The exquisite foreign name for Olivier salad sometimes suggests that it was invented in Paris, and not in Russia. However, this is the greatest delusion, since this dish is considered primordially Russian, and the ingredients used in its preparation (hazel grouse, veal tongues, capers, crayfish necks) were based on the taste preferences of Russian noblemen of the 19th century. The salad recipe was invented by the French chef of a Moscow restaurant, Lucien Olivier, especially for Russian-speaking visitors. Over time, the classic salad recipe has undergone many changes and has been brought in line with the taste preferences of the current generation of Russians.
It is necessary
- - 1 can of canned peas;
- - 400 g of boiled sausage;
- - 1 carrot;
- - 5 eggs;
- - 200 g of potatoes;
- - 3 pickles;
- - 1 head of onion;
- - 250 g mayonnaise;
- - salt to taste.
Instructions
Step 1
I wash potatoes and carrots under running water. Before cooking, you do not need to peel the vegetables so that they retain their original shape and do not fall apart in the salad. You should also not salt the water.
Step 2
We check the readiness of the vegetables with a fork, remove the pan from the heat, drain the hot water and pour cold water so that the boiled vegetables cool faster.
Step 3
Next, boil the eggs in boiling water for 15 minutes, then cool them in cold water.
Step 4
We clean the cooled eggs from the shell, and boiled vegetables - from the peel.
Step 5
We squeeze the brine from pickled cucumbers so that the salad does not turn out to be too liquid in its consistency.
Step 6
Cut all the ingredients (carrots, potatoes, onions, sausage, eggs, pickles) into small cubes of the same size, drain the water from the green peas and add it to the salad bowl.
Step 7
Salt the salad to taste, season it with mayonnaise (it is advisable to use Provence with a fat content of at least 60%) and mix thoroughly.
Step 8
If desired, mayonnaise for Olivier salad can be prepared by yourself. To do this, in a separate bowl, use a blender to mix 2 egg yolks with half a teaspoon of mustard powder, 1 tablespoon of vegetable oil and a small amount of salt and sugar.
Step 9
The traditional recipe for Olivier salad has many alternatives - instead of sausage, boiled or smoked chicken, shrimp, squid are put into it, fresh cucumbers are used instead of pickled cucumbers, green peas are replaced with canned corn, etc. However, it remains unchanged that winter salad is still a welcome dish on the festive table.
