Authentic French Olivier Salad. Learning to cook classic Olivier

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. V 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.

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

Olivier salad classic recipe

Ingredients:

• 3 hazel grouse
• 5 potatoes boiled in their skins
• 1 veal tongue
• 100g red caviar
• 200g green salad
• 100g pitted olives
• 25 boiled crayfish
• 200g fresh pickles
• half a can of soy-kabul
• 100g capers
• 5 hard boiled eggs
• Sauce "Provencal"

1. Cooking method:
   Fillet of hazel grouse fry in butter. Cut it into even pieces.
2. Potatoes boiled in their skins, peel and cut into even cubes or circles.
3. Boil veal tongue in salted water with bay leaf, black allspice and peas. Cool, remove the shell, cut in half and cut into thin slices.
4. Cut small fresh cucumbers into even pieces.
5. Cut the pitted olives in half and add to the salad. Sprinkle the salad with capers.
6. To mayonnaise "Provencal" add 1-2 tbsp. l. Teriyaki sauce. Mix well.
7. Pour this mixture over the salad. Gently “scatter” red caviar and some capers over the sauce. Decorate by beautifully spreading boiled and peeled crayfish necks, halved hard-boiled eggs, green salad leaves around the edges.

In order to prepare Olivier salad according to the correct recipe, one should remember one of the main elements - salad dressing or that very mysterious sauce. The secret of the sauce lies in mixing 100 ml. olive oil, 3 egg yolks, 2 teaspoons wine vinegar, 1 teaspoon Dijon mustard with salt and pepper to taste.

Ingredients:

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

Cooking method:

1. Boil the eggs. Boil carrots and potatoes in a separate pan. Cool down.
2. At this time, cut the sausage into cubes.
3. Also chop pickled cucumbers.
4. In the same way, cut the cooled eggs, carrots, potatoes. Try to keep the cubes about the same size.
5. Mix all ingredients, add green peas. Leave some peas for decoration.
6. Let the salad chill in the refrigerator for 2-3 hours.
7. Before serving, dress the salad with mayonnaise, add salt if necessary. I do not do this, because for my taste there is already enough salt in the mayonnaise.
8. The salad looks very nice if you arrange it in portions using serving rings (you can make them yourself). It will also look original if you arrange Olivier in beautiful glass glasses or wine glasses.
9. Decorate the salad with fresh herbs, the remaining green peas.

Olivier salad real french recipe

Ingredients:

• boiled hazel grouse fillet - 2 pcs;
• boiled veal tongue - 0.5 pcs;
• pressed black caviar - 100 g;
• lettuce leaves - 100 g;
• boiled crayfish - 25 pcs;
• pickled cucumbers (piculi) - 200–250 g;
• fresh cucumbers - 2 pcs;
• capers - 100 g;
• hard-boiled eggs - 5 pcs;
• soy paste kabul;
• Provence sauce (400 grams of olive oil beat with two fresh egg yolks with mustard and French vinegar);

Cooking method:

1. Fritillaries should be fried in a 1–2‑cm layer of oil for 5–10 minutes, then put in boiling water or broth (beef or chicken), add 150 ml of Madeira to 850 ml of broth, 10–20 pitted olives, 10–20 small mushrooms. Cook for half an hour on low heat under the lid. When the meat begins to easily separate from the bones, salt the broth, leave for another two minutes and remove from heat. When the hazel grouse is warm, remove the meat from the bones, wrap in foil and put in the refrigerator.
2. Remove fat from the tongue, put in cold water, bring to a boil and cook over low heat with the lid closed for two hours. Half an hour before readiness, add chopped carrots, parsley root, onions and one small bay leaf to the broth. Season with salt 10 minutes before the end of cooking. As soon as the tongue is cooked, it must immediately be put in cold water for half a minute, and then laid out and the skin removed. When the tongue is cleaned, it must be put back into the broth, quickly brought to a boil and removed from heat. Wrap the cooled tongue in foil and put in the refrigerator.
3. We prepare the broth for cooking crayfish: take 25 g of parsley, onions and carrots, 10 g of tarragon, 30–40 g of dill, 1 bay leaf, a few peas of allspice and 50 g of salt. Bring the broth to a boil, then lower the live crayfish washed in cold water head down into the boiling broth, let it boil again and cook for 10 minutes. Let the crayfish brew in the broth and put to cool.

1. Peel fresh cucumbers before slicing, rinse and dry the lettuce leaves, dry the capers. Boil eggs for no longer than eight minutes. Finely chop and mix all the ingredients, add mayonnaise and serve immediately.

It is worth noting that Olivier added some spices to the salad that made the taste of the dish unique, but he took this secret with him to the grave.

Salad "Olivier" with chicken

Ingredients:

• Chicken fillet - 300 g
• Potatoes - 3 pcs.
• Carrots - 2 pcs.
• Egg - 4 pcs.
• Pickled cucumbers - 2 pcs.
• Green peas - 200 g
• Mayonnaise - 2 tbsp. l.
• Greens to taste
• Spices to taste
• Salt to taste

Cooking method:

1. To prepare a delicious and beloved salad, you first need to boil all the ingredients. Rinse the vegetables and put in a pot of water, cook until tender, about 15 minutes. Or bake vegetables in the oven right in their uniforms.
2. Rinse the chicken fillet, boil until tender.
3. Hard boil the eggs.
4. Cool all boiled foods, peel and cut into small cubes. To improve the taste and appearance of the salad, cut the meat, vegetables and eggs into cubes of the same size.
5. Open a jar of green peas, pour out the liquid, add the peas themselves to vegetables and meat.
6. Cut pickled cucumbers into small cubes.
7. Combine all salad ingredients in one large bowl, season with salt and pepper, and add chopped herbs. Parsley and dill go well with all products, but there should not be much greenery, and it is better to use only leaves without twigs.
8. Before serving, dress the Olivier salad with chicken with mayonnaise.

Olivier in Italian

Ingredients:

• Boiled potatoes - 30 gr.
• Boiled carrots - 10 gr.
• Fresh cucumber - 10 gr.
• Pickled cucumber - 10 gr.
• Boiled egg - 1 pc.
• Shrimps - 1 pc. purified
• Mussels - 3-4 pcs.
• Vongole - 3–4 pcs.
• Squid mini - 2 pcs.
• Fresh peas - 12 gr.
• Homemade mayonnaise - 25 gr.
• Salt to taste
• Pepper to taste

Mayonnaise homemade:

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

Cooking method:

1. Mayonnaise: Break an egg into a bowl or a tall glass for a blender, add mustard, salt and sugar. Beat with a blender until smooth. With the blender running, pour in the olive oil in a thin stream until the mayonnaise has the desired consistency.
2. Seafood: Peel seafood, fry in a hot frying pan with garlic, thyme, hot pepper. Add some white wine, wait until it boils away. Salt to taste.
3. Boiled potatoes, carrots, eggs, salted and fresh cucumber cut into small cubes. Add shrimp and mini-squid, also cut into small cubes, add peas and mix with mayonnaise. Add salt and pepper to taste. Top with mussels and vongole.

Salad "Olivier" with sausage

Ingredients:

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

Cooking method:

1. Boil an egg for Olivier salad. To do this, boil the eggs in boiling water for about 8-10 minutes, then cool and peel. Chop finely.
2. Wash the carrots thoroughly, cut off the tail, then boil in boiling water for 13-15 minutes. Then cool the carrots and cut into small cubes.
3. Boil potatoes in their jackets - wash them well, and cook for 15-17 minutes until soft. Check readiness by piercing the potato skins with a toothpick. After the potatoes are cooked, cool them, peel and cut into cubes.
4. Open the peas and drain the water from the jar.
5. Cut the sausage and cucumber into small cubes. Mix the ingredients and season the Olivier salad with sausage with mayonnaise, pepper and salt.

Salad "Olivier"

Ingredients:

• 600 g of boiled beef;
• 4 potatoes of the same (medium) size;
• 2 carrots, also the same size (small);
• 200 g pickled cucumbers;
• 200 g of peas;
• 4 boiled eggs;
• 1 jar of mayonnaise "Provencal" weighing 200 g;
• 1 teaspoon of table vinegar;
• 2 pinches of sugar;
• salt to taste.

Cooking method:

1. For Olivier, it is important to cook delicious meat. Young and not sinewy beef should be thrown into boiling water. The protein will instantly curdle, and all the juicy flavors will remain in the beef. How to cook, cool and cut beautifully.
2. It is very important for Olivier to crush all the ingredients in the same cubes - the balance of taste will be impeccable.
3. While the meat is cooking, you can boil vegetables on another burner. Potatoes and carrots should be cut immediately - into cubes. Throw in boiling salted water, add sugar, and after 10 minutes pour vinegar. Vegetables will stay crispy and potatoes won't overcook. Ready? Throw in a colander.
4. Crumble pickled cucumbers and eggs. Combine all the components of the salad, do not forget about the peas.
5. So, the dish is almost ready. Now it must be seasoned with Provencal mayonnaise and served. If there is still a lot of time before the guests arrive, it is better not to season the salad, but to put it in the refrigerator. Add sauce just before serving.

Salad Olivier with salmon

Ingredients:

• Potatoes - 2 pcs.
• Egg - 2 pcs.
• Carrot - 1 pc.
• Pickled cucumber - 1-2 pcs.
• Salted salmon - 100 g
• Sour cream - 5 tablespoons
• Mayonnaise - 2–3 tbsp.
• Mustard - to taste

Cooking method:

1. Wash potatoes and carrots.
2. Put in a saucepan, pour water and cook until tender.
3. Cool, peel and finely chop.
4. Boil eggs, peel and cut into cubes.
5. Peel the apple and cut into very small cubes.
6. Grind the salmon.
7. Combine all ingredients.
8. Add canned green peas and chopped onion.
9. Dress the salad with sour cream, homemade mayonnaise, salt and mustard to taste.

The history of Olivier salad

Salad "Olivier", was invented by a chef from France in the sixties of the XIX century, this man's name was Lucien Olivier. Besides the fact that Lucien was a culinary specialist, he also owned the Hermitage tavern, which was located at that time on Trubnaya Square in Moscow.

The tavern in its level corresponded to a real Parisian restaurant. His signature dish was Olivier salad. In the strictest confidence, Lucien Olivier kept the recipe for this dish. Since the death of the chef, the history of the Olivier salad began to acquire secrets and it was believed that the secret of the famous real Olivier salad was lost. There were many attempts to solve it, but nothing worked.

In 1904, culinary specialists managed, knowing the main ingredients, to restore the recipe for a real Olivier salad. Thus, in order to prepare this original salad, it was necessary to have the following products on hand: pressed caviar - ¼ pound, two hazel grouses, veal tongue, boiled crayfish - 25 pieces, soy kabul - ½ can, two fresh cucumbers, half a pound of fresh lettuce, half a can pickles, capers - ¼ pound and five hard-boiled eggs. To prepare the sauce, French vinegar, two eggs and Provencal oil (olive) - 1 pound (the same Provencal mayonnaise) were required.

But, nevertheless, gourmets who tried the original salad prepared by Lucien Olivier claimed that it was much different from the salad made according to the restored recipe. This, one might say, ended the history of the Olivier salad, as contemporaries knew it. To all of us, the well-known Olivier salad with boiled sausage has nothing to do with the creation of a French chef. The recipe for the modern Olivier was invented during the Soviet Union. Then with crayfish, hazel grouse and other delicacies it was very tight. So they were replaced with boiled sausage, green peas and other available ingredients. Thus began the history of the new Olivier salad, which is still prepared in almost every family.

The history of Olivier began in the second half of the 19th century and continues to this day.R. Abroad, it is called "Russian salad", and sometimes - "potato" or even "meat", although there are many versions without meat and potatoes.

We respect traditions, and the New Year in the country is a bowl of Olivier salad!

BY THE WAY:To prepare the perfect Olivier, remember a few simple rules.

All ingredients must be cold.

Keep proportions. Take about 1 potato per person, and the rest of the ingredients based on this amount.

Cut food into cubes of the same size.

Season the salad with classic mayonnaise: experiments with Olivier sauce are inappropriate.

Salt and pepper the salad to taste just after dressing.

7 New Year's salad recipes from the best chefs

OLIVIER WHITE RABBIT CHEF VLADIMIR MUKHIN

Olivier salad

Instead of potatoes, this recipe uses Romano green salad.

Ingredients:

12 g fresh frozen green peas
20 g boiled carrots
30 g green lettuce "Romano"
50 g fresh cucumbers
30 g pickled cucumbers without skin and without seeds
1 chicken egg
2 quail eggs
10 g stem capers
30 g homemade mayonnaise
Quail, baked at low temperature or fried, fillet and legs

How to cook:

Boil eggs and cool.

Cut all the ingredients into cubes, combine, season with mayonnaise.

1. Add salt and pepper to taste.

OLIVIER RECIPE FROM THE PRESIDENT OF THE CHEF CLUB OF ST. PETERSBURG ILYA LAZERSON

Olivier salad

Ingredients:

30 g boiled veal tongue
30 g pickles
1 egg
5 pieces. cancer necks
30 g boiled potatoes
30 g boiled carrots
20 g meat (beef)
6 g pickled capers
Mayonnaise homemade

How to cook:

Potatoes, carrots, boil an egg, cool.

Cut all the ingredients into small cubes, season with homemade mayonnaise.

Serve by shaping the salad into a cylinder. Decorate with greens as desired.

BY THE WAY: Here are a few secrets for making Olivier salad. When the meat is cooked, it must cool in the broth. Potatoes are already cooked in cubes with the addition of acid (vinegar) - then it does not absorb mayonnaise and retains its shape.

Add some Worcestershire sauce to homemade mayonnaise for a spicy twist.

OLIVIER RECIPE FROM ALEXANDER SELEZNEV

Olivier salad

This recipe does not contain the usual sausage and potatoes, as well as peas: this salad is fish. In the composition - sturgeon, shrimp and red caviar.

Ingredients:

200 g hot smoked sturgeon
200 g boiled shrimp
2 fried quails
10 g red caviar
150 g fresh cucumbers
150 g pickles
50 g capers
200 g boiled carrots
10 pieces. boiled quail eggs
homemade mayonnaise
Greens for decoration

How to cook:

Cut all products into small cubes, season with mayonnaise, mix.

When serving, portion in cylinders, top with 1 teaspoon of caviar, half a quail egg and a sprig of greens.

OLIVIER RECIPE FROM CHEF MARK STATSENKO

Olivier salad

Ingredients:

60 g boiled potatoes
60 g boiled carrots
30 g canned peas
30 g smoked chicken meat
2 tbsp. spoons of red caviar
1/2 st. tablespoons fresh chopped parsley
2 pickles
1 fresh cucumber
1 boiled chicken egg
60 g aioli sauce

2 fresh chicken eggs (yolks)
1 st. l. Dijon mustard
1 st. l. lemon juice
A pinch of salt
Pinch of ground pepper
50 ml olive oil

How to cook:

Dice all vegetables “as usual”, salt and pepper, mix, season with aioli sauce, add chicken and caviar, herbs, mix and serve.

Sauce: beat the eggs with a mustard whisk and slowly pour in the olive oil, at the end add the lemon juice, salt and pepper, mix.

OLIVIER'S RECIPE BY ADRIAN KETGLASS

Olivier Adrian Quetglas

Ingredients:

10 g hot smoked sturgeon
10 g lobster
10 g crab meat
10 g cancer necks
10 g anchovy oil
10 g marinated venison
7 g smoked duck
10 g boiled tongue
5 g fresh cucumber
5 g salted cucumber
5 g celery stalk
5 g daikon
10 g celery jelly
10 g cucumber jelly
Cayenne pepper
1 quail egg yolk

For sauce:

167 g lettuce
6 yolks
40 g olive oil
40 g unrefined vegetable oil
1 g Worcestershire sauce
20 g vodka
20 g fresh horseradish
2 g sherry

How to cook:

Cut all the ingredients into cubes and put on a plate, including the diced cucumber and celery jelly. Put the quail egg in the freezer for 12 hours, then defrost - the protein will not change its structure, and the yolk will look like a ball of butter, put it on top of the ingredients, in the center of the plate.

Beat the mayonnaise base in a blender: pour oil into the whipped yolks in a thin stream. Then add in turn the rest of the ingredients and fresh, grated horseradish.

Drizzle with anchovy oil and sauce when serving.

OLIVIER RECIPE BY CHEF KIRILL ZEBRIN

Olivier salad

The recipe for this salad is close to Lucien Olivier's original recipe. This version combines elements of the original recipe with modern additions.

Ingredients:

30 g smoked guinea fowl meat
20 g boiled veal tongue
15 g fresh cucumbers
15 g pickles
20 g boiled carrots
60 g boiled potatoes
30 g Provencal sauce
5 g capers
3 pcs. cancer necks
30 g chicken aspic
4 things. quail eggs

How to cook:

Cut all the ingredients into even large slices.

Spread in layers, smearing each with provencal mixed with chopped capers.

Use your hands to shape the slide or do everything in a conical salad bowl, then turn it over.

When the slide is ready, coat with sauce and overlay it with slices of boiled potatoes and quail eggs, cut lengthwise.

Garnish with crayfish necks and chopped cold poultry broth (aspic).

OLIVIER RECIPE FROM CHEF DENIS PEREVOZ

Olivier Denis Perevoz

Ingredients:

40 g potatoes ("circles" are cut with a French spoon)
30 g carrots
20 g green peas
20 g salted cucumbers
60 g crabs
10 g red caviar
Greens for decoration
40 g homemade mayonnaise with quail eggs

How to cook:

Boil potatoes, carrots, peas.

Lay the ingredients out on a plate.

Cut the cucumbers lengthwise and roll into "rolls".

Mayonnaise: beat the yolks with olive oil, add mustard, lemon juice, salt.

Pour the mayonnaise through a pastry bag onto a plate.

Decorate the dish with herbs and serve.

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!

"Olivier" classic is a salad of generations, our grandparents. It's simple, delicious and festive. New Year without Olivier is not quite a festive table. As if something is missing - this aroma of green peas, this freshness.

Authentic Christmas Salad

Well, okay, let's not digress, like "salad history" - we take a simple classic Olivier recipe and prepare a salad to the delight of ourselves and our guests.

The classic recipe "Olivier" with sausage - the easiest step by step with a photo

He's Soviet! Adult people remember the era of the Soviet period, and for all of them this recipe with sausage was a classic salad. And young housewives are already improvising and changing the classic recipe, creating their own culinary masterpieces.

I decided to add juicy carrots to the traditional recipe - even if it looks like “Winter”, but we like it better ...

If anyone wants to keep the "secret of the classics" - just remove the "orange healthy charm" from the ingredients.

Salad Ingredients:

• Canned green peas - 1 can
• Eggs - 5-6 pieces
• Boiled sausage - 400 grams
• Pickled cucumbers - 2-3 pieces
• Carrots - 2 medium pieces
• Potatoes - 2-3 pieces
• Mayonnaise - 150 grams
• Onion - 2 bulbs (can be a bunch of green)
• Greens for decoration: dill, parsley, celery
• Spices and salt to taste

How to cook salad "Olivier" according to the classic recipe?

All cooking time is occupied by cooking products. The rest is trite and simple, but how delicious, you just lick your fingers.

1. We cook all vegetables in uniform. Hard boiled eggs. Then cool and clean.
2. We cut carrots, potatoes, onions, cucumbers, sausage into cubes. Finely chop the eggs.
3. Drain the liquid from the can of canned peas and add the peas to the salad.
4. Salt, pepper to taste. Season with mayonnaise and mix thoroughly.
5. We put in the refrigerator. To soak and cool.
6. Everything. Our Olivier classic recipe is ready. Serve on the table, garnished with a sprig of dill or parsley. Bon Appetit!

Empirically, it has been proven and verified how to cook the perfect Olivier recipe:

• Boil vegetables only in the peel, so the taste and vitamins are preserved;
• Take potatoes at the rate of 1 piece per 1 person;
• Be sure to let the vegetables cool. And cut the potatoes with a knife dipped in cold water or vegetable oil;
• Sausage should be without fat - "Doctor's" is the very thing.
• The most delicious pickled or pickled cucumbers are slightly larger than a gherkin and not very sour;
• Do not save on eggs, they give the salad lightness and tenderness. Ideally, for 1 guest - 1 egg;
• So that the onion does not taste bitter, pour boiling water over it. Better yet, use green onions instead. Salad "Olivier" will look more elegant and festive;
• Polka dots are also not suitable for everyone. Look at glass jars - you can immediately notice in what quality. Do not take with cloudy white sediment and dark peas. For the classic Olivier, you need to choose soft peas of “brain varieties” (these are shriveled fruits, similar to the brain - they have the best taste and the least starch);
• First mix all the ingredients, and then just add mayonnaise and salt;
• After refrigeration, before decorating, divide the salad into dishes using a "serving ring" or a cut-off 1.5 liter plastic bottle;
• Boiled sausage can be replaced with smoked, ham or meat;
• To bring a fresh flavor to our dish, instead of pickles, you can cut a fresh cucumber.

Since Soviet times, this salad has been prepared for the New Year along with and. And now it still flickers on the New Year's holiday table.

And now for improvisation. Let's move away from the classics and cook "Olivier" with other products.

Salad "Olivier" classic recipe with fresh cucumber

Well, let's try the recipe with fresh cucumber!

What we need? The same as in the classic Olivier, the only difference is that instead of pickled (salted) cucumbers, we will add a fresh cucumber to the general composition. Rather, to those ingredients listed above - 3 medium fresh cucumbers.

In fact, the aroma flows throughout the apartment - freshness, vivacity and memories of "summer days". We advise you to cook "Olivier" with fresh cucumber - you will not regret it.

"Olivier" classic recipe with chicken

For lovers of white meat, we suggest taking chicken fillet and adding it instead of sausage. This time, the potatoes can be taken smaller. And leave the rest of the products unchanged. That is, let's repeat:

Compound

• Green peas of brain varieties - 1 can
• Chicken fillet - 400 grams
• Potatoes - 5 pieces
• Pickled cucumbers - 3 pieces
• Eggs - 5 pieces
• Carrots - 2 small pieces
• Green onions - 1 bunch
• Mayonnaise - 200 grams
• Salt and spices to taste

Cooking method

1. We cook vegetables, chicken, eggs. Cool and clean.
2. Cut into small cubes. About the same peas that are in the bank.
3. Cucumbers "on the knife." Drain the brine from canned food and mix all the resulting products.
4. Season with mayonnaise and salt to taste, and pepper.
5. For impregnation, place in the refrigerator for 2 hours.
6. We serve in portions. Bon Appetit.

Instead of chicken, try boiled beef or turkey if you like. And it’s not bad for juiciness and a pleasant sweetish taste to add a grated apple. Piquancy "Olivier" will give not only an apple, but also lemon juice and olives.

With the advent of new products on Russian tables, housewives began to add canned corn instead of peas, crab sticks, shrimp, cheese, and exotic fruits to the classic Olivier recipe.

Salad Olivier with salmon, fresh cucumber and caviar

Whoever calls this delicious dish - the Royal or Royal coat, Olivier in a new way. But one thing I know for sure is that such a festive treat will drive each of the guests crazy and they will be the first to sweep it off the table.

Such a recipe was born in unusual conditions, at least it was so with me. On one of the holidays, red caviar randomly appeared on a plate with Olivier. When I tasted it, I was surprised by the unusual taste - I really liked it.

And I decided to come up with something to update the classic Olivier and become attractive. And what came out of it, see for yourself:

Such an unusual, truly Royal new Olivier salad with salmon, fresh cucumber and caviar will outshine any New Year's table. Guests will be delighted and will not stop until they eat it to the crumbs.

It is prepared, as you can see from the video, quite simply and easily. The combination of seafood and fresh vegetables will transform the classic, the traditional recipe will take on a new name.

I advise you to try to make it at least once and understand that there is still a place in cooking for masterpieces!

An old classic recipe, from Chef Olivier himself

For a long time, Mr. Olivier did not disclose the secret of his salad - he kept it a secret. And not everyone was given to taste it - the chef used expensive products. Only after death, in 1904, the world saw the main composition.

Caviar as a decoration will add sophistication and piquancy

The composition of the old recipe for salad "Olivier"

• hazel grouse meat
• Veal tongue
• Black caviar
• fresh salad
• Crayfish (more precisely, cancer necks) or lobsters, you can shrimp (as I did)
• Very small pickles
• Soy sauce "Kabul"
• Fresh cucumbers
• Pickled "Capers" (these are the flower buds of the plant "caper")
• French Provence Sauce
• Boiled eggs (Olivier himself used them as decoration)

Here is such a rich and not cheap composition.

Cooking process:

As in the classic Soviet recipe, all the necessary ingredients are boiled. The longest is meat. Cool, clean and mode in small pieces. Tear lettuce leaves to the bottom of a common bowl.

Mix everything and add homemade mayonnaise (this is me instead of soy sauce). Salt and pepper. Cool in the refrigerator.

Serve on separate dishes topped with black pressed caviar.

Video of the old classic Olivier salad recipe

Well, now we are ready to celebrate the New Year. We turn on the famous Soviet film directed by E. Ryazanov "The Irony of Fate or Enjoy Your Bath". Just after this film, the Olivier salad, in its classic version with green peas and sausage, gained popularity and became the main and mandatory in New Year's table setting.