How to cook "Olivier"
Famous for everyone, Olivier salad was created by the French chef Lucien Olivier. This culinary masterpiece has long been a trademark of Russia. There are many recipes for cooking this dish.
Salad "Olivier classic"
Products: - 1 kg of potatoes, - 6 pcs. eggs; - 1.5 kg of smoked bacon; - 5 medium salted cucumber; - 1,5 cans of fragrant green peas; - a few feathers of green onions; - a little fresh mayonnaise - salt to taste. Take pickled cucumbers, cut them into small cubes. Wash the onions of the onions, thoroughly chop. Eggs and potatoes boil, then cut them into small cubes. Then cut the brisket into small pieces. The resulting components are transferred to a plate, add mayonnaise, sprinkle a little salt, mix everything thoroughly. "Olivier with chicken" salad
Products: - 4 pcs. fresh potatoes - 5 pcs. eggs; - 1,5 cans of green peas; - 330 g fresh chicken fillet; - 320 grams of crabmeat, - 2 pickled cucumbers; - 2 fresh cucumbers; - 5 tbsp. sour cream; - some dill, fragrant basil and green onions. Products for the preparation of mayonnaise: - 3 chicken yolks; - 2 tbsp. l. olive oil, - half a scented lemon (you will need its juice); - 1.5 tbsp. Dijon mustard - salt, pepper according to your taste. Wash the chicken fillet, cook it until it is ready. Next, boil hard-boiled eggs, then cool them, brush them, cut them into small pieces. Boil potatoes in a uniform, then clean it and cut into small cubes. Cucumbers salty and fresh finely chop. Crab meat cut into pieces. Rinse the greens and gently chop. Take the preparation of mayonnaise for salad. Three yolks pour into a bowl, add salt, whip a bit. Then pour in the olive oil, add Dijon mustard, pour the pepper. Now squeeze the lemon juice. Mix everything thoroughly until smooth. Then, cut all the sliced ingredients in a saucepan with the finished mayonnaise, add the green peas. Next, in a separate plate mix sour cream and mayonnaise, seasoned with salad dressing salad. Salad "Olivier with meat"
Products: - 5 pcs. eggs; - 120 g of capers; - 5 pieces. fresh potatoes; - 320 g of beef; - 2 juicy carrots; - 2 heads of onions; - 1,5 cans of green peas; - 70 g of fresh spring onion; - half a ripe lemon, you will need its juice; Products for mayonnaise: - 3 items of l. olive oil; - 3 chicken yolks; - 1,5 tbsp. 2 tablespoons vinegar; mustard, pepper, salt according to your taste. Boil the potatoes in the "uniform", cook the carrots and eggs. Next, peel the cooked potatoes and eggs. Cut them into medium cubes, cut the carrots into medium lobules. Beef pepper and salt, then bake in the oven at a temperature of approximately 180 degrees. Slice it with bars. Pomarinuyte about 35 minutes onions in lemon juice, then cut it into half rings. Then rinse the green onions and gently chop it. Prepare the mayonnaise. In a separate bowl, mix the ingredients: butter, vinegar and yolks. Thoroughly mix everything to a homogeneous mass, then add salt and pepper there. Mix everything again. Capers, green peas and all the cut ingredients, except for beef, mix in a deep plate. Then season the salad with mayonnaise. The dish is ready. At the top of the salad, put the bars of finished beef.
