Olivier salad came to us from the 60s of the 19th century and is firmly entrenched in cookbooks, records, memory, and now almost every housewife can cook it. In the original version, this dish included: boiled hazel grouses, red caviar, boiled beef tongue, capers and crayfish tails. Today, this composition has undergone significant changes, but in most cases the vegetables, meat ingredient and dressing remain the basis.

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

• It is better to cook vegetables without peeling them, so they will retain more vitamins and microelements. It is even more useful to bake them wrapped in foil or cook with a double boiler.
• Don't spare the meat ingredient. Instead of sausage, put boiled meat in the appetizer, the dish will turn out to be less high-calorie and more "healthy".
• If you have bitter onions, chop and marinate them in boiling water, a solution of vinegar, sugar and salt for 10-15 minutes. For 100-150 g of onions (1 piece) - 3 tablespoons of 6% vinegar, 3 tablespoons of boiling water, salt (1/4 tsp) and sugar (2 tablespoons), the marinade should completely cover the vegetable.
• You need to season the salad just before serving, so it will remain fresh longer and the vegetables will not lose their shape.
• Dressing - it is better to prepare mayonnaise yourself, so you will be sure of its composition and freshness.

Now let's get down to cooking ...

Nutritional value of the dish per 100 gr.

BZHU: 7/10/11.

Kcal: 156.

GI: Medium.

AI: high.

Time for preparing: 40 minutes

Servings: 12 servings 200 g each.

The ingredients of the dish.

• Eggs - 3 pcs.
• Potatoes - 500 g (4 pcs).
• Onions - 160 g (1 pc).
• Chicken fillet - 300 g.
• Carrots - 350 g (4 pcs).
• Pickled cucumbers - 200 g (3 pcs).
• Canned peas - 200 g.
• Green sweet and sour apple - 200 g (1 pc).
• Greens - optional.

Mayonnaise.

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

Recipe of dish.

Let's prepare the ingredients. My vegetables, herbs and fruits. Drain the water from canned green peas.

We put a stewpan with water and chicken fillet on the stove (the water level should be slightly higher than the meat), cook on maximum heat until it boils, then reduce to medium for 20-25 minutes (check with a fork, pierce it, if the juice is light and there is no blood, then chicken ready). To preserve the maximum benefit, it is better to dip the poultry fillets in boiling water.

All vegetables and eggs can be boiled in one bowl. To do this, take a deep saucepan, put potatoes, carrots and eggs into it. We put on maximum heat until the water boils, then we reduce it to medium.

Hard-boiled eggs - 12 minutes after boiling. The cooking time for potatoes is 15-20 minutes (we check the readiness with a fork, if it easily enters the tuber, then the vegetable is cooked). Carrots will cook in 20-25 minutes (readiness is determined in the same way as for potatoes).

While the main ingredients are boiling, let's prepare a salad dressing - homemade mayonnaise. This time, I decided to make this sauce without raw eggs and replaced them with milk.

For cooking, we need a half-liter glass jar. Pour milk (1/2 tbsp) into it.

Add salt (1/2 tsp), mustard (1 tsp), lemon juice (1 tbsp) and vegetable oil (1 tbsp) to the milk.

We put an immersion blender on the bottom of the jar and, without moving it, we 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, by closing it with a lid, in the refrigerator.

Peel the potatoes, carrots, onions and apples. Remove the shell from the eggs.

We tear the boiled chicken into fibers.

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

Combine the slices in a deep bowl.

Put a portion of Olivier on a plate, decorate with herbs, sprinkle with green peas. You can also add the peas to the bowl with the rest of the ingredients and stir. Do as you like best.

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 daily meal for many. The "Winter" salad will make it easy to diversify the usual menu and will not take much time to prepare. He needs food that is always in the refrigerator at any time of the year. And now we are going to talk about how to prepare "Winter salad" with fresh cucumber, the recipe for which is given.

What products are used to prepare the Winter salad (ingredients)?

Here is a list of the foods you need to cook. 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, medium-sized onion.

Many recipes also contain boiled carrots. It gives the salad a more piquant flavor, but must be very finely chopped.

Cooking "Winter" salad step by step

1. So, boil the chicken or a piece of beef until cooked, adding some salt to the water. When the meat has cooled slightly, it remains to cut it into small cubes.

2. Boil the potatoes, cool them, peel them and cut them into small cubes.

3. Cut the cucumbers in the same way. First, you need to taste them: it is possible that the peel will have a bitter taste. In this case, it needs to be cleaned.

4. Grind the boiled and peeled eggs.

5. We put all the components in a large container so that it is convenient to mix and fill. But we are not adding mayonnaise yet, since we will still cook it ... Now we add only chopped onions and herbs. If it was not possible to find greenery in the winter, this is not a big deal. The refreshing taste of cucumbers will be a pleasant part of the dish anyway.

What is the difference between Olivier and winter salad?

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

However, if we turn to historical facts, then you can learn a lot of interesting things about what kind of real he is after all? We are accustomed to the classic recipe, and many of us do not even suspect that the original preparation includes hazel grouse meat and black caviar, capers and crayfish necks, salad leaves and olives. Due to the fact that these products are in short supply and are expensive, enterprising housewives have replaced them with more affordable ones. The taste turned out to be no worse, there are a lot of variations: someone cooks with meat, someone with sausage or ham, someone with chicken.

"Winter", which we continue to talk about on this page www.site, has become one of the three most popular salads that housewives love to cook at any time of the year.

6. Making homemade mayonnaise for "Winter" salad

We put the prepared and chopped products in the refrigerator, and in the meantime we proceed to the next stage. To make the dish as healthy and tasty as possible, it is better to prepare mayonnaise for dressing 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 teaspoon of salt.

Mix the egg yolk with sugar, salt and mustard thoroughly. Beat everything intensively with a fork or blender.

Gradually introduce vegetable oil, making sure that the mass is uniform in consistency.

Dilute the lemon juice with water and also carefully pour into mayonnaise.

Beat the resulting mass lightly and send it to the refrigerator for 10-15 minutes.

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

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

From my experience ...

If there is too much of the prepared dish, you should not season with mayonnaise all at once. It is better to set aside the amount that will be served for dinner, and put the rest in the refrigerator, covered with plastic foil so that the vegetables do not weather.

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

If you don't want to cook mayonnaise yourself either, then take a light store about 30-40% fat.

The dish turns out to be very nutritious, satisfying and aromatic. A beautifully decorated "Winter" salad will become an adornment of a festive feast and very worthily can replace Olivier. It goes well with any side dish - hot mashed potatoes, cutlets, pasta and other products.

Every modern family and individual Russian is well aware of the "Olivier" and "Winter" salads. How are they different? What are the classic recipes for these dishes? This and more in this article.

Description

Everyone's favorite "Olivier" is the basic salad of the New Year's feast. The "Winter" salad recipe is a bit similar. These are fairly simple ingredients that, when combined, create a special symphony of taste, and also look very picturesque on any table: New Year's or dinner.

The Olivier recipe is well known to both a sophisticated hostess and a teenage schoolchild. Although each family has its own special zest, which allows you to create a unique version of your favorite dish.

But not many people know that the real Olivier salad recipe, which was first prepared by the French chef Lucien Olivier in Moscow in the Hermitage restaurant (60s of the 19th century), is absolutely different from what the Slavic peoples know it today.

Story

Chef Olivier was very fond of improvising in the culinary field: creating new dishes, experimenting with ingredients. This is how the incredibly delicious Olivier salad cocktail was born.

In this dish, the main ingredients were laid out in layers. And in the middle of the uppermost, a small hole was made in which a slide of finely chopped pickled cucumbers, boiled eggs and potatoes, capers was placed. Especially for the salad, Monsieur Olivier invented a dressing, which completed this - divinely delicious - composition.

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

This is how a new version of the "Olivier" salad - "Winter" was born. What is the difference and recipes will be discussed later.

"Olivier" original

For 1 kilogram of salad, close to that prepared by the famous French chef, you need:

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

Preparation

Cut the fried hazel grouse, boiled potatoes and cucumbers into even strips. Mix ingredients.

Add olives (or capers). Season with mayonnaise sauce. Chill in the refrigerator and place in a crystal bowl. Decorate with crayfish tails (boiled), herbs. Serve cold.

Grouse meat can be replaced with chicken, veal, partridge. And pickled cucumbers - gherkins.

The recipe for Russian "Olivier"

A modern salad is made from the following ingredients:

• Potatoes - 4 pieces.
• Eggs - 5 pieces.
• Pickled cucumbers - 3 pieces.
• Boiled sausage - 0.400 kg.
• Canned peas - 1 can.
• Onion - 1 piece.
• Greens - 20 g.
• Mayonnaise - 0.200 kg.

Preparation

It is quite simple to make a tasty and beloved salad by many: cut boiled potatoes and eggs, cucumbers and sausage into small or large cubes. Place the canned peas (no liquid).

Option for making salad "Olivier"

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

Ingredients

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

Preparation

Cut into even cubes: boiled potatoes and eggs, salmon, cucumbers. Pour peas into the ingredients (no liquid).

Chop the onion and herbs finely. Add to salad. Season with mayonnaise, cool.

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

Winter salad

How is it different from Olivier? Some ingredients are replaced with others or new ingredients are added to slightly modify the familiar dish.

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

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

Let's consider several options.

Winter salad. Classic recipe

Just replacing some ingredients or adding new ones, you can make a different salad - "Winter". How is it different from Olivier? The classic "Winter" salad is made from the following ingredients:

• Potatoes - 8 pieces.
• Carrots - 4 pieces.
• Eggs - 6 pieces.
• Pickled cucumbers - 5 pieces.
• Boiled tongue - 0.300 kg.
• Boiled sausage - 0.200 kg.
• Canned peas - 0.200 kg.
• Onion - 1 piece.
• Lettuce leaves - 5 pieces.
• Greens - 20 g.

For refueling you need:

• 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.

Preparation

Put finely or coarsely diced into a salad bowl: boiled tongue, potatoes, eggs and carrots, sausage, cucumbers.

Add peas (no liquid) and chopped onion with herbs.

Prepare the dressing (mix all the components intended for this, pass the garlic through the garlic and add to the dressing). Season the salad with sauce.

Serve in pretty bowls or use the round (square) shape to place the portions on a flat plate.

Another version of the "Winter" salad

How it differs from Olivier has already been mentioned above - the addition of new ingredients. For example, chicken, mushrooms and cheese. And also the way of presentation.

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

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

Preparation

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

Grate boiled peeled eggs on a coarse grater - this will be the third level, mayonnaise. Place lightly fried mushrooms and onions as a fourth level, mayonnaise.

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

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

Summary

Thus, there can be an innumerable number of options for preparing Olivier salad. And each hostess, chef can make this dish original and tasty in her own way.

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

Ingredients:

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

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

2. Pickled or pickled cucumbers.

3. Onion-turnip. 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. Season with mayonnaise and stir.

Delicious "Winter" classic salad is ready

Enjoy your meal!

"Winter" vs. "Olivier"

What are the differences between these two salads, one of the most popular on festive tables? Although it's better to start not with the differences, but with how 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 pickled ones. Winter salad in this regard is not particularly picky.

Despite the similarity of ingredients, the resulting salads differ somewhat in taste. Due to the presence of the apple "Olivier" is softer. And the presence of onions and carrots makes "Winter" more beautiful and spicy.

The origin of the classic recipe

If you look at it, many salads that came to us from the festive tables of the Soviet Union trace their history back to the real Olivier. It was prepared from expensive products, and served in the form of a beautifully designed slide. The zealous housewives did not worry about finding scarce products, but simply replaced most of the ingredients with available ones. They didn’t think too much about the decoration: the ingredients were simply cut and mixed in a salad bowl and dressed with mayonnaise.

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

Classic winter salad, benefits and harms

This is not to say that Winter salad is very healthy. Although, if you prepare the food correctly, then such a snack can provide the body weakened by the cold with many useful substances.

Vegetables are best steamed. This way they will retain more vitamins and will not lose their taste at all. As for the meat ingredients, for the winter it is best to use chicken breast. It is low in fat and will make the ready-to-eat snack easier on the digestive system.

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

The only salad ingredient that can be questioned is mayonnaise. It is worth talking about separately.

Useful dressing

Everyone knows that mayonnaise is not a very healthy product. However, this applies exclusively to the numerous sauces with this name that filled the shelves of our stores. But nobody forbids. Moreover, there is nothing complicated in this, and a snack from such "amateur performance" will only benefit.

To prepare salad dressing you will need:

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

Mix the yolk, mustard, salt and sugar thoroughly and then beat. While stirring the mixture, slowly pour the oil into it. Then continue whisking until smooth. Now mix lemon juice with water and pour into the mixture too. Beat again and place the sauce in the refrigerator for about 15 minutes.

Homemade mayonnaise is ready. By the way, it can be used to dress any salad, 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, housewives also know another salad with a similar composition, called winter. What is the difference between the two mentioned dishes, and is there any difference at all? Let's try to figure it out.

First of all, let's pay tribute to the long-time Frenchman Olivier, who once invented a culinary masterpiece in the form of a salad. The chef took many secrets with him, but still, in general terms, the dish was subsequently reproduced. I must say that what we indulge ourselves with now is not at all like the original version of the food.

According to the first mentioned recipe, fried hazel grouse meat was an important component of Olivier. It was sliced \u200b\u200band mixed with boiled potatoes. Cucumbers (usually fresh), olives and capers were also added there. The dressing was a unique Provencal sauce. The mass laid out in a vase was formed with crayfish necks, pieces of lanspeck (broth frozen to a jelly state) and salad 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 this snack 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 were mixed with mayonnaise.

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

As for the winter salad, most often it means the very Olivier. But in this case, it was noticed that products for creating a dish can be easily purchased in the cold season, in contrast to the ingredients of some "summer" options. In addition, there is again a hint of New Year's holidays here.

Another version is also known. It states that Olivier is an appetizer where sausage is certainly present, and a salad with meat is a winter one. Whatever the name of the culinary product is, it turns out to be delicious and is suitable not only for exceptional occasions, but also as a hearty everyday meal.