What goes in salad olivier. How to cook salad "Olivier" at home
Of course, in modern culinary there are dozens different variations how to cook Olivier salad (with mushrooms, shrimp, squid and other exotics). But the classic recipe remains the most popular - Olivier with sausage, always boiled, "Doctor's".
The composition of Olivier - what, besides sausage?
- Potato. It will take 4-5 medium-sized tubers per standard salad bowl, about 500-600 g. Potatoes need to be boiled in "uniforms", that is, together with the peel, until fully prepared. So that the salad does not turn out to be too starchy, do not take friable and easily boiled varieties, and also do not add too many potatoes to Olivier, keep the proportions.
- Carrot. Salad will need 1-2 medium carrots total weight 200-300 g. This amount is enough to give the salad sweetness and the necessary variegation. Try to choose sweet root vegetables, saturated orange color. They should also be boiled whole without peeling the skin.
- Boiled sausage. meat ingredient for Olivier should be High Quality and necessarily fresh, as it will not be subjected to heat treatment. The standard amount of "varenka" is about 400-500 g. Doctor's sausage is suitable, without bacon.
- Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. You need to boil them hard-boiled, but not more than 10 minutes, then they will not be digested and remain tender.
- Cucumbers. IN original recipe pickled cucumbers are used, however, they can be replaced with pickled and partially fresh fruits. The amount is added to taste, depending on the degree of "salinity" of the product and size. As a rule, 1-2 pieces are enough, approximately 150 g.
- Polka dots. You will need canned green pea brain varieties, sweet and especially tender. Carefully drain all the liquid from the jar so that it does not get into the salad and does not make it unnecessarily watery. It will take a little more than half a standard jar.
- Onion. Adds spice and spiciness to the salad. You can use onion or green onion. The amount is adjusted to taste, as a rule, 1/2 of a medium onion or 5-6 green onion feathers is enough.
What mayonnaise is suitable for dressing?
The classic olivier sauce is mayonnaise. Buy "Provencal" in the store or cook it yourself from an egg and vegetable oil with the addition of sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste, its task is to set off, and not to clog the taste of other ingredients. The amount is adjusted to taste, while it is important that the salad does not turn out to be too dry, but also not too liquid. Start with 3 tablespoons of mayonnaise, and increase the amount, guided by the consistency of the salad.Total cooking time: 50 minutes
Cooking time: 15 minutes
Yield: 4 servings
Ingredients
- boiled sausage– 400-500 g
- chicken eggs - 4 pcs.
- potatoes - 4-5 medium tubers
- carrots - 1 pc.
- onion - 1/2 pc.
- canned peas– 200 g
- pickled cucumbers - 1-2 pcs.
- mayonnaise - 3 tbsp. l.
- salt - to taste
How to cook a classic Olivier with sausage
We boil carrots and potatoes in "uniforms", that is, in a peel, and hard-boiled eggs. You can cook in any way convenient for you: in a pot of water, in a double boiler, and so on.
Cooled potatoes and carrots are peeled and cut into cubes. The classic cut for Olivier is a cube of 5-7 mm. Take your time, the neater and smoother the vegetables are cut, the prettier the salad will look on the plate.
Peeled eggs are crushed in the same way. You can use a knife or a special egg cutter.
We cut the boiled sausage in exactly the same cube as all the other components of Olivier.
Well, what is Olivier without pickles! Grinding one large cucumber or a couple of small-sized fruits in a cube, if desired, you can peel them. Some housewives cook Olivier with fresh cucumber - the recipe is not considered a classic, but still many people like this option.
Half of the onion is finely chopped and together with the peas we send it to a bowl with previously chopped products. You can use green onions, which will add a pleasant spring touch of freshness to the dish, and they are softer in taste than onions. Carefully drain all the liquid from the jar of peas, otherwise the salad will turn out to be too watery.
It remains to fill Olivier. The classic recipe loves mayonnaise as a sauce. Of course, it is best to make mayonnaise at home. If you add a store, then choose Provence. Filled up? Now gently mix, salt to taste. Try it, do you need to add more pickles or mayonnaise?
Classic Olivier is ready! Serve in portions or in a common deep salad bowl. Bon appetit!
Olivier classic recipe - unique dish, which is being prepared for the New Year, birthday, and other holidays. Some lovers can indulge delicious salad without a special reason, having prepared it on a weekend or weekday. It is noticed that such a salad is considered relevant in the winter, autumn and spring seasons.
When it's hot outside, such food does not bring great pleasure even to those connoisseurs delicious food who gave this food the highest rating. Due to the fact that the recipe has many variations in the composition of the ingredients, dressing with mayonnaise, sour cream, sauce, almost all people like it.
Often such a dish is called meat, winter, "Capital", Russian salad. It is prepared at home and in restaurants.
History of salad "Olivier"
Salad "Olivier" came to us from the Moscow tavern (restaurant) "Hermitage". There, in the 60s of the 19th century, it was prepared by the famous french chef Lucien Olivier in his own way, unique technology. IN original performance it consisted of boiled grouse, boiled beef tongue, red caviar, capers, cancer necks. These are the products that lettuce connoisseurs could identify. Exact recipe unknown, the cook did not reveal it to anyone.But over time, the salad has undergone significant changes. Ryabchikov and tongue were replaced by boiled sausage, instead of caviar, it began to be used boiled carrots replaced by cucumbers. Canned green peas were added for originality of taste.
The Soviet era with a constant "deficit" of products gave birth to a new, cheap version of the salad. The obligatory New Year's salad became especially popular after the release of the famous film by E. Ryazanov "The Irony of Fate or Enjoy Your Bath". Today this dish is prepared from different ingredients, which bring their own, special notes to its taste.
Olivier salad is a super popular dish of the 20th century. He was loved by our mothers and grandmothers. However, today Olivier has not lost its popularity and relevance.The easiest and most affordable Olivier salad recipe
They know how to cook Olivier salad experienced housewives and young girls. Mature needlewomen like Olivier salad classic recipe. Due to the fact that it lacks red fish, olives and other expensive products, he reminds women of the years of his childhood and youth. Young hostesses prefer to include ingredients in the recipe different meanings: crab sticks, fish, meat, tongue, heart, anchovies. But it's their choice! Olivier, prepared from the same products by different housewives, will differ in its taste.
classic salad recipe
Consider Olivier recipe classic performance. To prepare it you will need:
- 5-6 hard-boiled eggs;
- 300-400 grams of first-class or top-notch boiled sausage;
- boiled carrots - 1-2 pieces;
- 100-150 ml of mayonnaise.
Recipe comments:
- The taste of the salad largely depends on the quality of the sausage and peas. For cooking, sausage is taken without pronounced pieces of fat. Although this is a debatable issue. You can replace the boiled ham, half-smoked sausage, sausages, wieners.
- Most people like young, unripe peas with a sweetish aftertaste. Buy Proven Brain Peas well-known manufacturers! Hard peas can ruin food.
- Cucumbers also add flavor to the whole dish. When the cucumber is too sour, then its dose can be reduced. Otherwise, increase. In order for the salad to acquire a special taste of freshness, you can add fresh cucumbers and green onions. One cucumber and some greens will be enough.
- If someone does not tolerate boiled carrots, it can be excluded from the recipe without obvious damage.
- Some girls love Olivier, but are afraid to harm the figure. Potatoes rich in starch can also be excluded from the composition.
- People who are allergic to eggs settle for the option without these ingredients. Of course, not the same taste - but still!
- To make the cooked dish more satisfying, you can put more potatoes in it.
Let's consider another classic version meat salad. Suitable for cooking boiled beef, chicken, turkey and even lean pork. The "highlight" of this dish is that meat is added instead of sausage.
Some housewives practice the classic version of a salad with sausage and meat at the same time. In addition, instead of the conventional components, one fresh cucumber is included in the composition. In this case, the actual entry will be green onions. Parsley or dill does not need to be cut, but it is better to decorate the finished dish with green sprigs. Your salad will acquire spring aroma and taste of freshness.
Here is a classic Olivier recipe with meat:
- 250-300 grams boiled meat boneless (you can beef, chicken, turkey, rabbit, pork, lamb);
- 5-6 boiled eggs;
- pickled or salted cucumbers - 2 pieces;
- 1 fresh (greenhouse or ground) cucumber;
- boiled potatoes - 2-3 pieces;
- 1 boiled carrot;
- a bunch of green onions;
- 150-200 ml of mayonnaise.
A wonderful addition holiday table will become cakes from .
Juicy and tasty meat in French according to a delicious recipe, will become the perfect dish on the holiday table.
You can also prepare the Tarragon drink by clicking on the link, which will remind all your family of childhood.
Recipe comments
A salad with meat will be tastier if it is flavored not with store-bought, but with home-made mayonnaise. To do this, you need to beat in a mixer egg yolks, sunflower (olive) oil, salt, sugar, lemon juice, dry mustard and other flavoring additives.
If your culinary abilities and desires are not so pretentious, then it is better to buy mayonnaise 67% of a popular manufacturer. For those representatives of the human race who are tormented by the problem of losing weight and calories, mayonnaise 30% or sour cream is suitable. The taste of the salad will change.
Many people love the taste of onions in salads. But they are afraid of an unpleasant onion smell. To avoid the appearance of harsh flavors, we suggest marinating the onion. To do this, one medium onion is cut into half rings or cubes and left to marinate for 2-3 hours.
For the marinade, you need 3 tablespoons of sugar, 3 tbsp. tablespoons of vinegar diluted with 3 tbsp. spoons of water. The onion is folded into a bowl or other deep vessel, poured with marinade. It is desirable that the marinade completely covers the contents. After pickling, onion half rings will become softer and acquire unusual taste without a special smell and bitterness. Such an onion can be used not only in Olivier, but also in other dishes for New Year's table or other holidays.
Some housewives replace canned peas with boiled ones. For this in season fresh peas freeze in freezer, and if necessary, boil until tender and add chilled to dishes.
In order for Olivier to acquire more spicy taste, you can add 1 fresh apple or some olives, lemon.
If you are a lover canned corn, you can replace the peas with it. Crab sticks are sometimes added to the salad, chinese cabbage, olives, hard cheese, shrimp, avocado.
Some housewives add to familiar ingredients mushrooms, nuts, caviar, fish. IN this case the name "Olivier" refers to the mixing of products and dressing them with sauce, and not the composition of individual ingredients. This will no longer be the classic "Olivier" of the times of the Union, but another salad in which you can change the ingredients and the name. For convenience, such food is still called Olivier salad with:
- Beijing cabbage;
- cheese;
- canned or pickled mushrooms;
- smoked, salted, boiled fish;
- natural caviar;
- olives;
- shrimp;
- squid;
- crayfish tails.
Olivier recipe for vegetarians
Vegetarians also claim New Year's salad. This may be an option where pickled or fried mushrooms are used instead of sausage and eggs. The composition of other products will have to be increased. Vegetarian Salad Recipe:
- a jar of young green canned peas;
- 4 canned or pickled cucumbers;
- 1 fresh cucumber;
- boiled potatoes - 4 pieces;
- 2 pieces of boiled carrots;
- a bunch of green onions;
- onion;
- 25 olives or olives, pitted, cut into rings.
If vegetarianism accepts dairy products, then you can add a little cheese and season everything with sour cream. If dairy products are excluded, then the salad is dressed soy mayonnaise without adding eggs or vegetable (olive) oil. Salt, pepper, other spices are added to taste and desire.
"Olivier" without meat and eggs for those people who fast
The Olivier recipe during Christian Lent includes all ingredients except sausage (meat) and eggs.
Fasting people can replace meat product fish. For this, a fillet of salted red or other fish is taken. The rest of the ingredients can be left unchanged.Recipe New Year's salad for post:
- 1 can of canned green peas;
- 300 grams of salted red fish;
- 2 pcs. pickled or pickled cucumbers;
- boiled potatoes - 2-3 pieces;
- 1 boiled carrot;
- soy mayonnaise.
Salt, pepper, spices are added to taste.
Salad decorations
Salad "Olivier" looks impressive and appetizing when beautiful decoration. Usually housewives cook it in any capacious container, and serve it in beautiful salad bowls. On top of the salad is decorated in different ways. It can be:
- sprigs of dill, parsley;
- rosette, lily or other flower made from boiled carrots, eggs, onions;
- beautifully stacked pieces of sausage, salmon, hard cheese, lemon;
- children's application;
- peas, olives, green onions.
The largest portion of Olivier salad was prepared in 2012 in Orenburg. Weight ready meal amounted to 1841 kg. The salad consisted of:
- 220 kg of potatoes;
- half a ton of sausage;
- 40 kg of onions;
- 170 kg of pickled cucumbers;
- 80 kg of carrots;
- 5040 eggs;
- 260 liters of mayonnaise;
- 136 kg of green peas.
Today, the salad is popular all over the world in a variant that comes from the classic Russian combination of products. Thanks to the availability of the most exotic ingredients, you can try any version of this salad and even create some kind of new version that your whole family will especially like.
Olivier, many having heard this word, carry out an association with the New Year. Since since Soviet times, this particular salad has been considered an integral attribute of this holiday. Today, Olivier flaunts on the tables of our compatriots much more often, but about the classic recipe this dish not everyone knows.
Back to the Ages or Who Invented “Olivier”
Although this salad is considered Soviet, in fact the “parent” of this salad is the French chef L. Olivier (the salad is named after him). In the middle of the 19th century, he worked at the Hermitage Hotel, which was located in Moscow. It was he who, working as a cook, served the first appetizer called Olivier - a meat basket, which consisted of:
- boiled potatoes;
- gherkins;
- capers;
- olives.
All this was filled with copyright delicious mayonnaise, the recipe of which was kept in strict confidence. Over time, Russian chefs adapted this appetizer to our products and the mentality of the Russian people. So it appeared in Soviet times salad recipe with boiled sausage. It is this option that has primordially Soviet roots.
Products for the classic salad "Olivier"
You can cook a classic Olivier salad not only with boiled sausage, but also with chicken fillet. Cooking following products for salad:
- 4 potatoes;
- 1 piece of carrots;
- 4 eggs;
- 0.5 kg of boiled sausage (chicken fillet);
- 4 pieces of pickled cucumbers;
- 0.5 jars of green peas;
- green onion feathers;
- salt pepper.
For dressing (mayonnaise) we prepare products:
- Two yolks;
- 130 ml of olive oil;
- 0.5 tsp - mustard (powder);
- 0.5 tsp - granulated sugar;
- 0.5 tsp salt.
Step-by-step instructions for making mayonnaise for the classic Olivier salad
To make mayonnaise, you need to "get" a blender. Of course, you can beat mayonnaise by hand, but its consistency is not always appropriate.
- Pour olive oil into the bowl.
- Pour salt, sugar, mustard powder.
- Gently place the yolks into the oil. It is desirable that they remain intact.
- Place the blender in the bowl all the way to the bottom. The yolks should be under the blender blades.
- Beat without stopping until the mass thickens and becomes creamy.
Step-by-step instructions for preparing a classic salad
To prepare a salad, you need to perform the following steps.
- Boil potatoes, carrots and eggs, peel and cut into medium cubes.
- Cut the sausage the same way. If you use meat, then rinse and boil it first.
- Crumble greens and cucumber (pickled) into the salad.
- Sprinkle peas.
- Add salt and pepper to taste.
- Season everything with freshly prepared mayonnaise and mix.
- Garnish the finished salad and serve.
Non-standard solutions for modern Olivier salad
Classics are classics, but modern trends make their own adjustments to already loved dishes. We propose to consider non-classical options modern salads Olivie.
- Instead of boiled sausage, you can use smoked meat or tongue.
- Pickled cucumber is replaced with fresh.
- Those who do not like peas use corn as an option.
- Instead of green onions, you can attach onions, only pre-pickled.
- IN dietary option low-fat yogurt is used instead of mayonnaise.
- You can also serve a classic version of the salad, cut into cubes.
And in conclusion, I would like to note that in France and Turkey they serve simplified versions of our “Olivier” and call it “Russian salad”. So don't ignore tradition. new year's eve(and not only) Olivier salad must be present on the table, and it will be up to you to decide whether it will be classic or modern.
” is so popular in our country that for more than 30 years it has been an invariable attribute of the 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 cook a 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 a favorite version with sausage and pickles.
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Classic sausage recipe
Salad "Olivier" has about ten official versions of cooking. So, for example, the version with chicken meat is called "Capital", there is also "Winter", "Meat", "Moscow" and others. All of them differ slightly and are only modified versions of the classic recipe. It was invented in the Soviet Union, and our great-grandmothers, grandmothers and mothers prepared just such a salad. For a long time the salad was called "Soviet", but in the end he returned the name of his creator - Olivier.
Ingredients
- potatoes - based on 5-6 servings 4 medium pieces;
- 2-3 carrots;
- 3-4 pieces of pickled cucumbers;
- 5-6 pieces of chicken eggs;
- 250 grams of sausage "Doctor";
- package of canned peas;
- mayonnaise "Provencal" and salt - to taste.
How many calories are in Olivier with sausage?
The energy value of the dish is average and may vary depending on the size of the products.
Step-by-step instruction
- Boil potatoes and carrots in their skins until tender and cool. If the potatoes are very starchy, then in order for the pieces in the salad to be crumbly, it is advisable to boil it immediately in small cubes. To do this, it is enough to place the chopped potatoes in boiling water, salt and, after being ready, put them on a sieve.
- Hard-boil chicken eggs. It is advisable to cook them and potatoes in advance.
- Peel potatoes "in uniform" and cut into medium cubes, but do not chop, otherwise the salad will look like porridge. Similarly, it is necessary to cut carrots and eggs. Combine the ingredients in a deep bowl.
- Cut the sausage into cubes larger than potatoes.
- Chop pickled cucumbers into cubes and, draining excess liquid, add to a common bowl. Many people replace pickled cucumbers with fresh ones, however the right recipe implies the use of salt.
- Open a jar of peas, drain the liquid and add the seeds to the salad. Some housewives use frozen or fresh peas. In this case, it must first be boiled for 3 minutes for softness.
- Mix all the 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, decorating on top with fresh herbs, figurines of boiled carrots or pickles.
In 2012, the chefs of Orenburg prepared the largest portion of Olivier salad - 1841 kg. 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 to prepare it.
Author's recipe from Lucien Olivier
Olivier salad is a classic recipe that 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 death celebrity chef I managed to find only an approximate recipe for a salad. Its basis was the meat of hazel grouse, boiled potatoes, eggs, veal tongue, gherkins and specially prepared sauce. Luxurious and unique taste the tender meat of boiled crayfish added to the dish.
It is interesting that initially the dish was served separately: boiled crayfish, boiled potatoes with gherkins, meat and sauce were laid out on a plate. After a while, Olivier noticed that the visitors of the Hermitage restaurant, where he was the chef, mixed the ingredients together and only then ate. Then he changed the serving of the dish in the form of a 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 purchased mayonnaise brand "Provencal";
- lanspic - 250 grams.
How many calories are in Lucien Olivier's salad?
Step-by-step instruction
- Pre-boil potatoes and eggs, cool.
- Prepare the cancer necks.
- 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: lanspic is prepared on its basis.
- Boil the carcass of hazel grouse in a small saucepan, after readiness, separate the meat from the bones, cut and fry for vegetable oil until a golden color appears.
- Make lanspic: add gelatin to the broth from under the tongue, mix thoroughly and pour into a mold to set. Place in refrigerator until serving salad.
- Assemble the salad: cut boiled potatoes and eggs into cubes, veal tongue also into cubes or a thin strip, add hazel grouse meat, chopped gherkins. Mix all the ingredients, salt to taste and season with mayonnaise. Remove the dish from the refrigerator.
- Arrange lettuce leaves on a platter, then ready salad, spread cancer necks around.
- Before serving, cut the lanspic into small cubes and put Olivier on top. Bon appetit!
In details step by step recipe salad "Olivier" was prepared by chef Ilya Lazerson. Don't miss the video from Chef's Recipes channel!
Salad "Capital"
As we have already said, this recipe is prepared with chicken meat instead of sausage. It is more delicate in taste and is suitable for those who do not like sausage. Previously served in restaurants in the capital. It is considered a simplified version of the classic Olivier.
Ingredients
- 2 large tubers of potatoes;
- 4 pieces of pickled cucumbers;
- chicken breast;
- 1-2 carrots (imitation of cancer necks);
- onion, bay leaf, garlic - for broth;
- 3 tablespoons of mayonnaise;
- lettuce leaves.
How many calories are in the Stolichny salad?
The table shows the 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, the first step is to prepare all the ingredients: boil potatoes, carrots, eggs in their skins.
- Drop into boiling salted water chicken breast, add an onion and a couple of leaves bay leaf, two or three cloves of garlic. Boil the meat over low heat until tender.
- Peel potatoes, carrots and eggs, cut into medium cubes. Pour into a deep bowl.
- Divide the breast into strips and chop. Add to the rest of the ingredients.
- Add chopped cucumbers to a common bowl, salt to taste and mix.
- Season with mayonnaise and put the salad in a cool place.
- Before serving, decorate the dish with lettuce.
How about a salad without potatoes and carrots? The author of the video channel Bon appetit shared her version of the capital's Olivier!
Look at the photo for interesting options for serving your favorite dish.
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