Olivier is a popular salad and has suffered the same fate as many popular dishes - copying recipes and creating various author's variations. Let's try to figure out what it is, a real Olivier salad?
Let's start with the fact that the salad recipe was invented and prepared by chef Lucien Olivier back in the 19th century in the Russian Empire. Lucien Olivier never revealed the real recipe for his salad to anyone., but the people loved the salad so much that attempts began to recreate it based on the ingredients it contained. Our website describes the procedure for preparing salad according to, but this is only an alleged copy of the recipe, although quite successful in the opinion of contemporaries.
Another part of people by the expression “Real Olivier” means a salad that was prepared in Soviet times for New Year's feasts, namely - and there is an explanation for this too. The fact is that the Olivier salad that Lucien Olivier prepared in the Hermitage was very tasty, but due to the elite status of the establishment, it was available only to a few, and in the Soviet years, when boiled sausage appeared and became available to a wide circle, they began to make something similar Olivier salad itself, but replacing expensive ingredients with cheaper ones. This cheaper salad was popularly called Olivier Salad, although Olivier Salad with Sausage is not directly related to the original recipe.
Stores with culinary departments now also sell Olivier with boiled sausage, and most likely, by the expression “Real Olivier”, many people mean this particular salad with sausage and peas.
For clarity, we present a list of ingredients in the original Lucien Olivier salad and in the Olivier salad, which began to be prepared in Soviet times and continues to be prepared to this day.
Ingredients for Lucien Olivier's salad:
- Hazel grouse - 1/2 pieces
- Potatoes - 3 pieces
- Cucumbers - 1 piece
- Lettuce - 3-4 sheets
- Provencal - 1.5 table. spoons
- Cancer necks - 3 pieces
- Lanspik - 1/4 cup
- Capers - 1 teaspoon
- Olives - 3-5 pieces
Ingredients for the modern Olivier salad with sausage:
- Boiled sausage “Doctorskaya” - 500 g
- Potatoes - 4 pieces
- Carrots - 2 pieces
- Eggs - 4 pieces
- Fresh cucumbers - 4 pieces
- Canned green peas - 500 g
- Mayonnaise “Provencal” - 200 g
- Greens - to taste
- Salt - to taste
Almost every Russian loves the usual Olivier salad, made from such inexpensive ingredients as green peas, doctor's sausage, boiled potatoes, carrots, chicken eggs and pickled cucumbers.
In fact, a century ago this dish was prepared differently, using more expensive ingredients. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.
The history of the creation of the Olivier salad
The recipe for this delicious snack was invented in the second half of the 19th century by Lucien Olivier, a famous French chef. He settled in Moscow and in 1860 opened a first-class restaurant called the Hermitage. It is believed that it was Lucien who invented the magnificent snack, which became a real work of art.
Her taste was striking in its sophistication and harmony, and therefore appealed to all visitors to the Hermitage restaurant. Subsequently, many cooks tried to repeat the recipe for the ancient Olivier salad. But they, not knowing all the secret ingredients, and most importantly - the method of preparing the incomparable white sauce with mustard, were defeated. You could taste the wonderful Olivier salad, a real French one, only in the famous restaurant of Lucien.
How did Lucien Olivier himself prepare the salad?
The French chef jealously kept the recipe for his signature dish a secret. Olivier originally presented it as follows. Boiled fillets of partridges and hazel grouse were placed in layers of jelly made from broth and placed in the center of the dish. Boiled crayfish necks and pieces of tongue were laid out around. All this “beauty” was topped with a spicy, slightly spicy sauce (homemade mayonnaise). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.
One day, a chef noticed that restaurant visitors were mixing all the ingredients with a spoon, breaking the original “design,” and then eating the resulting mass with appetite. So the recipe for the old Olivier salad has been transformed. Lucien began to serve the dish, mixing all the ingredients in advance and generously seasoning them with Provençal sauce.
Recipe for the old Olivier salad: necessary ingredients
There are a huge number of variations of this dish. "Olivier" is also called "Russian". Modified to suit real Russian realities, the salad lost its sophistication and became a very common appetizer, the taste of which is familiar to everyone since childhood. Partridge and hazel grouse meat was replaced with inexpensive boiled sausage. Crayfish necks and veal caviar were completely excluded from the recipe. Instead, they began to add boiled carrots and canned peas. Of course, the modern modification is tasty, but somewhat boring. Therefore, we will tell you how to make a chic appetizer using the recipe for the old Olivier salad.
So, to prepare this delicious dish you will need the following ingredients:
- veal tongue - 1 pc.;
- three hazel grouse;
- black pressed caviar - 80-100 g;
- potatoes 4 pcs.;
- lettuce leaves - 200 g;
- boiled crayfish - 30 pcs.;
- pickled cucumbers (gherkins) 180-200 g;
- fresh cucumbers - 2 pcs.;
- capers - 100 g;
- quail eggs - 6 pcs.
The following components are required:
- white wine vinegar - 1 tbsp. l.;
- egg yolk - 2 pcs.;
- olive oil - 6 tbsp. l.;
- spicy mustard - 1 tsp;
- a pinch of ground pepper;
- salt;
- garlic powder.
Salad "Olivier" (real recipe): preparation technology
Let's start with poultry and veal tongue. We will wash and, if necessary, gut the hazel grouse carcasses. By the way, if you do not have the opportunity to purchase this game, you can replace it with quail. After processing, the bird is placed in a pan of water and boiled for one and a half hours. Don't forget to add a head of onion and salt to taste to the broth.
While the hazel grouse are preparing, let's take care of the tongue. Wash it and boil for two hours, adding carrots, onions, salt and spices to the broth. After the allotted time, we will take the hazel grouse and veal tongue out of the water. Cool the meat and clean it. Remove the skin and bones from the bird, leaving only the fillet. Cut the tongue into small pieces. Now cook the crayfish until cooked, remove from the water, cool and clean. Next in line are potatoes and eggs. Boil them, cool and peel.
Cut all the ingredients and make the dressing
We will tell you further how to prepare a real Olivier salad. We select a deep bowl for the snack. Tear and place lettuce leaves in it. Peel fresh cucumbers and cut into cubes. Chop the pickled gherkins and capers. Place everything in a salad bowl. We also place the prepared veal tongue and hazel grouse meat cut into pieces. Chop the quail eggs into small pieces.
We leave our dish alone for now and make mayonnaise sauce. Mix raw yolks, mustard and salt with a whisk. Pour olive oil into these ingredients in a thin stream, stirring the mixture thoroughly until it thickens. Add vinegar, ground pepper and garlic powder to the sauce. That's it, the mayonnaise is ready.
Season our Olivier salad with sauce. This recipe involves decorating the dish with black pressed caviar and crayfish tails. That's all, the delicious snack is ready. Now you know how to prepare a real Olivier salad. As you can see, it’s not difficult, the main thing is to purchase all the necessary ingredients and make homemade mayonnaise sauce. Bon appetit!
Another version of the Olivier salad for your holiday table
If you want to pamper your household with a delicious dish, prepare the Olivier salad. This is the real French recipe. To create this culinary masterpiece you will need the following products:
- quail eggs - 6 pcs.;
- potatoes - 3-4 pcs.;
- quails - 3 pcs.;
- pickles - 2-3 pcs.;
- fresh cucumbers - 2 pcs.;
- veal tongue - 200 g;
- carrots - 2 pcs.;
- pickled capers - 100 g;
- champignons - 100 g;
- canned crayfish necks - 50 g;
- - 30 g;
- olives - 50 g;
- chives 20 g.
The recipe for the old Olivier salad involves the use of a special one, for the preparation of which you will need olive oil - 100 ml, egg yolks - 3 pcs., wine vinegar - 2 tsp. You also need lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.
The process of preparing an excellent snack
The old Olivier recipe is as follows: boil jacket potatoes and carrots, cool, peel and then cut the vegetables into cubes. Boil the eggs in boiling water for 5 minutes, cool and peel. Cut the yolks and whites of three eggs into large pieces, and the remaining whites in half (they will be needed to decorate the salad). Wash the quail carcasses, wipe with a paper towel, coat with vegetable oil, pepper and salt. Place the bird in the pan and fry it over high heat for 7 minutes until golden brown. Then place the quail for 15-20 minutes in an oven preheated to 180 °C. After baking, cool the bird, separate the meat from the skin and bones, and cut it into cubes.
Serve "Olivier" to the table
Wash the veal tongue and boil for 1.5-2 hours in salted water. Then cool it and cut it into small pieces. Chop pickled and fresh cucumbers (without skin), as well as olives. Cut the canned crayfish necks into large pieces, maybe into two parts. Lightly fry the capers in a dry frying pan. Place all ingredients in a deep container and mix gently.
That's it, our Olivier salad is almost ready. An old recipe involves preparing an original mayonnaise dressing. In a bowl, whisk the egg yolks, adding salt, mustard, and pepper. Pour in the olive oil while continuing to whisk. Add lemon juice and wine vinegar there. Pour the cured sauce over the salad. Serve the dish garnished with egg whites, caviar, chives, lightly fried champignons, and crayfish tails. Bon appetit!
Olivier is one of the favorite salads of the entire Russian people: it is prepared for the New Year, it decorates tables during birthday celebrations, it is an indispensable dish at weddings, corporate parties, anniversaries... the list is endless. One thing is clear: no holiday is complete without this dish on the menu. But, in addition to its bright taste, Olivier salad has an equally bright, interesting history, as well as many different modifications and preparation options, having learned about which, you can delight your guests with something new every time.
The creation of Lucien Olivier
Many people have heard that this beloved salad comes from France. But is it?
In fact, “Olivier” was invented in the Russian Empire, but its creator was indeed of French blood. This creator's name was Lucien Olivier. He was born in 1838 and, while still young, moved to Russia to work. Throughout his life, Lucien was engaged in the art of cooking, and in the sixties of the 19th century he became the owner of the Ermitage restaurant (in the current manner - “Hermitage”).
Lucien loved the Russian Empire, but always believed that it lacked French sophistication. That is why, externally, his restaurant corresponded to all the canons of the most expensive French places: huge halls with columns, a sophisticated interior and luxurious crystal chandeliers and lamps. Even for the capital of the country, this restaurant seemed too luxurious. That is why the local rich people flocked there with all their enthusiasm.
Olivier's restaurant was considered one of the best: it was praised for its appearance, service, and cuisine. They booked parties and banquets, celebrated all the most significant events and simply came to feast. The restaurant became the center where the most significant people of those times moved.
While Lucien was conquering the Russians with his culinary delights, his two older brothers were doing the same in their homeland. And all because all three young people had a secret family recipe, to which it was impossible to remain indifferent anywhere in the world. We're talking about their improved mayonnaise sauce.
In addition to the usual ingredients at that time, the Olivier brothers began adding mustard to it, which made the mayonnaise a little more refined and spicy. Spices were also added, the composition of which no one has yet been able to find.
The mayonnaise “boom” in Russia for a long time kept Ermitage at the top of the culinary arts, but after some time sauce alone became not enough to support the entire business. It was necessary to come up with something new in order to amaze the taste buds of the entire Russian nobility. Then Lucien came up with a recipe that would bring the cook unprecedented popularity and make him a household name for many centuries - the Olivier salad recipe.
Dozens of restaurants in Russia at that time tried to duplicate Lucien’s recipe, but no one succeeded in achieving exactly that unique taste. That is why, in order to try the original Olivier, you had to visit the famous Ermitage restaurant.
The taste of the salad directly depended on Olivier’s mayonnaise sauce recipe, which he kept “under a dozen locks” in his separate room for the chef. He prepared it there, so that no one would ever spy on his recipe.
“Olivier” did not appear in the usual form of salad right away - at first it was just a sauce, and the dish created by Lucien was called “Game Mayonnaise.” Overall, the French chef’s creation looked like an impressive structure of neatly stacked hazel grouse fillets, potatoes, eggs, gherkins, crayfish and other ingredients, seasoned with a drop of the famous sauce. But after some time, Lucien began to notice that the clients of his establishment, before eating this exquisite dish, broke its structure to smithereens, stirring it with a fork. Then Lucien himself began to mix all the ingredients and season them with an abundance of everyone’s favorite sauce.
This is how the birth of that very “Olivier” happened, which everyone respected so much at that time. However, the taste of the former salad and the taste that we now know are completely different things.
The Olivier salad, which won thousands of hearts in the mid-19th century, again conquered people exactly a hundred years later - in the 50s of the twentieth century. The famous salad has undergone changes and has no longer become a restaurant dish, but the most accessible table decoration for Soviet people.
Mr. Olivier's exquisite mayonnaise was replaced with regular factory mayonnaise. Doctor's sausage replaced hazel grouse fillet. A number of products had to be excluded due to their inaccessibility to the Soviet population, but peas, boiled carrots and cucumbers, on the contrary, were added to the “French recipe” of Mr. Lucien Olivier. The taste of the primitive version of the dish was forgotten, but no one was sorry: everyone loved the new recipe, adapted to ordinary life.
The salad received its second name - “Winter”. It was nicknamed that way because this dish became indispensable on the New Year's table, since its ingredients, unlike all summer salads, could be found on store shelves at any time of the year.
Now that there are many “cooks” for this salad, the composition of the ingredients is constantly changing. They modify it in different ways: replace sausage with chicken, add apples, add herbs. How many people there are, so many options, and the best of them will still be discussed.
A selection of the most delicious variations of Olivier
Before you find out how you can diversify the usual Olivier salad, you need, of course, to go through the classics. And you need to start with the earliest recipe by Sir Lucien Olivier.
Unfortunately, it is impossible to repeat the entire recipe of the famous French chef, and this is clear from the history of the creation of this dish. However, modern chefs have nevertheless put together the closest version of the recipe that was used in the Ermitage restaurant.
So, to prepare Mr. Olivier’s salad, you need the following products:
- hazel grouse fillet – 2 pieces;
- beef tongue – 1 piece;
- black caviar – approximately 100 grams;
- fresh lettuce leaves – 200 grams;
- lobster – 1 piece;
- gherkins – 250 grams;
- soy paste - half a jar;
- fresh cucumber – 2 pieces;
- capers – 100 grams;
- eggs – 5 pieces;
- mayonnaise sauce: 400 grams of olive oil, 2 egg yolks, a little vinegar and mustard, beat until smooth. The sauce also contains Mr. Olivier's secret seasonings, the composition and proportions of which are unknown.
How to cook? The step-by-step instructions are as follows.
Step 1. First you need to fry the hazel grouse over high heat in oil. Need a light crispy crust. To achieve this, just fry the fillet for 3-4 minutes on each side. Next, transfer the fillet to any broth (850 ml), add Madeira, 15 boneless olives, 15 champignons and cook for about half an hour. Add salt to taste. Next, you need to remove the meat from the bones and wrap it in foil. Leave the fillet to cool.
Step 2. It is necessary to prepare the tongue. To do this, it is thoroughly washed in water and sent to cook over low heat for two to four hours (depending on the age of the calf). About half an hour before the tongue is fully cooked, add carrots, parsley, onions and bay leaves to the tongue. Add salt to your taste.
Then you need to remove the skin from the tongue, let it cool a little, wrap it in foil and put it in the refrigerator.
Step 3. Cooking lobster. It is necessary to prepare the solution:
- parsley 25 grams;
- onion 25 grams;
- carrots 25 grams;
- tarragon 10 grams;
- dill, bay leaf, black pepper and salt to taste;
- water.
Bring the solution to a boil and place pre-washed lobster in it (you can use small crayfish, but then you will need about 20 of them). Boil the lobster for 10 minutes, then place it in ice water and put it in a cool place.
Step 4. Boil eggs in the usual way. It is important not to overcook them: you need a delicate structure of the protein and yolk.
Step 5. Finely chop all the prepared meat, caviar, pickles, soy, capers, cucumbers and lettuce.
Step 6. Mix all ingredients and season with mayonnaise sauce.
Step 7. Serve Mr. Olivier's famous salad to your guests.
This is roughly what Olivier’s recipe from the Ermitage restaurant was. Of course, something was not taken into account by the chefs who tried to recreate the famous recipe (the same seasonings for the sauce), but in general the list of ingredients and method of preparation were recreated correctly.
What did Olivier salad look like in the Soviet Union? If you managed to come to some Moscow canteen in the fifties of the 20th century and order this delicious dish for lunch, the list of ingredients would be as follows:
- canned green peas – 0.5 cans;
- potatoes – 2-3 tubers;
- boiled sausage – 100 grams;
- onion – 1 head;
- eggs – 5 pieces;
- pickled cucumber – 2-3 pieces;
- mayonnaise – 2-3 spoons.
The cooking method is usually simple.
Boil potatoes and eggs and cut into small pieces. Add finely chopped sausage, onions, cucumbers and add green peas (drain the sauce from the jar in advance). Season the mixture with mayonnaise sauce, add salt to taste. This is the most standard, centuries-tested recipe.
This type of Olivier appeared a little later than its main version and later began to be called “Stolichny”. It was invented as a cheaper alternative to the classic Soviet Olivier salad, since poultry fillet was much cheaper than sausage. But over time, the situation has changed, now chicken meat is more expensive than boiled sausage, but the number of fans of this version of the dish has hardly become less.
All that is required to prepare this version of the dish is to boil the chicken fillet or chicken breast in lightly salted water in advance. Then the meat will need to be cooled and cut. All that remains to be added to the chicken is all the other standard ingredients of the Soviet Olivier, and the Stolichny salad will be ready.
For fish lovers - Olivier salad with salmon
Again, the basis is a standard Olivier straight from the Soviet Union. You just need to replace the boiled sausage with salmon, and this will radically change the taste of Mr. Olivier’s usual dish. But for everyone who loves fish and fish products, this is a must for cooking.
Olivier with crayfish tails - a modern adaptation of the French master's salad
This type of Olivier is called “Royal”. But no matter how pretentious this name may sound, it is absolutely easy to prepare it at home.
To prepare this delicious version of Olivier you will need:
- boiled crayfish tails – 90 grams;
- chicken fillet – 90 grams;
- egg - 1 piece;
- lettuce leaves;
- potatoes - 2 tubers;
- carrots – 1 piece;
- fresh cucumber;
- canned green peas - a quarter of a jar;
- half an apple;
- a quarter of a lemon;
- pickled cucumber;
- capers – 10 grams;
- grainy mustard, mayonnaise sauce - to taste.
Boil chicken fillet, potatoes, carrots and eggs and cool. Finely chop all ingredients except lettuce, apple and lemon and place in a bowl. Finely chop the apple, season with lemon juice and after 5 minutes place in a bowl with the rest of the ingredients. Season Olivier with a mixture of mustard and mayonnaise.
Serve on lettuce leaves.
Olivier salad with calf tongue
Another exquisite modification of the salad. To prepare it, you will need all the same ingredients as for the standard recipe. However, instead of sausage, they use beef tongue. It is boiled in advance for 3 hours, the skin is removed and added to the rest of the crushed ingredients.
Other dish options
Olivier is a salad with which you can experiment endlessly. Try adding unusual ingredients to it: bell peppers, nuts, mushrooms, cheese, apples. You can replace the meat component. For example, add smoked chicken or shrimp. Change the ingredients, and then even the most ordinary salad will bring something new to your table.
Salad serving options
There are only 2 main ways to serve this dish.
- The first of them is the classic presentation. All ingredients are mixed in advance, seasoned and served in a salad bowl. The top of the salad is traditionally decorated with herbs, chopped egg yolk and olives.
- The second serving method is restaurant style. Chopped vegetables are placed in layers, which are sealed with sauce. This option can be either portioned or placed on a large platter.
And finally, useful tips that will help you prepare the most delicious Olivier salad.
- It is better to prepare ingredients that require heat treatment in advance. Basically, this is done in the evening to allow all the products to cool thoroughly. If you chop ingredients into a salad that have not yet cooled down, the salad will turn into porridge.
- Mayonnaise will be much tastier and healthier if you prepare it yourself.
- If you want to add onions to the salad, it is best to pre-marinate them in vinegar and sugar. This way the onion will not taste bitter and will retain only a pleasant sweetness.
- The finer you chop the ingredients for the salad, the more tender it will taste. However, again, don’t turn it into mush.
What is measured by the “Olivier index”?
Based on the history of its creation, it is absolutely clear why Olivier salad is so wildly famous in Russia. This dish is considered as traditional for Russian people as McDonald's cuisine is traditional in the United States. That is why, along with the “Big Mac index,” the term “Olivier index” appeared in the Russian Federation in 2009.
It was first used in a newspaper called Trud. How does the index work? The price of all ingredients for a standard set of salad products is added up and compared either with the same indicator in Russia at any other time, or with indicators in another country.
Thus, using the Olivier index, you can track the level of inflation in the country, or compare indicators of the standard of living of different cities and countries.
Conclusion
Olivier is a dish with excellent taste and rich history. This salad has been pleasing the Russian people for more than a century and a half and has undergone many changes and modifications. There is no need to be afraid to experiment with it, and then, even after many years, you will not get tired of it and will delight and surprise you with its taste after each preparation.
The classic Olivier salad with meat is another symbol of the New Year, which we are accustomed to seeing on the festive table. But few people know that the author of this dish is the French chef Lucien Olivier, who opened the Hermitage restaurant in Moscow in the mid-19th century. His signature appetizer, Olivier, made from partridge and hazel grouse meat, with the tongue of a young calf, crayfish necks and a layer of jelly from the broth, brought gourmets from all over the capital to the restaurant. The meat basket was filled with boiled potatoes, eggs, gherkins, capers, olives and topped with delicious mayonnaise made according to a unique author's recipe. Many tried to find out the real French recipe for the classic Olivier salad, but Lucien kept his tricks a secret. Over time, Russian chefs adapted the overseas appetizer to our reality, and in Soviet times, a recipe for Olivier with boiled sausage appeared, which instantly caught on and became popular. Interestingly, modern Olivier has lost its French roots and is known abroad as “Russian salad”.
How to prepare a classic Olivier salad
In the past, Olivier salad was associated with prosperity, so housewives always prepared this appetizer for the New Year's table. The step-by-step recipe for classic Olivier looks very simple. First, potatoes are boiled in their skins and eggs are hard-boiled, and when the products have cooled, they are peeled and cut into cubes. Pickled cucumbers with cut off tails are cut into cubes, boiled meat (beef, chicken, turkey) is chopped, liquid is drained from a jar of peas, onions are finely chopped. All ingredients are mixed in a salad bowl and seasoned with mayonnaise. Despite the fact that the classic Olivier is prepared with meat, as was the original recipe of the French cook, doctor’s sausage can also be considered a variant of the classic.
The number of products is calculated based on the number of eaters and taste preferences. Some people like more meat, others don’t add eggs, and some add twice as many potatoes. The classic Olivier salad includes 400 g of meat or sausage, 5 medium-sized potatoes, 5 eggs, 4 pickles, a can of green peas, 2 medium onions and 200 ml of mayonnaise. The classic calculation of potatoes and eggs is simple - there should be exactly as many of them as there are guests at the table. You can also add boiled carrots, dill and green onions to the salad.
A new look at traditional Olivier
It is interesting that the well-known salads “Winter”, “Meat” and “Stolichny” are variations. However, the classic Olivier can be turned into a real delicacy if you replace the meat with shrimp or fish, such as salmon. This is quite acceptable, and Lucien Olivier also used seafood. Some Olivier recipes contain apples, oranges, pomegranates, pickled or fried mushrooms, avocados, arugula, lettuce, any tasty smoked fish, red caviar, beets and even raw cabbage, which is added to Olivier in some regions of Ukraine. Italians prepare “Russian salad” with green beans, Germans with smoked sausage, Americans with tuna and canned corn, Spaniards with crab sticks and asparagus. In Bulgaria, ham or salami is added to Olivier, in Iran they use meat salad as a filling for sandwiches, and Greeks, Serbs and Poles generally prepare this appetizer without meat.
A few secrets of making Olivier
It is difficult to cut meat beautifully, but to make the salad look more aesthetically pleasing, first cut the meat along the grain and only then chop it crosswise. Do not overcook the potatoes or you will end up with mashed potatoes instead of cubes. It, of course, will not spoil the taste of the salad, but the aesthetics will suffer. By the way, there should be more potatoes and carrots than other salad components. Country eggs with bright yolks and halves of quail eggs look very beautiful in Olivier.
Try not to take large pickled cucumbers, otherwise there will be seeds in the salad, and it is better to remove the skin from hard cucumbers so that the Olivier turns out tender and pleasant to the taste. Place the sliced cucumbers in a colander or sieve to drain excess moisture. Instead of pickled cucumbers, you can take pickled or fresh cucumbers, which are often mixed together. Pickled squash also adds a piquant salty taste to the appetizer. In general, experiment!
When using fresh onions, pour boiling water over them after chopping to remove the bitterness, otherwise the salad will have a strong taste. You can make mayonnaise yourself, adding spices for flavor - it is not only tasty, but also healthy. If you are on a diet, replace sausage with veal or chicken breast, and mayonnaise with low-fat sour cream or yogurt.
For something unusual, cut the ingredients into strips rather than cubes - it will be very unusual. And most importantly, the salad should be seasoned with mayonnaise immediately before serving, otherwise it will lose its freshness. You can add a little horseradish and mustard to the dressing. Olivier is decorated with herbs, green peas, curly slices of meat and vegetables, and beautifully cut eggs.
Recipe: not quite classic Olivier with meat
Cut 300 g of boiled veal tongue into thin slices, mix with 3 boiled potatoes and 3 boiled eggs, cut into cubes. Add thin half rings of 2 onions, finely chopped red bell pepper, any greens and mix with the sauce.
Prepare the sauce like this: beat 2 eggs with 2 tsp. salt without a slide, add 2 tbsp. l. milk and beat again. Next, pour in 2 tbsp. l. vegetable oil and 1 tsp. sugar, stir well and season the salad.
Olivier is prepared from simple, accessible and inexpensive ingredients. Therefore, you can safely serve Olivier on the New Year’s table, and to make the salad seem more festive, diversify it with interesting ingredients. Your family and guests will appreciate this tasty, appetizing and beautiful dish, because Olivier never gets boring!