Olivier salad arose thanks to the French chef Lucien Olivier, but the famous culinary did not disclose the secret of his dish. The salad recipe was first published in 1897 in a cookbook. Subsequently, many recipes for this popular salad arose. Delicious and truly satisfying is olivier with beef.
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Lucien Olivier included grouse, veal, potatoes, olives, olives, gherkins, crayfish, chicken eggs, mushrooms and celery as part of his famous salad. In Russia, Olivier salad is prepared mainly with boiled sausage, or with meat.
For cooking olivier with beef you will need (for 4 servings):
- 300 beef;
- 100 g canned peas;
- chicken eggs - 5 pcs.;
- potatoes - 4 pcs.;
- pickles - 3 pcs.;
- onions - 1 pc.;
- apple - 1 pc.;
- 100 ml of mayonnaise;
- salt, pepper - to your taste;
- parsley - 1 sprig.
Boil the beef until tender, and then cut into small cubes. Wash medium-sized carrots and potatoes, peel and boil until tender in slightly salted water. Then cut the boiled potatoes and carrots and add to the beef.
Peel and finely chop onions. Chop the pickles. Boil chicken eggs and then immediately dip in cold water to make them easier to peel. Finely chop the eggs.
Wash the apple, remove the core and seeds, and then cut into slices. The apple will give an original taste to the salad. Rinse canned green peas under cold running water and then dry.
In a salad bowl, combine all the components of the Olivier salad, season with mayonnaise, mix well and add salt and pepper to taste. Try not to add too much mayonnaise, best seasoned in three steps. Garnish the olivier with parsley sprigs.
Send the salad in the refrigerator for 1-2 hours, so that all the components are saturated with mayonnaise. Calorie salad is 124 kcal per 100 g.