Salads. 

Salad Olivier - 8 wonderful recipes

Salad Olivier - the king of salads. Any man will say: no Salad Olivier, it means there is no holiday. Olivier salad recipe has many varieties, so everyone, depending on their tastes and preferences in food can choose how to prepare Olivier salad.

Salad Olivier Recipe Classic

Ingredients:

  • 3 Ryabik
  • 5 faded potatoes in uniform
  • 1 calf language
  • 100 g of red caviar
  • 200 g of green salad
  • 100 g bone olives
  • 25 boiled crayfish
  • 200 g fresh picules
  • halfbank soy-kabul
  • 100 g Capers.
  • 5 eggs voluminous
  • sauce "Provence"


  1. Cooking method:
    Filter fillet fire on creamy oil. Cut it on smooth pieces.
  2. Potatoes, boiled in uniform, clean and cut into smooth cubes or circles.
  3. Caline tongue dare in salted water with a laurel sheet, black fragrant peas. Cool, remove the shell, cut in half and set thin slices.
  4. Little fresh cucumbers Cut on flat pieces.
  5. Olives without bone cut in half and add to salad. Pinge salad with capers.
  6. To the mayonnaise "Provence" add 1-2 tbsp. l. Sauce "Teriyaki". Mix well.
  7. Pour this mixture of salad. On top of the sauce neatly "crushing" a red caviar, a little capers. Decorate, beautifully laying on the edges of the boiled and brushed cancer, chopped in half boiled boiled eggs, green lettuce leaves.

In order to prepare Olivier Salad according to the correct recipe, you should remember one of the main elements - a salad dressing or that the most mysterious sauce. The secretion of the sauce is mixed with 100 ml. Olive oil, 3 egg yolks, 2 teaspoons of wine vinegar, 1 teaspoon of Dijon mustard with salt and pepper to taste.

Ingredients:

  • Potatoes - 3 pcs.
  • Carrot - 3 pcs.
  • Eggs - 3 pcs.
  • Marinated cucumbers - 3pcs.
  • Green peas - 250 gr.
  • Boiled sausage - 300 gr.
  • Salt to taste
  • Mayonnaise - 100 gr.
  • Dill on taste

Cooking method:

  1. Boil eggs. In a separate saucepan, lean the carrots and potatoes. Cool down.
  2. At this time, put the sausage with cubes.
  3. Also apply salted cucumbers.
  4. In the same way, cut the cooled eggs, carrots, potatoes. Try to the cubes to be approximately the same size.
  5. Mix all the ingredients, add green peas. Leave some peas for decoration.
  6. Put salad cool into the fridge for 2-3 hours.
  7. Before serving on the table, get the mayonnaise salad, add salt if necessary. I do not do that, since my salt is already enough in mayonnaise.
  8. Salad looks very beautiful if it is possible to make it a portion with the help of serving rings (they can be made independently). It will also look original if you decompose olivier on beautiful glass glasses or fezharam.
  9. Decorate the salad of fresh greens, remaining green peas.

Salad Olivier Real French Recipe


Ingredients:

  • twisted Ryabech fillet - 2 pcs;
  • boiled calf language - 0.5 pcs;
  • pousic black caviar - 100 g;
  • salad leaves - 100 g;
  • boiled crayfish - 25 pcs;
  • marinated cucumbers (peak) - 200-250 g;
  • fresh cucumbers - 2 pcs;
  • capers - 100 g;
  • cooked boiled eggs - 5 pcs;
  • paste from soybean kabul;
  • provence sauce (400 grams of olive oil beaten with two fresh egg yolks with the addition of mustard and French vinegar);

Cooking method:

  1. Rybokchikov It is necessary to fry in a 1-2-centimeter layer of oil 5-10 minutes, then put in boiling water or broth (beef or chicken), add 150 ml Maders to 850 ml of broth, 10-20 olives without bones, 10-20 small champignons. Cook half an hour on a weak fire under the lid. When meat starts easily separate from the bones, the broth must be salted, leave another two minutes and remove from the fire. When the rivets become warm, remove the meat from the bones, wrap in foil and put in the refrigerator.
  2. Clear the tongue from fat, put in cold water, bring to a boil and cook on low heat with a closed cover for two hours. For half an hour before readiness to add chopped carrots into the broth, parsley root, onions and one small bay leaf. 10 minutes before the end of the cooking salt. As soon as the language is welded, it is immediately necessary to put it in cold water on half a minute, and then lay out and remove the skin. When the language is cleared, it must be put back into the broth, quickly bring to a boil and remove from the fire. Cold tongue to wrap in foil and put in the refrigerator.
  3. We are preparing broth for cooking cancers: take 25 g of parsley, onions and carrots, 10 g of Estragona, 30-40 g of dill, 1 bay leaf, several peas of fragrant pepper and 50 g of salt. Broth bring to a boil, after which the live crayfish was washed in cold water to lower the head down to boiling broth, let it boil once again and cook for 10 minutes. Give crayfish in broth and put cool.
  1. Fresh cucumbers before cutting from the peel, rinse salad leaves and dry, capers to dry. Eggs cook no longer than eight minutes. All ingredients finely cut and mix, add mayonnaise and immediately serve to the table.

It is worth noting that Olivier added salad some spices, which made the taste of dishes unique, but this secret was taken with him to the grave.

Salad "Olivier" with chicken


Ingredients:

  • Chicken fillet - 300 g
  • Potatoes - 3 pcs.
  • Carrot - 2 pcs.
  • Egg - 4 pcs.
  • Marinated cucumbers - 2 pcs.
  • Green Polka Dot - 200 g
  • Mayonnaise - 2 tbsp. l.
  • Greens in taste
  • Spices to taste
  • Salt to taste

Cooking method:

  1. For the preparation of delicious and all beloved lettuce, it is necessary to begin to boil all the ingredients. Rinse vegetables and put in a saucepan with water, boil until ready for about 15 minutes. Or bake vegetables in the oven right in the uniform.
  2. Chicken fillet rinse, boil until readiness.
  3. Eggs weld twitched.
  4. Welcome all boiled products, clean and cut into small cubes. So that the taste and type of salad is better, cut the meat, vegetables and eggs with cubes of the same size.
  5. We open a jar with a green peas, pour the liquid, add peas themselves add to vegetables and meat.
  6. Marinated cucumbers cut into small cubes.
  7. Mix all the ingredients for salad in one big bowl, stick to taste and sprinkle, add chopped greens. Well combines with all the products parsley and dill, but the greenery should not be much, and it is better to use only leaves without twigs.
  8. Before serving, get the "Olivier" salad with the chicken mayonnaise.

Olivier in Italian


Ingredients:

  • Boiled potatoes - 30 grams.
  • Boiled carrots - 10 gr.
  • Fresh cucumber - 10 gr.
  • Salted cucumber - 10 gr.
  • Boiled egg - 1 pc.
  • Shrimps - 1 pc. Purified
  • Mussels - 3-4 pcs.
  • Wongol - 3-4 pcs.
  • Kalmar mini - 2 pcs.
  • Fresh peas - 12 grams.
  • Maisonist homemade - 25 gr.
  • Salt to taste
  • Pepper on taste

Maisonist home:

  • Olive oil - 150 gr.
  • Mustard - 20 gr.
  • Yolks - 4 pcs.
  • Salt - 2 gr.
  • Sugar - 2 gr.

Cooking method:

  1. Mayonnaise: in a bowl or a tall glass for a blender break the egg, add mustard, salt and sugar. Beat the blender to homogeneous mass. Without stopping the work of the blender, pour the olive oil with a thin flower until the mayonnaise acquires the desired consistency.
  2. Seafood: Seafood clean, on a hot frying pan, fry with garlic, thyme, sharp pepper. Add some white wine, wait until it is popping. Salt to taste.
  3. Boiled potatoes, carrots, egg, salty and fresh cucumber cut into small cubes. Add slices and mini squid, add polka dots with small cubes, add polka dots and mix with the addition of mayonnaise. Add to taste salt and pepper. Decorate on top of the mussels and ingole.

Salad "Olivier" with sausage

Ingredients:

  • sausage boiled - 0.5 kg.
  • potatoes - 1-2 pcs.
  • green peas - 150 gr.
  • carrot - 1 pc.
  • egg - 2 pcs.
  • fresh cucumber - 1 pc.
  • mayonnaise for refueling
  • salt pepper

Cooking method:

  1. Boil the egg for the Salad "Olivier". To do this, cook the eggs in boiling water about 8-10 minutes, and then cool down and clean the shell. Put in fine.
  2. Carefully wash the carrots, cut the tail, then boil in boiling water for 13-15 minutes. After that cool the carrots and cut into small cubes.
  3. Boil the potatoes in the uniforms - wash it well, and boil 15-17 minutes before soft. Check the readiness, plowing potato peel toothpick. After the potatoes are welded, cool it, clean, and cut the cubes.
  4. Open polka dots and drain water from the bank.
  5. Cut the sausage and cucumber with small cubes. Mix the ingredients and fuel the olivier salad with the mayonnaise sausage, pepper and salt.

Salad "Olivier"


Ingredients:

  • 600 g boiled beef;
  • 4 potatoes of the same (medium) size;
  • 2 carrots, also the same largest (small);
  • 200 g of saline cucumbers;
  • 200 g peas;
  • 4 boiled eggs;
  • 1 jar of mayonnaise "Provence" weighing 200 g;
  • 1 t. Spoon of table vinegar;
  • 2 pinching sugar;
  • salt to taste.

Cooking method:

  1. For Olivier, it is important to cook tasty meat. The beef is young and not a fat need to quit in boiling water. The protein will trigger instantly, and all juicy tastes will remain in beef. How to cook, cool and beautifully cut.
  2. It is very important for Olivier to crush all the ingredients with the same cubes - the balance of taste will be flawless.
  3. While the meat is boiled, on another burner you can boil vegetables. Potatoes and carrots need to chop immediately - cubes. Throw into boiling salted water, sugar sugar, and after 10 minutes pour vinegar. Vegetables will remain crispy, and the potatoes will not weld. Ready? Throw off in colander.
  4. Cook the salted cucumbers and eggs. All components of salad connect, do not forget about polka dots.
  5. So, the dish is almost ready. Now it must be fixed by Mayonnaise "Provence" and serve on the table. If there is still a lot of time before the arrival, the salad is better not to refill, but to refrigerate. Suite is added immediately before serving.

Salad Olivier with salmon


Ingredients:

  • Potatoes - 2 pcs.
  • Egg - 2 pcs.
  • Carrot - 1 pc.
  • Marinated cucumber - 1-2 pcs.
  • Salmon Malosol - 100 g
  • Sour cream - 5 tbsp.
  • Mayonnaise - 2-3 tbsp.
  • Mustard - to taste

Cooking method:

  1. Potatoes and carrots wash.
  2. Put in a saucepan, pour water and cook until readiness.
  3. Cool, clean and chop finely.
  4. Boil eggs, clean and cut into cubes.
  5. Clear the apple from the skin and cut into very small cubes.
  6. Salmon grind.
  7. Connect all the ingredients.
  8. Add canned green peas and sliced \u200b\u200bonions.
  9. Fill the salad of sour cream, homemade mayonnaise, salt and mustard to taste.

Salad history "Olivier"


Salad "Olivier", was invented by a cook from France in the sixties of the XIX century, the name of this man Lucien Olivier. In addition, Lucien was a cook, he also owned the Hermitage Tractor, which was located at that time on the Pipe Square in Moscow.

The tavern in its level corresponded to the real Paris restaurant. His corporate dish was Salad Olivier. In the strictest secret, Lucien Olivier kept the recipe of this dish. Since the death of the cook, the story of the Salad "Olivier" began to figure out secrets and it was believed that the secret of the famous real salad Olivier was lost. There was a lot of attempts to solve it, but nothing worked.

Culinary in 1904 succeeded, knowing the main ingredients, restore the recipe for a real salad Olivier. Thus, to prepare this original salad, it was necessary to have the following products at hand: Pousic caviar - ¼ pound, two row, calf language, boiled crayfish - 25 pieces, Soy Kabul - ½ banks, two fresh cucumber, half a fresh salad, halfbank Picules, capers - pounds and five eggs welded by hard. For the preparation of sauce, a French vinegar was required, two eggs and olive oil (olive) - 1 pound (the same mayonnaise Provence).

But, nevertheless, gourmet, who tried the original salad prepared by Lucien Olivier, argued that it was much different from lettuce made by recharged recipe. On this, it can be said, and the story of the Salad "Olivier" ended, such as contemporaries knew. We all have a well-known Salad "Olivier" with boiled sausage has nothing to do with the creation of a French chef. The recipe of the modern "Olivier" was invented during the Soviet Union. Then with crayfish, ripples and other delicacies were very tight. Here they are replaced by boiled sausage, green peas and other affordable ingredients. So the history of the new Salad "Olivier" began, which is still preparing in almost every family.