Original lucien olivier salad. Authentic Olivier salad

For the New Year holidays, we always prepare our favorite Olivier, it has long become a classic, without which we cannot imagine the New Year. But not everyone knows that the Olivier salad (the real French recipe of which we will consider) was originally not a salad and had a very unusual composition of ingredients. It is not known how the creator himself prepared the dish, the chef did not reveal this secret to anyone, but the recipe was preserved, which was told to the world by one of the visitors to his restaurant.

The original dish is very far from the usual cooking option for us. Few people know that initially Olivier was not rifled. All of its ingredients were served whole, beautifully laid out on a plate.

The idea to cut products did not come to the creator of the dish immediately. Only after he began to notice that the visitors of his restaurant cut whole pieces of meat and mix them together, eating with appetite in this form, the idea ripened - to serve the dish in the form of a salad.

You can find more details on the history of the origin of the salad and the changing recipe for Olivier from different years in our article.

As you can see, preparing your favorite Olivier salad is not so difficult. However, the real French recipe for its preparation is really impressive, it is not surprising that the dish was considered crown on the menu of the chef himself.

If you also want to make a salad at your place the “king of the feast”, thereby surprising your relatives with an extraordinary delicacy, then it is worth spending money and time on cooking. Happy cooking and delicious food.

Bon appetit!

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.

It is known that the author of the salad, Lucien Olivier, did not share the recipe with anyone, and he remained one of the most interesting gastronomic mysteries. It is no secret that depending on the time and place, the recipe has changed significantly. And it’s also clear that it’s high time to try out new options that are ideal for our time, but, as before, will take their rightful place on the New Year’s table.

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Historical reference

Lucien Olivier is a chef of French origin, who in the 1860-80s kept the Hermitage restaurant in Moscow, where the famous salad was first created. At the beginning, the dish did not have a salad and was called "Game Mayonnaise". According to the memoirs, it was an assortment of crayfish necks, pressed caviar, jelly-like broth and capers, laid out on a large dish and supplemented, and only for beauty, with boiled potatoes and eggs. The legend says that one fine day one of the visitors mixed all the ingredients on his plate and he liked the result so much that the next day there was a line to the French restaurant.

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Olivier royal

This version is closest to what was served 150 years ago to gourmets in the halls of the Hermitage. Not cheap and by no means dietary, it staggers the imagination with sophistication and originality.

Ingredients for 4 servings:

2 hazel grouse or 2 quail

1 veal tongue

100 g black caviar

200 g lettuce leaves

100 g crabs, canned in their own juice

2 pickles

2 fresh cucumbers

100 g capers

10-20 olives

homemade sauce "Provencal"

½ st. vegetable oil

½ onion

a few juniper berries

Bay leaf

Boil the veal tongue, thoroughly cleaned of films and veins, over low heat under a lid, for about 2-3 hours. Half an hour before readiness, salt the broth in which the meat was cooked, and put in it a piece of onion, juniper berries and bay leaf. Transfer the finished tongue to cold water, remove the skin from it, then put it back into the broth, bring to a boil and turn it off.

In parallel, prepare the sauce. To do this, beat 2 cups of olive oil with 2 egg yolks, and when the mixture thickens, add a few drops of wine white bite and Dijon mustard. Traditional Provencal spices - a few leaves of fresh rosemary and thyme - will add a special piquancy to the sauce.

Fry whole hazel grouses or quails in a pan with vegetable oil, then add a glass of water and simmer for half an hour under the lid with the addition of spices: sweet peas, black pepper and bay leaf. Allow the finished bird to cool and only then separate the meat from the bones.

Finely chop both types of meat, strained crabs, peeled cucumbers and capers, mix, adding Provencal sauce. Rinse and pick the lettuce leaves and line a half-sized salad bowl, lay the salad on top with the addition of the second half of the leaves.

Lay quarters of hard-boiled eggs along the edges, alternating with olives, drop sauce on each, put a little black caviar.

Company's secret

Instead of hazel grouse and quail, you can safely take chicken, turkey or rabbit meat.

For complete authenticity, instead of chicken, you should use.

Five main rules of Olivier

Products must be exceptionally fresh: week-old sausage, eggs of dubious freshness and sluggish cucumbers are unacceptable in it.

Vegetables for the symbol of the New Year's table are traditionally boiled in their uniforms, i.e. in a peel, completely cooled and only then cleaned.

From any canned food, the liquid is drained - whether it be peas, capers or crayfish necks.

Almost all ingredients are taken in equal proportions.

All products are cut into identical pieces, usually very finely.

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Olivier Lean

On the one hand, it is not difficult to cook, on the other hand, it is no worse than rich "relatives". In addition, a salad for fasting can be very strict or with dairy products and / or eggs.

Ingredients for 4 servings:

4 potatoes

1 carrot

200 g vegetarian sausage

100 g canned peas

2 pickles

1 fresh cucumber

1 sweet and sour apple

150 g soft tofu

a bunch of green onions

½ st. lean mayonnaise

5-10 olives

salt, black ground pepper

Boil, peel and cut vegetables into small cubes. Also cut tofu, sausage, peeled apples and cucumbers of both types. Chop the onion. Mix everything, salt and pepper and season with homemade lean sauce. Garnish with olives when serving.

Lean mayonnaise

To make this mayonnaise a success, all the ingredients must be at room temperature, and the sauce must be whipped long enough. The advantage of the recipe is that the oil does not have to be added drop by drop, as in the traditional one.

1 st. any vegetable oil

½ st. soy or cow's milk

2 tsp lemon juice

mustard and salt

Mix vegetable oil and milk in a bowl and beat until smooth with a hand blender. Pour lemon juice into a fairly liquid mass, add salt and beat until it thickens. Add mustard, salt and any seasonings to taste.

Company's secret

Vegetarian sausage can be found in organic food stores and large supermarkets, as well as ordered online and even cooked by yourself.

Homemade sauce with dried garlic, basil or curry powder is very good.

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Olivier warm

This variation is difficult to make for a large number of guests, but it is perfect for two - sophisticated, non-standard and especially appropriate on a cold winter evening.

Ingredients for 2 servings:

2 large potatoes

1 chicken breast

2 pickles

a few sprigs of parsley

½ st. light mayonnaise

2-3 tbsp. l. vegetable oil

¼ tsp. dried basil and garlic

salt, white ground pepper

2 tsp vinegar

Preheat oven to 180°C. Salt, pepper the chicken fillet, pour over with vegetable oil, sprinkle with spices, put in a baking sleeve or wrap tightly with foil and bake until tender. Peel and boil the potatoes, but in no case overcook them. Finely chop or grate pickled cucumbers, chop parsley leaves, mix everything with mayonnaise.

Prepare poached eggs.

In a low and small saucepan, bring 2 cups of water with vinegar and salt to a boil and reduce heat. Remove very fresh eggs from the refrigerator in advance. When the water boils, carefully split over the saucer, and then carefully release from it into slightly gurgling water, first one, and then the second egg. Cook them for 3-4 minutes and take them out with a slotted spoon so that they do not burst.

Put the sliced ​​chicken with sauce around the edges of each plate, place the potatoes in the center, lightly mash with a fork and pour generously with the sauce. Between potatoes and chicken create a "ring" of green peas and olives. Place an egg on top of the potato, which the eater himself will pierce. Serve until cold.

Company's secret

In order for the meat, potatoes and eggs to be ready at the same time, they first put the chicken in the oven, after ten minutes they put the potatoes to boil, and after another 15 they cook the eggs.

To make the meat more juicy, wrap it with slices of bacon or lard before baking, and then remove them.

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Olivier red

Most of the recipes result in a dish with green hues, but the following recipe is full of red colors - bright and beautiful.

Ingredients for 4 servings:

4 potatoes

300 g salted salmon (salmon, trout or mixtures thereof)

150 g shrimp

100 g salmon caviar

1 carrot

2 fresh cucumbers

100 g canned green peas

8 quail eggs

1 onion

1 st. olive mayonnaise

1 tsp paprika

salt and ground black pepper to taste

a few pink peppercorns

Boil carrots and potatoes, peel and cut into small cubes. Also turn salted fish, cucumbers and onions into cubes. Mix mayonnaise and paprika. Combine all prepared ingredients, add peas, salt and pepper and season with sauce. Boil quail eggs, peel. Put the salad in a salad bowl, cover with thin slices of lemon, cut into halves, spread the boiled eggs around the edges and lightly press them. Place boiled and peeled shrimp between the eggs, laying red caviar in slides. Scatter a few whole or crushed pink peppercorns over the entire surface.

Company's secret

Subtle and original taste will give the mayonnaise and paprika sauce a couple of spoons of quality brandy. Only this technique is good only for an "adult" feast.

Expensive salmon caviar can be replaced with capelin caviar.

How beautiful to decorate Olivier

Of course, it can be served simply in a salad bowl, but it is much more interesting to decorate the dish in a non-standard and elegant way.

Thickly cover the salad with chopped dill and asterisks cut from cheese and red bell pepper, as well as canned corn kernels and slices of fresh cucumber. If you give the salad the shape of a triangle, you get a real "herringbone".

Lay the salad in halves of boiled egg whites, and put only the yolks in the salad itself. Also, as a basis for stuffing, you can use hollowed halves of fresh cucumbers or - for increased exoticism - avocado "boats", after sprinkling them with lemon juice and sprinkling with salt and black pepper.

Arrange in the form of a roll, wrapping the mixture in thin pita bread or stuffing a hollowed loaf of white bread with it.

Fill tartlets with salad.

Chop all the ingredients as finely as possible, lay out the finished salad, tightly tamping it into muffin tins or into identical small cups, greased with oil, and before serving, turn each one over a plate, trying so that the salad does not fall apart.

Serve in martini glasses, topped with cocktail sticks topped with olives and cheese slices.

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.

Without what is the New Year in Russia impossible?

Without champagne and Olivier salad. How to choose the right champagne, we talked about earlier, and today about the most popular salad in Russia.

The history of the Olivier salad

Many people know that Olivier salad named after the French chef who created it. But, probably, not many people know that this salad was created in Russia specifically for the Russians, by a French chef who lived for many years in Russia.

French chef Lucien Olivier came to Moscow to work in the 19th century. After several years of living in the capital, he built and equipped his own restaurant, the Hermitage, which was very successful. The visitors of the chic restaurant were not only merchants and, in general, rich people. The Russian intelligentsia, poets and writers ordered gala dinners dedicated to some memorable dates there, students celebrated Tatiana's Day there.

This restaurant served both Russian and French cuisine, by the way, mayon sauce (which we know as mayonnaise) was a family recipe of the Olivier family. After many years of success, the restaurant has become less profitable. Apparently, its visitors have already become fed up with the dishes they liked so much in the beginning. And Lucien realized that he needed to come up with a new dish to warm up the cooling interest in the restaurant.

It was then in the second half of the 19th century that the salad was created, which we now know as Olivier salad.

The original version of the Olivier salad:

The classic Olivier salad recipe, which was created by the famous chef, is significantly different from today's traditional New Year's salad. In 19th century Russia, there was an abundance of gourmet products, which Lucien Olivier included in his salad. Therefore, do not be surprised that in the original recipe for this salad you will see many ingredients that are not at all characteristic of today's Olivier salad recipe.

Here is the classic Olivier salad recipe

recorded in 1904 by one of the visitors of the Hermitage restaurant:

1. Boiled hazel grouse fillet - 2 pieces;
2. Boiled veal tongue - 1 piece;
3. Black pressed caviar - 100 grams;
4. Fresh lettuce leaves - 200 grams;
5. Boiled crayfish - 25 pieces (can be replaced with one large lobster);
6. Small pickled cucumbers - 250 grams;
7. Fresh cucumbers of medium size - 2 pieces;
8. Soy kabul (soybean paste) - 100 grams;
9. Capers - 100 grams;
10. Boiled eggs - 5 pieces;
11. Sauce: olive oil - 400 g, fresh egg yolks - 2 pieces, French vinegar and mustard

In addition, some French spices were added to the sauce, the names of which are now lost, so one can only guess about the true taste of the sauce.

Surprised by the composition of the salad? Yes, it does not look like a modern version at all. But composition is not everything. The preparation of the salad ingredients was also unusual.

The subtleties of cooking classic Olivier salad:

If you want to prepare a classic version of Olivier salad for the New Year's table, get ready for a long and painstaking work. Just boil and crumble - will not work.

Preparation of hazel grouse for Olivier salad:

• Fry the hazel grouse on a strong flame for 5 - 7 minutes, the frying oil should cover the bottom of the pan by 2 cm.
• After that, cook them in chicken or beef broth with the addition of 150 g of Madeira, 15 pitted olives, 15 mushrooms, over low heat for 20-30 minutes under a lid.
• The broth in which the bird is placed must be boiling.
• After checking that the meat is separated from the bones, salt and cook for another 2 minutes.
• Remove the pan from the heat and place it in a container of very cold water until the grouse broth is warm.
• The purpose of this procedure is that the meat from the bones cannot be separated hot - it will be dry, but it cannot be separated in a very cold form - it will not separate well.
• Separated meat should be wrapped in foil and put in the refrigerator.

To prepare the tongue for Olivier salad:

• The tongue should not have fat, lymph nodes, mucus.
• Rinse the tongue very thoroughly in cold water, put in a saucepan with cold water, bring to a boil and cook over low heat for 2 to 4 hours, depending on the age of the animal (the tongue of a young calf cooks faster).
• 30 minutes before readiness, add carrots, half a chopped onion, parsley root to the broth with tongue, cut into pieces.
• Five minutes before readiness - bay leaf and salt.
• When the tongue is ready, remove it from the pan, cool slightly and remove the skin from it.
• Then put back into the pot and bring to a boil.
• Remove the pot with the broth and tongue from the heat again, put in a large container with cold water and let cool.
• Remove the tongue from the cooled broth, wrap in foil and place in the refrigerator.

Preparation of crayfish for Olivier salad:

• Rinse live crayfish thoroughly in cold water, dip head down into the boiling solution, add 20 g of parsley, onion and carrot, 10 g of tarragon, 30 g of dill, 5 - 7 peas of allspice, bay leaf and salt to the water for cooking crayfish.
• Bring to a boil again and cook for another ten minutes.
• Cool the pot with crayfish and broth according to the above method.
• Remove the meat from the cooled crayfish, wrap in foil, and place in the refrigerator.

Preparation of sauce for Olivier salad:

• Whisk egg yolks with olive oil.
• We add the oil to the sauce gradually, that is, first the same mass of oil as the mass of the yolks - beat, add the oil again - beat and so on until all the oil is used.
• At the end of whipping, add mustard and vinegar to taste.
• The sauce should be creamy and light yellow in color.

Preparing the salad:

• Cut all other products prepared for Olivier salad into small cubes.
• Peel the cucumbers before chopping, boil the eggs for no more than 7-8 minutes, do not tear the lettuce leaves, but also chop them finely.
• Grind the soy before adding to the salad.
• Remove all three types of meat from the refrigerator and also cut into medium-sized pieces.
• Carefully mix all the ingredients prepared for the Olivier salad, moving from bottom to top, season with sauce and serve immediately.

This salad is not prepared in advance.

Later versions of Olivier salad

Then there was a revolution, devastation, famine, and oh olivier salad had to forget. At the time of the New Economic Policy, when restaurants began to open again, the products needed for Olivier salad were no longer available. Gone are the “bourgeois hazel grouses and crayfish necks” and variants of the Olivier salad began to be adapted to the products available.

Here is a recipe for Olivier salad, which was prepared at the Moscow restaurant (central at that time) in the 20s:

• Potatoes - 6 pieces
• Onion - 2 pieces
• Medium carrots - 3 pieces
• Pickled cucumbers - 2 pieces
• Apple - 1 piece
• Boiled poultry meat - 200 g
• Green peas - 1 cup
• Boiled eggs - 3 pieces
• Mayonnaise olive - 0.5 cups
• Salt, pepper to taste

The chef of the restaurant "Moscow" called this salad "Capital".

Another version of the famous salad:

In the book "On Tasty and Healthy Food", published in 1939, another version of the salad was published, strikingly reminiscent of Olivier salad, but in the book it was called "Game Salad". Of course, the young Country of the Soviets at that time, like hell, shied away from everything foreign. It was impossible in a book officially published in a Soviet country to name a salad after some Frenchman. Here is the recipe for this salad for one serving:

• Boiled poultry or game meat - 60 g
• Boiled potatoes - 60 g
• Fresh, pickled or pickled cucumbers - 40 g
• Green salad - 10 g
• Cancer necks - 10 g
• Boiled eggs - 45 g
• Southern sauce - 15 g
• Pickuli - 10 g
• Olives - 10 g
• Mayonnaise - 70 g

New Year's table without Olivier salad is like New Year's without a Christmas tree!

Over time, the salad has changed, some components have been replaced by others. Grouse, caviar and crayfish necks disappeared from the shelves of shops, they were replaced with meat (then sausage), carrots, green peas. The onion added spice to the salad. And the salad from a very high-calorie meat dish gradually turned into a vegetable salad with a little meat added.

And in the sixties, when it was very difficult to get (and not just buy) mayonnaise and green peas, these products were saved for the holiday, that is, Olivier salad became a festive dish. And since in winter, the most important holiday is the New Year, usually this salad, as the most festive, was prepared for the New Year. This is where the tradition came from, on the New Year's table there must be an Olivier salad, as a sign of prosperity in the house and the ability of the owners to get the products necessary for the salad. Now there is no shortage of food, but the tradition has remained.

Salad "winter" or "Russian" - is it Olivier?

Sometimes Olivier salad is called “winter” salad, because all salad products can be prepared in winter, there are no vegetables that are poorly stored in winter.

And abroad, this salad is called "Russian" for the traditional commitment of Russians to this salad. And I completely forgot that the author of this salad was the French chef Lucien Olivier.

Three options, the most common, Olivier salad:

• Doctor's (milk) sausage - 150 g
• Boiled potatoes - 2 pieces
• Boiled large carrots - 1 piece
• Boiled eggs - 3 pieces
• Strong pickled cucumbers (can be pickled) - 3 pieces
• Green peas (canned) - 0.5 cans
• Mayonnaise - 150 g

Olivier salad with chicken, apple and fresh cucumber:

This Olivier salad is sometimes called summer salad, for the opportunity to use the ingredients available in the summer. This salad has a lighter summer flavor.

• Boiled chicken breast (or 2-3 smoked drumsticks) - 1 piece
• Red onion medium size - 1 piece
• Green apple - 1 piece
• Fresh cucumber - 1 piece
• Boiled potatoes of medium size - 2 pieces
• Boiled eggs - 2 pieces
• Canned green peas - 0.5 cans
• Green onions - 1 bunch
• Mayonnaise (you can half mayonnaise with natural yogurt) - 200 g

Olivier salad with salted salmon

This is also Olivier salad, but with an original, unique taste that salmon gives it.

• Salted salmon - 200 g
• Pickled cucumbers - 2-3 pieces
• Boiled potatoes - 2 pieces
• Boiled carrots of medium size - 1 piece
• Boiled eggs - 2 pieces
• Mayonnaise - to taste

Some features of the preparation of Olivier salad:

It seems that there is nothing difficult in preparing any salad that is not laid out in layers, but mixed before serving - chopped, mixed, seasoned, and that's it. But if you do not know some of the features of the preparation of Olivier salad, then it will turn out, even tasty, but ugly.

• Eggs must be boiled from the moment of boiling for 7-8 minutes, otherwise they will lose their taste and the protein will be like rubber.
• All vegetables for salad should be chopped into cubes, approximately the same size, a little more than green peas.
• Boiled vegetables and boiled meat should be chopped into a salad completely cooled. Even slightly warm vegetables chopped into a salad will turn it into a mass, with a consistency resembling porridge.
• Green lettuce leaves should not be torn, but also finely chopped.
• You can cook vegetables, meat for salad, crumble everything in advance, a few hours before serving the table, but you need to mix and season the salad before putting it on the table.

How to beautifully decorate the New Year's Olivier salad:

Olivier salad, in itself, is a traditional decoration of the New Year's table, and if it is also decorated with a picture with a New Year's theme, a masterpiece of culinary art will come out.

You can put the figures of Santa Claus, the Snow Maiden, the numbers of the new year on top of the salad. The clock looks very nice on the salad, with a minute hand showing 5 minutes to twelve.

To decorate the salad, you can use the following products:

• red color - beets, tomatoes, peel of red apples,
• green color - fresh cucumbers, lettuce, green pepper, dill, parsley
• yellow - cheese, yellow pepper, egg yolk
• orange color - boiled carrots,
• blue, purple - red cabbage,
• white color - egg white,
• black color (for example, for the eyes) - black raisins, black currants.

Happy New Year, dear friends, and have a wonderful appetite at the festive table!