The salad for Russians, invented in Moscow by a Frenchman, was and is popular, and proudly bears the name of the creator. We propose not to ignore the tradition of "Olivier for the New Year", but to prepare a new, interesting version. There are three non-banal recipes and a bit of history to choose from.

History of Olivier

The fashion for the French language and cuisine did not leave Russia for several centuries. Marriages, nannies, infanta-learners and servants intermingled. A French family that had been living in Moscow for a long time lived with a modest average income. By a happy coincidence, for example, acquaintance with one of the most influential merchants of the city, the youngest of the sons opens the Hermitage restaurant on Trubnaya Square. One of the first menus says "Mayonnaise with game." Here they prepared boiled hazel grouse fillets seasoned with French sauce, and served a dish with boiled potatoes and a couple of gherkins. Over time, the fillet and potato slices became smaller, ingredients were added. By 1904, when the whole of Moscow was already going to the “Olivier salad”, it included the same hazel grouse, potatoes, veal tongue, black caviar, crayfish and lobster, gherkins and kabul sauce, capers, boiled egg, fresh cucumber and mayonnaise. The dish has become the hallmark of the restaurant.

1903 salad recipe by Olivier

Boiled potatoes - 1 pc., Lightly salted cucumber - 0.5 pcs., Fresh cucumber - 0.5 pcs., Boiled guinea fowl fillet - 70 g, boiled beef tongue - 50 g, crab meat - 50 g, guinea fowl egg - 1 pcs., quail egg - 1 pc., mayonnaise - 60 g, red caviar - 10 g, black caviar - 10 g.

Cut boiled potatoes, lightly salted and fresh cucumbers, guinea fowl fillet, boiled veal tongue into small cubes. Add crab meat, which needs to be broken into pieces with your hands. Slice the boiled guinea fowl egg. Season with mayonnaise and mix. Put the salad in a serving ring and garnish with greens and halves of boiled quail eggs with black and red caviar.

The revolution of 1917 was the first to interfere with the recipe, cutting off the opportunity to get most of the "refined" products that were now considered forbidden. The difficult 30s and the war also did not have a positive effect on the gastronomy of the country. By that time, Olivier was already quite reminiscent of the current version - boiled potatoes and carrots, onions and cucumbers, apples and poultry meat, boiled eggs, peas and mayonnaise.

Olivier recipes with shrimp and caviar

• 300 g large peeled shrimp
• 100 g pike caviar
• 10 pickles (various small pickled vegetables - garlic, onion, pepper, green beans)
• 2 cucumbers
• 10 quail eggs
• 1 tbsp capers
• 1 tbsp grated horseradish sauce
• herbs to taste (optional)
• mayonnaise

Boil shrimp in salted water, drain and set aside. Boil quail eggs, cool and peel. Cut pickles and cucumbers into cubes, add shrimp meat, eggs cut in half, put in a bowl. Mix mayonnaise with horseradish and dress the salad. Serve in portions, putting a little caviar on top. (If you are preparing a large dish, you can season the salad with pike caviar, gently mixing it with the rest of the ingredients).

Olivier with turkey and mustard dressing

• turkey fillet
• 2 potatoes
• 1 large carrot
• 1 bulb
• 3 pickles
• 2 celery stalks
• 5 eggs
• 1 cup frozen green peas
• 3 tbsp honey
• 75 ml soy sauce
• 100 ml sour cream
• 2 tbsp mustard
• dill

Bake potatoes and carrots, cool and cut into cubes. Cut the celery into small cubes and, together with the peas, simmer in salted boiling water for 2-3 minutes. Cut cucumbers, onions, hard-boiled eggs, marinate Turkey for 15 minutes in a mixture of soy sauce and honey, bake in the oven at 180C for 30-35 minutes. Mix sour cream with mustard and chopped dill. Stuff the chopped vegetables with the mixture. Serve salad with chicken slices on top.

Olivier with beef and olives

• 400 g beef + 1 onion and carrot
• 3 potatoes
• 3 fresh cucumbers
• 5 tbsp canned peas
• 15-20 olives (to taste - stuffed with lemon or anchovies)
• 3 eggs
• a few green onions
• mayonnaise

Boil the beef, adding onions and carrots to a pot of water, salt towards the end of cooking. Boil potatoes. Cool everything and cut into cubes. Cut the olives into 2 pieces. Chop onions, cucumbers, add peas. Boil the eggs, cut the protein into cubes. Mix all ingredients. Grind the yolks with mayonnaise, salt and dress the salad.

Olivier salad is the unchanging king of dishes on the festive table. How to celebrate the New Year, Birthday, March 8 or an anniversary without this wonderful dish? This tradition has developed in our country. This is a very simple and at the same time delicious dish, which includes easily accessible products. And almost every person still has memories from childhood, what joyful emotions this delicious salad evoked when mom cooked it for a family holiday.

We call it “Winter” when we cook it with pickles, “Capital” with chicken, and “Meat” when we replace chicken meat with beef or veal.
New Year 2018 will come very soon. And for many today's recipes will be very relevant.

Sausage "Winter" - simple, satisfying and harmonious in taste. It looks even more appetizing, decorated with fresh herbs.

Potato - 250 gr
Sausage - 200 gr
Egg - 4 pcs.
Carrot - 1 pc.
Canned cucumber - 80 gr
Canned peas - 1 can
Onion - 24 gr
Mayonnaise "Provencal" - 120 gr
Fresh greens - optional for serving
Salt to taste

How to cook classic Olivier with sausage:

Boil carrots and potatoes in their skins in a saucepan in water or steam. For medium-sized potatoes and large carrots, it took 25 minutes in a slow cooker on the "steam" mode.

Eggs need to be hard boiled and cooled.

Dice the cucumbers and place them in a sieve or colander to drain excess liquid. It can spoil the salad, giving it a too salty taste and an unpleasant soaked texture.

Peel the cooled potatoes and carrots and cut into cubes.

Also cut boiled sausage and eggs into cubes.

Drain liquid from canned green peas. Chop the onion very finely.

Combine all ingredients together and store in the refrigerator until serving.

Before serving, top the salad with mayonnaise and let the eaters season their portions with salt to taste. Bon appetit!

Salad Olivier or "Capital" - a classic chicken salad recipe

Compound:
Boiled chicken - 250 gr
Potatoes - 2 - 3 pcs.
Pickled cucumbers - 2 pcs. (may be salty)
Boiled egg - 4 pcs.
Canned green peas - 0.5 cup
Mayonnaise - 350 gr
Salt - to taste

Cooking:

Use boiled breast for salad. Her meat is light, tender, not greasy. Boil the breast in salted water and cool. Carefully cut it into pieces and place in a bowl.

Boil the eggs for 5-6 minutes, hard-boiled, but do not overcook, to keep the yolk bright. Cool with cold water and cut into cubes with an egg cutter.

For salad, it is better not to take crumbly varieties of potatoes. Boil potatoes and cool. Because if you cut it in a warm form, then neat cubes will definitely not work.

Cucumbers cut into cubes. For cooking use pickled, salted or fresh cucumbers.

Drain the liquid from the green peas and add it to the total mass of the ingredients.

Salt the contents to taste and season with mayonnaise just before serving.
Put it in a beautiful deep salad bowl and decorate with slices of chilled and chopped chicken, egg, herbs. Festive delicious salad is ready. Bon appetit!

Advice
Decorate your salad, as they did in the old days, with crab meat, crayfish tails, red caviar or olives. This will be a great real holiday dish that will definitely not leave anyone indifferent.

Salad Olivier with sausage, peas and fresh cucumber

Salad with sausage, peas and fresh cucumber - simple and satisfying. The salad turns out juicy, satisfying, fresh and tender. From such simple products it is quite possible to prepare a wonderful salad. You can season the salad with mayonnaise, sour cream or other favorite sauce.

Compound:
Smoked sausage - 100 gr
Cucumber - 100 gr
Peas - 100 gr
Chicken egg - 2 pcs.
Mayonnaise - 2 tbsp. l.
Greens - to taste

Cooking:

We put the eggs to boil, but for now we cut the sausage into thin strips. You can also cut into cubes, but it tastes better this way.

Slice the cucumber just as thinly.

Cool the eggs and cut into strips.

We put all the ingredients in a salad bowl, add mayonnaise and finely chopped greens.

Mix and put in a large plate, because this is a dish for the whole family. So, in a matter of minutes, they prepared a delicious and juicy salad! Salad with sausage, peas and fresh cucumber can be quickly prepared for breakfast, dinner and a festive table. Bon appetit!

Olivier salad recipe with chicken and shrimp

I really wanted to try the French Olivier. It is clear that a real French Olivier cannot be mastered according to an old recipe; a salad of hazel grouse, crayfish, capers and black caviar is being prepared. And the famous chef Olivier, who invented this dish, did not leave the original recipe for the sauce to anyone. But this salad, although not French, is very tasty!
The proportions of the salad are given for a fairly large group of eaters - approximately 10 to 13 people. According to the recipe, you need to take 200 grams of peeled shrimp. However, if you take frozen in shell, you need to take 500 gr of such shrimp. Boil, clean - it will turn out just 200 gr.

Compound:
Potatoes - 4 pcs. (400 gr)
Chicken meat (you can breast) - 600 gr
Shrimp medium peeled - 200 gr
Pickled cucumbers (can be salted) - 200 gr
Carrot - 1 pc. (150-170 gr)
Eggs - 5 pcs.
Canned green peas - 1.5 cans (350-400 gr)
Onion - 1 pc. (100-130 gr)
Salt - 1 tsp
Ground black pepper - 2-3 pinches
Mayonnaise - 7-10 tbsp. spoons

Cooking:

Preparing salad ingredients for slicing - cooking in a saucepan

First you need to cook chicken, potatoes, shrimp, carrots, eggs. If you have 4 free burners on the stove, put 4 pans at once.

The first pot is for boiling the eggs. Rinse the eggs in running water. Dip into a pot of cold water. Boil for 10 minutes. Take out. Let cool.

Second pot for cooking vegetables. It should be roomy (2-2.5 liters) so that the vegetables do not peek out of the water. Pour water into it and let it boil. Do not salt. At this time, thoroughly wash the potatoes and carrots. Put vegetables in boiling water, this will reduce the loss of nutrients and vitamins. Slightly reduce the heat and cook for 25-30 minutes.

The potatoes will be ready before the carrots. You can check readiness by piercing - if the potato is easily pierced with the tip of a knife, it can be removed from the pan. After 5 minutes, the carrots will be ready. Remove vegetables from water and let cool.

The third pan is for cooking chicken. Boil water. While the water is boiling, wash the meat under running water, remove unnecessary films, etc. Put the chicken meat in boiling water - the protein will be "sealed", which will give more juicy meat as a result. Boil the chicken for 30 minutes. You need to salt the meat 10 minutes before it is ready, again, in order to preserve more nutrients and juiciness of the meat. For a guideline, 1/2 tsp is enough. salt per 2 liters of water. Then remove the chicken meat from the broth. Let cool.

The fourth pot is for the shrimp. Boil 1 liter of water, lower the shrimp.

Make a minimum fire, hold the shrimp in water for 5-7 minutes. Do not allow the shrimp to boil and stay in boiling water for a long time - they will become tough. Then take out the shrimp. Let cool.

How to cook a delicious Olivier salad with chicken and shrimp

All ingredients for the salad must be chopped and mixed. The subtlety here is to chop the vegetables finely, into cubes of the same size - the size of peas, which is part of the salad. So, while the ingredients of the future Olivier salad are being cooked on the stove, you can cut the pickles first. Get rid of the ends of the cucumber and cut the cucumber itself into cubes. Place the chopped cucumbers in a large salad bowl.

Cut chicken meat. Pour into a salad bowl.

Cut carrots. Pour into a salad bowl.

When the boiled eggs and potatoes have cooled, you need to peel them and cut them into cubes. Pour into a salad bowl.

Before adding the peas, carefully drain the liquid - it should not get into the salad.

Peel chitin from shrimp (if unpeeled shrimp were cooked). Pour into a salad bowl.
Next, you need to prepare the onions for the salad. Peel the onion, cut into cubes.

Transfer the onion to a colander and boil some water. The onion needs to be scalded with boiling water - quickly and evenly pour it with water. So the onion will no longer give a characteristic bitterness. Drain all the water from the onion, then transfer it to the salad.

Mix all ingredients.

Salt, pepper and season with mayonnaise. Salt and pepper are desirable to add after dressing, but you can also before it. Focus on your taste, usually no more than 1/2 tsp is added. salt and 2 pinches of pepper. The amount of mayonnaise is approximately 8 tbsp. spoons.

And in order not to overeat enough high-calorie Olivier salad, you can make portioned glasses with salad. Put all the ingredients in a glass in layers and add mayonnaise on top. Bon appetit!

New Year's salad Olivier

On the eve of the New Year, I offer you the familiar taste of your favorite salad in a festive setting.

Compound:
Potato - 100 gr
Carrot - 1 pc.
Apples - 0.5 pcs.
Chicken fillet - 100 gr
Gelatin - 10 gr
Spices - to taste
Bulgarian pepper - for decoration
Lemon juice - 1 tbsp. l.
Greens - for decoration
Canned peas - 100 gr
Mayonnaise - 3 tbsp. l.
Pomegranate - for decoration
Pickled cucumber - 2 pcs.
Chicken eggs - 3 pcs.
Chicken broth - 100 ml

Cooking:

Boil potatoes, carrots, eggs. Boil chicken fillet with bay leaf and sweet peas. Strain 100 ml chicken broth into a separate bowl.
Cut vegetables and chicken into small cubes, peel the apple, cut into small cubes and sprinkle with lemon juice so as not to darken.

Soak gelatin in chicken broth, allow to swell and then heat in a water bath and in no case boil. The gelatin should completely dissolve in the broth. Add mayonnaise and mix well until completely dissolved.

Mix all chopped vegetables and chicken in a separate bowl and pour over the gelatin mixture. Eggs to clear from a shell.

Now we take a small rectangular shape - it can be from purchased cookies, it is plastic and bends well, convenient for extracting a frozen salad. Put half of the salad in a bowl. Crack in the eggs and top with the rest of the salad. Cover with cling film and put in the fridge overnight to set.

Before serving, turn the salad on a separate dish.

We decorate the finished salad with colored peppers using a small mold, fresh herbs and pomegranate seeds. Invite to the table! Bon appetit!

An old recipe for salad "Olivier" according to the recipe of 1860 from the "Literary Cafe"

There is an old recipe for Olivier salad on the Internet. An even older Olivier recipe from 1860 is without compromise and different from other recipes. You can try such a salad in St. Petersburg, in the famous "Literary Cafe", which Alexander Sergeevich Pushkin himself visited and from where he went to a fatal duel on the Black River. According to this cafe, this is the salad that was served in the 19th century to Moscow gourmets of the Hermitage as a cold appetizer with cold vodka and tinctures. Here they cook it from originally baked quails, home-smoked chicken meat, caviar, capers, and season with real Provencal sauce. This is the salad we will try to reproduce.

The composition of Olivier salad according to an old recipe from 1860 from the Literary Cafe:

Quail - 2 pcs.
Chicken fillet (smoked) - 100 gr
Salad - 50 gr
Cancer necks - 30 gr
Apple - 0.5 pcs.
Beef (boiled) - 50 gr
Cucumber (pickled) - 50 gr
Capers - 30 gr
Egg - 1 pc.
Cucumber (fresh) - 30 gr
Caviar (red or black) - 2 tsp
Tomato paste (Barsky sauce) - 2 tbsp. l.
Garlic (Barsky Sauce) - 2 cloves
Olive oil (Barsky sauce) - 2 tbsp. l.
Honey (Barsky sauce) - 1 tbsp. l.
Adjika (Barsky Sauce) - 1 tsp.
Chicken egg - 3 pcs.
Olive oil - 70 ml
Balsamic - 30 ml

How to cook Olivier salad according to an old recipe from 1860:

For the Barsky sauce, mix finely chopped garlic, tomato paste, adjika, olive oil and honey.

Wash the quails and marinate in the "Barsky sauce" for 3 hours.

Boil and cut beef.

Cut the smoked chicken breast.

Sliced ​​pickled cucumber.

Sliced ​​fresh cucumber.

Add peeled and chopped apple and capers.

For the Provence sauce

Beat three eggs with a mixer.

Add olive oil in a thin stream while continuing to whisk. Add balsamic in a thin stream.

Mix all salad ingredients.

Pour the sauce to the chopped ingredients and mix, pepper and salt.

Put washed and dried lettuce leaves on a plate. We put a salad on it.

Boil the egg, peel it, cut it in half and remove the yolk. Fill the egg halves with caviar. Lay next to the salad.

The salad is garnished with boiled crayfish tails.

We bake the quail in an oven preheated to 190 degrees for 30 minutes. Wrap the tips of the wings and legs with foil first to prevent burning.

And put next to the salad.
Bon appetit! And Happy New Year!

Advice
Instead of canned peas, pickled champignons can be added to Olivier salad, they go well with boiled tongue and vegetables!

Unusual Olivier. Delicious recipe with caviar and red fish

An already bored salad can be prepared in a new way, and it will delight you, your household and guests with new flavors.

Compound:
5 potatoes
2 carrots
150 gr smoked red fish
4 pickles
Can of salmon caviar (red)
Mayonnaise
Salad leaves for serving
10 quail eggs
1 can of peas

Cooking:

Boil carrots and potatoes. Cut into cubes as usual. Boil quail eggs, peel and cut in half. We clean the red fish from bones and skin, if necessary, and cut into strips. We cut cucumbers the same way. We mix everything, add peas and caviar, season with mayonnaise. In order to serve, we put our Olivier on lettuce leaves, decorate with lemon and shrimp. Bon appetit!

Salad Olivier "in a new way" with seafood

A new take on the traditional Olivier salad will appeal to those who want to try something different in our usual salad. Be sure to cook such a festive and original salad! A spectacular salad serving will decorate the New Year's table and delight your guests!
Ingredients for 6 servings:
Boiled squids - 3 carcasses
Medium boiled shrimp - 20 pcs.
Boiled chicken eggs - 3 pcs.
Fresh short-fruited cucumbers - 1-2 pcs.
Pickled cucumbers "gherkins" - 5-6 pcs.
Boiled carrots - 1 piece (medium size)
Mayonnaise - 3 tbsp.
Salted salmon or trout (slices) - 240 g
Salt, pepper to taste
Greens for decoration

Cooking:

Cut boiled vegetables, eggs and seafood into small cubes, transfer to a cup and season with mayonnaise. Add salt, pepper to taste.

Line the bottom of the bowl or bowl with cling film, this will help you then easily and accurately remove the salad.
Lay slices of salmon or trout on the film.

Then fill tightly with salad and leave for 5-10 minutes.

Carefully invert the salad onto a serving platter and garnish with herbs. Bon appetit!

Salad Olivier with champignons and tongue

Compound:
Potato - 300 gr
Carrots - 150 gr
Boiled tongue - 150 gr
Pickled champignons - 100 gr
Eggs - 2 pcs.
Green onion - 1 bunch
Mayonnaise - 100-150 gr
Salt - to taste
Ground black pepper - to taste

How to cook Olivier salad with tongue and champignons:

Boil carrots for 20 minutes, peel and cut into cubes.

Boil potatoes in their skins for 20 minutes, peel and cut into cubes.

Boiled tongue cut into cubes.

Hard-boiled eggs for 10 minutes after boiling, peel and finely chop.

Finely chop the mushrooms.

Chop green onions.

Mix all ingredients.

Add mayonnaise, pepper and, if desired, salt. Stir and leave the Olivier salad with tongue and champignons in the refrigerator for 1 hour.

Olivier salad with tongue and champignons is ready. Bon appetit!

Salad Olivier-Yolka in jelly. The original recipe for a festive salad for the New Year

Delicious and unusual Olivier salad. In the New Year, you can’t do without this salad, and here the highlight is in the spectacular varied serving of your beloved Olivier.

Compound:
Boiled chicken - 2 thighs
Potato - 1 pc.
Carrot - 1 pc.
Egg - 1 pc.
Cucumber - 3 pcs. small spicy-sweet, canned
Canned green peas - 5 tbsp. l.
White onion - 1 pc. small bulb
Green onion feathers - 2 pcs.
Parsley leaves - for serving
Salt - to taste
Freshly ground black pepper - to taste
Mayonnaise "Sloboda" - to taste
Gelatin - 1 sachet
Chicken broth - 200 ml

For the broth:
Onion - 1 pc.
Carrot - 1 pc.
Parsley root - 1 pc.
Black peppercorns - 5 pcs.
Salt - to taste

How to cook the original Olivier-Yelka salad:

Put vegetables in 2 liters of water: onions, carrots and parsley root, when the water boils, put the thighs, salt. Remove the foam, reduce the heat, put the peppercorns and cook the chicken thighs for 20 minutes. Remove the thighs from the broth, separate from the bones and chop finely. Strain the broth.

Boil carrots and potatoes in their uniforms. Peel, chop finely, send to chicken meat.

Chop white onion and cucumber very finely. Also send to a salad bowl.

Chop the egg, add it there. Put in green peas. Slightly salt, pepper to taste and mix everything, adding 1 tbsp. l. mayonnaise "Sloboda"

Take a Christmas tree shape. Sprinkle the first layer of finely chopped green onions over the entire form, then put the salad in it. Divide the rest of the salad into cognac glasses. It turned out a variety of serving salad.

Make the gelatin according to the instructions on the package. Dilute with chicken broth. Fill the Christmas tree shape and glasses. Cover and send to the refrigerator to harden. Remove from refrigerator after an hour.

Pour chopped parsley into glasses and add Sloboda mayonnaise on top.

Turn the form over onto a plate, remove it easily (silicone), decorate the sides with Sloboda mayonnaise.

You can also "dress up" the Christmas tree in this way. And you can also fill in the dog face shape or the dog shape shape and make the nose, eyes, ears and tail accordingly. Turn on your fantasy! Bon appetit!

The New Year is getting closer to us and delicious Olivier will certainly be prepared in all homes, and in every family this will be their favorite recipe. Not only adults love this salad, but children almost always eat it willingly and prefer many more delicious salads on the festive table. I hope you enjoy a delicious salad recipe from my article that your family will enjoy and take root in your home. I also want to advise the hostesses to look at. Cook with pleasure! See you on my blog!

The original Olivier recipe has long become a legendary salad, without which not a single New Year's feast is complete. Over the years, the recipe for the original French salad has succumbed to numerous changes, becoming a completely different dish under the same name.
But sometimes it can be very interesting to try making Olivier salad, the history of which begins 150 years ago. Next, 5 French Olivier recipes will be presented to your attention.

This recipe is the closest to the original. The dish, of course, is very rich, high-calorie, amazing with its originality.

For the Olivier salad recipe you will need:

• 2 quail or hazel grouse;
• 100 g of black caviar;
• 5 chicken eggs;
• 200 g of salad;
• 1 veal tongue;
• 2 salted and fresh cucumbers;
• 100 g of crab meat in its juice;
• 100 g capers;
• 20 olives;
• 0.5 onion heads;
• 1 small carrot;
• 0.5 st. vegetable oil;
• 1-2 laurels;
• 3-4 juniper berries;
• 3-4 peas of black, allspice.

For the Provence sauce:

• 1 st. olive oil;
• 1 egg yolk;
• 0.5 tsp mustard with grains;
• 0.5 tsp wine white vinegar;
• 2 leaves of fresh rosemary and thyme.

The original Olivier salad recipe:

1. To begin with, we are preparing the meat ingredients. Let's start with veal tongue. We put the offal for a quarter of an hour in cold water. Then we thoroughly clean the surface of debris, mucus, blood, rinse well. We put the delicacy in boiling water, cook under a lid for about an hour over low heat.
2. We clean the onion, lay the vegetable in the broth. We also send a bay leaf with juniper berries there. Cover with a lid again, cook for another 30-60 minutes until the meat is soft. The finished tongue is easily pierced with a fork, and clear juice is released from the puncture.
3. We immerse the boiled hot tongue in ice water, after a couple of minutes, right in the water, remove the outer shell from the tongue with a stocking. We shift the cleaned delicacy back into the broth, boil, turn off the heat. After complete cooling, the tongue can be used for further cooking.
4. In parallel with cooking the tongue, we prepare homemade Provencal sauce. To do this, beat the olive oil with the egg yolk with a mixer in a perfectly dry container. When the mass thickens, add wine vinegar, Dijon mustard. For flavor, add fresh rosemary and thyme at the end.
5. Fry the carcasses of hazel grouse or quail in a hot frying pan with vegetable oil until a beautiful crust. Then add water in a volume of 1-1.5 cups, add pepper with bay leaf, cover with a lid, simmer for half an hour. We cool the finished bird, we separate the meat from the bone.
6. Boil hard-boiled eggs, cool, remove the shell, carefully cut lengthwise into four parts.
7. We cut the bird, tongue, peeled cucumbers, crabs into small cubes (we first drain all the juice from them). Mix everything, add capers, season with sauce.
8. Wash fresh lettuce thoroughly, tear into pieces. We add half of the greens to the salad, and put the other half on the bottom of a wide salad bowl.
9. Transfer the olive oil to a salad bowl. Lay egg quarters on top in a circle, on which we drip a drop of sauce. It will be more elegant if the sauce is dispensed from a pastry bag with a curly nozzle. Put a small amount of black caviar on top of the eggs. Place an olive between the egg slices. On this, the preparation of the salad can be considered finished, it remains only to serve it on the table.

Olivier with French dressing

This salad features an original French dressing that is easy to make at home.

Olivier salad original recipe includes:

• 2 chicken eggs;
• 1 potato tuber;
• 1 carrot;
• 70 g canned green peas;
• 100 g turkey;
• 3 pickles;
• 1 lemon;
• 3 tbsp olive oil;
• 50 g homemade mayonnaise;
• 2 tsp mustard;
• 2 g dry herbs.

Cooking instruction:

1. First, wash and boil the potatoes and carrots until tender. According to the tradition for Olivier, vegetables are always boiled “in their uniforms”, i.e. in the skin.
2. In parallel with vegetables, boil hard-boiled eggs.
3. We also cook turkey fillet in salted water until fully cooked, which, if desired, can be replaced with another type of meat.
4. Chilled vegetables, eggs, peel. Cut vegetables, poultry and eggs into small cubes.
5. Pickled cucumbers from a barrel are suitable for Olivier, because. they have a distinct taste. We also cut them into small cubes.
6. Pour the peas into a colander, let the whole brine escape.
7. To prepare salad dressing, thoroughly mix homemade mayonnaise, mustard, olive oil and juice of one lemon.
8. We combine all the ingredients in a salad bowl, season with French dressing, mix. For flavor, sprinkle some herbs on top.

French Salad Olivier

This treat will be the highlight of the festive feast. The taste of the dish will temporarily take guests to France, to the homeland of Olivier salad.

A set of products for 4 servings:

• 3-4 pcs. shrimp;
• 1 shallot;
• 100-150 g of quail;
• 1 small carrot;
• 1 cucumber;
• 1 garlic clove;
• 100 g of veal;
• 2 tbsp mustard;
• 1 bunch of mixed lettuce leaves;
• 1/3 tsp salt and black pepper;
• 50 ml vegetable oil;
• 30 g butter;
• 1 bunch of dill and green onion;
• 1-2 quail eggs.

Classic Olivier Salad - French Recipe:

1. We clean the shrimp from the shell. Fry seafood in a frying pan in vegetable oil. In the process, season the contents with salt and pepper. Cut the cooled shrimp into cubes (leave a few whole for salad decoration).
2. In another pan with butter, fry the quail until golden brown. In the process, add rosemary. Mince the meat.
3. We clean the onion, cut it into rings, and also send it to the pan with quail.
4. Boil carrots until tender. We take out the root crop from the broth, cool, cut into small cubes.
5. If desired, peel the cucumber, cut into cubes.
6. We clean the garlic from the husk, chop it finely. Separately chop the green onion with dill.
7. Boil a piece of beef until soft. Take the meat out of the broth. Cut the cooled meat into cubes.
8. Boil quail eggs, peel.
9. In a deep bowl, mix boiled beef, carrots, shrimp, cucumber, fillet, green onions. Gently mix the mass, adding table mustard.
10. We decorate a wide plate for serving with different lettuce leaves. In the center we spread the olivier, place the remaining whole shrimp on top. Lay the egg pieces side by side.
11. Optionally, you can add halves of cherry tomatoes for decoration.
12. Mix dill with garlic, add olive oil, stir. Pour the dressing over the top of the dish.

Olivier - original salad recipe

The real original recipe for French Olivier was kept secret, so the recipe for this famous salad has acquired many variations. One of them is Olivier with chicken and shrimp.

A set of products for 4 servings:

• 160 g potatoes;
• 250 g chicken fillet;
• 80 g peeled shrimp (medium size);
• 80 g pickled cucumbers;
• 70 g carrots;
• 2 chicken eggs;
• 160 g canned green peas;
• 50 g onion;
• 2 pinches of salt;
• 1 pinch of ground black pepper;
• 3-4 tbsp mayonnaise.

Olivier - original recipe:

1. We put eggs, chicken, shrimp, carrots and potatoes to cook at the same time.
2. After cooking, cool the ingredients, if necessary, clean and chop.
3. Rinse the chicken, clean it from the films, put it to cook in unsalted boiling water for half an hour. Salt the meat only 10 minutes before cooking. Cook for half an hour, remove from the broth, cool.
4. To boil the shrimp, bring a liter of water to a boil, lay the seafood. Having reduced the heat, we keep the seafood in hot water for 5-7 minutes. Do not allow the water to boil violently. We take out, cool, clean them from chitin.
5. We free the onion from the husk, chop it into a cube, transfer it to a colander, evenly scald it with boiling water. Leave the mass in a colander until all the liquid has drained.
6. We spread all the products on a dish, season the salad with sauce, salt, pepper, mix. Garnish with a sprig of fresh herbs if desired.

Olivier recipe original

Very close to the original recipe for French Olivier salad with crayfish tails and beef broth.

A set of products for 4 servings:

• 0.5 hazel grouse or small duck carcass;
• 3 potato tubers;
• 5 chicken eggs;
• 3 cancer necks;
• 1 fresh cucumber;
• 1 pickled cucumber;
• 1-2 tsp capers;
• 100 g of frozen beef broth with the addition of gelatin;
• 10 pieces. olives
• 3-4 tbsp low-fat mayonnaise;
• 2 pinches of salt;
• 2 tbsp vegetable oil.

Olivier salad - original recipe:

1. On the eve of preparing the salad, cook the beef broth. We dilute it with edible gelatin in the ratio indicated on the package. Pour into any form with a flat bottom and let it completely harden, turn into a strong jelly.
2. Cut the bird fillet into small slices, fry at medium heat in vegetable oil until golden brown. Put the meat on a plate lined with paper towels.
3. In a saucepan, bring water to a boil, lower the crayfish there, cook them until tender. Then we take it out, cool it, separate the cancer necks.
4. Separately, boil the potatoes with eggs until tender. We clean the products. We cut the potatoes into cubes, and cut the eggs in half lengthwise, throw the yolks aside.
5. My fresh cucumber, cut into thin half rings. Salty cucumber cut into small identical cubes.
6. We combine the chopped ingredients in a bowl with meat, capers, torn lettuce leaves. Season the mass with mayonnaise, season with spices to taste, knead thoroughly.
7. We cut the broth into cubes, fill the egg white boats with them. We cut the olives.
8. We shift the olivier to a salad bowl, decorate the dish on top with halves of eggs with meat jelly, olive slices, crayfish tails. The salad is best served immediately.

Olivier French salad can be served on large serving dishes or in small salad bowls. But due to the fact that this treat is quite high-calorie, it is more reasonable to lay out in portions, in bowls or wine glasses. This serving will look very impressive and will save your guests from overeating. Bon appetit everyone!

It is known that the author of the salad, chef Lucien Olivier, who ran the Hermitage restaurant in Moscow in the 1860-80s, did not share the recipe of his famous dish with anyone, and he remained one of the most interesting gastronomic mysteries. From the memoirs of Olivier's contemporaries it is known that it was an assortment of hazel grouse meat, crayfish necks, pressed caviar, jelly-like broth and capers, laid out on a large dish and supplemented, and only for beauty, with boiled potatoes and quail eggs. You may well go back to the origins and cook "Olivier" according to this recipe, if you do not mind the time to search for products and the money to buy them. Or turn to other cooking options - no less original, but much more affordable.

ON THIS TOPIC

1. Olivier a la Handel

Recipe by Israeli poet Mikhail Gendelev, author of the book "The Book of Tasty and Unhealthy Food, or Russian Food in Israel".

Ingredients for four servings:

Potatoes - four pieces Carrots - three pieces Onion - one piece Pickled cucumbers - three pieces Pickled apples, antonovka - one piece Green peas to taste Chicken breast - 200 grams Smoked turkey - 100 grams Veal - 100 grams Chicken egg - four pieces Mayonnaise - 250 grams Olive oil - to taste Mustard - to taste Salt - to taste Bulgarian pepper - to taste Lemons - one piece Anchovies - two pieces

Peel the apple and seeds, separate the hard proteins from the yolks, while the yolks are set aside for the sauce. For the sauce, grind 250 grams of mayonnaise with lemon, salt and 4 hard yolks, add one teaspoon of Dijon mustard, a little black pepper, a teaspoon of olive oil and 1 raw egg yolk. Mix. Finely chop the remaining ingredients, pour over the composition with most of the sauce, mix gently and put in the freezer for ten minutes. After getting it, spread it on lettuce leaves in pyramidal portions, pour over each with the rest of the sauce and decorate with anchovies.

2. Olivier with shrimp, avocado and homemade mayonnaise

Ingredients for four servings:

Boiled peeled shrimp - 200 grams Avocado - two pieces Cucumbers - two pieces Carrots - two pieces Canned green peas - one can Chicken egg - two pieces Onion - one head Cashew - one glass Dry mustard - one tablespoon White wine vinegar - one teaspoon Garlic to taste Lemon juice - one tablespoon Olive oil 3 tablespoons Sea salt - to taste Ground black pepper - to taste

Boil and peel carrots, shrimp and eggs. Cut the carrots into small cubes, peel and pit one avocado and cut into small cubes, like a fresh cucumber. Add canned peas, finely chopped onion, salt and mayonnaise. To make mayonnaise, one cup of raw cashews should be washed and soaked in cold water for two to three hours. Then drain the water and put it in a blender along with all the other ingredients. Grind until smooth. If necessary, add one tablespoon of cold water.

3. Red Olivier

Ingredients for four servings:

Potatoes - four pieces Salted salmon (salmon or trout) - 300 grams Shrimps - 150 grams Salmon caviar - 100 grams Carrots - one piece Fresh cucumber - two pieces Canned green peas - 100 grams Quail eggs - eight pieces Bulb onion - one head Olive mayonnaise - one glass Paprika - one teaspoon Brandy - two tablespoons Lemon - half Salt - to taste Ground black pepper - to taste Pink pepper - a few peas

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

4. Diet Olivier

Ingredients for two servings:

White cabbage - 300 grams Green onion - 20 grams Pickled cucumbers - 100 grams Canned green peas - 100 grams Sour cream 20% - 50 grams Fresh cucumbers - 50 grams Table mustard - one teaspoon Apple cider vinegar - five grams Soy sauce - ten grams Black pepper ground - to taste

Chop the cabbage, cut the cucumbers into cubes, chop the onion. Make a sauce by mixing sour cream, mustard, vinegar, pepper, soy sauce. Mix ingredients, season with sauce.

5. Puff Olivier with rice

Ingredients for four servings:

Beef - 150 grams Rice - 100 grams Cheese - 100 grams Canned green peas - 100 grams Bulb onion - one head Chicken egg - four pieces Salt - to taste Mayonnaise - 200 grams

Rinse the meat, boil, cool and finely chop. Boil rice in salted water, put in a colander and cool. Grate the cheese. Onion cut into thin rings. Hard boil eggs, cool and peel. Grind. Lay foods in layers: meat, rice, peas, onions, eggs, mayonnaise, cheese. Serve in portions, garnished with herbs.

Associated with all of us with the holidays. And this is not surprising! After all, Olivier is a traditional New Year's dish in the post-Soviet space. You can’t do without it: and the New Year is not the same without it.

However, year after year, the same thing is boring. So why not try making an unusual Olivier with other ingredients of your choice? And he will help you by offering 5 unusual recipes for Olivier salad.

Salad« Olivier saladwas invented in the 1860s by French chef Lucien Olivier. It gained distribution in Russia due to the fact that the culinary specialist Lucien owned the Hermitage restaurant in Moscow, where Olivier became a signature dish. The salad recipe was kept in the strictest confidence, no one could figure it out. And it was possible to restore the lost recipe after the death of the cook in the early 1900s.

The recipe for the modern Olivier salad was invented in the USSR. Fritillaries, veal tongue, crayfish, capers have been replaced with available ingredients such as boiled sausage, cucumbers and green peas.

Salad "Olivier" with shrimps and avocado

Ingredients:

200 g frozen peeled shrimp
200 g mayonnaise
2 avocados
2 fresh or pickled cucumbers
2 boiled carrots

2 boiled chicken eggs
1 bulb
Lime or lemon juice
2 tangerines
1 bunch of lettuce leaves
Salt and seasoning to taste

Cooking method:

1. Defrost the shrimp and fry them in a pan for about 5 minutes, adding a little seasoning. Drizzle with a little lemon or lime juice. We spread the shrimp and add lettuce leaves.

2. Avocado, eggs, carrots, cucumbers and onions cut into cubes.

3. We clean the tangerines, divide them into slices and add to the salad.

4. Add peas, after draining the water from the jar. Then mayonnaise. Mix everything and salt if necessary.

Salad ready!

Salad "Olivier" with red fish and caviar

Ingredients:

4 boiled potatoes
2 boiled carrots
2 boiled chicken eggs
150 g red smoked fish (salmon, trout)
2 pickled cucumbers
2 tablespoons red salmon caviar
1 can of canned green peas
1 bulb
200 g mayonnaise
lettuce leaves for garnish
Salt to taste

Cooking method:

1. Cut potatoes, eggs, carrots, cucumbers and onions into cubes. Put into a bowl.

2. Cut red fish into small pieces.

3. Add green peas, mayonnaise, caviar and stir. Salt to taste. Decorate with lettuce leaves.

The dish is ready for the holiday table!

Salad "Olivier" of squid and crab sticks

Ingredients:

300 g frozen squid
200 g crab sticks
150 g mayonnaise

4 boiled potatoes
1 can of canned green peas
1 boiled carrot
2 pickled cucumbers
Salt to taste

Cooking method:

1. Defrost squids, wash, clean from films. Cook no more than 5 minutes. Cool and cut into thin strips.

2. Cut carrots, potatoes, cucumbers and crab sticks into cubes.

3. Mix everything by adding corn and peas. Season with mayonnaise and salt.

Salad "Olivier" with mushrooms

Ingredients:

200 g champignons
4 boiled potatoes
1 boiled carrot
4 boiled chicken eggs
4 pickled or pickled cucumbers
1 can of canned green peas
1 bulb
150 g mayonnaise
Salt to taste

Cooking method:

1. Dice potatoes, eggs, onions, carrots and cucumbers.

2. Cut the mushrooms into quarters. Fry them until done.

3. Mix everything in a bowl, add peas. Fill with mayonnaise. Salt.

Salad "Olivier" with pineapples

Ingredients:

500 g chicken breast
4 boiled chicken eggs
4 boiled potatoes
100 g canned corn
100 g canned green peas
1 small pineapple
1 bulb
150 g mayonnaise
lettuce leaves for garnish
Salt to taste

Cooking method:

1. Boil the chicken breast in salted water. Then let it cool down and finely chop.

2. Dice potatoes, onions and eggs.

3. Peel the pineapple and cut into small cubes.

4. Mix everything, adding corn and peas. Fill with mayonnaise. Salt.

Bon appetit!