Authentic Olivier salad. Its history and recipe

If the modern Olivier salad were prepared according to an old Russian recipe, then it would hardly have become an obligatory attribute of the festive table. The point is that it is Authentic Olivier Salad consisted of ingredients that not everyone can afford today. And certainly it was not cooked in "basins". It was a real delicacy, which all the rich of Moscow came to try.

Yes, yes, at least Authentic Olivier Salad and was invented by a Frenchman, this dish comes from the capital of Russia. And already from it the treat spread throughout Europe. And initially it was not even a salad. The creator of the dish called it none other than “game mayonnaise”.

And it was invented in the 60s of the 19th century by the famous restaurateur Lucien Olivier. He worked in the capital's Hermitage tavern.

Authentic Olivier salad

For a real Olivier salad, you need the following ingredients :

Boiled fillet of a pair of hazel grouse
Boiled veal tongue
Grams 100 black caviar. And not granular, but the so-called "pressed", which, in fact, is a puree
Fresh lettuce leaves 200 grams
Boiled crayfish in the amount of 25 pieces. As an option, they could be replaced by a can of lobsters
250 grams of pickled pickles. Now they are better known as gherkins - these are such small cucumbers.
Pair of fresh cucumbers
Hard boiled chicken eggs (5 pieces)

And all this was seasoned not with mayonnaise, as it is now, but with a special Kabul sauce. This is a fairly spicy seasoning made from meat, tomatoes, horseradish and cream. IN Authentic Olivier Salad 250 grams of Kabul sauce was added.

In order to make this sauce, you need the following products:

Meat broth (50-60 g)
Wheat flour (20-25g)
Horseradish (20-25g)
Butter (10g)
Cream (20-30g)
Salt (to taste)

First, the broth is boiled in butter in a saucepan with flour added to it. After that, horseradish, cream and salt are added to the resulting mass. And all together again brought to a boil over low heat.

There is another version of Kabul sauce. It uses carrots, onions, tomato paste and peppers. But Authentic Olivier Salad refueled with the first version of the sauce.

Interestingly, Lucien Olivier did not originally plan to mix these ingredients. The conceived dish had to look like a real work of art. Just imagine:

On one side of the plate is sliced hazel grouse fillet, seasoned with Kabul sauce and black caviar. On the other hand, mixed crayfish meat and slices of veal tongue. And a pyramid of boiled potatoes, with small straws of cucumbers, decorated with slices of chicken eggs.

But the efforts of the master were not appreciated by the visitors. They began to shamelessly mix the ingredients, turning everything into a single mess. As a result, the chef had no choice but to start preparing a new dish in the form of a salad.

Unfortunately, many of the secrets of making a real Olivier salad went to the grave along with its creator. It was a real tragedy for the entire culinary world.

What has come down to our time, of course, has little in common with that same salad. And the list of ingredients is so different that you are surprised when you read what it was originally made from.

Fritillary meat and tongue were gradually replaced by boiled chicken, ham and boiled sausage. Potatoes, carrots, green peas, apples, green onions appeared. The only thing that unites a real Olivier salad and its modern copy is eggs and cucumbers.

But this is if we talk about the classic Olivier salad in the modern sense. But there are dozens of other varieties. For example, Olivier with cheese, Fish Olivier with sour cream, Olivier with cabbage, Olivier with squid and many others. And today rarely (or almost no one) does that Authentic Olivier Salad who immortalized the name of its creator.

In 1860, the youngest of the three sons of the famous French chef Olivier Lucien arrived in Russia, where French cuisine was traditionally highly valued. The main wealth that his father awarded was the family recipe for seasoning sauce, which the son was not to give out to anyone under any pretext.

They say that the secret did not become the property of competitors, he added a secret seasoning to mayonnaise in a separate room, all alone. And then he took it with him. How else could he keep his secret?

During the life of Lucien Olivier, the recipe was not found in any cookbook. Having recreated the ingredients of the salad from memory, professional chefs were unable to comprehend the secret of the original seasoning, it has remained a mystery of culinary art.

Very first time salad recipe was published 4 months after the death of the master in the magazine Our Food:

« I will convey to the subtlety the preparation in the spirit of the author of this savory snack:
Fry the hazel grouse, cool, cut into small slices; cook boiled (not crumbly) potatoes, also in slices, and slices of fresh cucumbers, then add caporans and olives;mix it all up and pour plenty of the following sauce:
in an ordinary cold Provence sauce, add soybeans “kabul” * until dark and spicy, mask on top with crayfish tails, lettuce, lettuce and a little chopped lanspic (strong broth jelly). Serve very cold in a crystal vase, like a fruit macedouin. In winter, fresh cucumbers can be replaced with large gherkins. Grouse can also be replaced with black grouse, partridge or chicken, but then the taste of this snack will no longer be so subtle.

1904 recipe- a salad reproduced by the heirs ("Olivier partnership"). This is a more “rich” version of the salad, with a few more expensive rare products added to it. If you adapt it to modern conditions, you get the recipe that is offered to you. It is not as simple as the Soviet version with sausage and green peas, you will have to look for the ingredients, maybe even for a long time, but it's worth it!

Lucien Olivier's Modern Salad Recipe Close to the Original:
- 3 hazel grouses (instead of them you can take partridges, quails or chicken meat),
- 1 veal tongue,
- 80-100g black pressed caviar (can be replaced with red caviar),
- 200g lettuce leaves,
- 25 crayfish necks (or 1 large boiled lobster, or 1 can of lobsters, or 100g of crabs canned in their own juice),
- 150g pickles (very small pickled cucumbers),
- 2 fresh cucumbers
- 100g capers (pickled flower buds of a prickly vegetable crop, can be replaced with pickled nasturtium buds),
- 10-20 olives,
- 6-8 quail eggs (or 4-5 chicken), hard-boiled,
- 3-4 boiled potatoes (for decoration),
- half a can of ancient sauce "Soya Kabul"

All this “bourgeois” delicacy was seasoned with Provencal sauce, which was prepared with French vinegar and Provence olive oil, quail egg yolks, to which “Soya Kabul” is added, an ancient sauce, its analogue is known in our time under the name of tomato sauce “Southern” . For dressing such a salad, we will prepare homemade Provencal mayonnaise, since store-bought mayonnaise will simply ruin the dish.

salad preparation

Boiled grouse, or other boiled, baked or fried poultry, are suitable for Olivier salad (it is better to replace partridges, quails or young chickens).
We cool the cooked bird, remove the skin, bones, leaving only the fillet. Cut into small pieces.

My tongue, then boil for 2 hours, add carrots, onions, salt and spices to the broth. We cool the tongue in cold water, remove the thick skin, then boil a little more.
We take out the tongue from the water, cool, clean, cut into small pieces.

Boil the crayfish until cooked, drain the water, cool, clean, cut into small pieces.
We leave a few necks to decorate the finished dish. The dish will look gorgeous if you leave 1-2 whole crayfish for decoration.

Boil potatoes and eggs, cool and peel. Cut lettuce leaves. (Do not forget to leave half of the products to decorate the salad).

Cut cucumbers and pickles, add capers.

We put the chopped ingredients in a bowl, mix, salt to taste, season with homemade Provencal mayonnaise, put in a wide salad bowl or dish, on lettuce leaves.

Is it possible to imagine a festive table without Olivier salad? Especially if it's a New Year's feast? If you want to cook a dish that is guaranteed to be very popular with guests, make Olivier - a classic salad, the recipe of which can be interestingly and originally supplemented.

Yesterday and today of the legendary salad

History owes the birth of Olivier salad to the French restaurateur Lucien Olivier, who founded the Hermitage restaurant in Moscow in the 19th century. The Frenchman paid due attention not only to the taste of the dishes, but also to the exquisite serving. So the salad, as conceived by the author, looked like this: small pieces of fried fillet of hazel grouse and young partridges were located in the center of the plate, fillets of crayfish necks, pressed (pressed) black caviar and thin sticks of boiled tongue (mainly veal) were laid out on the sides. And the whole composition was completed by a mixture of diced potatoes, chicken eggs and small pickles. And this splendor was poured with a sauce called "Provencal", which was also invented by Monsieur Olivier. How surprised the owner of the Hermitage was when he saw that visitors were happy to eat his culinary delights ... mixing everything into a single "mess"!

Another key period for the salad recipe was the 30s of the last century. The cook of the Moscow restaurant named Ivanov began to add game to the dish. It was this option that became the basis for the Stolichny salad, a variant of which is popularly called Olivier.

Why do we love him so much today? Of course, for tradition. Soviet cinema played an important role in the glorification of lettuce. If there is a scene with a feast in the picture, then you can be sure that there will definitely be Olivier there. But our sympathies also have a purely practical justification:

almost all the "principled" ingredients are always at hand (potatoes, eggs, sausage or chicken);
it takes a little time to cook;
you can add new ingredients, and the taste does not deteriorate (for example, along with pickled cucumbers, you can cut fresh, salted ones, or add not only canned green peas, but also corn);
if there is Olivier on the table, you don’t have to worry that someone will remain hungry: the dish is not only very tasty, but also satisfying.

To appreciate the delicate taste of refined gourmets of the 19th century, it is worth trying to prepare the original version of the salad, which today has a completely different appearance.

Ingredients:

1 hazel grouse (fillet);
1 st. madeira;
50 g canned olives;
100 g of champignons (fresh);
12 pieces of boiled crayfish;
1 veal tongue;
4 chicken eggs (hard boiled)
50 g of black caviar (need pressed);
150 g gherkins (pickled);
1 cucumber (fresh);
70 g small capers;
150 g of lettuce leaves;
250 g olive oil;
1 tsp table vinegar;
French mustard (to taste);
dry herbs for seasoning (to taste).

Cooking:

We start by preparing the tongue. Boil it in filtered water for about 2.5 hours.
We clean and put back into the broth.
Next, let's move on to the grouse. Fry the game in olive oil for about 5 minutes.
Boil water in a saucepan, add Madeira.
We clean the mushrooms, cut in half and fall asleep in water.
We put the fried grouse in the broth, cook for 30 minutes.
We separate the meat from the bones until the birds have cooled.
The next step is crayfish. They need to be boiled in broth with the addition of dry herbs.
Let's get to the caviar. Cut it into small cubes.
Preparing salad ingredients. We clean the cucumber and cut it into cubes.
Cut the eggs and capers into squares.
Meat components (tongue and poultry) are also cut into cubes.
We separate the cancer necks.
Tear the lettuce leaves into small pieces with your hands.
We make a refill. Beat 1 boiled yolk, adding oil to it.
In the resulting mass, put mustard to taste and pour in vinegar.
Mix the ingredients of the salad and season with the sauce - you're done!

The French recipe for the classic Olivier salad is a treat for a special occasion. It is unlikely that someone will pamper themselves with it every day, but you can enjoy such deliciousness at least a couple of times a year.

Traditional meat recipe

For the classic recipe for the usual Olivier, game is used as the meat base. But if you can’t get hazel grouses, then you can use other types of meat, for example, beef.

Ingredients:

300 g of beef (boiled pulp);
3 medium potatoes;
1 large carrot;
3 chicken eggs;
3 pcs pickled cucumbers;
½ st. mayonnaise;
½ st. fat sour cream;
salt, pepper.

Cooking:

Cooking option with chicken

To get closer to the original version of the salad, you can use chicken as a base.

Ingredients:

1 breast (or chicken fillet);
5 pcs potatoes (larger);
2 carrots;
5 chicken eggs;
1 head of onion;
1 st. canned peas;
2 pickled cucumbers;
dill, salt, spices (to taste);
3 art. l. olive oil;
2 mint leaves (optional)

Cooking:

We bake carrots and potatoes in the oven without removing the peel.
Boil hard-boiled eggs.
Cut the fillet into cubes.
In a heated pan with olive oil, fry the meat until “blush”.
Peel potatoes and carrots, cut into small cubes.
We cut cucumbers and eggs into squares.
Finely chop the onion, herbs and mint.
Mix all products well.
We add peas.
We season with mayonnaise. If desired, add some spices and salt.

Cooking a delicious snack with sausage

The most famous Olivier recipe is a recipe with sausage. Some housewives are convinced that the salad is best obtained at Doctor's, but, in principle, any boiled sausage product will do.

Ingredients:

250 g fresh sausage (boiled);
1 head of onion;
1 fresh cucumber;
2 large pickled cucumbers;
3 potatoes;
1 carrot;
2 chicken eggs;
150 g canned green peas;
150 g salad mayonnaise.

Cooking:

Boil potatoes in their skins. We clean it, cut into cubes.
Boil eggs and carrots.
We clean the cucumber, cut into small squares.
Chop the onion, fill it with water and let it stand for 5-10 minutes. If you like spiciness in the salad, you can add a spoonful of table vinegar to the water.
Cut carrots and eggs.
We cut the sausage into cubes.
We mix the components.
Season with mayonnaise, mix.
Add the peas and mix again gently so as not to damage the peas.
Let the salad soak in the dressing for about 20 minutes. The dish is ready.

Salad "Olivier" with salmon

Fish lovers will appreciate the Salmon Olivier recipe. However, any red fish will do for such a mission.

Ingredients:

5 medium potatoes;
4 pickled cucumbers;
2 carrots;
250 g lightly salted salmon (fillet);
3 chicken eggs;
mayonnaise.

Cooking:

Put well-washed potatoes, eggs, carrots into the pan. Cook over low heat until done and let cool.
We clean potatoes, carrots, eggs and cut them into small cubes.
We also cut fish and cucumbers into squares.
We mix the ingredients and season with mayonnaise. Salad ready.

One of the traditional dishes of the New Year's table is Olivier salad. Previously, it was prepared only for this holiday. Now you can please yourself with this dish at any time, but for many it is still associated with the New Year. Not everyone uses a standard recipe - each family has its own cooking characteristics.

Also, not everyone knows how to make a real Olivier - the way the inventor of the dish prepared. Therefore, it is worth considering the popular varieties.

History of the dish

The idea of creating a salad came to the culinary specialist Olivier by chance.

In his restaurant, he served vegetables and seafood separately to visitors. In addition to the set was mayonnaise - a recently appeared sauce.

The visitors had a habit that irritated the master - to mix all the ingredients before use. But after some deliberation, he decided to immediately serve the set mixed and topped with mayonnaise dressing. This is how the famous salad was born.

Benefit and harm

Each product that is part of Olivier has useful properties. By consuming it, a person receives vegetable and animal proteins, vitamins, starch, etc. Since there are different options for preparing a dish, it may contain various substances and elements necessary for the body.

Harmful is only mayonnaise, which is filled with everything else. It is a heavy product, because the body has to spend a lot of time digesting. This leads to problems with the pancreas.

Caution is also needed because of the high calorie content of the product - with its frequent consumption, excess weight cannot be avoided.

Difficulty, cooking time

Cooking this dish is not difficult - even a novice cook can handle the work (with the exception of varieties that contain exotic products).

It takes from 40 minutes to 2 hours to cook - it depends on which method is used. Some recipes require the addition of ingredients that require lengthy pre-treatment.

Food preparation

Most of the ingredients in Olivier should be boiled. Therefore, they must first be welded. After that, they are cleaned and cut. The other part of the components does not require special processing. They just need to be washed.

You need to cut the products into small pieces. It is worth focusing on the size of green peas, which is one of the main components. The resulting pieces should be almost the same size or slightly larger.

Popular cooking methods step by step

There are many variations of this dish as people often adapt recipes to suit their preferences. You can find out how it will be most delicious by trying different types.

Classic with sausage

This option is a classic of Olivier cooking. It was used at a time when there was a small range of products.

For him you need:

carrots - 2;
pickled cucumber - 3;
boiled sausage - 300 g;
potatoes - 3;
green peas - 150 g;
egg - 4;
sour cream - 75 ml;
mayonnaise 75 ml.

These ingredients make 5 servings of salad. The nutritional value of 100 g is 125 kcal.

The cooking process step by step in the photo:

It is necessary to boil carrots and potatoes.
Cook hard boiled eggs.
Peel boiled vegetables and cut into small cubes. Do the same with sausage and eggs.
Cut cucumbers. Squeeze them out to remove excess liquid. Drain water from canned peas.
Mix the chopped ingredients and season with mayonnaise and sour cream.

If desired, you can add pepper and salt to the salad.

French real recipe

Now it is rarely used, and before it was intended only for the wealthy class, since the products included in the composition were expensive - they are not cheap even now.

For him you need:

hazel grouse - 3 (only fillet is used - about 300 g);
gherkins - 200 g;
potatoes - 4;
leaf lettuce - 200 g;
quail eggs - 6;
crayfish - 30 (only necks are included in the dish);
black caviar - 80 g;
veal tongue - 1;
capers - 100 g;
fresh cucumbers - 1.

This salad was seasoned not with mayonnaise, but with a sauce of the following ingredients:

olive oil - 6 tbsp. l.;
mustard - 1 tsp;
egg yolks - 2;
wine vinegar (white) - 1 tbsp. l.;
ground pepper - a pinch;
garlic powder and salt (to taste).

Cooking principle:

Wash and gut the grouse carcasses and boil them for about 1.5 hours with salt and onions.
Rinse the veal tongue, place in water, add spices, salt, onions and carrots. Boil it for 2 hours.
When both components are welded, they must be removed and cooled. Bones are removed from hazel grouse carcasses and the skin is removed. Only fillets are added to the salad.
Cut the tongue into small pieces.
Boil crayfish, cool and clean.
Potatoes and eggs also need to be boiled, allowed to cool and cut.
Washed lettuce leaves should be torn apart and placed at the bottom of the bowl.
Fresh cucumbers should be peeled and cut into cubes, gherkins and capers should also be chopped. These ingredients are placed in a bowl on top of lettuce leaves.
Cut the hazel grouse fillet and send it to a bowl together with the beef tongue.
Pour chopped eggs and potatoes into a salad bowl. Next add the dressing. Crayfish necks are laid on top.

This amount of salad can be divided into 4 servings. The energy value of 100 g is 175 kcal.

French Olivier recipe video:

With boiled sausage and fresh cucumber

Olivier is often prepared in this way in summer.

For him use:

boiled sausage - 500 g (can be done with sausage);
green peas - 2 cans;
carrots - 2;
potatoes - 6;
fresh cucumber - 3;
egg - 6;
mayonnaise - 300 g.

Technology:

You need to boil carrots, potatoes and eggs, cool them and cut them.
Cut sausage and cucumber into cubes.
Drain water from peas.
Mix ingredients, add mayonnaise.

If desired, you can decorate the salad with herbs from the garden. This recipe makes 6 servings. 100 g contains 186 kcal.

With sausage and corn

Replacing one of the components allows you to create an original version of the salad.

Required:

canned corn - 100 g;
potatoes - 3;
egg - 3;
carrots - 3;
pickles - 2;
boiled sausage - 200 g;
mayonnaise - 100 g.

The principle of creating a dish:

Boil carrots, potatoes and eggs, peel them and cut into medium-sized cubes.
Place the corn in a sieve that glass the liquid.
Cut the sausage into pieces.
Mix the prepared ingredients and season them with mayonnaise.

The result is 3-4 servings of salad, the energy value of 100 g of which is 176 kcal.

With smoked sausage

This method allows you to create a more savory dish.

For cooking use:

potatoes - 4;
smoked sausage (ham) - 300 g;
carrots - 2;
a bunch of green onions;
eggs - 4;
pickled gherkins - 6;
canned peas - 200 g;
mustard - 1 tbsp. l.;
olives - 12;
mayonnaise - 100 g.

Work sequence:

Carrots, eggs and potatoes are boiled and chopped.
The olives are cut into rings.
Crumble the washed onion.
Sausage and gherkins cut into cubes.
Mayonnaise is mixed with mustard and the mixed ingredients are seasoned with the resulting composition.

Gets 4-5 servings. The nutritional value of the dish is 192 kcal per 100 g.

You can reduce the calorie content of the salad by replacing the sausage with chicken. This dietary meat is more beneficial for health and figure.

Ingredients used in this case:

chicken fillet - 1;
canned green peas - 100 g;
carrots - 1;
potatoes - 3;
pickled cucumbers - 2;
green onions - 3-4 feathers;
low-fat sour cream - 250 ml.

Cooking features:

First, boil the chicken in lightly salted water. Then it must be taken out and allowed to cool.
Eggs, carrots, potatoes are boiled.
Peas need to be strained.
All ingredients are cut into equal pieces, mixed and seasoned with sour cream.

The resulting salad can be divided into 3-4 servings. Calorie content per 100 g - 132 pcs.

With chicken and apple

To prepare it, you need to purchase:

chicken fillet - 200 g;
apple - 2;
potatoes - 6;
white onion - 2;
carrots - 3;
champignons - 400 g;
pickled cucumbers - 3;
peas - 200 g.

Cooking sequence:

Boil chicken, carrots and potatoes.
Cut the washed mushrooms into cubes, fry them with chopped onions.
Strain the peas through a sieve.
Cooled components, cucumbers and apples cut into cubes.
After mixing the ingredients, you can fill them with sunflower oil.

100 g of this Olivier contains 163 kcal. The resulting amount can be divided into 6 servings.

With chicken and mushrooms

To create this variety of Olivier you will need:

chicken fillet - 300 g;
onion - 1;
carrots - 2;
champignons - 300 g;
pickled cucumbers - 3;
hard cheese - 250 g;
potatoes - 3;
egg - 5;
dill;
mayonnaise - 150 g;
sunflower oil.

Cooking:

Boil the chicken fillet and cool it, then cut into pieces.
Hard boil eggs, boil potatoes, cut them and cucumbers into cubes.
Cut the mushrooms into slices, fry in oil in combination with chopped onions and grated carrots.
Pass the cheese through a medium grater, chop the dill.
Mix ingredients and add mayonnaise.

Enough for 6 servings. The calorie content in 100 g of the product is 185 pcs.

With turkey meat

The ingredients for this salad are:

turkey fillet - 400 g;
potatoes - 4;
pickles - 2;
apple - 1;
eggs - 3.;
onion - 1;
mayonnaise - 150 g.

To cook a turkey, you will need:

allspice 4 peas;
black pepper - 5 peas;
onion - 1;
carrots - 1;
celery - a piece of root.

Sequencing:

Boil the meat with spices and vegetables (it will take up to 1.5 hours). Let it cool down and divide it into fibers.
Boil eggs and potatoes, cut them into cubes, do the same with apples and cucumbers.
Strain the peas, chop the onion.
Place the components in one bowl, mix and pour in the mayonnaise.

The energy value of the dish is 171 kcal per 100 g. It is enough for 4-5 servings.

Ingredients for this dish:

peas - 200 g;
beef 400 g;
pickled cucumbers - 4;
carrot - 3;
eggs - 6;
potatoes - 5;
sour cream - 2/3 cup;
mayonnaise - 180 g.

The meat is washed and boiled in salted water. You also need to cook carrots, eggs and potatoes. Water is drained from the peas and mixed with the rest of the ingredients, cut into cubes. Dress the salad with sour cream mixed with mayonnaise.

The calorie content of the dish is 157 kcal per 100 g. The number of servings is 5-6.

During cooking you will need:

salted salmon - 250 g;
potatoes - 3-4;
green onion - a bunch;
eggs - 3;
carrot - 1;
green peas - 200 g;
fresh cucumber - 1;
pickled cucumber - 2;
mayonnaise - 100 g;
olives - 10.

First you need to boil and cool the eggs, carrots and potatoes. Pour the liquid out of the peas. All components must be crushed and mixed in a bowl, seasoned with sauce.

The dish can be divided into 4-5 servings. 100 g of it contains 186 kcal.

This cooking option is very close to the original.

For him you need:

chicken breast - 250 g;
veal tongue - 1;
lettuce leaves - 100 g;
chicken eggs - 3;
gherkins - 3;
cancer necks - 12;
capers - 50 g;
black caviar - 50 g;
soy - 50 g;
mayonnaise - 200 ml.

It is necessary to boil crayfish, chicken, tongue, eggs and soy. These ingredients are cooled, cleaned and ground. You should also chop the gherkins and capers. Lettuce leaves are torn by hand. The ingredients are mixed, seasoned with sauce, caviar is placed on top for decoration.

From the amount obtained, you can form 5-6 servings. Nutritional value of 100 g - 165 kcal.

Salad Ingredients:

beef - 200 g;
green peas - 150 g;
eggs - 4;
fresh cucumbers - 2;
mustard - 10 g;
white yogurt - 100 g;
carrots - 2;
onion - 1;
lemon juice - 10 ml;
dill.

Boil carrots, beef and 2 eggs. Separate the yolks from the remaining two eggs. Meat, carrots, cucumbers and eggs are cut into cubes. The onions are crushed. Peas must be filtered with a sieve. Next, mix the yolks, lemon juice and mustard, grind until smooth, pour in yogurt. This is a dressing sauce to be added to the mixed ingredients.

A dietary dish, the number of calories in it is 108 pcs. per 100 g. It can be divided into 5 servings.

Lean with avocado

For him, you need to prepare:

pickled cucumber - 3;
potatoes - 4;
vegetarian sausage (wheat or pea) - 200 g;
canned peas - 200 g;
carrots - 1;
onion - 1;
avocado - 1;
mayonnaise (you can prepare lean sauce) - 150 ml.

Boiled carrots and potatoes cut into cubes. Avocados are peeled, cut in the same way, cucumbers and sausages are also processed. Chop the onion, remove the brine from the peas. All mix, pour in mayonnaise.

Dishes are enough for 3-5 servings. The number of calories in 100 g - 106 pcs.

With chicken meat and shrimp

For cooking you will need:

carrot - 1;
smoked chicken - 200 g;
pickled cucumber - 2;
potatoes - 3;
egg - 3;
small shrimp - 200 g;
apple - 1;
peas - 150 g;
sour cream - 20 g;
mayonnaise - 20 g.

The eggs must be hard boiled. Carrots, potatoes and shrimp should also be boiled. Drain the brine from the peas, add the diced ingredients to it. Shrimps can be cut, you can leave whole, just peel. Mix mayonnaise with sour cream and season the salad with the mixture. It makes 3-4 servings. The number of calories in 100 g - 156 pcs.

How to make homemade mayonnaise?

Making this product at home will require the use of the following ingredients:

olive oil (or quality sunflower) - 1 cup;
egg yolks - 2;
vinegar (9%) - 1 tsp;
sugar - 1 tsp;
salt - 0.5 tsp.

Salt and sugar are added to the egg yolks and beat until a homogeneous white mixture is obtained. Continuing to beat, pour in the oil in small portions (thin stream). Vinegar is added last and continue to stir the sauce until smooth. This is best done with a mixer, but you can use a wooden spatula.

Video recipe:

Beautiful design

Olivier is prepared for the festive table, so it’s good to know how to serve it in an original way.

Winter salad can be arranged:

A few more ideas for serving salad in the photo:

Olivier can be prepared in many ways. It is worth trying different types of this dish to determine which one is tastier and more nutritious.

Authentic Olivier salad. Its history and recipe