For many, "Olivier" is an indispensable dish on the New Year's table, without which a holiday is not a holiday. The housewives prepare this salad in different ways, someone strives to get as close as possible to the recipe invented by the brilliant French chef, whose name this cold appetizer bears, someone thinks that a real "Olivier" can only be with boiled carrots and sausage. When choosing your own, original recipe, do not look back at the authorities, the most important ingredient in this salad is a special mood that only you can create.
Don't believe anyone who says they know the recipe for the "real" salad "Olivier". Lucien Olivier himself added "special" ingredients to the dish, only by closing all the doors to the kitchen of the Hermitage restaurant, away from curious competitors.
He did not leave his secret to either his students or descendants, so any recipe for the famous salad is just an improvisation. Based on the list of products that were definitely in the salad, and their idea of / u200b / u200bthe "magic" dish, the chefs decided that Olivier can be prepared by taking:
- meat of 2 boiled hazel grouses;
- 1 boiled veal tongue;
- 100 grams of black caviar;
- 200 grams of lettuce leaves;
- 1 boiled lobster meat;
- 200 grams of gherkins;
- 2 fresh cucumbers;
- 100 grams of capers;
- 5 boiled eggs
- 400 grams of olive oil;
- 2 yolks from raw chicken eggs;
- mustard and vinegar.
Grouse, lobster, tongue, gherkins, eggs and fresh cucumbers should be cut into small cubes, capers and caviar should be added. Beat the yolks, gradually add olive oil in a thin stream, continuing to beat. Season the sauce with vinegar and mustard. Some gourmets claimed that the secret of the famous sauce was to add half a can of soybean-kabul paste to it, which tasted like the famous Southern sauce. The prepared salad was laid out on green leaves, seasoned with sauce and served.
Of course, the bourgeois Olivier had little in common with the salad that reigned on New Year's salads in the Soviet Union. “That very Olivier” was invented by a student of the famous Frenchman with a simple Russian surname Ivanov. The secret sauce turned into Provencal mayonnaise, bright lobster meat was replaced by boiled proletarian carrots, and hazel grouses were replaced by chicken. Potatoes and green peas were added to the salad for satiety. Many more changes awaited the famous dish - boiled beef became more affordable than chicken, then it was replaced with simple sausage, they began to put onions and grated sour apple into the dish. Abroad, numerous variants of this cold appetizer became known under the name of "Russian salad", and housewives in the USSR continued to exchange the recipe for "Olivier".
If you want to prepare an original salad that is at the same time remotely similar to the creation of the famous Frenchman and to the Soviet classics, try the following recipe. You will need:
- 3 peeled boiled potatoes;
- 1 large Granny Smith peeled apple;
- 1 peeled boiled carrot;
- 2 pickled cucumbers;
- 1 fresh cucumber;
- 3 boiled eggs;
- 200 grams of canned peas or the same amount of frozen peas, previously dipped in boiling water for a few minutes;
- 300 grams of boiled meat (chicken, tongue, beef);
- ¼ glass of chopped dill greens;
-200 grams of mayonnaise;
- 2 tablespoons of lemon juice;
- 2 teaspoons of Dijon mustard;
- salt pepper.
Dice cucumbers, meat, eggs, apple, potatoes and carrots. Mix with peas. Whisk in mayonnaise with mustard and lemon juice. Season the salad, add herbs, salt and pepper to taste. Stir well and remove before serving in the refrigerator.
