After boiling, cook for 7-9 minutes. Then the yolk will turn out yellow and completely frozen. Drain the brine from the pickled cucumbers. Cut off the ends. Chop into small cubes. Place in a bowl.
Grind the sausage. At the same time, try to copy the cutting of cucumbers. Most often I use “Doctor” sausage, which is classic for this salad. But you can deviate a little from the rules. A 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 the completely cooled potatoes. Cut into small cubes. If you boiled the potatoes just before slicing, cool them in a bowl of ice water. This will make it easier to clean. Add to 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 shell from the eggs. To make this easier, after cooking, transfer them to very cold water. Preferably with ice cubes. Due to the sharp temperature change, the shell will come off easier. Turn the edible part into neat cubes. Green onions grind. If desired, use onion instead. But in smaller quantities. Pour everything into a bowl. Place green peas in Olivier. Drain the liquid. And wash the peas themselves.
Dress the salad. With homemade mayonnaise, which is quickly prepared in a blender, the dish will turn out much tastier and healthier. Add some salt.
Gently toss the salad. Taste for salt. But don't eat it all at once, your guests will be offended :-)
Now serve. Classically served in a large salad bowl. Or serve in portions on plates. Yes, and cook more Olivier. To traditionally have something to occupy the post-holiday menu for the first two, or better yet three, days of the new year.

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

Instead of sausage, use smoked sausage chicken breast or a leg. Men will especially like this salad. I don’t know why they are attracted to smoked meats. But the fact remains a fact. More boiled sausage can be replaced with raw smoked or dry-cured. Unusual? Agree. But how delicious! Also look towards the ham. What if you replace the sausage? smoked mackerel, then it will turn out completely unusual. But delicious! Can't convey.
To cook less high-calorie option Olivier, omit the potatoes. Or replace it with boiled celery root or zucchini. And don’t add mayonnaise, which nutritionists hate. Mix low-fat sour cream with a small amount mustard. Adjust seasonings to taste. Sour cream dressing will make the salad lighter.
As an experiment, put fresh peas in the Olivier salad instead of canned peas. I think it's a great idea.
You can also replace pickled cucumbers with fresh ones. The aroma will be indescribable! In winter, cucumbers always smell special. Or combine classics and innovation. Take both types of cucumbers. It should turn out incredible.

Bon holiday appetit!

» is so popular in our country that it has been a constant attribute for more than 30 years New Year's table. And although it was originally invented by a French chef, the classic or “Soviet” recipe is considered the property of Russian cuisine. However, not all housewives know how to properly prepare real Olivier. Over the years of its existence, it has changed so much that it has completely lost its original version. Today, the classic Olivier salad recipe means the favorite version with sausage and pickles.

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Classic recipe with sausage

The Olivier salad has about ten official versions of its preparation. So, for example, the version with chicken meat is called “Stolichny”, there is also “Winter”, “Meat”, “Moskovsky” and others. All of them differ slightly and are only modified versions of the classic recipe. It was invented in the Soviet Union, and this is exactly the salad our great-grandmothers, grandmothers and mothers prepared. For a long time the salad was called “Soviet”, but in the end it returned the name of its creator - Olivier.

Ingredients

potatoes - for 5-6 servings, 4 medium pieces;
2-3 carrots;
3-4 pieces of pickled cucumbers;
5-6 pieces of chicken eggs;
250 grams of Doctor’s sausage;
packaging of canned peas;
Provencal mayonnaise and salt - to taste.

How many calories are in Olivier with sausage?

The energy value of the dish is averaged and may vary depending on the size of the food.

Step-by-step instruction

Boil potatoes and carrots in their skins until tender and cool. If the potatoes are very starchy, then so that the pieces in the salad are crumbly, it is advisable to boil them immediately in small cubes. To do this, just place the chopped potatoes in boiling water, add salt and, when ready, place them on a sieve.
Boil chicken eggs hard-boiled. It is advisable to prepare them and the potatoes in advance.
Peel the jacket potatoes and cut them into medium cubes, but do not make them small, otherwise the salad will look like porridge. You need to cut carrots and eggs in the same way. Combine the ingredients in a deep bowl.
Cut the sausage into cubes larger than potatoes.
Chop the pickled cucumbers into cubes and, after draining the excess liquid, add to a common bowl. Many people replace pickled cucumbers with fresh ones, however the right recipe implies the use of salty ones.
Open the can of peas, drain the liquid and add the peas to the salad. Some housewives use frozen or fresh peas. In this case, it must first be boiled for 3 minutes to soften it.
Mix all ingredients thoroughly, add salt to taste and season with mayonnaise. It is necessary that the salad is soaked: before serving, put it in the refrigerator for one to two hours.
Serve the dish in a common salad bowl or in portions, garnishing with fresh herbs and figurines from boiled carrots or pickles.

In 2012, Orenburg chefs prepared the most large portion salad "Olivier" - 1841 kg. To prepare it, it took more than 200 kg of potatoes, more than 5000 eggs, 80 kg of carrots, 500 kg of sausage and almost 260 liters of mayonnaise.

Author's recipe from Lucien Olivier

The Olivier salad, a classic recipe, is radically different from its original version, which was invented by French chef Lucien Olivier back in the 60s of the 19th century. However real composition today we can only imagine approximately, since Lucien kept it in strict secrecy. After the death of the famous chef, only an approximate recipe for the salad was found. Its basis was hazel grouse meat, boiled potatoes, eggs, veal tongue, gherkins and specially prepared sauce. Luxurious and unique taste The dish was enhanced by the tender meat of the boiled crayfish.

It is interesting that initially the dish was served separately: boiled crayfish, boiled potatoes with gherkins, meat and sauce were placed on a plate. After a while, Olivier noticed that visitors to the Hermitage restaurant, where he was a chef, mixed the ingredients with each other and only after eating. Then he changed the presentation of the dish in the form of salad mixed with mayonnaise. In the classics, the tradition of serving the dish on lettuce leaves with crayfish tails is still preserved.

Ingredients

potatoes - 4 pieces;
veal tongue – 200 grams;
gherkins – 5-6 pieces;
cancer necks – 5 pieces;
3 eggs;
hazel grouse carcass;
fresh salad;
home or store-bought mayonnaise brand "Provencal";
lanspik – 250 grams.

How many calories are in Lucien Olivier's salad?

Step-by-step instruction

Pre-boil the potatoes and eggs and cool.
Prepare the crayfish tails.
Boil the veal tongue - cook in salted broth with onions and carrots for about an hour and a half. We do not pour out the broth: lanspik is prepared on its basis.
Boil the hazel grouse carcass in a small saucepan, when ready, separate the meat from the bones, cut and fry on vegetable oil until golden color appears.
Make a lanspik: add gelatin to the broth from under the tongue, mix thoroughly and pour into a mold to harden. Place in the refrigerator until serving the salad.
Assemble the salad: cut boiled potatoes and eggs into cubes, veal tongue also into cubes or thin strips, add hazel grouse meat, chopped gherkins. Mix all ingredients, add salt to taste and season with mayonnaise. Place the dish in the refrigerator.
Place green salad leaves on a dish, then pile up the finished salad, and place the crayfish tails around.
Before serving, cut the lanspik into small cubes and place the Olivier on top. Bon appetit!

In details step by step recipe The Olivier salad was prepared by chef Ilya Lazerson. Don't miss the video from the Chef's Recipes channel!

Salad "Capital"

As we said, this recipe is made with chicken instead of sausage. It has a more delicate taste and is suitable for those who do not like sausage. Previously, it was served in the capital's restaurants. It is considered a simplified version of the classic Olivier.

Ingredients

2 large potato tubers;
4 pieces of pickled cucumbers;
chicken breast;
1-2 carrots (imitation crayfish necks);
onion, bay leaf, garlic - for broth;
3 tablespoons of mayonnaise;
lettuce leaves.

How many calories are in the Stolichny salad?

The table shows average indicators energy value salad due to differences in the weight of the ingredients.

Step-by-step instruction

As in all Olivier recipes, the Stolichny salad is prepared on the basis of potatoes, eggs and meat. Therefore, first of all, we prepare all the ingredients: boil potatoes, carrots, eggs in their skins.
Place the chicken breast in boiling salted water, add the onion and a couple of leaves bay leaf, two or three cloves of garlic. Boil the meat over low heat until done.
Peel potatoes, carrots and eggs, cut into medium cubes. Pour into a deep bowl.
Divide the breast into strips and chop. Add to other ingredients.
Add chopped cucumbers to a common bowl, add salt to taste and stir.
Season with mayonnaise and put the salad in a cool place.
Before serving, garnish the dish with salad greens.

What about a salad without potatoes and carrots? The author of the video channel Bon Appetit shared her version of the capital’s “Olivier!”

See the photo for interesting options for serving your favorite dish.