Olivier salad (winter salad, meat salad) has been known in Russia since the mid-nineteenth century. It got its name in honor of the chef, Lucien Olivier, who came up with this recipe. The second popular name for the salad is “winter”, most likely due to the availability of ingredients in the winter.
This recipe does not contain any new ingredients, there are only very quick way slicing Even a bowl of salad in 5 minutes would be something to whittle from.
INGREDIENTS
- boiled potatoes - 4-6 pieces;
- boiled carrots - 3-4 pieces;
- chicken eggs, hard boiled - 3-4 pieces;
- boiled sausage or meat - 300-400 grams;
- canned peas - 2-3 heaped tablespoons;
- salted, pickled or fresh cucumbers - 2-3 pieces;
- Provencal mayonnaise or sour cream - to taste
RECIPE FOR PREPARING WINTER SALAD
Boil jacket potatoes and carrots, possibly in one pan. As soon as the potatoes become easy to pierce with a knife, drain the water and let the vegetables cool. Boil the eggs separately, cook for 5-6 minutes, then pour in cold water and let it cool. We peel the potatoes and eggs, then move on to the main stage. You need to cut all the ingredients, except peas and mayonnaise, into cubes :)
So Olivier salad in 5 minutes.
You need a food processor with a dicing function. If it is not there, five minutes is out of the question; you will have to spend a long time and tediously cutting everything the old fashioned way. However, combines also have a disadvantage. The cubes are cut to the same size as the special grate included.
Cucumbers can be grated; if they are very soft, the cubes will not turn out very good.
It’s also better to grate the eggs; when cutting and stirring, they crumble as desired.
Put everything that has been chopped into a large saucepan, mix, but do not season with mayonnaise.
A dressed winter salad, even in the refrigerator, can spoil in a day or two. Therefore, it is better to refill as needed. And even with this option, you shouldn’t make a reserve for everything. new year holiday. It’s better to do it again later, because it’s so fast :)
The seasoned portion of Olivier can be decorated with dill or parsley.
Winter salad ready. Enjoy your meal!
To experiment, try a small portion of salad with apples. For a long time famous taste Olivier acquires an interesting taste.
A video recipe has appeared on our channel:
A favorite taste of a simple and at the same time festive salad since childhood! Let's prepare the classic Winter salad, which was so popular in Soviet times. Why Winter? I don’t know for sure, but I’ll assume that the name came from the fact that this salad was prepared mainly in winter, usually for the New Year’s table.
In our country, many people call it Winter. I'll tell you a secret - Winter salad with boiled sausage- my grandmother’s favorite salad, she often prepares it on holidays and always - . In fact, what difference does it make what you call the salad - Olivier or Winter, as long as it turns out delicious! So, I suggest you go to the store for the necessary products and remember how a simple Soviet Winter salad is prepared. I suggest classic recipe with sausage - from my grandmother.
First some valuable tips. Grandma always prepares a salad with boiled low-fat sausage; the last resort is ham. Chicken breasts and leave other delights for the sophisticated Olivier. Grandma always has her own cucumbers - salted and crispy from a jar, which she carefully pickled for the winter. In city conditions, homemade pickles can be replaced with store-bought pickles. Take the peas that are more expensive and tastier. This is important for salad. Oh yes! I almost forgot - use real mayonnaise for winter salad dressing, not low-fat, but just classic Provencal. Well, perhaps this is the minimum educational program. Now let's get to the recipe.
Winter salad Olivier recipe
To prepare Winter Salad, we need:
- 2-3 pickled cucumbers;
- 3 boiled eggs (hard-boiled);
- 2 medium potatoes (boiled in their skins);
- 1-2 carrots (boiled with skins on);
- 1 onion;
- 300 g doctor's sausage;
- 1 can of canned peas;
- mayonnaise.
Peel the boiled vegetables and eggs and cut into neat, even cubes into a saucepan/salad bowl/basin. Peel the onion, cut it into smaller pieces and pour boiling water over it so that it doesn’t “bite” in the salad.
Mix onions with vegetables and eggs, add peas and diced pickles and sausage. Season with mayonnaise and mix. Ready! You can enjoy Winter salad :)
Everyone is interested in your opinion!
Don't leave in English!
There are comment forms just below.
Olivier by classic recipe- most holiday salad, which you can think of. This is one of the most popular and traditional dishes. It received its name in honor of its creator, Lucien Olivier. This dish is also known as “Winter Salad”.
Initially, its main ingredients were hazel grouse, boiled potatoes, fresh cucumbers, lettuce, crayfish tails, capers, olives. IN old recipe also included - veal tongue, pressed caviar, hard-boiled eggs. Olivier salad sauce was prepared from French vinegar, eggs and olive oil.
IN Soviet time, and even today, its composition has been simplified, the main ingredients are boiled potatoes and carrots, boiled or fried meat, pickled or fresh cucumbers, mayonnaise, lettuce, canned green peas.
In previous articles we prepared, today we’ll look at holiday selection Olivier salad We will try to do not only delicious salads, but also beneficial for health.
Olivier - a classic old but modern recipe
Olivie - unique dish, prepares for any holiday, and you can’t do without it for the New Year. We will try to make it tasty, bright and festive and get as close to the real thing as possible French recipe Olivier salad We will replace hazel grouse with chicken, pressed caviar with red caviar, and shrimp can be used instead of crayfish necks. We will also make our own Provencal sauce.
We will consider the preparation of Olivier salad in great detail, with photos and a description of each step.
Ingredients:
- Chicken breast – 150-200 g
- Olive oil – 150 ml
- Veal tongue – 150-200 g
- Bay leaf – 4-5 pcs.
- Pepper sweet pea- 10 pieces
- Potatoes – 2 pcs.
- Fresh cucumbers – 100-150 g
- Pitted olives – 50 g
- Capers - 2 tbsp
- Red caviar, quail eggs– for salad decoration
- Crayfish necks (shrimp) – 100 g
For the Provencal sauce:
- Eggs – 5 pcs.
- Olive oil -
- Dijon mustard – 1/4 – 1 tbsp
- Vinegar ( lemon juice), salt, pepper - to taste
How to cook Olivier according to a real old recipe:
1. For cooking we need tender chicken meat. Cut the fillet into pieces no more than 1 cm thick.
2. Fry the fillet in olive oil with garlic until half cooked.
3. Bring chicken meat to golden brown crust in the oven for 7-10 minutes at a temperature of 170-180 degrees.
4. Boil veal tongue in salted water with black allspice and bay leaf for 40-80 minutes, depending on the size of the tongue. We check the readiness of the tongue by piercing it with a knife or fork.
5. When the tongue is cooked, carefully remove it and place it in cold water.
6. Clean the veal tongue. Due to the sudden change in temperature, the skin will begin to separate quickly and can be easily removed.
7. Cut it in half and cut into slices and then into cubes.
8. Boil the potatoes in their skins, having first cut the skin in the middle of the potato, along the entire circumference.
9. Cool the potatoes in ice water for several minutes. Thanks to the sudden change in temperature, it is easy to clean.
10. Peel our potatoes.
11. Lubricate the knife blade vegetable oil so that the potatoes do not crumble. Cut the potatoes into small cubes.
12. Peel a fresh cucumber. You can also remove the seeds from it so that the cucumber does not add excess juice to the salad.
13. Cut our cucumber into small even cubes.
14. Cut the olives (pitted) in half and add to the salad.
15. Add the remaining ingredients and sprinkle with capers.
16.Prepare Provencal sauce:
- To do this, separate the yolks from the whites.
- Beat the yolks.
- Gradually add olive oil (little by little), mustard, lemon juice, salt and pepper.
- Whisk our sauce until it thickens.
17. Season the salad with the resulting sauce. Decorate on top cancerous cervixes(shrimp), red caviar, hard-boiled quail eggs.
Transparent glassware will highlight the beauty of our salad. It turned out delicious, airy and bright!
Salad ready!
Happy holiday!
Olivier salad with sausage, pickled and fresh cucumbers
Olivier with sausage according to the classic recipe - perhaps the most popular salad. It is prepared quickly, simply and easily. We will try to add ingredients to it that will make the salad airy, healthy and even more tasty. Let's look at some of the secrets of its preparation.
Ingredients:
- Boiled potatoes – 2 pcs.
- Eggs – 5 pcs.
- Low-fat sausage – 300 g
- Carrots – 1-2 pcs.
- Canned green peas – 0.5 cups
- Frozen green peas – 0.5 cups
- Pickled or pickled cucumbers – 150 g
- Fresh cucumbers – 150 g
- Mayonnaise (preferably homemade), sour cream - to taste
- Spicy mustard – 1/2 teaspoon
- Onion – 1 pc.
- Greens - optional
- Salt, pepper - to taste
How to cook classic Olivier:
- Boil the potatoes, cool, cut into small cubes.
2. Boil, cool and also chop the carrots into small cubes.
To make the salad sparkle with a new taste, along with canned peas you need to use fresh frozen
3. We also cut the sausage into cubes.
4. Finely chop the pickled cucumbers. You can add fresh cucumber to the salad; it will add freshness and a unique aroma.
To make Olivier airy you need to use homemade mayonnaise, add sour cream or yogurt to mayonnaise
5. Chop the onion.
It is advisable to add fresh cucumber to the salad, it will make the salad lighter and add a fresh aroma
6. Cut the eggs into cubes.
7. Place all ingredients in a bowl. Add green pea, finely chopped greens - optional.
A large number of potatoes makes the salad heavier; there are about two of them for 12 servings
8. Ready salad transfer to a container and place in the refrigerator. Season with mayonnaise (sour cream) immediately before serving.
Before serving, spread the salad using a form. Olivier can be decorated with herbs, eggs, seafood or red caviar.
Salad ready!
Bon appetit!
Classic winter salad with chicken - step-by-step recipe
Chicken Olivier salad - delicious, delicious dish, which is perfect for New Year's table. Thanks to various components, the salad can be more or less nutritious due to the use of sour cream or mayonnaise. It can contain both salted and fresh cucumbers. Fresh frozen peas can be used. Some housewives add apples to Olivier.
It is very easy and simple to prepare. Let's consider step by step recipe, with a photo to prepare a winter salad for the holiday table in a classic version.
Ingredients:
- Boiled chicken meat without skin – 300 g
- Potatoes – 2-3 pcs.
- Boiled egg – 4-5 pcs
- Pickled cucumbers – 3 pcs.
- Capers – 2 tbsp. l
- Greens - to taste
- Carrots – 1-2 pcs.
- Canned peas – 1 can
- Mayonnaise (sour cream) – to taste
- Salt, pepper - to taste
How to cook Olivier with chicken:
1. Cut the chicken into cubes.
In Olivier salad, instead of sausage, it is better to use chicken or beef. It's healthier
2. Cut the carrots into cubes.
3. Grind the eggs.
4. Cut the pickled (salted) cucumbers.
5. We also cut the potatoes into small cubes.
6. Finely chop the onion. To prevent it from becoming bitter in the salad, it can be washed with boiled water.
7. Open and strain the green peas.
8. Mix all ingredients. Season with mayonnaise and sour cream before serving.
The salad can be laid out using a mold, garnished with herbs and red caviar.
Salad ready!
Bon appetit!
Recipe for Olivier salad with beef and pickled cucumber
Olivier salad is often called “meat” and also “winter”. Previously, it was associated with wealth and prosperity, and was prepared on major holidays. Very hearty salad, from products available in Soviet times, were prepared at any time of the year, and this was very important in winter.
By adding beef to the ingredients, we get another version of our favorite salad. Of course, Olivier is a holiday that you can arrange at home anytime. By experimenting and adding your own “zest”, you can create your own cooking masterpiece, able to please our family and friends. The main thing is that the salad is prepared with love, then everything will turn out perfect.
Ingredients:
- Meat (beef) – 150 g
- Small potatoes – 3-4 pcs.
- Carrots – 1-2 pcs.
- Eggs – 4 pcs.
- Pickled cucumbers – 4 pcs.
- Canned peas – 300 g
- Onion – 1/2 pcs.
- Apple – 1 pc.
- Mayonnaise - to taste
How to prepare Olivier:
- Cut the boiled meat (beef) into cubes.
Vegetables for Olivier can be steamed or in the oven (after wrapping them in foil). This way they will turn out tastier and will not take on excess liquid.
2. Chop boiled potatoes and carrots into small cubes
3. We also cut the pickled cucumbers.
For beauty and to improve taste, all components should be cut to the same size. It is best to focus on the size of the pea, which we add as a whole
4. Grind boiled eggs using an egg slicer.
5. Finely chop the onion.
6. Mix all ingredients.
7. Before serving, season the salad with mayonnaise.
Olivier will taste better if you make your own mayonnaise
8. Place winter salad in baskets. You can use portion molds to decorate Olivier.
Salad ready!
Bon appetit!
Every Russian knows and loves the delicious and simple Olivier salad. IN Lately Housewives are increasingly deciding to experiment and try to change the usual “sausage” version of the snack, making it more interesting and original. Or you can even try to cook the same one real salad with hazel grouse and crayfish necks from the 14th century.
Salad "Olivier" - the history of the New Year's dish
Everyone's favorite appetizer option with pickles and boiled sausage only vaguely resembles the original recipe for the Olivier salad. It was invented by a famous French chef working in a popular tavern in the Russian capital back in the 14th century. And the name of the snack was the name of the famous chef.
Lucien Olivier's tavern enjoyed unprecedented popularity among the highest nobility. The establishment attracted special attention after it appeared on the menu. unusual salad from boiled hazel grouse, crayfish tails, capers, truffles and some other ingredients. All ingredients were laid out in a circle and seasoned with a unique sauce with French spices, the recipe of which was subsequently lost forever.
Subsequent owners of the inn, who were unable to accurately restore the exact composition of the snack after the death of the Frenchman, each time changed it in their own way. So the recipe included veal tongue, fresh cucumbers, boiled crayfish, pressed caviar and some other ingredients.
In Soviet times, the chef of a Moscow restaurant decided to simplify the composition of the popular snack and began to use ordinary boiled eggs, pickles, and chicken meat for it. When the salad appeared on the canteen menu, instead of chicken, to save money, it included boiled sausage.
Classic recipe for winter salad with sausage
Ingredients: 4 potatoes, 2 large carrots, 3 pickled cucumbers, 230 g boiled sausage, 5 eggs, standard jar green peas or 180 g frozen, mayonnaise and rock salt taste.
- Olivier with sausage is very easy to prepare. To do this, boil chicken eggs in a separate bowl until cooked and raw vegetables. There is one secret - to prevent potatoes and carrots from boiling during cooking, pour a glass of cucumber brine over them.
- The finished vegetables are cooled and peeled, after which they are cut in a convenient way. The main thing is not to chop it, so as not to turn the snack into porridge. It is best to cut food into cubes.
- Sausage, pickled cucumbers, cooled, peeled eggs are chopped in the same way.
- All that remains is to add peas without brine to the rest of the products.
What is the difference between a “winter” salad and an “Olivier” salad?
- winter is only in winter, and Olivier is all-season.
- From the real "Olivier" - radically))
Olivier salad popular in Russia holiday treat. The name was given in honor of the chef Lucien Olivier, who ran the Hermitage restaurant of Parisian cuisine in Moscow in the early 60s of the 19th century.
Known abroad as Russian salad
The secret of the salad was the sauce, the ingredients were the meat of two boiled hazel grouse, one veal tongue, about 100 grams of black pressed caviar, 200 grams fresh salad plus 25 boiled crayfish, half a jar of very small pickled cucumbers and half a jar of soybeans. Next, Monsieur chopped two fresh cucumbers, 100 grams of capers and, finally, finely chopped hard-boiled eggs (5 pieces). This whole delicacy was seasoned with Provençal sauce, which had to be prepared with French vinegar, two eggs and a pound (454 grams) of Provençal olive oil. At the end of the 19th century, one of the chefs, Ivan Ivanov, stole the secret of the sauce and moved to a Moscow restaurant, where he served his salad called Stolichny. However, many believed that Stolichny was inferior to the real Olivier salad (that is, Ivan Ivanov managed to steal only part of the sauce recipe).
Lucien Olivier's recipe was a secret that he took with him to his grave. After a short period of oblivion, the recipe was restored in 1904 from the memory of one of the gourmet regulars of the restaurant.
During Soviet times, the recipes for Stolichny and Olivier salads were repeatedly deteriorated, some ingredients were replaced by others. Nowadays, the name Olivier salad means a mixture of boiled potatoes, mayonnaise, pickled or pickled cucumbers, green peas and sometimes sausage or chicken, and, of course, has nothing to do with the real Olivier salad. The ease of preparation and availability of ingredients made this salad extremely popular dish how in Soviet years(it was an indispensable attribute of the Soviet festive table on November 7 and New Year), and today. Other name modern recipe this salad is Winter (arises due to the fact that its ingredients are easily available in winter, unlike the ingredients of summer salads).
- In the original "Olivier" the real one is not quite the same as what we do in every home, which is why "Winter" is different from it. The real Olivier it is supposed to be made from chicken (partridge) meat, pickled cucumbers, do not put apples in it, etc., but the Winter one is made from meat (sausage), pickled cucumbers, green apples are required. And in principle, both salads with different variations may repeat each other.
- The winter salad includes: boiled potatoes, boiled carrots, canned food. green peas, boiled eggs, pickled or pickled cucumbers (it’s all the same), onions or green onions, mayonnaise and meat, or sausage, or fish, or pickled scallops, or poultry, as desired. But the Olivier salad differs in composition from the winter salad. "Olivier" includes: potatoes, canned food. green peas, boiled eggs, sweet and sour apple, pickled cucumbers only, boiled chicken, mayonnaise. The fact that they often prepare a winter salad and then say that it is Olivier for the intelligentsia is nonsense. These two salads are indeed very similar, but also different. If you add an animal to Olivier Maso, then this salad will be called “Debef”. classic Olivier You can’t add sausage to the debuff either. It is believed that sausage is already a dish and why combine two snacks into one.
- “Winter” is a common name, “Olivier” is a name among intelligent people!
Loading...