How to make Olivia salad. Salad Olivier

Sokolova Svetlana

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Olivier is a popular salad in Russia, considered rightfully popular. The recipe for the classic Olivier salad with sausage was invented by the legendary French chef Lucien Olivier, who owned his own restaurant, the Hermitage, in Russia in the second half of the 19th century.

In its original form, Olivier salad was an exquisite dish made from expensive ingredients (for example, black caviar) with a secret sauce dressing from the chef, which gives an original and unique taste.

Modern classic Olivier is prepared from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, the main meat ingredient (beef, chicken, sausage) with the addition of sauce dressing (mayonnaise and sour cream) and spices. Preparing Olivier at home for the New Year's table is the right decision of every housewife.

Abroad, the dish is known under the names “Hussar salad” and “Russian salad”. In Russia, many housewives call Olivier an ordinary winter salad.

How many calories are in Olivier

The energy value of the salad depends on the fat content of the dressing (sour cream or mayonnaise) and the type of meat (meat product).

Olivier with the addition of sausage and Provencal mayonnaise with a standard fat content of 190-200 kcal per 100 g of product.
Olivier using chicken fillet and light mayonnaise is about 130-150 kcal per 100 g.
Olivier with fish (pink salmon fillet) and medium-fat mayonnaise, approximately 150-170 kcal per 100 g.

Classic Olivier salad with sausage - step-by-step recipe

Ingredients

Servings: 8

boiled sausage 500 g
egg 6 pcs
potato 6 pcs
carrot 3 pcs
cucumber 2 pcs
onion 1 piece
green peas 250 g
gherkins 6 pcs
salt 10 g

Per serving

Calories: 198 kcal

Proteins: 5.4 g

Fats: 16.7 g

Carbohydrates: 7 g

30 min. Video recipe Print

I boil vegetables for Olivier. I leave it to cool to room temperature.

I remove the shell from boiled eggs. I chop the onion finely and finely. I chop the eggs into thin pieces. I cut the rest into cubes.

Mix in a deep dish.

Add salt to taste. I season it with mayonnaise. I mix it carefully. It is necessary that mayonnaise and salt are evenly distributed throughout the salad.

Bon appetit!

Classic Olivier - French recipe

French Olivier salad with veal tongue and quail eggs consists of a large number of ingredients. Dressed with a delicious sauce, delicious black caviar is added on top. A salad prepared according to the “canonical” recipe will become a real decoration of the New Year’s table.

Ingredients:

Basic

Hazel grouse – 3 pieces,
Quail eggs – 6 pieces,
Pickled cucumbers (gherkins) – 200 g,
Lettuce – 200 g,
Potatoes – 4 tubers,
Pressed black caviar – 100 g,
Crayfish – 30 pieces (small),
Fresh cucumbers – 2 pieces,
Veal tongue – 1 piece,
Capers – 100 g.

For refueling

Spicy mustard – 1 teaspoon,
Olive oil – 6 tablespoons,
Wine vinegar (white) – 1 large spoon,
Egg yolk – 2 pieces,
Salt, ground black pepper, garlic powder - to taste.

How to cook

Hazel grouse. I thoroughly wash hazel grouse carcasses. I'll gut it.
I transfer the carcasses into a deep pan. I add onion and salt to the water. Cook over medium heat for 90-100 minutes.
Language . I wash the veal tongue. I set it to cook in another pan with spices, carrots and onions.
I take out the cooked tongue and game. I leave it to cool.
I remove the skin and bones from hazel grouse. For the salad, I separate the sirloin part. I cut it carefully.
I cut the veal tongue into medium-sized pieces.
Cancers. I boil the crayfish and leave to cool. Once it cools down, I separate the meat and cut it for Olivier.
Vegetables . I set 4 eggs and potatoes to cook in separate saucepans. I peel the boiled and cooled potatoes. I remove the shell from the eggs. I cut the potatoes into cubes and chop the quail eggs.
I take a deep salad bowl. I lay out the bottom from lettuce leaves torn into pieces.
Wash fresh cucumbers. I remove the skin. I cut into medium-sized pieces. I chop capers and pickled cucumbers. I put it in a salad bowl along with chopped fresh cucumbers.
I chop the rest of the ingredients. I transfer it to a salad bowl and set the dish aside.
Refueling. I prepare a dressing to give the salad some piquancy and a special taste. Using a whisk, I beat a mixture of yolks from two quail eggs with spicy homemade mustard and salt.
Add olive oil to the homogeneous mixture in portions. Pour in until the mixture thickens.
I pour garlic powder into the almost finished mayonnaise-egg sauce, pour wine vinegar, and add ground black pepper.
Mix thoroughly. I dress the salad.
To decorate the dish, make a beautiful frame of black caviar around the edges of the plate, add one spoon to the top of the salad. If there is no black caviar, replace it with red pink salmon caviar.

New Year's Recipe

Ingredients:

Beef – 600 g,
Carrots – 4 pieces,
Potatoes – 4 pieces,
Pickled cucumbers – 8 pieces,
Green peas – 80 g,
Chicken eggs – 6 pieces,
Mayonnaise – 100 g,
Parsley – 1 sprig,
Salt, spices, fresh herbs - to taste.

Preparation:

I wash the beef several times under running water. Dry with kitchen paper towels. I cut off the veins and visible pieces of fat.
I pour water. I salt it and put it on the stove. Cooking time: 60 minutes in boiling water. I take out the beef, put it on a plate, and wait for it to cool.
Wash carrots and potatoes. I boil it in the peel. I use a steamer to cook vegetables. Cooking time – 35 minutes. I take it out of the cooking tank. I clean it after it cools and cut it into cubes.
I open a can of canned peas. I drain the liquid. If it is cloudy and slimy, feel free to rinse the peas with running water.
I boil eggs hard. I peel them after placing them in cold water.
I take out a large dish. Add chopped salad ingredients. I cut the cooled beef into neat cubes. I put it in Olivier. I pour out the peas.
I use classic mayonnaise as a dressing. I prefer light, low fat. Salt and pepper to taste.
Mix all ingredients thoroughly. I give the Olivier salad a culinary form for the New Year. I compact it. I decorate the top with parsley sprigs.

Cooking video

A simple recipe with boiled sausage and fresh cucumber

Ingredients:

Boiled sausage – 250 g,
Chicken egg - 4 pieces,
Potatoes – 4 pieces,
Fresh cucumber – 4 medium sized pieces,
Salt, pepper, mayonnaise - to taste.

Preparation:

I boil the potatoes. To speed up the process, I cut the vegetable into 3 parts. To determine if the potatoes are done, pierce them with a fork. I drain the water and leave it to cool.
I boil eggs in a compact saucepan. 7-9 minutes in boiling water.
I cut the cooled potatoes into cubes. I crumble boiled eggs, fresh cucumbers, boiled sausage.
I transfer the chopped ingredients into a deep plate or large pan.
I open the green peas. I drain the water. I pour the contents of the jar into the salad.
I store Olivier without mayonnaise and salt. I season and salt the salad before serving. For taste, I additionally add freshly ground black pepper.

Bon appetit!

Cooking Olivier with sausage and corn

Ingredients:

Sausage – 200 g,
Canned corn - 1 can,
Potatoes – 5 pieces,
Onion – 1 head,
Egg (chicken) – 4 pieces,
Carrots – 1 medium size,
Fresh cucumber – 2 pieces,
Dill – 8 sprigs,
Salt, mayonnaise, sour cream - to taste.

Preparation:

I boil eggs, potatoes and carrots. I cook the eggs in a separate bowl, add cold water and bring to a boil. Boil hard, 7-9 minutes. I take it out and put it in a plate with cold water. In another bowl I boil the vegetables until tender. The carrots will “reach” first, then the potatoes.
While the boiled vegetables are cooling, I peel and finely chop the onion. I pour it into a large bowl and gently press it with my hands to release the juice, like for a barbecue marinade. Distribute evenly over the bottom of the bowl.
I cut the eggs into small cubes or grate them. I add a second layer.
I cut boiled carrots in the same way. I sprinkle finely chopped eggs on top. The next layer is potato.
I wash the dill sprigs. Finely chop the greens. I pour it into a bowl. Next, I cut the cucumbers and sausage. I add Olivier salad with sausage and corn to the winter salad.
I put in the corn, after draining the liquid from the jar.
If the salad is being prepared for the evening, I put the dish in the refrigerator without dressing with mayonnaise or mixing the layers.
Before serving, add salt and make a dressing of mayonnaise and sour cream. Mix thoroughly.

Olivier is ready!

How to make Olivier with smoked sausage

To make vegetables easier and faster to peel, fill them with cold water after cooking. Leave for 7-10 minutes and then clean.

Ingredients:

Cervelat – 150 g,
Chicken egg - 3 pieces,
Potatoes – 3 tubers,
Carrots – 4 small pieces,
Onions – 1 piece,
Mayonnaise – 3 large spoons.

Preparation:

To prepare the salad, I boil the vegetables and take 4 carrots.
I cut potatoes, carrots, smoked sausage into cubes. I chop the onion finely and finely. I grate boiled eggs.
I drain the liquid from a jar of peas. I transfer it to a sieve. I rinse under running water.
I take out a beautiful salad bowl. I transfer the crushed components. Salt and pepper Olivier, add fresh herbs and your favorite homemade spices if desired. I season it with mayonnaise. I stir.
I serve it on the table.

How to cook Olivier salad with chicken

To check the vegetables are done, lightly pierce them with a toothpick. When slightly pierced, remove vegetables from the slow cooker. Place on a plate and leave to cool.

Ingredients:

Chicken breast – 1 piece,
Carrots – 2 pieces,
Potatoes – 6 tubers,
Onion – 1 head,
Green peas – 200 g,
Cucumber – 2 pieces,
Vegetable oil - 2 large spoons (for frying),
Soy sauce – 2 tablespoons,
Salt, pepper, curry, mayonnaise, dill - to taste.

Preparation:

I use a slow cooker to quickly cook vegetables. I put the potatoes and carrots in the upper bowl, turn on the “Steam” cooking program and set the timer for 25 minutes.
I cook eggs on the stove. I boil it hard. Do not overcook, otherwise an unappetizing grayish coating will appear on the yolk. After cooking, I immerse the eggs in cold water for 5-10 minutes. This will make further cleaning easier.
Wash the chicken breast thoroughly. Dry with kitchen towels. I cut into medium sized cubes. Salt, add spices (I use curry) and soy sauce. Place the chicken pieces in a frying pan with preheated vegetable oil.
I fry over medium heat. I stir the pieces of chicken breast so that the meat does not burn.

The readiness of the chicken will be indicated by the formation of a golden brown crust.

I transfer the meat to a deep bowl. I'll leave it to wait in the wings.
For Olivier salad I use frozen fresh peas, not canned ones. Heat in a frying pan or in the microwave until soft.
I peel the cooled vegetables cooked in the slow cooker. I peel the onions. I cut it into small pieces.

If the onion has a strong pungent taste, chop the vegetable and then pour boiling water over it to soften it.

I grate the eggs or cut them into cubes. I remove the hard stem and rough branches from the dill. Finely chop the remaining soft parts.
I combine all the ingredients in one dish.
I season with mayonnaise and add salt. For a more pronounced taste I use ground black pepper. I stir the salad so that the dressing and spices are evenly distributed throughout the dish.

Video recipe

Real Olivier with chicken and apple

Ingredients:

Chicken breast – 700 g,
Potatoes – 3 pieces,
Chicken egg - 3 pieces,
Carrots – 2 small pieces,
Fresh cucumber – 1 piece,
Pickled cucumber – 1 piece,
Green peas (canned) – 1 jar,
Apple – 1 piece,
Mayonnaise – 150 g,
Parsley, dill, green onions - to taste,
Salt, pepper - to taste.

Preparation:

My breast. I set it to cook in a saucepan. I do the same with potatoes, carrots and eggs. I boil carrots and potatoes in their skins. I cook hard-boiled eggs. Cook for 5-8 minutes after boiling.
I get the ingredients. I leave it to cool. I'm cleaning.
I cut up a chicken breast on a large wooden board. I cut the meat for the salad into medium-sized pieces.
I chop the potatoes and carrots into small cubes. I transfer the chopped Olivier ingredients into a deep salad bowl.
I peel the eggs. I put it on the kitchen board. I chop it finely.
I cut fresh and pickled cucumbers.
I finely chop the dill, parsley and green onions.
I mix everything in a large salad bowl. I add washed canned peas (I drain the water from the jar). I add a special taste to the Olivier salad with finely chopped fresh apples.
Salt, add mayonnaise, pepper. I mix again. Real Olivier with chicken and apple is ready!

Delicious Olivier with chicken and mushrooms

Ingredients:

Chicken legs - 2 pieces,
Fresh champignons – 400 g,
Potatoes – 2 tubers,
Egg - 4 pieces,
Fresh cucumber – 2 pieces,
Freshly squeezed lemon juice - 2 tablespoons,
White onion - 1 head,
Parsley – 6 sprigs,
Olive oil – 1 tablespoon (for frying),
Herbes de Provence mixture, pepper, salt - to taste.

For the sauce dressing

Mayonnaise “Provencal” – 2 tablespoons,
Yogurt without additives - 1 large spoon,
Olives – 2 tablespoons,
Ground black pepper - to taste.

Preparation:

I boil the meat in salted water. In another pan I cook carrots and potatoes. I cook the eggs in a small bowl. Cook for 5-8 minutes in boiling water.
I cut the white onion into thin half rings and in half again. I transfer it to a dish. I add freshly squeezed lemon juice. Marinate for 30 minutes, cover with a lid and put in the refrigerator.
I cut the champignons into small pieces. I put it on a hot frying pan with vegetable oil. Fry for 5-6 minutes over high heat. I stir, avoiding burning. At the end of cooking, add salt. Place on a plate to cool.
I peel the cooked and cooled vegetables and cut them into cubes. I try to cut into pieces of the same size.
I chop fresh herbs very finely.
I mix it in a beautiful salad bowl. I carefully strain the onion to remove excess lemon juice. I dress the salad with a sauce dressing made from several ingredients (indicated in the recipe).
I serve the salad on the table. I recommend eating this delicious Olivier salad with mushrooms and chicken within 24 hours.

Bon appetit!

How to cook Olivier salad with turkey meat

Ingredients:

Turkey meat – 400 g,
Potatoes - 3 medium-sized pieces,
Carrots – 1 piece,
Eggs – 3 pieces,
Fresh cucumber – 2 pieces,
Canned peas – 200 g,
Canned capers – 80 g,
Mayonnaise – 250 g,
Bay leaf – 2 pieces (for cooking turkey),
Salt, peppercorns, mayonnaise - to taste.

Preparation:

To prepare Olivier salad with turkey meat, I boil the vegetables separately. I cook turkey meat in a slow cooker with bay leaves and black peppercorns.
I'm catching the components of the future Olivier. I leave it to cool.
Once everything has cooled down, I start cutting. I cut vegetables and eggs into medium-sized cubes, and turkey into small pieces. I transfer it to a salad bowl.
I open the peas and capers. I drain the liquid from the cans. I rinse the products under running water.
Mix well. Salt and pepper. I season it with mayonnaise. I serve a delicious Olivier salad on the table, garnishing it with finely chopped fresh green onions on top.

Original royal recipe with hazel grouse and black caviar

Ingredients:

Grouse fillet – 400 g,
Veal tongue – 100 g,
Black caviar – 100 g,
Canned crab – 100 g,
Lettuce – 200 g,
Pickled cucumber – 2 pieces,
Fresh cucumber – 2 pieces,
Olives – 20 g,
Capers – 100 g,
Eggs – 5 pieces,
Onion - half an onion
Homemade mayonnaise, juniper berries - to taste.

For the sauce dressing

Olive oil – 2 cups,
Yolks – 2 pieces,
Mustard, vinegar, thyme, rosemary - to taste.

Preparation:

I carefully clean the tongue from veins and films, rinse it under running water and boil it for 120-150 minutes.
30 minutes before the end of cooking, I add juniper berries and half an onion to the broth. I add salt. Carefully remove the skin from the boiled tongue. I cut into medium-sized pieces.
I'm preparing salad dressing. Mix olive oil with yolks. I put mustard. I pour vinegar. For a spicy kick I add thyme and rosemary.
I boil eggs hard. I fill it with cold water to remove the shell faster. I cut it into quarters.
I turn to hazel grouse meat. Stew in a frying pan, adding a glass of water and your favorite spices. Fire is above average. I transfer it to a plate.
While the bird is cooling, I chop the crab fillet and cucumbers. I put it in a large and beautiful dish with a pre-lined bottom of torn lettuce leaves. I add capers.
I separate the meat from the bones and chop it. I transfer it to the salad and add mayonnaise.
In the central part I form the basis of the Olivier. I make a beautiful decoration around it using quartered eggs and olives. I pour the prepared sauce dressing over the eggs. I make a neat cap of black caviar on top.

Beautiful, tasty and the most original Olivier is ready!

How to make Olivier with fish

Ingredients:

White fish fillet – 600 g,
Fresh cucumbers – 2 pieces,
Potatoes – 4 medium sized roots,
Carrots – 2 pieces,
Green onions – 1 bunch,
Eggs – 5 pieces,
Canned peas - 1 jar,
Mayonnaise – 150 g,
Sour cream 15% fat – 100 g,
Ground pepper (black), salt - to taste.

Preparation:

I boil the fillet of white fish (any kind you can find on hand). After cooling, cut into small pieces.
I cook potatoes and carrots “in their jackets”. I peel the skin and cut it into cubes.
I boil hard-boiled eggs. I pour out the boiling water. I pour cold water. I peel the shells and grate them on a coarse grater.
I wash fresh cucumbers under running water. Dry, remove the skin and cut into cubes.
Finely chop the green onions.
I open a can of peas. I remove the marinade and rinse in warm water.
I put the chopped ingredients and peas in a salad bowl.
I season it with a mixture of mayonnaise and sour cream. Add salt and ground black pepper. I stir. Olivier with fish is ready.

History of Olivier

Salad Olivier is an original dish created by Lucien Olivier, a skilled French chef and chief executive of a Moscow restaurant serving Parisian cuisine called Hermitage. The time of creation of Olivier salad is considered to be the 50-60s of the 19th century.

The talented Frenchman jealously kept the secrets of preparing the dish, despite the fame and availability of the ingredients. Olivier surprised guests with the exquisite and unique taste of the salad thanks to a special sauce that he prepared behind closed doors in secret from everyone.

Now, dear housewives, “the doors are open.” You can prepare an incredibly tasty dish both according to traditional recipes of the 19th century, and following modern tips and cooking options, using various ingredients and sauces, aromatic spices and seasonings.

Culinary success!

Among the former peoples of the Soviet Union, Olivier is still considered the main dish on the festive table. It is usually seasoned with mayonnaise, but you can use sour cream for these purposes, then the dish will be more tender. Every housewife knows how to cook Olivier, but few people experiment with the products. We offer a selection of the most interesting versions of the famous dish.

This is the most famous cooking option and has been a lot of fun during the holidays. If you want to make it less fatty, season it with sour cream, or you can make a sauce by mixing sour cream and mayonnaise in equal proportions. You can add mustard seeds, then the taste will become even more original. However, this is a digression. So, let's prepare the classic Olivier.

Ingredients:

boiled potatoes – 4 pcs.;
doctor's sausage – 300 g;
boiled carrots – 1 pc.;
mayonnaise – 300 ml;
boiled eggs – 4 pcs.;
tender peas - 1 jar;
pickled cucumbers – 4 pcs.;
pepper;
salt.

Preparation:

Prepare and boil potatoes and carrots. Cut the products into small cubes of the same size.
Cut the sausage and boiled eggs in the same way. It is the same type of cutting that will make the salad visually attractive.
Chop the cucumbers and squeeze. There is no need for excess liquid in the snack.
Mix the products.
Drain the water from the can of peas and add to the general composition.
Pour in mayonnaise, sprinkle with pepper to taste, stir evenly. Taste for salt and add salt if necessary.

Homemade beef recipe

Beef will help diversify your usual snack and make it even tastier.

Ingredients:

beef – 120 g;
mayonnaise – 110 ml;
egg – 2 pcs.;
salt – 5 g;
bulb;
potatoes – 2 pcs.;
carrots – 1 pc.;
pickled cucumber – 2 pcs.;
peas – 110 g.

Preparation:

Pour water over vegetables, boil until tender.
Hard boil the eggs, cool, peel.
Boil the beef pulp in broth with bay leaf and peppercorns.
Cut food into cubes.
Grind the cucumbers and onions in the same way.
Add peas.
Combine all salad ingredients and add salt to taste.
Pour in mayonnaise, stir.

With chicken and fresh cucumbers

If you are tired of the usual Olivier salad with sausage, then it’s time to diversify it. Use regular cucumbers and chicken instead of the usual products, and try seasoning with sour cream.

If the appetizer sits for six hours, the dish will become tastier. It is not recommended to store it for more than three days. After standing for more than this time, the salad will not have any beneficial properties, even if the taste is preserved.

Ingredients:

chicken fillet – 1 pc.;
sour cream – 210 ml;
potatoes – 3 pcs.;
egg – 4 pcs.;
salt;
carrots – 1 pc.;
onion – 0.5 heads;
peas - 1 jar;
fresh cucumber – 2 pcs.

Preparation:

Pour the washed fillet with water, boil until tender, adding spices for flavor.
Boil the vegetables and eggs in a separate bowl. Cool the products.
Chop the prepared ingredients. For salad, they should be in the form of cubes.
Also cut the cucumbers and finely chop the onion.
Mix the products, add the peas.
Season with pepper and salt to taste.
Before serving, top with sour cream.

Winter salad with mushrooms

An excellent meatless meal option suitable for vegetarians. To make the dish tastier, all products must be chopped into small pieces.

Ingredients:

canned peas – 1 can;
potatoes – 4 pcs.;
champignons – 210 g;
egg – 4 pcs.;
mayonnaise – 160 ml;
pickled cucumber – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.

Preparation:

Boil the eggs for 10 minutes, cool, peel and finely chop.
Boil the washed carrots and potatoes, cool, peel and chop into cubes.
Cut the cucumbers and squeeze out excess liquid.
Fry finely chopped mushrooms and onions, you should get a golden color. Cool.
Mix the products.
Add peas and add salt to taste.
Season with mayonnaise and stir.

Vegetarian Olivier

You will not regret if you make changes to the traditional cooking recipe. This option will be more useful than the classic one.

Ingredients:

potatoes – 3 pcs.;
lettuce – 4 leaves;
carrots – 2 pcs.;
mayonnaise – 200 ml;
onion – 1 pc.;
canned peas - jar;
pickled cucumber – 2 pcs.;
champignon mushrooms, marinated - jar.

Preparation:

Boil carrots and potatoes, cool, cut into cubes.
Also cut the cucumber.
Drain the liquid from the jar of mushrooms and chop.
Scald the chopped onion with boiling water. This procedure will help rid the onions of the harsh aftertaste.
Mix the salad ingredients.
Add the peas, after draining the water.
Add salt, pour in mayonnaise, stir. This must be done carefully, lifting the spoon from bottom to top. This way, the salad will not turn into a homogeneous mass.
Garnish with lettuce leaves or place the appetizer on prepared green leaves.

This option is time-tested. Many generations have been preparing this exact recipe. If you want to change the usual appearance of your favorite dish, then instead of cubes, serve the food in the form of straws.

Ingredients:

potatoes – 4 pcs.;
mayonnaise – 270 ml;
medium carrots – 2 pcs.;
peas – 120 g;
boiled sausage – 220 g;
onion – 1 pc.;
pickled cucumber – 110 g;
egg – 4 pcs.;
black pepper;
salt.

Preparation:

Pour water over the potatoes and place the carrots in the bowl. If the root crop does not fit, it can be cut into two parts. Boil vegetables until tender. Drain the liquid, cool, cut into strips.
Also chop the sausage and finely chop the onion.
If the cucumber has a hard skin, then it is better to remove it and cut the vegetable in the same way.
Mix the products.
Drain the marinade from the jar and add the peas to the vegetables.
Add pepper and mayonnaise. Mix.
Add salt to taste. This should always be done after adding mayonnaise.

Original version with shrimp and avocado

To make culinary delights pleasing to the eye, you need to combine products correctly. If you choose the right dosage, the result will delight you with incredible taste. The dish turns out to be nutritious and will not harm your figure. Shrimp meat goes well with avocado pulp.

Ingredients:

raw shrimp – 420 g (medium);
mayonnaise – 220 ml;
water – 1 tbsp. spoon;
carrots – 2 pcs.;
vinegar - 3 tbsp. spoons;
alligator pear or avocado – 2 pcs.;
sugar – 0.3 teaspoon;
onion – 1 pc.;
salt;
onion – 2 green stalks;
lemon – 1 pc.;
cucumber – 4 pcs. fresh;
peas - jar;
egg – 4 pcs.

Preparation:

Boil water and add shrimp. Boil for seven minutes, drain the liquid, cool. Clean seafood. Sprinkle with lemon juice and stir. Leave in the refrigerator for a quarter of an hour.
Boil the eggs for 10 minutes, cool, and chop.
Pour water over carrots, boil until tender, cool, cut into cubes.
Chop the cucumbers. To make the dish more tender, it is better to cut off the peel from the vegetable.
Pour water into vinegar, add sugar, stir. Pour the marinade over the chopped onion and leave for half an hour. The marinade should completely cover the vegetable. If there is not enough liquid, mix another portion. Drain the marinade and dry the vegetables.
Chop the greens.
Mix prepared products.
Drain the marinade from the peas and add to the vegetables.
Take out the prepared shrimp and combine with the main mixture.
Finally, chop the avocado into small pieces.
Pour mayonnaise over the appetizer and add salt to taste.

What would New Year be without Olivier? This is one of the traditional dishes that is always on our table on this wonderful holiday! This salad is prepared from simple ingredients that can be found in any store, but its taste cannot be compared with anything. Of course, every housewife tries to make her Olivier better by adding specific components to it, but we will learn how to make Olivier according to the classic recipe.

Recipe. How to make Olivier salad?

To begin with, let’s prepare all the necessary ingredients, which together will give us a delicious salad, and so, we will need:

Boiled sausage, 250g.
. Canned peas, 250g.
. Pickled cucumbers, 4 pcs.
. Carrot, 1 pc.
. Potatoes, 2 pcs.
. Eggs, 3 pcs.
. Onions, 1/2 pcs.
.

Let's get started!

1. Carrots, potatoes and eggs should be boiled. Wash these ingredients, place them in a saucepan, fill with water and place on medium heat. Now, the main thing is not to overcook the potatoes and carrots. Check the readiness from time to time and remove when the vegetables become soft.

2. While the potatoes and carrots are cooking, let's take care of other products. Take cucumbers and cut them into small pieces.

3. Place the chopped cucumbers in a bowl and add the peas. All liquid must be drained from it.

4 . Also chop and add the onion. In our case, we used red onion.

5 . Cut the sausage into cubes, the same size as chopped cucumbers.

6. And so, we got a bowl of chopped ingredients, but that's not the end.

7 . We wash already cooked vegetables and eggs in cold water, this is necessary to make them easier to peel. And, of course, we clean it.

9. The potatoes will be harder to cut as they will be sticky. But that’s okay, it will mix well in the salad.

10 . After everything, chop the eggs.

11. All the ingredients are chopped, all that remains is to season the salad with mayonnaise! Add mayonnaise and mix thoroughly.

Generous and multifaceted, bright and satisfying, beautiful and beloved by everyone - of course, Olivier salad. It is an indispensable attribute on the New Year's menu of every Russian feast. Merry New Year celebrations in Russia are associated with the recipe for this particular salad.

In the tradition of the Russian generous table, this is a very high-calorie dish with a unique taste of a fairly wide bouquet of ingredients, and a lot of variations of this salad leave a chance to surprise your guests with a new taste of this traditional dish.

Olivier actually does not require salt as a seasoning, since many of the ingredients and its dressing already contain salt. So we add salt strictly at the final stages of preparing this dish, based on taste and preference.

Each housewife can combine different components in it, but I would not recommend deviating from the scheme, because you can end up with an illiterate combination of flavors of the ingredients. But replacing one component with a similar taste and carbohydrate-protein composition is certainly allowed.

Pickled cucumbers in Olivier salad give a very fresh and interesting note without compromising the taste at all. In addition, from experience, a salad with this type of cucumber does not actually lose moisture, unlike its salty brothers

Let's name the traditional ingredients for Olivier salad. These are undoubtedly sausages; housewives can vary them here - boiled or raw smoked, sausages or ham. Of course, these are boiled potatoes, usually in their jackets - this way you have a better chance of cutting them into cubes. Green peas, canned or fresh if possible, depending on the time of year, are allowed frozen. And also salted, pickled or fresh cucumbers, boiled carrots, Provencal mayonnaise (preferably without additives or extra flavors) or thick sour cream.

Some chefs even put fruit in Olivier, for example, a sweet and sour apple. Believe me, this does not spoil its taste; on the contrary, it adds a twist of freshness and piquancy.

Sausages can be replaced with boiled veal or lean pork, boiled pork, smoked or boiled chicken, dried meat, boiled tongue, boiled lean fish. Even shrimp can act as a protein component in Olivier.

Classic Olivier salad recipe with sausage and pickles

The most delicious, hearty and everyone's favorite Olivier salad! I bring to your attention a classic recipe for this dish in compliance with all the rules, without deviating from the recipe of our grandmothers and mothers. The very strictness and traditions, but it is impossible to deny yourself another spoon!

This wonderful salad, along with the festive one, has become almost a monthly guest in many families. Because there are still many days before the holiday, and you really want to feel this favorite taste of this dish again and again.

A few words for housewives. The mayonnaise for this salad should be thick and of high quality, the peas should be tender, preferably of the highest grade, the boiled sausage should be fresh and tasty (a slight smoked flavor is allowed), pick pickles without any foreign flavors and not too sour, potatoes should be pre-washed and cooked strictly in peel, choose onions that are not too bitter.

The volume of the salad with this set of products is designed for a large number of people, and therefore if you need a salad for a small feast, then use exactly half as many products.

You will need:

500 g boiled sausage
6-7 pcs. boiled potatoes
1 piece onion
1 b. canned brain peas
6 pcs. pickled cucumbers
6 pcs. boiled egg
200 g mayonnaise
salt, black pepper to taste
parsley for garnish

Cooking method:

Prepare a deep cup or pan for convenient mixing of salad

Peel the sausage from the film, cut into medium cubes, put everything in the prepared bowl

Chop the onion into small cubes

We also cut the carrots into small cubes

Grind eggs

Pickled cucumbers cut into cubes

To make the salad more tender, you can first peel the cucumbers using a vegetable peeler.

The last step is to add the peas, first drain all the juice from them.

Add mayonnaise and mix the salad well until salted

You can season the salad with half-and-half sour cream and mayonnaise, this will give it a new delicate taste. But keep in mind that with such a dressing, the salad loses moisture faster and its shelf life decreases, increasing the likelihood of it going sour.

Try the ready-made salad with mayonnaise, add a little salt and pepper if necessary, mix again

Decorate the salad with a sprig of parsley and serve

Bon appetit!

How to serve Olivier salad in an original way

I would really like to say separately about the original presentation of Olivier salad on the festive table. It’s worth spending a few minutes on the appearance of the dish, because there are no limits to imagination in the kitchen, and the first glance decides everything

The fact is that the very texture of the Olivier salad, its density and viscosity due to the components and mayonnaise dressing, allows housewives to show creativity when decorating - decorate the Olivier in an unusual way, give this salad a beautiful shape when serving, lay it out in an original way and serve it to the table.

In this article I would like to give you some great ideas for decorating this salad and options for the shape on the dish. I hope that you will like one of them and will certainly come true to the delight of everyone!

Feel free to try to surprise your guests and loved ones!

So, here is a ready-made Olivier salad. Here are several options for its original presentation on the table.

This option will require a removable salad pan. Place the form on a plate, fill the form, placing the salad tightly with a spoon, remove the form and decorate the salad with herbs

A small amount of lettuce can be wrapped in tender Chinese cabbage leaves and placed into rolls. Beautiful, impressive and very tasty!

The design of the salad in cucumber boats will be unusual. Using a knife, cut out the middle of the cucumber halves and fill with salad. Fresh, original and tasty! Decorate with greenery

You can fill crispy tartlets with Olivier salad, add herbs and serve

Wrap the salad in pita bread, roll it into a tube, cut into portions

Bake milk-based pancakes, put a small amount of salad on each pancake, collect the pancake in a bag, tie the edges with a green onion and garnish with herbs.

A large volume of salad can be decorated and served in the most unusual and interesting way. The salad is topped with an additional layer of mayonnaise. The background can be a white or yolk or a layer of finely grated yellow cheese. Greenery will help complement the beauty.

For example, such options in a floral theme

Or maybe take animals as a basis

Or make a salad for a specific holiday

There are a lot of different ideas and each of them will decorate your table in an original way.

Delicious Olivier salad with meat recipe with photo

Have you ever tried Olivier salad with meat? It's very tasty!

A real feast of flavors, because it contains so many ingredients, some of which are lightly fried, i.e. their taste is revealed to the maximum. Nourishing and rich! Salad for real men! The taste of this Olivier surprises and satiates those who like to eat heavily! Feel free to take note of it and decorate your feast with this salad!

You will need:

500 g veal
5 pcs. potato
2 pcs. carrot
1-2 pcs. onion
1 b. canned peas
5 pcs. large chicken egg
300 g fresh champignons and mushrooms
3-4 pcs. Large barrel pickled cucumbers
150 g mayonnaise
2 tbsp. l. mustard
1 bunch green onion
80 ml vegetable oil
½ p. parsley
½ p. dill
1 tsp. "Extra" salt
1 tsp. black pepper

Cooking method:

Place the meat in cold water and boil it for 1-1.5 hours. 30 minutes before turning off, add salt to the broth

Heat 50 ml of oil in a frying pan over high heat until smoking, fry the meat cubes until a beautiful bronze crust. Place fried veal on a paper towel and allow excess oil to drain

In a frying pan, fry the champignons cut into slices, adding vegetable oil if necessary. Salt them a little during the process.

After a couple of minutes, add finely chopped onions to the mushrooms, fry until golden brown for 3-5 minutes and turn off

Boil the washed potatoes and carrots in their skins for 20-25 minutes. Next, cool the vegetables, peel and cut into medium cubes.

Boil hard-boiled eggs in a small bowl with 1 tbsp. l. salt. Cool the eggs in cold water, peel and finely chop

Rinse the pickled cucumbers from brine in cold water, cut off the ends and cut into cubes

Finely chop the greens and add to the salad

Drain the juice completely from the canned peas. We send peas to meat, fried mushrooms with onions, eggs, potatoes and carrots

Season the salad with mayonnaise and mustard

Mix well, salt and pepper to taste, put in a beautiful salad bowl, serve

Bon appetit!

Olivier salad with chicken classic simple recipe

Olivier salad with chicken is very similar in preparation method to the classic recipe with sausage, the only difference is in taste.

As soon as boiled sausage changes from boiled poultry, Olivier immediately sounds completely new, captivating you with its taste.

Otherwise, the components are similar. Prepare and enjoy a new interpretation of Olivier salad!

You will need:

4 pcs. potatoes boiled in their jackets
500 g boiled chicken breast
1 piece large boiled carrots
3 pcs. hard-boiled eggs
1/2 pcs. onion
4-5 pcs. pickles
1 b. canned peas
200 g natural mayonnaise
salt to taste
dill for decoration

Cooking method:

First of all, put the peas from the jar on a sieve and let the juice drain completely

There are two ways to boil chicken breast, in the first - we put the meat in cold water, then we will get broth. In the second, the breast is placed in boiling water and cooked quickly, thereby retaining all the beneficial substances.

Cut everything else into cubes - cucumbers, eggs, potatoes, add peas

Mix all ingredients with a spoon in a convenient container

Add mayonnaise and mix the salad well

Then taste and add a little salt to taste if necessary.

Sprinkle the finished salad with chopped dill, you can serve

Bon appetit!

An authentic French Olivier salad recipe from the early 1860s

Recreating the true ingredients of a real salad created long ago by the great chef Lucien Olivier is not so easy. After all, the cook jealously kept his secret, and yet, what it really was like, we will try first-hand from the surviving records of those years.

It happened in the Hermitage restaurant, recently opened, where the divine chef created culinary masterpieces and they say that the salad named after him came into his hands by accident. All ingenious things are probably created this way - with the light hand of the creator.

So, according to information, boiled hazel grouse meat was laid out at the bottom of the dish, then meat jelly in cubes was laid on top. Next came boiled veal tongue, cut into slices, and the salad was completed with a layer of crayfish necks. On top were the familiar pickles, boiled potatoes and eggs, and young capers. The salad was decorated with black caviar.

They also claim that the salad was generously sprinkled with spicy Provencal sauce, made by the master himself. Olive oil was mixed with white wine vinegar, garlic powder was added to the taste of the cook and hot mustard. The sauce mixed well with the egg yolks, seasoned with ground pepper and salt.

Olivier was presented to gourmets and was highly rated. To Lucien's complete disappointment, people preferred to mix the great creation, and eat it in this form. Then, realizing that success was guaranteed to him in any case, he realized that his favorite dish would be in demand and would not lose popularity among connoisseurs for a long time. And he was certainly right.

After the onset of the Soviet famine era, they stopped putting hazel grouse in Olivier as a relic of the bourgeoisie, veal tongue was replaced by affordable boiled sausage, capers were replaced by green peas, and boiled carrots became a guest. To this day, components such as eggs, pickles and potatoes have retained their presence in the classic version.

Thus, the budget version of the French true salad Olivier has firmly taken root in the menu of Russian people; Olivier turned out to be very right.

Many people are trying to diversify this salad by adding various meat ingredients to it; fried mushrooms are no exception. You can change your favorite salad to your taste, experimenting and getting new notes of taste each time, but still a classic for all time.

Original Olivier salad with gherkins. Video

Almost every person associates Olivier salad with the holiday. Although, there are so many options for preparing this dish that it is a frequent guest on our everyday table. Whenever Olivier is served on the table, and in whatever of its interpretations it is presented, it brings an atmosphere of fun and celebration.

It is interesting that the recipe for this salad in its classical interpretation arose completely by accident. But it is impromptu that often gives birth to great culinary masterpieces. This is especially true for cooking. In this article we offer the most interesting ideas for Olivier salad, which will make its presentation even more impressive.

This recipe can be classified as a classic Soviet recipe: tasty, satisfying and affordable. You will need four potatoes, boiled in their jackets. Two boiled carrots and five eggs, three pickled cucumbers, a can of canned green peas, two onions, 400 grams of doctor's or milk sausage, 200 grams of mayonnaise. Potatoes, sausage, carrots, cucumbers are cut into cubes. Boiled eggs and onions are finely chopped. The ingredients are mixed, peas are added to them. Season the salad generously with mayonnaise.

A few fresh ingredients will freshen up a traditional recipe and wow your guests. To prepare the salad you will need 200 grams of frozen peeled shrimp, two boiled potatoes, five eggs, one boiled carrot, 50 grams of canned and freshly frozen boiled peas, a tablespoon of capers, six small pickles, one onion. For dressing, it is recommended to use mayonnaise mixed in equal proportions with sour cream. Boil the shrimp. Cut potatoes, carrots, cucumbers, eggs and onions into cubes. Mix everything, add both types of peas and capers. Refuel.

To prepare a dish from the ingredients you will need 400 grams of chicken fillet and boiled potatoes, 250 grams of canned green peas and pickles, two boiled eggs, herbs and 200 ml of sour cream. The salad tastes like Olivier, but has its own twist, which is what makes it remarkable. Boil the fillet and cut into cubes. Also cut boiled potatoes and cucumbers into cubes, add peas, grated eggs and season with sour cream.

The recipe for this salad was invented by culinary experts so that Olivier would not be bored of reigning alone in the culinary world. For this salad you will need two fresh tomatoes, two boiled chicken eggs, a bunch of green lettuce, half a raw carrot and 250 grams of ham. Dressed with mayonnaise. Traditionally, cut all ingredients into cubes. Except for the lettuce leaves, which, of course, need to be torn by hand. It is best to place this salad in bowls in layers.

The salad will not taste much different from the traditional recipe, but will be suitable for those who care about a healthy diet. After all, boiled meat is healthier than any sausage. To prepare, take 600 grams of any boiled meat, six medium boiled potatoes and two carrots, four pickles, a can of canned peas, five eggs and mayonnaise. Everything is done according to the principle of the traditional recipe.

This version of your favorite salad is summer. To prepare it, take 300 grams of canned peas, 300 grams of boiled chicken fillet, four boiled potatoes and eggs, two fresh cucumbers, one boiled carrot, mayonnaise and green onions. Cut vegetables and chicken into cubes, add finely chopped green onions. Mix everything well. It is fresh cucumbers and green onions that give the salad a summer taste.

We also offer you our own version - a fresh and beautiful holiday dish that you will certainly enjoy!

Sweet Olivier

Some may be surprised, but Olivier appears before housewives in such a dessert interpretation. To prepare, take a can of tropical canned fruit, one apple, one stalk of celery, vanilla sugar to taste and sour cream for dressing. Cut the fruits in the traditional Olivier way - into cubes. Mix everything with sour cream and add vanilla sugar. Garnish the dish with a sprig of celery and a slice of apple. The salad should be served immediately so that it has an attractive appearance.

This is interesting! If for the next recipe you try to cut the ingredients in a different way (larger, smaller, something larger, something smaller), such cutting will affect the change in the taste of the entire dish.

We hope that our article about ideas for Olivier salad will not only become a treasure trove of interesting recipes for you, but will also encourage you to experiment. It would seem that it is worth replacing at least one ingredient, and as a result of such culinary impromptu you will get a new amazing variation of your favorite dish.

We also invite you to familiarize yourself with our