Olivier's Salad came to us from the 60s of the 19th century and was firmly entrenched in cookbooks, records, and memories, and now almost every housewife can cook it. In the original version this dish included: boiled grouse, red caviar, boiled beef tongue, capers and cancer necks. Today, this composition has undergone significant changes, but in most cases the basis remains vegetables, meat ingredient and dressing.

Here are some secrets to help make your Olivier healthier and tastier:

• It is better to cook vegetables without peeling the skin, so they will preserve more vitamins and microelements. Even more useful to bake them wrapped in foil or cook using a double boiler.
• Do not feel sorry for the meat ingredient. Instead of sausage, put boiled meat in a snack, the dish will turn out to be less high-calorie and more “healthy”.
• If you have a bitter onion, chop and marinate it in boiling water, a solution of vinegar, sugar and salt for 10-15 minutes. On 100-150 g of onions (1 pc) - 3 tbsp 6% vinegar, 3 tbsp boiling water, salt (1/4 tsp) and sugar (2 tbsp), the marinade should completely cover the vegetable.
• You need to fill the salad just before serving, so it will keep freshness longer, and vegetables will not lose their shape.
• Mayonnaise is better to cook yourself, so you will be sure of its composition and freshness.

Now let's start cooking ...

Nutritional value of a dish on 100 gr.

BJU: 7/10/11.

Kcal: 156.

GI: average.

AI: high.

Time for preparing:  40 min

Servings:  12 servings of 200 g.

Ingredients dishes.

• Eggs - 3 pcs.
• Potatoes - 500 g (4 pieces).
• Onion - 160 g (1 piece).
• Chicken fillet - 300 g
• Carrots - 350 g (4 pieces).
• Pickled cucumbers - 200 g (3 pieces).
• Canned peas - 200 g
• Sour-sweet green apple - 200 g (1 piece).
• Greens - at will.

Mayonnaise.

• Salt - 5 g (1/2 tsp).
• Milk - 100 ml (1/2 tbsp).
• Vegetable oil (sunflower) - 200 ml (1 tbsp).
• Lemon juice - 15 ml (1 tbsp).
• Mustard table - 8 g (1 tsp).

Recipe.

Prepare the ingredients. Vegetables, greens, and my fruits. With canned green peas, pour out the water.

We put a stewpan with water and chicken fillet on the stove (the water level should be slightly higher than meat), cook at maximum heat until boiling, then reduce to medium by 20-25 minutes (check with a fork, pierce, if the juice is light and there is no blood, it means chicken ready). In order to preserve maximum benefit, it is better to lower the bird fillet into boiling water.

All vegetables and eggs can be boiled in the same dish. To do this, take a deep saucepan, put in her potatoes, carrots and eggs. We put on the maximum fire until the water boils, then reduce to medium.

Cook eggs hard-boiled - 12 min after boiling. Potato boiling time is 15-20 minutes (readiness is checked with a fork, if it easily enters a tuber, it means the vegetable is boiled). Carrots will be cooked in 20-25 minutes (readiness is also determined as in potatoes).

While the main ingredients are cooked, we will prepare a salad dressing - homemade mayonnaise. This time I decided to make this sauce without the participation of raw eggs and replaced them with milk.

For the preparation we need a half-liter glass jar. We pour milk into it (1/2 st.).

To milk, add salt (1/2 tsp), mustard (1 tsp), lemon juice (1 tbsp) and vegetable oil (1 tbsp).

We put the immersion blender on the bottom of the jar and, without moving it, begin to beat our ingredients until a stable emulsion is formed.

Five minutes and our homemade mayonnaise is ready. You can store it in the same jar, closing it with a lid, in the refrigerator.

Peel potatoes, carrots, onions and apples. In eggs, remove the shell.

Boiled chicken tear on the fiber.

All ingredients: potatoes, carrots, onions, pickles, apple and eggs are cut into small cubes.

Combine sliced ​​in a deep bowl.

Put a portion of Olivier on a plate, decorate with greens, sprinkle with green peas. Peas can also be added to the bowl with the remaining ingredients and mixed. Do as you like.

Enjoy your meal!

Below is a video of the preparation of this wonderful dish.

This dish is prepared not only for the holidays. It has become a favorite everyday dinner for many. Salad "Winter" makes it easy to diversify the usual menu and does not take much time to prepare. It needs products that are always in the fridge at any time of the year. And now we will talk about how to cook "Winter Salad" with a fresh cucumber, the recipe for which we present.

What products are used to make winter salad (ingredients)?

Here is a list of foods that will be required for cooking. The portion is designed for an average family of 3-4 people, so this amount will be enough for dinner:

3 boiled eggs;
- 200 grams of boiled beef or chicken;
- 3 boiled potatoes;
- 2 fresh cucumbers;
- jar;
- greens, bulb medium size.

In many recipes there is also boiled carrots. It gives the salad a more savory flavor, but should be very finely chopped.

Cooking "Winter" salad step by step

1. So, boil a chicken or a piece of beef until tender, salting water. When the meat is slightly cooled, it remains to cut it into small cubes.

2. Potatoes also boil, cool, peel and also finely cut into cubes.

3. In the same way we cut cucumbers. They should be tasted beforehand: perhaps the skin will have a bitter taste. In this case, it must be cleaned.

4. Crush boiled and peeled eggs.

5. We fold all the components into a large container so that it is convenient to mix and fill. But we do not add mayonnaise yet, since we will still cook it ... Now we add only chopped onions and greens. If the greens in the winter could not be found - it is not scary. The refreshing taste of cucumbers and so will be a pleasant part of the dish.

What is the difference between olivier and winter salad?

Fresh cucumber is the ingredient that perhaps is the main difference between this salad and our traditional Olivier.

However, if you turn to historical facts, you can learn a lot of interesting things about how real he is, after all. We are accustomed to the classic recipe, and many of us do not even suspect that in the original cooking it puts grouse meat and black caviar, capers and crayfish necks, lettuce leaves and olives. Due to the fact that these products are quite scarce and costly, enterprising housewives replaced them with more affordable ones. The taste was just as good, there were a lot of variations: someone cooks with meat, someone with sausage or ham, someone with chicken.

“Winter”, about which we continue to talk on this page www.sayt, has become one of the three most popular salads that mistresses like to cook at any time of the year.

6. Making homemade mayonnaise for “Winter” salad

Prepared and chopped products are removed in the refrigerator, and in the meantime proceed to the next stage. To make the dish as healthy and tasty as possible, mayonnaise for dressing is best prepared at home from proven ingredients. For this we need:

1 egg yolk;
- 1 tsp. mustard;
- 150 ml of vegetable oil (we give preference to olive oil);
- 2 tablespoons of cold water;
- 2 tablespoons fresh;
- 1.5 teaspoons of sugar;
- 1/3 tsp of salt.

Thoroughly mix the egg yolk with sugar, salt and mustard. Whisk everything intensively with a fork or blender.

Gradually introduce vegetable oil, make sure that the mass was obtained homogeneous consistency.

Lemon juice is diluted with water and also gently pour into mayonnaise.

Slightly beat the resulting mass and send in the fridge for 10-15 minutes.

7. You can fill our salad with mayonnaise and serve portions to the dinner table.

8. If desired, you can add a little spice, black pepper and salt to taste - it all depends on personal gastronomic preferences.

From my experience ...

If the cooked dish turned out to be too much, do not fill it with mayonnaise all at once. It is better to postpone the amount that will be served for dinner, and put the rest in the refrigerator, covered with a film so that the vegetables do not overwhelm.

By the way, you can replace chicken and beef meat in the Winter Salad with an ordinary doctor's sausage or ham.

If you do not want to cook mayonnaise yourself, then take a light store with about 30-40% fat.

The dish turns out very nutritious, nourishing and fragrant. Beautifully decorated salad "Winter" will decorate the festive feast and very worthy even be able to replace Russian salad. It is appropriate with any side dish - with hot mashed potatoes, meatballs, pasta and other products.

Salads “Olivier” and “Winter” are well known to every modern family and individual Russian person. What is the difference between them? What are the classic recipes of these dishes? This and more in this article.

Description

The basic salad of the New Year's feast is the beloved Olivier. The recipe for winter salad is a bit like. Rather simple ingredients that, combined with each other, create a special symphony of taste, and also look very picturesque on any table: New Year or dinner.

The recipe “Olivier” is well known to both the wise life experience hostess and teenage school student. Although each family has its own special highlights, which allow you to create a unique version of your favorite dish.

But not many people know that the real salad recipe “Olivier”, which was first prepared by French culinary specialist Lucien Olivier in Moscow at the Hermitage restaurant (60s of the XIX century), is absolutely not the same as the Slavic peoples know it at the present time.

Story

Chef Olivier loved to improvise in the culinary field: to create new dishes, experimenting with ingredients. Thus was born the incredibly tasty salad cocktail “Olivier”.

In this dish the main components were laid out in layers. A small hole was made in the middle of the uppermost one, in which a hill of finely chopped pickled cucumbers, boiled eggs and potatoes, and capers was placed. Especially for Monsieur Olivier’s salad, he invented a dressing that completed this - divinely delicious - composition.

But gradually the main ingredients of the dish became difficult to get on the shelves of Russian stores. And because they were replaced by those that were on sale. Russians added peas, boiled carrots, apples and so on. And the game was replaced by sausage.

Thus was born the new version of the salad “Olivier” - “Winter”. What is the difference and recipes will be discussed below.

"Olivier" original

At 1 kilogram of salad, close to the one prepared by the famous French chef, are needed:

• Pickled cucumber - 1 piece.
• Grouse meat - 0.5 units.
• Olives - 4 pieces.
• Potatoes - 3 pieces.
• Cancer necks - 3 pieces.
• Lettuce leaves - 4 pieces.
• Mayonnaise sauce - 1.5 tablespoons.

Cooking

Slice roasted grouse, boiled potatoes and cucumbers into even straws. Mix the ingredients.

Add olives (or capers). Season with mayonnaise sauce. Cool in the refrigerator and put in a crystal salad bowl. Decorate with crayfish tails (boiled), greens. Serve cold.

Meat grouse can be replaced by chicken, veal, partridge. And pickled cucumbers - gherkins.

Russian recipe "Olivier"

Modern salad is made from such ingredients:

• Potatoes - 4 pieces.
• Eggs - 5 pieces.
• Salted cucumbers - 3 pieces.
• Cooked sausage - 0.400 kg.
• Canned peas - 1 can.
• Onion - 1 piece.
• Green - 20 g.
• Mayonnaise - 0.200 kg.

Cooking

Tasty and beloved by many salad is quite simple: cut boiled potatoes and eggs, cucumbers and sausage into small or large cubes. Posting canned peas (without liquid).

Option cooking salad "Olivier"

An original and delicate dish is obtained by adding salted salmon (or salmon).

Ingredients

• Potatoes - 2 pieces.
• Eggs - 3 pieces.
• Salted cucumbers - 2 pieces.
• Lightly salted salmon - 0.200 kg.
• Canned peas - 0.100 kg.
• Onion - 1 piece.
• Green - 20 g.
• Mayonnaise - 0.150 kg.
• Red caviar - 20 g.

Cooking

Cut into even cubes: boiled potatoes and eggs, salmon, cucumbers. Pour the peas into the ingredients (without liquid).

Finely chop the onion and greens. Add to salad. Season with mayonnaise, chill.

Serve in a salad bowl, garnished with red caviar on top (see photo above).

Winter Salad

What is different from the "Olivier"? Some ingredients are replaced by others or new ingredients are added to slightly modify a familiar dish.

For example, there is a version of the salad, where boiled meat or tongue is added to the sausage, and dressed with a special sauce.

There is also a recipe for winter salad with chicken meat and mushrooms or vegetables (the so-called "Winter vitamin") and others.

Consider several options.

Salad "Winter". Classic recipe

Just replacing some of the ingredients or adding new ones, you can make another salad - “Winter”. What is different from the "Olivier" he? Classic salad "Winter" is prepared from the following ingredients:

• Potatoes - 8 pieces.
• Carrots - 4 pieces.
• Eggs - 6 pieces.
• Salted cucumbers - 5 pieces.
• Boiled tongue - 0.300 kg.
• Cooked sausage - 0,200 kg.
• Canned peas - 0,200 kg.
• Onion - 1 piece.
• Lettuce leaves - 5 pieces.
• Green - 20 g.

Required for refueling:

• Mayonnaise - 0.300 kg (can be replaced with yogurt or sour cream).
• Lemon juice - 2 tablespoons.
• French mustard - 1 tablespoon.
• Garlic - 3 cloves.
• Salt, black pepper.

Cooking

Put small or large diced into a container for salad: boiled tongue, potatoes, eggs and carrots, sausage, cucumbers.

Add peas (without liquid) and chopped onion with greens.

Prepare the dressing (mix all the ingredients intended for this, skip the garlic through the garlic and add to the dressing). Dress up the salad dressing.

Serve in beautiful vases or, using a round (square) shape, place portions on a flat plate.

Another version of the salad "Winter"

What is different from “Olivier” he, already mentioned above - the addition of new ingredients. For example, chicken, mushrooms and cheese. And another way of filing.

For this version of the cocktail salad (that is, puff), the following components are needed:

• Chicken fillet - 0.300 kg.
• Pickled cucumbers - 6 pieces.
• Chicken eggs - 5 pieces.
• Mushrooms (mushrooms or others) - 0.200 kg.
• Onion - 1 piece.
• Hard cheese - 0.100 kg.
• Mayonnaise - 0.200 kg.

Cooking

Form the first level of boiled chicken fillet cubes, smear with mayonnaise. Grate the cucumbers on a coarse grater, form a second level, also smear with mayonnaise.

Boiled peeled eggs grate on a coarse grater - this will be the third level, mayonnaise. Slightly fried mushrooms and onions lay out as a fourth level, mayonnaise.

And the last, fifth level, to make from grated grated cheese. Put in a cold place for 2 hours.

This, of course, is not quite the classic recipe for the Winter salad (which makes it different from the Olivier, it becomes clear from the set of products), but also a very tasty and desirable dish on any table.

Summary

Thus, the options for cooking salad "Olivier" can be innumerable. And every housewife, cook can make this dish original and tasty in its own way.

Salad "Winter" is often confused with "Olivier". There is nothing strange in this, the ingredients of these snacks are almost the same. Of course, now we are talking about our version of “Olivier”, which is called “Russian Salad” all over the world, and which has practically nothing to do with the French chef's dish. What is the difference between these dishes, read at the end of the recipe.

Ingredients:

How to cook winter salad, recipe with step by step photo

Boil the potatoes in their uniforms. By the way, a little advice that the potatoes do not boil soft, add a little cucumber pickle to the water. Boil carrots, also in uniforms. Boil the eggs, cover with cold water and leave for 10 minutes, so it will be easier to separate them from the shell. Peeled ingredients cut into cubes. The size of the cubes is “an amateur”, but it is beautiful when they are the same. Cut carrots and potatoes.

2. Marinated or pickled cucumbers.

3. Onion turnips. It is necessarily present in the classic "Winter" salad, read below. Green onions can be added for beauty.

4. Boiled chicken or sausage.

5. Boiled chicken eggs.

6. Green Canned Peas

7. Fill with mayonnaise and mix.

Delicious "Winter" classic salad is ready

Enjoy your meal!

“Winter” vs. “Olivier”

What are the differences between these two one of the most popular salads at holiday tables? Although it is better to start not with differences, but from the fact that these salads are similar. They are based on the same products:

• boiled potatoes;
• peas (canned);
• boiled eggs;
• pickles;
• mayonnaise

• boiled chicken meat, which is sometimes replaced with boiled sausage;
• boiled carrots;
• onion.

By the way, pickled cucumbers in this case can be replaced with salted ones. Winter Salad in this regard is not particularly picky.

Despite the similarity of ingredients, the resulting salads are somewhat different in taste. Due to the presence of the apple "Olivier" is softer. And the presence of onions and carrots make the "Winter" more beautiful and piquant.

The origin of the classic recipe

If you look at it, a lot of salads, which came to us from the holiday tables of the Soviet Union, lead their history from the real “Olivier”. It was prepared from not cheap products, and was served in the form of a beautifully designed slide. Thrifty housewives didn’t worry about finding scarce products, but simply replaced most of the ingredients available. They didn’t particularly think about the design: the ingredients were simply cut and mixed in a salad bowl and dressed with mayonnaise.

The variant with “Doctor's” sausage is the direct heir to the salad “Olivier”. And already on its basis such varieties as the Winter Salad and Stolichny appeared. By and large, the difference in them is only one: sometimes chicken is put into the first instead of sausage, and beef is put into the second. Although these ingredients are always at the discretion of the hostess.

Winter salad classic, benefit and harm

Not to say that winter salad is very useful. Although, if properly prepared foods, such a snack can provide a body weakened by the cold with many useful substances.

Vegetables are best steamed. So they will save more vitamins and will not lose their taste at all. As for meat ingredients, for winter it is best to use chicken breast. It contains little fat and will make ready-made snacks easier for the digestive system.

Perfectly complement the winter salad various greens. Dill, parsley, green onions will improve the taste of the salad and make it vitamin.

The only ingredient in the salad, the benefits of which can be questioned is mayonnaise. We should talk about it separately.

Useful refill

The fact that mayonnaise is not an entirely useful product is known to all. However, this applies exclusively to the numerous sauces with the same name, which filled the shelves of our stores. But no one forbids. Moreover, there is nothing difficult in this, and the snack from such "initiative" will only win.

To prepare the salad dressing will need:

• egg yolk - 1 pc .;
• mustard - 1 tsp;
• sugar - 1.5 tsp;
• salt - about a third of a teaspoon;
• olive oil (can be replaced with sunflower oil) - 150 ml;
• lemon juice - 2 tbsp;
• water - 2 tbsp.

Stir the yolk, mustard, salt and sugar, and then beat. Stir the mixture slowly into the oil. Then continue to beat until smooth. Now mix the lemon juice with water and pour into the mixture too. Beat again and put the sauce in about 15 minutes in the refrigerator.

Homemade mayonnaise is ready. By the way, they can fill any salad, and not just "Winter".

Video recipe "Winter Salad"

Olivier salad belongs to the category of generally recognized dishes. Its advantages are satiety, availability of ingredients, ease of preparation and appetizing appearance. However, the mistress is known and another salad with a similar composition, called the winter. What is the difference between the two mentioned foods, and is there any difference at all? Let's try to figure it out.

First of all, let us pay tribute to Olivier, a Frenchman who once lived long ago, who once invented a culinary masterpiece in the form of a salad. The cook took many secrets with him, but still the dish was subsequently reproduced in general terms. It must be said that what we spoil ourselves with now is not at all like the original version of the food.

According to the first recipe mentioned, an important part of Olivier was roasted grouse meat. It is sliced ​​and mixed with boiled potatoes. Cucumbers (as a rule, fresh), olives and capers were also added there. Served as a unique sauce provencal. The mass laid out in a vase was made out by crayfish necks, pieces of lanspeak (broth frozen to the state of jelly) and lettuce greens.

Over time, the composition of the dish has changed a lot. Instead of scarce and expensive products, more familiar and affordable ones began to be used. It is noteworthy that the snack from this did not become less adored by the population. In Soviet times, Olivier especially came to the New Year's table. By that time, the popular dish was made from potatoes, sausage cubes, canned peas, chopped eggs and cucumbers. These ingredients are mixed with mayonnaise.

To date, the classic recipe is presented in the same form. In addition, there are various variations of Olivier. They appear when someone adds their own flavor to the traditional composition. For example, boiled carrots, ham or apples may be added to a dish. Some components are sometimes excluded or replaced by others. In this case, often the resulting result acquires a new name.

As for the winter salad, most often they mean the same Olivier. But in this case it is noticed that the products for creating a dish can be easily purchased during the cold season, unlike the ingredients of some “summer” options. In addition, here again there is a hint of the New Year holidays.

Another version is known. It states that Olivier is an appetizer, where sausage is surely present, and the winter is a salad with meat. No matter how the culinary product is called, it turns out to be delicious and suitable not only for exceptional cases, but also as a nourishing everyday dish.