Since childhood, we are all familiar and familiar with the traditional New Year's salad called Olivier. No one festive table can not do without this unpretentious dish. But over time, I want variety, try new taste without changing the long-familiar New Year's menu. We offer you some original Olivier salad recipes.

Olivier with fish royally

Ingredients:

• 4-5 eggs (boil)
• 200-300 g salted red fish
• 200 g frozen green peas (boil 2 minutes)
• 4 small potatoes (boiled and peeled)
• mayonnaise
• 3-4 pickles
• red caviar for decoration

Cooking method: Cut vegetables, eggs and red fish into small cubes, put in a bowl. Add peas, stir. Before serving, dress the salad with mayonnaise, put in a salad bowl and garnish with red caviar.

"Olivier" according to an old recipe

Ingredients:

• 2 chicken breast fillets
• 1 beef tongue
• 1 bulb
• 1 carrot
• 1 stalk celery
• 1 bay leaf
• 3 black peppercorns
• 25 large shrimp ready to eat
• 100 g assorted pickled vegetables
• 2 fresh medium cucumbers
• 100 g capers
• 5 eggs
• 1 bunch green lettuce leaves
• 100 g red caviar

for the sauce:

• 2 eggs
• 400 ml olive oil
• 1 st. a spoonful of wine vinegar

Cooking method: Boil tongue. Peel the onions, carrots and, together with celery, bay leaves and black pepper, put in the broth 30 minutes before the tongue is ready. Remove the tongue from the broth, peel and cut into small cubes. Salt the chicken fillet, pepper, fry in olive oil (4 minutes on each side) and also cut into cubes. Clean and chop the shrimp. Boil hard-boiled eggs, finely chop. Cut cucumbers and pickled vegetables into cubes. Wash and dry lettuce leaves. For the sauce, beat the egg yolks with vegetable oil and wine vinegar. Mix all the ingredients, add the capers and dress the salad with dressing. You can decorate the dish with greens, halves boiled eggs and red caviar.

"Olivier" with boiled eggplant

Ingredients:

• chicken eggs 3 pcs.
• large onion 1 PC.
• mayonnaise 200 g
• ripe medium-sized eggplants 2 pcs.
• sausage "Doctor" or boiled meat 220 g
• ground red pepper on the tip of a knife
• paprika 1 teaspoon
• salt to taste
• fresh dill greens

Wash the eggplants, cut off the stalks and bottoms, cut the pulp into medium-sized cubes, sprinkle with spices and mix. Steam in a thin grid until tender (the pieces should not become too soft). Boil potatoes in salted water until cooked, cool, peel, cut into cubes or strips. Peel the onion, wash in running water, dry with a napkin and finely chop. Hard-boil the eggs, cool under running cold water, peel and grate on coarse grater. Cut the sausage into small cubes. Put vegetables, eggs, sausage and green pea, salt, season with mayonnaise and mix. Put in the refrigerator for 40 minutes, in time it turns out like a pie in a slow cooker. Put Olivier in a ceramic or porcelain salad bowl, garnish with sprigs of fresh herbs and serve.

Olivier with pickled mushrooms

Ingredients:

• large yellow potatoes 2 pcs.
• chicken eggs 3 pcs.
• purple onion 2 pcs.
• canned green peas 200 g "Legky" mayonnaise 230 g
• canned champignons 200 g
• salt to taste
• fresh dill for garnishing salad

Cooking method: Boil the potatoes in salted water until cooked (it should not become too soft), cool to room temperature, peel and cut into small cubes. Hard boil eggs, cool, peel and finely chop or grate on a coarse grater. Throw the mushrooms in a colander, wait for the marinade to stack, then cut into strips or pieces of arbitrary shape. Peel the onion, wash with cold water, dry with a napkin and finely chop with a sharp knife. Put vegetables, green peas, mushrooms and eggs in a porcelain or enameled container, salt, season with mayonnaise and mix. Place Olivier in a crystal salad bowl, garnish with sprigs of fresh herbs, place in ]]> fridge]]> for 45 minutes, then serve.

Olivier with walnut

Ingredients:

• medium potatoes 3 pcs.
• carrot 1 pc.
• chicken eggs 3 pcs.
• large onion 1 pc.
• canned green peas 250 g
• rustic sour cream 250 g
• Sausage "Doctor" 200 g
• walnut kernels 2 tbsp. spoons
• salt to taste
• fresh dill and parsley to decorate the finished salad

Cooking method: Boil potatoes and carrots in salted water until cooked (vegetables should not be too soft), cool to room temperature, peel and finely chop or grate on a coarse grater. Hard boil eggs, cool under running cold water, peel and chop into small cubes. Peel the onion, finely chop with a sharp knife. Cut the sausage into cubes or strips. Put vegetables, eggs, peas and sausage in a plastic or enamel bowl, salt, sprinkle with chopped walnuts, season with sour cream and mix. Transfer Olivier to a ceramic salad bowl, garnish with sprigs of parsley and dill, serve immediately.

Olivier with duck meat

Ingredients:

• medium potatoes 4 pcs.
• canned cucumbers 1 pc.
• carrot 1 pc.
• large onion 1 pc.
• canned green peas 200 g
• mayonnaise 270 g
• smoked or boiled duck fillet 250 g
• salt to taste
• fresh parsley to garnish the salad

Cooking method: Boil potatoes and carrots in salted water until softened, cool to room temperature, peel and finely chop or grate on a coarse grater. Peel the onion, wash in running water, dry with a napkin and chop with a sharp knife.
duck fillet cut into strips across the grain. Cucumbers cut into small cubes, drain the allocated juice. Put vegetables, green peas and meat in a plastic or enamel container, salt, season with mayonnaise and mix. Put the olivier in a ceramic salad bowl, garnish with sprigs of fresh herbs, cool and serve.

Olivier with black olives

Ingredients:

• large potatoes 3 pcs.
• carrots 2 pcs.
• chicken eggs 3 pcs.
• canned black olives 100 g
• canned green peas 150 g
• Sausage "Doctor" 200 g
• small onion 2 pcs.
• rustic sour cream 250 g
• salt to taste
• sprigs of fresh dill to decorate the finished salad

Cooking method: Boil potatoes and carrots in salted water or steam, cool to room temperature, peel and finely chop. Hard boil eggs, cool, peel and chop with a blender or grate on a coarse grater. Cut the sausage into cubes or strips. Cut each olive into 2 pieces. Peel the onion, wash in running water and finely chop with a sharp knife. Put vegetables, eggs, sausage and onions in a large enameled bowl, add green peas, salt, season with sour cream and mix. Put the olivier in a porcelain salad bowl, garnish with halves of olives and fresh herbs, cool and serve.

Olivier with pork

Ingredients:

• medium potatoes 4 pcs.
• carrot 1 pc.
• chicken eggs 3 pcs.
• canned green peas 180 g
• lean pork 230 g
• large onion 1 pc.
• mayonnaise 270 g
• salt to taste
• sprigs of fresh parsley and celery to decorate the finished salad

Cooking method: Rinse the pork, cook in salted water or steam until tender. Cool to room temperature, cut into thin strips. Boil carrots and potatoes until cooked, cool, peel and finely chop or chop ]]> with a blender. Hard boil eggs, pass through an egg cutter. Peel the onion, cut into very thin half rings or pieces of arbitrary shape. Put potatoes, carrots, eggs, meat and onions in a large bowl, salt, add green peas and mayonnaise, mix. Arrange the finished salad in the form of a slide in a ceramic container, decorate with sprigs of greens and serve.

Associated with all of us with the holidays. And this is not surprising! After all, Olivier is a traditional New Year's dish in the post-Soviet space. You can't do without it: and New Year not the same without him.

However, year after year, the same thing is boring. So why not try making an unusual Olivier with other ingredients of your choice? And he will help you by offering 5 unusual recipes for Olivier salad.

Salad« Oliviewas invented in the 1860s by French chef Lucien Olivier. It gained distribution in Russia due to the fact that the culinary specialist Lucien owned the Hermitage restaurant in Moscow, where Olivier became a signature dish. The salad recipe was kept in the strictest confidence, no one could figure it out. And it was possible to restore the lost recipe after the death of the cook in the early 1900s.

The recipe for the modern Olivier salad was invented in the USSR. Fritillaries, veal tongue, crayfish, capers have been replaced available ingredients, such as boiled sausage, cucumbers and green peas.

Salad "Olivier" with shrimps and avocado

Ingredients:

200 g frozen peeled shrimp
200 g mayonnaise
2 avocados
2 fresh or pickled cucumbers
2 boiled carrots

2 boiled chicken eggs
1 bulb
Lime or lemon juice
2 tangerines
1 bunch of lettuce leaves
Salt and seasoning to taste

Cooking method:

1. Defrost the shrimp and fry them in a pan for about 5 minutes, adding a little seasoning. Drizzle with a little lemon or lime juice. We spread the shrimp and add lettuce leaves.

2. Avocado, eggs, carrots, cucumbers and onions cut into cubes.

3. We clean the tangerines, divide them into slices and add to the salad.

4. Add peas, after draining the water from the jar. Then mayonnaise. Mix everything and salt if necessary.

Salad ready!

Salad "Olivier" with red fish and caviar

Ingredients:

4 boiled potatoes
2 boiled carrots
2 boiled chicken eggs
150 g red smoked fish(salmon, trout)
2 pickled cucumbers
2 tablespoons red salmon caviar
1 can of canned green peas
1 bulb
200 g mayonnaise
lettuce leaves for garnish
Salt to taste

Cooking method:

1. Cut potatoes, eggs, carrots, cucumbers and onions into cubes. Put into a bowl.

2. Cut red fish into small pieces.

3. Add green peas, mayonnaise, caviar and stir. Salt to taste. Decorate with lettuce leaves.

The dish is ready for the holiday table!

Salad "Olivier" of squid and crab sticks

Ingredients:

300 g frozen squid
200 g crab sticks
150 g mayonnaise

4 boiled potatoes
1 can of canned green peas
1 boiled carrot
2 pickled cucumbers
Salt to taste

Cooking method:

1. Defrost squids, wash, clean from films. Cook no more than 5 minutes. Cool and cut into thin strips.

2. Carrots, potatoes, cucumbers and crab sticks cut into cubes.

3. Mix everything by adding corn and peas. Season with mayonnaise and salt.

Salad "Olivier" with mushrooms

Ingredients:

200 g champignons
4 boiled potatoes
1 boiled carrot
4 boiled chicken eggs
4 pickled or pickled cucumbers
1 can of canned green peas
1 bulb
150 g mayonnaise
Salt to taste

Cooking method:

1. Dice potatoes, eggs, onions, carrots and cucumbers.

2. Cut the mushrooms into quarters. Fry them until done.

3. Mix everything in a bowl, add peas. Fill with mayonnaise. Salt.

Salad "Olivier" with pineapples

Ingredients:

500 g chicken breast
4 boiled chicken eggs
4 boiled potatoes
100 g canned corn
100 g canned green peas
1 small pineapple
1 bulb
150 g mayonnaise
lettuce leaves for garnish
Salt to taste

Cooking method:

1. Boil the chicken breast in salted water. Then let it cool down and finely chop.

2. Dice potatoes, onions and eggs.

3. Peel the pineapple and cut into small cubes.

4. Mix everything, adding corn and peas. Fill with mayonnaise. Salt.

Bon appetit!

Abroad, it is called "Russian salad", and sometimes - "potato" or even "meat", although there are many versions without meat and potatoes.

The best chefs of the country admitted that in new year's eve prepare this salad, and shared their recipes.

We respect traditions, and the New Year is a bowl of Olivier salad!

BY THE WAY: To prepare the perfect Olivier, remember a few simple rules.

1. All ingredients must be cold.

2. Keep proportions. Take about 1 potato per person, and the rest of the ingredients based on this amount.

3. Cut food into cubes of the same size.

4. Season the salad with classic mayonnaise: experiments with Olivier sauce are inappropriate.

5. Salt and pepper the salad to taste just after dressing.

7 recipes for the most important New Year's salad

OLIVIER RECIPE FROM ALEXANDER SELEZNEV

This recipe does not contain the usual sausage and potatoes, as well as peas: this salad is fish. In the composition - sturgeon, shrimp and red caviar.

Ingredients:

200 g hot smoked sturgeon
200 g boiled shrimp
2 fried quails
10 g red caviar
150 g fresh cucumbers
150 g pickles
50 g capers
200 g boiled carrots
10 pieces. boiled quail eggs
Mayonnaise home cooking
Greens for decoration

How to cook:

1. Cut all products into small cubes, season with mayonnaise, mix.

2. When serving, portion in cylinders, top with 1 teaspoon of caviar, half a quail egg and a sprig of greens.

OLIVIER RECIPE FROM CHEF MARK STATSENKO

Ingredients:

60 g boiled potatoes
60 g boiled carrots
30 g canned peas
30 g meat smoked chicken
2 tbsp. spoons of red caviar
1/2 st. tablespoons fresh chopped parsley
2 pickles
1 fresh cucumber
1 boiled egg
60 g aioli sauce

For sauce:

2 fresh chicken eggs (yolks)
1 st. l. Dijon mustard
1 st. l. lemon juice
A pinch of salt
Pinch of ground pepper
50 ml olive oil

How to cook:

1. Dice all vegetables “as usual”, salt and pepper, mix, season with aioli sauce, add chicken and caviar, herbs, mix and serve.

2. Sauce: Whisk eggs with mustard and slowly pour in olive oil, at the end add lemon juice, salt and pepper, mix.

OLIVIER'S RECIPE BY THE GARDEN RESTAURANT CHEF ADRIAN KETGLASS

Olivier Adrian Quetglas

Ingredients:

10 g hot smoked sturgeon
10 g lobster
10 g crab meat
10 g cancer necks
10 g anchovy oil
10 g marinated venison
7 g smoked duck
10 g boiled tongue
5 g fresh cucumber
5 g salted cucumber
5 g celery stalk
5 g daikon
10 g celery jelly
10 g cucumber jelly
Cayenne pepper
1 quail egg yolk

For sauce:

167 g lettuce
6 yolks
40 g olive oil
40 g unrefined vegetable oil
1 g Worcestershire sauce
20 g vodka
20 g fresh horseradish
2 g sherry

How to cook:

1. Cut all the ingredients into cubes and put on a plate, including the diced cucumber and celery jelly. Quail egg put in freezer for 12 hours, then defrost - the protein will not change its structure, and the yolk will become like a ball of butter, put it on top of the ingredients, in the center of the plate.

2. Beat the mayonnaise base in a blender: pour oil into the whipped yolks in a thin stream. Then add in turn the rest of the ingredients and fresh, grated horseradish.

3. Drizzle with anchovy oil and sauce when serving.

OLIVIER'S RECIPE BY THE CHEF OF THE GUSYATNIKOFF RESTAURANT KIRILL ZEBRIN

The recipe for this salad is close to Lucien Olivier's original recipe. This version combines elements of the original recipe with modern additions.

Ingredients:

30 g smoked guinea fowl meat
20 g boiled veal tongue
15 g fresh cucumbers
15 g pickles
20 g boiled carrots
60 g boiled potatoes
30 g Provencal sauce
5 g capers
3 pcs. cancer necks
30 g chicken aspic
4 things. quail eggs

How to cook:

1. Cut all the ingredients into even large slices.

2. Spread in layers, smearing each with provencal mixed with chopped capers.

3. Use your hands to shape the slide or do everything in a conical salad bowl, then turn it over.

4. When the slide is ready, coat with sauce and overlay it with slices of boiled potatoes and quail eggs, cut lengthwise.

5. Garnish with crayfish necks and chopped cold poultry broth (aspic).

OLIVIER RECIPE FROM CHEF CAFE CHEKHOV RESTAURANT DENIS PEREVOZA

Olivier Denis Perevoz

Ingredients:

40 g potatoes ("circles" are cut with a French spoon)
30 g carrots
20 g green peas
20 g salted cucumbers
60 g crabs
10 g red caviar
Greens for decoration
40 g homemade mayonnaise with quail eggs

How to cook:

1. Boil potatoes, carrots, peas.

2. Lay the ingredients out on a plate.

3. Cut the cucumbers lengthwise and roll into "rolls".

4. Mayonnaise: beat the yolks with olive oil, add mustard, lemon juice, salt.

5. Pour the mayonnaise through a pastry bag onto a plate.

6. Decorate the dish with herbs and serve.

OLIVIER RECIPE FROM THE PRESIDENT OF THE CHEF CLUB OF ST. PETERSBURG ILYA LAZERSON

Ingredients:

30 g boiled veal tongue
30 g pickles
1 egg
5 pieces. cancer necks
30 g boiled potatoes
30 g boiled carrots
20 g meat (beef)
6 g pickled capers
Mayonnaise homemade

How to cook:

1. Potatoes, carrots, boil an egg, cool.

2. Cut all the ingredients into small cubes, season with homemade mayonnaise.

3. Serve by shaping the salad into a cylinder. Decorate with greens as desired.

BY THE WAY: Here are a few secrets for making Olivier salad. When the meat is cooked, it must cool in the broth. Potatoes are already cooked in cubes with the addition of acid (vinegar) - then it does not absorb mayonnaise and retains its shape.

Add some Worcestershire sauce to homemade mayonnaise for a spicy twist.

OLIVIER WHITE RABBIT CHEF VLADIMIR MUKHIN

Instead of potatoes, this recipe uses green salad"Romano".

Ingredients:

12 g fresh frozen green peas
20 g boiled carrots
30 g green lettuce "Romano"
50 g fresh cucumbers
30 g pickled cucumbers without skin and without seeds
1 chicken egg
2 quail eggs
10 g stem capers
30 g homemade mayonnaise
Quail, baked at low temperature or fried, fillet and legs

How to cook:

1. Boil eggs and cool.

2. Cut all the ingredients into cubes, combine, season with mayonnaise.

3. Add salt and pepper to taste.

The original Olivier recipe has long become a legendary salad, without which not a single New Year's feast is complete. For many years of existence, the recipe of the original French salad succumbed to numerous changes, became a completely different dish under the same name.
But sometimes it can be very interesting to try making Olivier salad, the history of which begins 150 years ago. The following will be presented to your attention 5 French recipes cooking Olivier.

This recipe is the closest to the original. The dish, of course, is very rich, high-calorie, amazing with its originality.

For the Olivier salad recipe you will need:

• 2 quail or hazel grouse;
• 100 g of black caviar;
• 5 chicken eggs;
• 200 g of salad;
• 1 veal tongue;
• 2 salted and fresh cucumbers;
• 100 g of crab meat in its juice;
• 100 g capers;
• 20 olives;
• 0.5 onion heads;
• 1 small carrot;
• 0.5 st. vegetable oil;
• 1-2 laurels;
• 3-4 juniper berries;
• 3-4 peas of black, allspice.

For the Provence sauce:

• 1 st. olive oil;
• 1 egg yolk;
• 0.5 tsp mustard with grains;
• 0.5 tsp wine white vinegar;
• 2 leaves of fresh rosemary and thyme.

The original Olivier salad recipe:

1. To begin with, we are preparing meat ingredients. Let's start with veal tongue. We put the offal for a quarter of an hour in cold water. Then we thoroughly clean the surface of debris, mucus, blood, rinse well. We put the delicacy in boiling water, cook under a lid for about an hour over low heat.
2. We clean the onion, lay the vegetable in the broth. We also send a bay leaf with juniper berries there. Cover with a lid again, cook for another 30-60 minutes until the meat is soft. The finished tongue is easily pierced with a fork, and clear juice is released from the puncture.
3. We immerse the boiled hot tongue in ice water, after a couple of minutes, right in the water, remove the outer shell from the tongue with a stocking. We shift the cleaned delicacy back into the broth, boil, turn off the heat. After complete cooling, the tongue can be used for further cooking.
4. In parallel with cooking the tongue, we prepare homemade Provencal sauce. To do this, beat the olive oil with the egg yolk with a mixer in a perfectly dry container. When the mass thickens, add wine vinegar, Dijon mustard. For flavor, add fresh rosemary and thyme at the end.
5. Fry the carcasses of hazel grouse or quail in a hot frying pan with vegetable oil until a beautiful crust. Then add water in a volume of 1-1.5 cups, add pepper with bay leaf, cover with a lid, simmer for half an hour. We cool the finished bird, we separate the meat from the bone.
6. Boil hard-boiled eggs, cool, remove the shell, carefully cut lengthwise into four parts.
7. We cut the bird, tongue, peeled cucumbers, crabs into small cubes (we first drain all the juice from them). Mix everything, add capers, season with sauce.
8. Wash fresh lettuce thoroughly, tear into pieces. We add half of the greens to the salad, and put the other half on the bottom of a wide salad bowl.
9. Transfer the olive oil to a salad bowl. Lay egg quarters on top in a circle, on which we drip a drop of sauce. It will be more elegant if the sauce is dispensed from a pastry bag with a curly nozzle. Put a small amount of black caviar on top of the eggs. Place an olive between the egg slices. On this, the preparation of the salad can be considered finished, it remains only to serve it on the table.

Olivier with French dressing

This salad features an original French dressing that is easy to make at home.

Olivier salad original recipe includes:

• 2 chicken eggs;
• 1 potato tuber;
• 1 carrot;
• 70 g canned green peas;
• 100 g turkey;
• 3 pickles;
• 1 lemon;
• 3 tbsp olive oil;
• 50 g homemade mayonnaise;
• 2 tsp mustard;
• 2 g dry herbs.

Cooking instruction:

1. First, wash and boil the potatoes and carrots until tender. According to the tradition for Olivier, vegetables are always boiled “in their uniforms”, i.e. in the skin.
2. In parallel with vegetables, boil hard-boiled eggs.
3. We also cook turkey fillet in salted water until fully cooked, which, if desired, can be replaced with another type of meat.
4. Chilled vegetables, eggs, peel. Cut vegetables, poultry and eggs into small cubes.
5. Pickled cucumbers from a barrel are suitable for Olivier, because. they have a distinct taste. We also cut them into small cubes.
6. Pour the peas into a colander, let the whole brine escape.
7. For cooking salad dressing mix thoroughly homemade mayonnaise, mustard, olive oil and the juice of one lemon.
8. We combine all the ingredients in a salad bowl, season with French dressing, mix. For flavor, sprinkle some herbs on top.

French Salad Olivier

This treat will be the highlight of the festive feast. The taste of the dish will temporarily take guests to France, to the homeland of Olivier salad.

A set of products for 4 servings:

• 3-4 pcs. shrimp;
• 1 shallot;
• 100-150 g of quail;
• 1 small carrot;
• 1 cucumber;
• 1 garlic clove;
• 100 g of veal;
• 2 tbsp mustard;
• 1 bunch of mixed lettuce leaves;
• 1/3 tsp salt and black pepper;
• 50 ml vegetable oil;
• 30 g butter;
• 1 bunch of dill and green onion;
• 1-2 quail eggs.

Classic Olivier Salad - French Recipe:

1. We clean the shrimp from the shell. Fry seafood in a frying pan vegetable oil. In the process, season the contents with salt and pepper. Cut the cooled shrimp into cubes (leave a few whole for salad decoration).
2. In another frying pan butter fry the quail until golden brown. In the process, add rosemary. Mince the meat.
3. We clean the onion, cut it into rings, and also send it to the pan with quail.
4. Boil carrots until tender. We take out the root crop from the broth, cool, cut into small cubes.
5. If desired, peel the cucumber, cut into cubes.
6. We clean the garlic from the husk, chop it finely. Separately cut green onion with dill.
7. Boil a piece of beef until soft. Take the meat out of the broth. Cut the cooled meat into cubes.
8. Boil quail eggs, peel.
9. Mix in a deep bowl boiled beef, carrot, shrimp, cucumber, fillet, green onion. Gently mix the mass, adding table mustard.
10. We decorate a wide plate for serving with different lettuce leaves. In the center we spread the olivier, place the remaining whole shrimp on top. Lay the egg pieces side by side.
11. Optionally, you can add halves of cherry tomatoes for decoration.
12. Mix dill with garlic, add olive oil, stir. Pour the dressing over the top of the dish.

Olivier - original salad recipe

Real original recipe French Olivier was kept secret, so the recipe for this famous salad has acquired many variations. One of them is Olivier with chicken and shrimp.

A set of products for 4 servings:

• 160 g potatoes;
• 250 g chicken fillet;
• 80 g peeled shrimp (medium size);
• 80 g pickled cucumbers;
• 70 g carrots;
• 2 chicken eggs;
• 160 g canned green peas;
• 50 g onion;
• 2 pinches of salt;
• 1 pinch of ground black pepper;
• 3-4 tbsp mayonnaise.

Olivier - original recipe:

1. We put eggs, chicken, shrimp, carrots and potatoes to cook at the same time.
2. After cooking, cool the ingredients, if necessary, clean and chop.
3. Rinse the chicken, clean it from the films, put it to cook in unsalted boiling water for half an hour. Salt the meat only 10 minutes before cooking. Cook for half an hour, remove from the broth, cool.
4. To boil the shrimp, bring a liter of water to a boil, lay the seafood. Having reduced the heat, we keep the seafood in hot water for 5-7 minutes. Do not allow the water to boil violently. We take out, cool, clean them from chitin.
5. We free the onion from the husk, chop it into a cube, transfer it to a colander, evenly scald it with boiling water. Leave the mass in a colander until all the liquid has drained.
6. We spread all the products on a dish, season the salad with sauce, salt, pepper, mix. Garnish with a sprig of fresh herbs if desired.

Olivier recipe original

Very close to the original recipe for French Olivier salad with crayfish tails and beef broth.

A set of products for 4 servings:

• 0.5 hazel grouse or small duck carcass;
• 3 potato tubers;
• 5 chicken eggs;
• 3 cancer necks;
• 1 fresh cucumber;
• 1 pickled cucumber;
• 1-2 tsp capers;
• 100 g of frozen beef broth with the addition of gelatin;
• 10 pieces. olives
• 3-4 tbsp low-fat mayonnaise;
• 2 pinches of salt;
• 2 tbsp vegetable oil.

Olivier salad - original recipe:

1. The day before preparing the salad, cook beef broth. We dilute it with edible gelatin in the ratio indicated on the package. Pour into any form with a flat bottom and let it completely harden, turn into a strong jelly.
2. Cut the bird fillet into small slices, fry at medium heat in vegetable oil until golden brown. Put the meat on a plate lined with paper towels.
3. In a saucepan, bring water to a boil, lower the crayfish there, cook them until tender. Then we take it out, cool it, separate the cancer necks.
4. Separately, boil the potatoes with eggs until tender. We clean the products. We cut the potatoes into cubes, and cut the eggs in half lengthwise, throw the yolks aside.
5. My fresh cucumber, cut into thin half rings. pickled cucumber cut into small equal cubes.
6. We combine the chopped ingredients in a bowl with meat, capers, torn lettuce leaves. Season the mass with mayonnaise, season with spices to taste, knead thoroughly.
7. We cut the broth into cubes, fill the egg white boats with them. We cut the olives.
8. We shift the olivier to a salad bowl, decorate the dish on top with halves of eggs with meat jelly, olive slices, crayfish tails. The salad is best served immediately.

Olivier French salad can be served on large serving dishes or in small salad bowls. But due to the fact that this treat is quite high-calorie, it is more reasonable to lay out in portions, in bowls or wine glasses. This serving will look very impressive and will save your guests from overeating. Bon appetit everyone!

Andrey Turenko

14:45 13.12.2017

You can't imagine a New Year's feast without Olivier salad. But you really want to diversify holiday menu? In our selection you will find tips that will help you transform your favorite salad so that you love it again.

There is literally a month left before the New Year, which means that it's time to think about the design New Year's menu. And as you and I know New Year's table can not do without salad "Olivier".

We offer you four worthy variations of your favorite dish! You will discover - Vegetarian Olivier, French Olivier, Mexican Olivier and even Japanese Olivier. The recipes show the amount of ingredients for 6 people.

• Red beans - 250 grams
• Carrot - 1 piece
• Potatoes - 3 pieces
• Canned peas - 300 grams
• Onion - 1 piece
• Sour cream - 250 grams
• Garlic - 1-2 cloves
• Sugar - 0.5 tbsp. l.
• Mustard - 0.5 tsp
• Vegetable oil - 2 tbsp. l.
• Turmeric, salt, black ground pepper taste

Cooking:

Wash potatoes and carrots, boil in their skins until tender. Then peel off the skin and cut into small cubes. Peel and chop the onion. Drain the liquid from the jar of green peas and red beans. Combine the prepared ingredients in a large salad bowl and top with the veggie dressing.

For sauce: mix sour cream vegetable oil, mustard, sugar and garlic passed through a press. Add a pinch of turmeric, salt and black pepper to this mixture to taste.

• Potatoes - 7 pieces
• Carrots - 5 pieces
• Chicken eggs - 9 pieces
• Pickled cucumbers - 6 pieces
• Fresh cucumbers - 1 piece
• Natural yogurt - 150 grams
• dried coriander
• Salt and pepper to taste
• Secret Ingredient: chicken breast- 500 grams

Cooking:

Wash potatoes and carrots thoroughly, boil and cool. Then peel and cut into small cubes. salty and fresh cucumber and boiled chicken fillet also cut into small cubes.

Boil eggs, cool in cold water. Then peel and cut them into small cubes. Combine all ingredients in a large bowl. Add natural yogurt, as well as dried coriander, salt and pepper to taste. Mix!

• Canned peas - 300 grams
• Onion - 1 piece
• Boiled carrots - 3 pieces
• Boiled eggs - 9 pieces
• Garlic - 3 cloves
• Feta cheese - 150 grams
• Yogurt - 200 grams
• Chili pepper, parsley, dill and salt - to taste
• Secret Ingredients: marinated champignons - 400 grams and avocado - 1 piece

Cooking:

Boil carrots and eggs. Then peel and cut them into small cubes. Cut the avocado in half and remove the pit from it. Chop the avocado into small cubes. You can add pickled champignons whole, but if you come across large mushrooms, then cut them in half.

For sauce: chop the chili pepper, chop the parsley and dill, pass the garlic through a press, pour it all over with yogurt and add feta cheese at the end. Mix these ingredients and dress the salad.

• Fresh cucumbers - 1 piece
• Canned peas - 300 grams
• Chicken eggs - 9 pieces
• Boiled carrots - 3 pcs
• Potatoes - 4 pieces
• Secret ingredient: cocktail shrimp, boiled - 150 grams; Red caviar - 1 jar.

Sauce Ingredients:

• Fresh eggs - 1 piece
• Garlic - 1 piece
• Sugar - 0.50 tsp
• Wasabi - 0.50 tsp
• Lemon juice
• Vegetable oil

Cooking:

For sauce: mix fresh egg, garlic, wasabi, sugar, and salt to taste in a blender lemon juice. While you are whipping this mixture, add vegetable oil to it in a thin stream. Do this until the sauce thickens well.

Boil carrots, eggs and potatoes and peel. Cut them into small cubes. After that, add whole shrimp and peas to the salad bowl. Dress the salad with dressing and sprinkle with red caviar. Stir.

Surprise your guests with a "modification" of the good old salad, making it the main dish of the evening. Bon appetit.