Once “Olivier” it was decided to cook from a bird. Chicken, turkey went to the salad, and on the tables of the nobility - quail, guinea fowl and even pheasants. Sometimes apples were added to this salad; in this case, instead of pickles, it was allowed to put pickled ones. But we are used to Olivier salad, prepared according to the canons of the 20th century - with beef (in extreme cases - sausage).
Pick your recipe
You will need
-
- potatoes
- carrot
- beef
- green pea
- salted cucumbers
- the eggs
- bow
- vegetable oil
- lemon juice
- mustard
- salt
- pepper
- 3 bowls
- pan
- colander
- blender
Instruction manual
1
Wash the potatoes, set to boil without removing the peel - according to tradition, this is what should be done for the Olivier salad. Let the potatoes cool, peel, cut into small cubes with sides of about 3-4 mm. For 1 serving "Olivier" it is customary to take 1 medium potato tuber.
2
Boil the carrots. It also does not need to be cleaned before cooking. When choosing carrots, give preference to medium-sized carrots of intense color. It seems that in such a dish there is not much difference. In fact, in the preparation of a good "Olivier" there are no trifles. Slice the carrots according to the sliced potatoes. And it should be taken 30% less.
3
Dry the pickles. Ideally - open a jar of your own, harvested from the fall. But if you do not practice harvesting, buy weighted, market ones. Cucumbers sold in industrial banks are more stable, but not of the highest quality. In the market, pickles you can try and choose those that you like. Cut cucumbers for salad "Olivier" should also be pretty small. The mass of cucumbers is 350 g for every kilogram of potato and carrot mixture.
4
Take pre-boiled beef. It is recommended to choose whole-piece meat, preferably tenderloin. However, another thing will do. The main thing is that it should not be fat (fat in this case is contraindicated) and sinewy. When you are boiling beef, put a couple of onions, bay leaf and peppercorns with it in the water with it - they will give the meat an additional flavor. The amount of meat for salad is about the same as cucumbers.
5
Open a can of green peas. Well, if the country of its production is Hungary. Traditionally, it is Hungarian green peas that have the highest quality. Carefully drain the peas from the brine and hold on a colander for a little while - the liquid should not get into the Olivier salad under any circumstances. Typically, an iron can contains about 325g of product. Depending on the amount of salad to be prepared, take one or two cans.
6
Boil the eggs. For every kilogram of Olivier you need to take 2-3 eggs. Be sure to cook, and the yolk and protein should be solid. Cut the eggs with a completely dry sharp knife, after each - wipe the knife with a napkin. Otherwise, the eggs will crumble.
7
Dress the Olivier salad with mayonnaise. You can, of course, take the finished sauce, but it's better to do it yourself. To do this, beat in a blender 1.5 cups of vegetable oil with 2 eggs, 2 egg yolks, a tablespoon of lemon juice, half a teaspoon of not very hot mustard, salt and ground pepper. Needless to say, Olivier also needs to be salted.
note
Choosing pickles for Olivier salad do not give in to the temptation to buy pickled ones - the taste will be completely different.
Useful advice
Instead of boiled beef, someone puts sausage in Olivier - a matter of taste. You can also put the flesh of chicken or turkey.
Related article
How to make Olivier salad in the Year of the Pig