Traditional Olivier salad is an essential attribute of the holiday table.
Classic salad prepared with sausage or beef or poultry, but today I offer to cook this dish on new not to standard recipes using a few other products.
One could argue that that’s not popular, beloved Olivier, and something else.
- Festive salad with crab sticks and cod liver
- Salad royally with beef tongue and shrimp
- A real salad of the XIX century
- 3 original video recipe, favorite Olivier
But who can forbid us to take and change the sausage or meat, for example crab sticks.
Let’s try to be even tastier than the classic recipe, and prepared it for the holiday, you will not be disappointed
Festive salad with crab sticks and cod liver
- Boiled carrots – 1 PC.
- Boiled eggs – PCs on numbers of visitors
- Boiled potato pieces to the number of guests
- Onion – 1 PC.
- Cod liver oil – 1 b.
- Crab sticks – 1 pkg. (8-10) PCs.
- Pickled cucumbers – 4 – 5 PCs.
- Canned corn – 1 b.
Begin to prepare:
Prepare a large dish, from the calculation of the amount of cooking to be able it to freely mix all the ingredients
Spread first to the liver, directly with oil and fork share it into small pieces
Flexed fully the liver, is now finely chop the eggs, just as is done for classical Olivier
Add them to our dishes
Cut and add the crab sticks
Medium cubes, cut potatoes and small carrots, you can grate it, as for potatoes, it is possible to use it in lesser amounts
Finely chop the onion, if you have a bitter variety, it is possible after cutting to bulking in a bowl and pour over boiling water to remove bitterness
Finely chop the cucumbers, send them to the other vegetables
Pour cans of corn in this recipe it replaces the peas, so if you are not a fan of corn, you can substitute it for canned peas
Add mayonnaise to the salad before serving on the table, so if it is done in advance, at the time of your dishes with salad you can put in the fridge
Just before serving, dressed salad with mayonnaise, stirring gently
Decompose Olivier in a clear, beautiful crystal bowl full and serve
Salad royally with beef tongue and shrimp
- Boiled beef tongue — 1 PC.
- Shrimp — 400 gr.
- Onions — 1/2 pieces.
- Potatoes — 3 PCs.
- Carrots — 3 PCs.
- Olives — 100 gr.
- Cucumber — 1 PC.
- Green peas fresh — 100 gr.
- Eggs — 4 PCs.
- Egg — 1 PC.
- Vegetable oil — 100 ml.
- Lemon juice — 1 tsp
- Mustard — 1 tsp.
- Salt — 1/2 tsp
- Sugar — 1/3 tsp.
In advance, preferably in the evening to boil all the necessary products, tongue, potatoes, carrots, shrimp, peas that they had a good cool down for the night
First marinate the onion, for this, his finely cut, put in a small bowl, add a pinch of salt and sugar, tablespoon of vinegar and fill with boiling water
The cleaned shrimp are ready, you can use frozen, can get fresh and boil them at home
Cut shrimp into pieces, a little more peas and put them in the prepared deep dish
Cut into small cubes and pre boiled beef tongue, you can use veal
Shred carrots into cubes, also cut the cucumber
Olives cut into rings
Cubes chop the potatoes and eggs
Add green peas and pickled onions, it must first discard in a sieve and drain off the marinade
Dressed the salad with mayonnaise, you can use the purchase, but for this salad it is better to use homemade mayonnaise
To do this in blender beat 1 egg, put a little salt, sugar, add the lemon juice, mustard and immersion blender, beat at maximum speed
A thin stream pour in the vegetable oil and continue whisking until done
Potseluem salad, put mayonnaise and stir
Spread a large platter with lettuce leaves set in the center of a confectionery shaped in the form of rings and put it our salad
Carefully remove the form and decorate the salad with slices of lemon, herbs, sweet peppers, this procedure relate to the topic of your imagination.
A real salad of the XIX century
This salad is not simple, but they say that this is sometime in the 19th century was preparing his great Creator Olivier.
- The hazel-hen (or duck) — 300 gr.
- Boiled beef tongue — 300 gr.
- King crab — one claw;
- Pickled cucumber
- Fresh cucumber — 1 PC.
- Boiled eggs — 4 PCs.
- Raw egg — 3 PCs.
- Olive oil — 300 ml.
- Red caviar
- Fresh spinach leaves
- Mustard — 1 tbsp
- Wine vinegar — 1 tsp
- Ground black pepper
First you need to make a mixture of herbs, roll in her duck or grouse, wrap in parchment paper and send it to the oven, preheated to 140 degrees for 4 hours
Boil the language in it you will go, not too much, not enough, and 3 hours
Finely chop the eggs, cucumber, a few pickled veal tongue and crab meat
Now preparing Provencal sauce – pour in a bowl with a little salt, pepper, 3 egg yolks, large spoonful of mustard and a little vinegar
Whisk it all submersible mixer and a thin stream pour in olive oil, then add a few peas capers and a little sugar or icing sugar, just a pinch
Finely chop the duck, if there was a grouse, detachable first bone and shred
All the components are ready, assemble the salad
Collect it better in candy form, lay out all the layers, each layer coat with sauce
The sequence of layers is 1 layer of egg, 2 – language 3 – duck 4 – crab 5 – cucumber, 6 spinach, carefully remove the form and decorate top with red caviar and dill
3 original video recipe, favorite Olivier
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