The very first and original recipe for real Olivier. Classic Olivier salad - French recipe A real classic Olivier recipe

Almost every Russian loves the usual Olivier salad, made from such inexpensive ingredients as green peas, doctor's sausage, boiled potatoes, carrots, chicken eggs and pickled cucumbers.

In fact, a century ago this dish was prepared differently, using more expensive ingredients. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.

The history of the creation of the Olivier salad

The recipe for this delicious snack was invented in the second half of the 19th century by Lucien Olivier, a famous French chef. He settled in Moscow and in 1860 opened a first-class restaurant called the Hermitage. It is believed that it was Lucien who invented the magnificent snack, which became a real work of art.

Her taste was striking in its sophistication and harmony, and therefore appealed to all visitors to the Hermitage restaurant. Subsequently, many cooks tried to repeat the recipe for the ancient Olivier salad. But they, not knowing all the secret ingredients, and most importantly - the method of preparing the incomparable white sauce with mustard, were defeated. You could taste the wonderful Olivier salad, a real French one, only in the famous restaurant of Lucien.

How did Lucien Olivier himself prepare the salad?

The French chef jealously kept the recipe for his signature dish a secret. Olivier originally presented it as follows. Boiled fillets of partridges and hazel grouse were placed in layers of jelly made from broth and placed in the center of the dish. Boiled crayfish necks and pieces of tongue were laid out around. All this “beauty” was topped with a spicy, slightly spicy sauce (homemade mayonnaise). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.

One day, a chef noticed that restaurant visitors were mixing all the ingredients with a spoon, breaking the original “design,” and then eating the resulting mass with appetite. So the recipe for the old Olivier salad has been transformed. Lucien began to serve the dish, mixing all the ingredients in advance and generously seasoning them with Provençal sauce.

Recipe for the old Olivier salad: necessary ingredients

There are a huge number of variations of this dish. "Olivier" is also called "Russian". Modified to suit real Russian realities, the salad lost its sophistication and became a very common appetizer, the taste of which is familiar to everyone since childhood. Partridge and hazel grouse meat was replaced with inexpensive boiled sausage. Crayfish necks and veal caviar were completely excluded from the recipe. Instead, they began to add boiled carrots and canned peas. Of course, the modern modification is tasty, but somewhat boring. Therefore, we will tell you how to make a chic appetizer using the recipe for the old Olivier salad.

So, to prepare this delicious dish you will need the following ingredients:

veal tongue - 1 pc.;
three hazel grouse;
black pressed caviar - 80-100 g;
potatoes 4 pcs.;
lettuce leaves - 200 g;
boiled crayfish - 30 pcs.;
pickled cucumbers (gherkins) 180-200 g;
fresh cucumbers - 2 pcs.;
capers - 100 g;
quail eggs - 6 pcs.

The following components are required:

white wine vinegar - 1 tbsp. l.;
egg yolk - 2 pcs.;
olive oil- 6 tbsp. l.;
spicy mustard - 1 tsp;
a pinch of ground pepper;
salt;
garlic powder.

Salad "Olivier" (real recipe): preparation technology

Let's start with poultry and veal tongue. We will wash and, if necessary, gut the hazel grouse carcasses. By the way, if you do not have the opportunity to purchase this game, you can replace it with quail. After processing, the bird is placed in a pan of water and boiled for one and a half hours. Don't forget to add the head to the broth onions and salt to taste.

While the hazel grouse are preparing, let's take care of the tongue. Wash it and boil for two hours, adding carrots, onions, salt and spices to the broth. After the allotted time, we will take the hazel grouse and veal tongue out of the water. Cool the meat and clean it. Remove the skin and bones from the bird, leaving only the fillet. Cut the tongue into small pieces. Now cook the crayfish until cooked, remove from the water, cool and clean. Next in line are potatoes and eggs. Boil them, cool and peel.

Cut all the ingredients and make the dressing

We will tell you further how to prepare a real Olivier salad. We select a deep bowl for the snack. Tear and place lettuce leaves in it. Peel fresh cucumbers and cut into cubes. Chop the pickled gherkins and capers. Place everything in a salad bowl. We also place the prepared veal tongue and hazel grouse meat cut into pieces. Quail eggs chop into small pieces.

We leave our dish alone for now and make mayonnaise sauce. Mix raw yolks, mustard and salt with a whisk. Pour olive oil into these ingredients in a thin stream, stirring the mixture thoroughly until it thickens. Add vinegar, ground pepper and garlic powder to the sauce. That's it, the mayonnaise is ready.

Season our Olivier salad with sauce. The real recipe involves decorating the dish with black pressed caviar and crayfish tails. That's all, the delicious snack is ready. Now you know how to prepare a real Olivier salad. As you can see, it’s not difficult, the main thing is to buy everything necessary ingredients and make homemade mayonnaise sauce. Bon appetit!

Another version of the Olivier salad for your holiday table

If you want to pamper your household with a delicious dish, prepare the Olivier salad. Real french recipe that's how it is. To create this culinary masterpiece you will need the following products:

quail eggs - 6 pcs.;
potatoes - 3-4 pcs.;
quails - 3 pcs.;
pickles - 2-3 pcs.;
fresh cucumbers - 2 pcs.;
veal tongue - 200 g;
carrots - 2 pcs.;
pickled capers - 100 g;
champignons - 100 g;
canned crayfish necks - 50 g;
- 30 g;
olives - 50 g;
chives 20 g.

The recipe for the old Olivier salad involves the use of a special one, for the preparation of which you will need olive oil - 100 ml, egg yolks - 3 pcs., wine vinegar - 2 tsp. You also need lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.

The process of preparing an excellent snack

The old Olivier recipe is as follows: boil jacket potatoes and carrots, cool, peel and then cut the vegetables into cubes. Boil the eggs in boiling water for 5 minutes, cool and peel. Cut the yolks and whites of three eggs into large pieces, and the remaining whites in half (they will be needed to decorate the salad). Wash the quail carcasses, wipe with a paper towel, coat with vegetable oil, pepper and salt. Place the bird in the pan and fry it over high heat for 7 minutes until golden brown. Then place the quail for 15-20 minutes in an oven preheated to 180 °C. After baking, cool the bird, separate the meat from the skin and bones, and cut it into cubes.

Serve "Olivier" to the table

Wash the veal tongue and boil for 1.5-2 hours in salted water. Then cool it and cut it into small pieces. Chop pickled and fresh cucumbers (without skin), as well as olives. Cut the canned crayfish necks into large pieces, maybe into two parts. Lightly fry the capers in a dry frying pan. Place all ingredients in a deep container and mix gently.

That's it, our Olivier salad is almost ready. An old recipe involves preparing an original mayonnaise dressing. In a bowl, whisk the egg yolks, adding salt, mustard, and pepper. Pour in the olive oil while continuing to whisk. Add lemon juice and wine vinegar there. Pour the cured sauce over the salad. Serve the dish garnished with egg whites, caviar, chives, lightly fried champignons, and crayfish tails. Bon appetit!

The classic Olivier salad with meat is another symbol of the New Year, which we are accustomed to seeing on the festive table. But few people know that the author of this dish is the French chef Lucien Olivier, who opened the Hermitage restaurant in Moscow in the mid-19th century. His signature appetizer, Olivier, made from partridge and hazel grouse meat, with the tongue of a young calf, crayfish necks and a layer of jelly from the broth, brought gourmets from all over the capital to the restaurant. The meat basket was filled with boiled potatoes, eggs, gherkins, capers, olives and topped with delicious mayonnaise made according to a unique author's recipe. Many tried to find out the real French recipe for the classic Olivier salad, but Lucien kept his tricks a secret. Over time, Russian chefs adapted the overseas snack to our reality, and in Soviet times A recipe for Olivier with boiled sausage appeared, which instantly caught on and became popular. Interestingly, modern Olivier has lost its French roots and is known abroad as “Russian salad”.

How to prepare a classic Olivier salad

In the past, Olivier salad was associated with prosperity, so housewives always prepared this appetizer for the New Year's table. Step by step recipe classic Olivier looks very simple. First, potatoes are boiled in their skins and eggs are hard-boiled, and when the products have cooled, they are peeled and cut into cubes. Pickled cucumbers with cut off tails are cut into cubes, boiled meat (beef, chicken, turkey) is chopped, liquid is drained from a jar of peas, onions are finely chopped. All ingredients are mixed in a salad bowl and seasoned with mayonnaise. Despite the fact that the classic Olivier is prepared with meat, as was the original recipe of the French cook, doctor’s sausage can also be considered a variant of the classic.

The number of products is calculated based on the number of eaters and taste preferences. Some people like more meat, others don’t add eggs, and some add twice as many potatoes. The classic Olivier salad includes 400 g of meat or sausage, 5 medium-sized potatoes, 5 eggs, 4 pickles, a can of green peas, 2 medium onions and 200 ml of mayonnaise. The classic calculation of potatoes and eggs is simple - there should be exactly as many of them as there are guests at the table. You can also add boiled carrots, dill and green onions to the salad.

A new look at traditional Olivier

It is interesting that the well-known salads “Winter”, “Meat” and “Stolichny” are variations. However, the classic Olivier can be turned into a real delicacy if you replace the meat with shrimp or fish, such as salmon. This is quite acceptable, and Lucien Olivier also used seafood. Some Olivier recipes contain apples, oranges, pomegranates, pickled or fried mushrooms, avocados, arugula, lettuce, any tasty smoked fish, red caviar, beets and even raw cabbage, which is added to Olivier in some regions of Ukraine. Italians prepare “Russian salad” with green beans, Germans with smoked sausage, Americans with tuna and canned corn, Spaniards - with crab sticks and asparagus. In Bulgaria, ham or salami is added to Olivier, in Iran they use meat salad as a filling for sandwiches, and Greeks, Serbs and Poles generally prepare this appetizer without meat.

A few secrets of making Olivier

It is difficult to cut meat beautifully, but to make the salad look more aesthetically pleasing, first cut the meat along the grain and only then chop it crosswise. Do not overcook the potatoes or you will end up with mashed potatoes instead of cubes. It, of course, will not spoil the taste of the salad, but the aesthetics will suffer. By the way, there should be more potatoes and carrots than other salad components. Country eggs with bright yolks and halves of quail eggs look very beautiful in Olivier.

Try not to take large pickled cucumbers, otherwise there will be seeds in the salad, and it is better to remove the skin from hard cucumbers so that the Olivier turns out tender and pleasant to the taste. Place the sliced cucumbers in a colander or sieve to drain excess moisture. Instead of pickled cucumbers, you can take pickled or fresh cucumbers, which are often mixed together. Pickled squash also adds a piquant salty taste to the appetizer. In general, experiment!

When using fresh onions, pour boiling water over them after chopping to remove the bitterness, otherwise the salad will have a strong taste. You can make mayonnaise yourself, adding spices for flavor - it is not only tasty, but also healthy. If you are on a diet, replace sausage with veal or chicken breast, and mayonnaise with low-fat sour cream or yogurt.

For something unusual, cut the ingredients into strips rather than cubes - it will be very unusual. And most importantly, the salad should be seasoned with mayonnaise immediately before serving, otherwise it will lose its freshness. You can add a little horseradish and mustard to the dressing. Olivier is decorated with herbs, green peas, curly slices of meat and vegetables, and beautifully cut eggs.

Recipe: not quite classic Olivier with meat

Cut 300 g of boiled veal tongue into thin slices, mix with 3 boiled potatoes and 3 boiled eggs, cut into cubes. Add thin half rings of 2 onions, finely chopped red bell pepper, any greens and mix with sauce.

Prepare the sauce like this: beat 2 eggs with 2 tsp. salt without a slide, add 2 tbsp. l. milk and beat again. Next, pour in 2 tbsp. l. vegetable oil and 1 tsp. sugar, stir well and season the salad.

Olivier is prepared from simple, accessible and inexpensive ingredients. Therefore, you can safely serve Olivier on the New Year’s table, and to make the salad seem more festive, diversify it with interesting ingredients. Your family and guests will appreciate this tasty, appetizing and beautiful dish, because Olivier never gets boring!

The original Olivier recipe has long become a legendary salad, without which not a single New Year's feast is complete. Over the many years of its existence, the recipe for the original French salad has undergone numerous changes and has become a completely different dish under the same name.
But sometimes it can be very interesting to try to prepare Olivier salad, the history of which begins 150 years ago. Next, we will present to your attention 5 French recipes for preparing Olivier.

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

For the Olivier salad recipe you will need:

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

For Provencal sauce:

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

Original recipe for Olivier salad:

First, let's prepare the meat ingredients. Let's start with veal tongue. Place the offal in cold water for a quarter of an hour. Then we thoroughly clean the surface of debris, mucus, blood, and rinse well. Place the delicacy in boiling water and cook covered for about an hour over low heat.
Peel the onion and add the vegetable to the broth. We send it there Bay leaf with juniper berries. Cover again and cook for another 30-60 minutes until the meat is tender. The finished tongue is easily pierced with a fork, and clear juice comes out of the puncture.
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. Transfer the cleaned delicacy back into the broth, boil, and turn off the heat. After complete cooling, the tongue can be used for further cooking.
In parallel with boiling the tongue, 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 mixture thickens, add wine vinegar and Dijon mustard. For flavor, add at the end fresh rosemary with thyme.
Fry hazel grouse or quail carcasses in a hot frying pan with vegetable oil until nicely browned. Then add 1-1.5 cups of water, add pepper and bay leaf, cover with a lid, and simmer for half an hour. Cool the finished bird and separate the meat from the bone.
Boil the eggs hard, cool, remove the shell, and carefully cut lengthwise into four parts.
Cut the poultry, tongue, peeled cucumbers, and crabs into small cubes (pre-drain all the juice from them). Mix everything, add capers, season with sauce.
Wash the fresh salad thoroughly and tear it into pieces. Add half of the greens to the salad, and place the other half on the bottom of a wide salad bowl.
Transfer Olivier into a salad bowl. Place egg quarters on top in a circle, onto which drop a drop of sauce. It will be more elegant if you pipe the sauce from a pastry bag with a shaped tip. Place a small amount of black caviar on top of the eggs. Place an olive between the egg slices. At this point, the preparation of the salad can be considered complete, all that remains is to serve it on the table.

Olivier with French dressing

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

Olivier salad original recipe includes:

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

Cooking instructions:

First, wash and boil the potatoes and carrots until tender. According to tradition, vegetables for Olivier are always boiled “in their uniforms,” i.e. in the peel.
At the same time as the vegetables, boil hard-boiled eggs.
Also cook in salted water until full readiness turkey fillet, which can be replaced with another type of meat if desired.
Chilled vegetables, eggs, peel. Cut vegetables, poultry and eggs into small cubes.
Pickled cucumbers from a barrel are suitable for Olivier, because... they have a distinct taste. We also cut them finely into cubes.
Pour the peas into a colander and let all the brine escape.
To prepare the salad dressing, carefully mix homemade mayonnaise, mustard, olive oil and the juice of one lemon.
Combine all ingredients in a salad bowl, season with French dressing, and mix. For flavor, sprinkle a little herbs on top.

French Olivier salad

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

Set of products for 4 servings:

3-4 pcs. shrimp;
1 shallot;
100-150 g quail;
1 small carrot;
1 cucumber;
1 garlic clove;
100 g veal;
2 tbsp. mustard;
1 bunch of mixed lettuce leaves;
1/3 tsp each 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:

We clean the shrimp from the shell. Fry seafood in a frying pan in vegetable oil. During the process, season the contents with salt and pepper. Cut the cooled shrimp into cubes (we leave a few whole for garnishing the salad).
In another frying pan with butter fry the quail until golden brown. Add rosemary during the process. Grind the meat.
We clean the onion, cut it into rings, and also add it to the frying pan with the quail.
Boil the carrots until tender. Remove the root vegetable from the broth, cool, and cut into small cubes.
Wash the cucumber, remove the peel if desired, and cut into cubes.
Peel the garlic and chop it finely. Separately chop the green onions and dill.
Boil a piece of beef until soft. Remove the meat from the broth. Cut the cooled meat into cubes.
Boil the quail eggs and peel them.
Mix in a deep bowl boiled beef, carrots, shrimp, cucumber, fillet, green onions. Gently mix the mixture by adding table mustard.
Decorate a wide serving plate with different lettuce leaves. Place the Olivier salad in the center and place the remaining whole shrimp on top. Place pieces of eggs next to each other.
If desired, you can add cherry halves for decoration.
Mix dill with garlic, add olive oil, stir. Pour the resulting 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 acquired many variations. One of them is Olivier with chicken and shrimp.

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 green canned peas;
50 g onion;
2 pinches of salt;
1 pinch of ground black pepper;
3-4 tbsp. mayonnaise.

Olivier - original recipe:

Let the eggs, chicken, shrimp, carrots and potatoes cook at the same time.
After cooking, cool the ingredients, clean and chop if necessary.
Rinse the chicken, remove any membranes, and put it in boiling unsalted water for half an hour. Salt the meat only 10 minutes before cooking. Cook for half an hour, remove from the broth and cool.
To cook shrimp, bring a liter of water to a boil and add seafood. Reducing the heat, keep the seafood in hot water for 5-7 minutes. Do not allow water to boil violently. We take them out, cool them, and clean them of chitin.
We peel the onion, chop it into cubes, transfer it to a colander, and scald it evenly with boiling water. Leave the mixture in a colander until all the liquid has drained.
We put all the products on a dish, season the salad with sauce, salt, pepper, and mix. If desired, decorate with a sprig of fresh herbs.

Olivier recipe original

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

Set of products for 4 servings:

0.5 carcasses of hazel grouse or small duck;
3 potato tubers;
5 chicken eggs;
3 cancerous 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. lean butter.

Olivier salad - original recipe:

The day before preparing the salad, cook the beef broth. We dilute it with edible gelatin in the ratio indicated on the package. Pour into some form with a flat bottom and let it harden completely, turning into a strong jelly.
Cut the poultry fillet into small slices and fry over medium heat in vegetable oil until golden brown. Place the meat on a plate lined with paper towels.
Bring water to a boil in a saucepan, drop the crayfish into it, and cook until tender. Then we take it out, cool it, and separate the cancer necks.
Separately, boil the potatoes and eggs until tender. We clean the products. Cut the potatoes into cubes, cut the eggs in half lengthwise, and set the yolks aside.
Wash the fresh cucumber and cut into thin half rings. Cut the pickled cucumber into small equal cubes.
Combine the chopped ingredients with meat, capers, and torn lettuce leaves in a bowl. Season the mixture with mayonnaise, season with spices to taste, and mix thoroughly.
Cut the broth into cubes and fill egg white boats with them. We cut the olives.
We transfer Olivier into a salad bowl, decorate the dish with halves of eggs with meat jelly, olive slices, and crayfish necks on top. It is best to serve the salad immediately.

French Olivier salad can be served on large serving dishes or in small salad bowls. But due to the fact that this treat is quite high in calories, it is wiser to serve it in portions, in bowls or wine glasses. This presentation will look very impressive and will prevent your guests from overeating. Bon appetit everyone!

One of traditional dishes New Year's table is Olivier salad. Previously, it was prepared only for this holiday. Now you can treat yourself to this dish at any time, but many people still associate it with the New Year. Not everyone uses a standard recipe - each family has its own cooking habits.

Also, not everyone knows how to properly make real Olivier - the way the inventor of the dish prepared it. Therefore, it is worth considering popular varieties.

The idea of creating a salad came to chef Olivier by accident.

In his restaurant, he served vegetables and seafood separately to visitors. In addition to the set there was mayonnaise, a recently introduced sauce.

Visitors had the habit, which irritated the master, of mixing all the ingredients before use. But after reflection, he decided to immediately serve the set mixed and with mayonnaise dressing. This is how the famous salad appeared.

Benefits and harms

Each product included in Olivier has beneficial features. By consuming it, a person receives plant and animal proteins, vitamins, starch, etc. Since there are different options for preparing a dish, it may contain different substances and elements necessary for the body.

Only mayonnaise, which is used to season everything else, is harmful. It is a heavy product because the body has to spend a lot of time digesting it. This leads to problems with the pancreas.

Caution is also necessary due to the high calorie content of the product - if you consume it frequently, you cannot avoid excess weight.

Difficulty, cooking time

Preparing this dish is not difficult - even a novice cook can handle the job (with the exception of varieties that contain exotic products).

Cooking takes from 40 minutes to 2 hours - it depends on which method is used. Some recipes require the addition of components that require lengthy pre-treatment.

Food preparation

Most of the ingredients in Olivier should be boiled. Therefore, you need to cook them first. After this they are cleaned and cut. The other part of the components does not require special processing. They just need to be washed.

Food should be cut into small pieces. It is worth focusing on the size of green peas, which is one of the main components. The resulting pieces should be almost the same size or slightly larger.

Popular cooking methods step by step

There are many variations of this dish as people often adapt recipes to suit their preferences. You can find out what will be most delicious by trying different types.

Classic with sausage

This option is a classic for preparing Olivier. It was used at a time when there was a small range of products.

It requires:

carrots – 2;
pickled cucumber – 3;
boiled sausage – 300 g;
potatoes – 3;
green peas – 150 g;
egg – 4;
sour cream – 75 ml;
mayonnaise 75 ml.

These ingredients make 5 servings of salad. The nutritional value 100 g is 125 kcal.

The cooking process is step by step in the photo:

You need to boil the carrots and potatoes.
Prepare hard-boiled eggs.
Peel the boiled vegetables and cut into small cubes. Do the same with sausage and eggs.
Slice the cucumbers. To remove excess liquid, squeeze them out. Drain canned peas.
Mix the chopped ingredients and season with mayonnaise and sour cream.

If desired, you can add pepper and salt to the salad.

French real recipe

Nowadays it is rarely used, and previously it was intended only for the rich class, since the products included in the composition were expensive - they are not cheap even now.

For it you need:

hazel grouse – 3 (only fillet is used – about 300 g);
gherkins – 200 g;
potatoes – 4;
lettuce – 200 g;
quail eggs – 6;
crayfish – 30 (the dish includes only necks);
black caviar – 80 g;
veal tongue – 1;
capers – 100 g;
fresh cucumbers – 1.

This salad was seasoned not with mayonnaise, but with a sauce made from the following ingredients:

olive oil – 6 tbsp. l.;
mustard – 1 tsp;
egg yolks – 2;
wine vinegar (white) – 1 tbsp. l.;
ground pepper - a pinch;
garlic powder and salt (to taste).

Cooking principle:

Wash and gut the hazel grouse carcasses and boil them for about 1.5 hours with salt and onion.
Rinse the veal tongue, place in water, add spices, salt, onions and carrots. Cook it for 2 hours.
When both components are cooked, they need to be removed and cooled. Bones are removed from hazel grouse carcasses and the skin is removed. Only fillet is added to the salad.
Cut the tongue into small pieces.
Boil the crayfish, cool and peel.
Potatoes and eggs also need to be boiled, allowed to cool and cut.
The washed lettuce leaves should be torn and placed at the bottom of the bowl.
Fresh cucumbers should be peeled and cut into cubes, gherkins and capers should also be chopped. These components are placed in a bowl on top of lettuce leaves.
Cut the hazel grouse fillet and together with beef tongue put it in a bowl.
Place chopped eggs and potatoes into a salad bowl. Next add the dressing. Crayfish necks are placed on top.

This amount of salad can be divided into 4 servings. Energy value 100 g – 175 kcal.

Variant of the French Olivier recipe on video:

With boiled sausage and fresh cucumber

Olivier is often prepared this way in the summer.

For it they use:

boiled sausage – 500 g (can be made with sausage);
green peas - 2 cans;
carrots – 2;
potatoes – 6;
fresh cucumber – 3;
egg – 6;
mayonnaise – 300 g.

Technology:

You need to boil carrots, potatoes and eggs, cool them and cut them.
Cut the sausage and cucumbers into cubes.
Drain the water from the peas.
Mix the ingredients, add mayonnaise.

If desired, you can decorate the salad with herbs from the garden. This recipe makes 6 servings. 100 g contains 186 kcal.

With sausage and corn

Replacing one of the components allows you to create an original version of the salad.

Required:

canned corn – 100 g;
potatoes – 3;
egg – 3;
carrots – 3;
pickled cucumbers – 2;
boiled sausage – 200 g;
mayonnaise – 100 g.

The principle of creating a dish:

Boil carrots, potatoes and eggs, peel them and cut into small cubes.
Place the corn in a sieve to drain the liquid.
Cut the sausage into pieces.
Mix the prepared ingredients and season them with mayonnaise.

The result is 3-4 servings of salad, the energy value of 100 g of which is 176 kcal.

With smoked sausage

This method allows you to create a dish that is more savory in taste.

For preparation use:

potatoes – 4;
smoked sausage (ham) – 300 g;
carrots – 2;
a bunch of green onions;
eggs – 4;
pickled gherkins – 6;
canned peas – 200 g;
mustard – 1 tbsp. l.;
olives – 12;
mayonnaise – 100 g.

Sequence of work:

Carrots, eggs and potatoes are boiled and chopped.
Olives are cut into rings.
Chop the washed onions.
Sausage and gherkins are cut into cubes.
Mayonnaise is mixed with mustard and the resulting mixture is seasoned with mixed ingredients.

Receives 4-5 servings. The nutritional value of the dish is 192 kcal per 100 g.

You can reduce the calorie content of the salad by replacing the sausage with chicken. This dietary meat is more beneficial for health and figure.

Ingredients used in this case:

chicken fillet – 1;
canned green peas – 100 g;
carrots – 1;
potatoes – 3;
pickled cucumbers – 2;
green onions - 3-4 feathers;
low-fat sour cream – 250 ml.

Cooking features:

First, boil the chicken in lightly salted water. Then you need to take it out and let it cool.
Boil eggs, carrots and potatoes.
The peas need to be strained.
All ingredients are cut into equal pieces, mixed and seasoned with sour cream.

The resulting salad can be divided into 3-4 servings. Calorie content per 100 g – 132 pcs.

With chicken and apple

To prepare it you need to purchase:

chicken fillet – 200 g;
apple – 2;
potatoes – 6;
white onion – 2;
carrots – 3;
champignons – 400 g;
pickled cucumbers – 3;
peas – 200 g.

Cooking sequence:

Boil chicken, carrots and potatoes.
Cut the washed mushrooms into cubes and fry them with chopped onion.
Strain the peas through a sieve.
Cut the cooled ingredients, cucumbers and apples into cubes.
After mixing the ingredients, you can season them with sunflower oil.

100 g of this Olivier contains 163 kcal. The resulting amount can be divided into 6 servings.

With chicken and mushrooms

To create this variety of Olivier you will need:

chicken fillet – 300 g;
onion – 1;
carrots – 2;
champignons – 300 g;
pickled cucumbers – 3;
hard cheese – 250 g;
potatoes – 3;
egg – 5;
dill;
mayonnaise – 150 g;
sunflower oil.

Preparation:

Boil the chicken fillet and cool it, then cut it into pieces.
Hard boil the eggs, boil the potatoes, cut them and cucumbers into cubes.
Cut the mushrooms into slices, fry in oil together with chopped onions and grated carrots.
Pass the cheese through a medium grater and chop the dill.
Mix the ingredients and add mayonnaise.

It is enough for 6 servings. Calorie content per 100 g of product – 185 pcs.

With turkey meat

The components of this salad are:

turkey fillet – 400 g;
potatoes – 4;
pickled cucumbers – 2;
apple – 1;
eggs – 3.;
onion – 1;
mayonnaise – 150 g.

To cook turkey you will need:

allspice 4 peas;
black pepper – 5 peas;
onion – 1;
carrots – 1;
celery - a piece of root.

Sequencing:

Boil the meat with spices and vegetables (takes up to 1.5 hours). Cool it and separate it into fibers.
Boil eggs and potatoes, cut them into cubes, do the same with apples and cucumbers.
Strain the peas, chop the onion.
Place the ingredients in one bowl, mix and pour in the mayonnaise.

The energy value of the dish is 171 kcal per 100 g. It is enough for 4-5 servings.

Ingredients for this dish:

peas – 200 g;
beef 400 g;
pickled cucumbers – 4;
carrots – 3;
eggs – 6;
potatoes – 5;
sour cream – 2/3 cup;
mayonnaise – 180 g.

The meat is washed and boiled in salted water. You also need to boil carrots, eggs and potatoes. Drain the water from the peas and mix it with the remaining ingredients, cut into cubes. Season the salad with sour cream mixed with mayonnaise.

Calorie content of the dish – 157 kcal per 100 g. Number of servings – 5-6.

During preparation you will need:

lightly salted salmon – 250 g;
potatoes – 3-4;
green onion - a bunch;
eggs – 3;
carrot – 1;
green peas – 200 g;
fresh cucumber – 1;
pickled cucumber – 2;
mayonnaise – 100 g;
olives – 10.

First you need to boil and cool the eggs, carrots and potatoes. Drain the liquid from the peas. All ingredients must be crushed and mixed in a bowl, seasoned with sauce.

The dish can be divided into 4-5 servings. 100 g of it contains 186 kcal.

This cooking option is very close to the original one.

For it you need:

chicken breast– 250 g;
veal tongue – 1;
lettuce leaves – 100 g;
chicken eggs – 3;
gherkins – 3;
cancerous necks – 12;
capers – 50 g;
black caviar – 50 g;
soybean – 50 g;
mayonnaise – 200 ml.

You need to boil crayfish, chicken, tongue, eggs and soybeans. These ingredients are cooled, cleaned and ground. You should also cut the gherkins and capers. Lettuce leaves are torn by hand. The ingredients are mixed, seasoned with sauce, and caviar is placed on top for decoration.

From the amount received you can form 5-6 servings. Nutritional value 100 g – 165 kcal.

Salad ingredients:

beef – 200 g;
green peas – 150 g;
eggs – 4;
fresh cucumbers – 2;
mustard – 10 g;
white yogurt – 100 g;
carrots – 2;
onion – 1;
lemon juice – 10 ml;
dill.

You need to boil carrots, beef and 2 eggs. The yolks of the remaining two eggs must be separated. Meat, carrots, cucumbers and eggs are cut into cubes. The onion is chopped. Strain the peas using a sieve. Next, mix the yolks, lemon juice and mustard, grind until smooth, pour in the yogurt. This is the dressing sauce that you add to the mixed ingredients.

The dish is dietary, the number of calories in it is 108 pcs. per 100 g. It can be divided into 5 servings.

Lenten with avocado

For this you need to prepare:

pickled cucumber – 3;
potatoes – 4;
vegetarian sausage (wheat or pea) – 200 g;
canned peas – 200 g;
carrots – 1;
onion – 1;
avocado – 1;
mayonnaise (you can prepare lean sauce) – 150 ml.

Boiled carrots and potatoes are cut into cubes. Avocados are peeled and cut in the same way; cucumbers and sausage are also processed. Chop the onion and remove the brine from the peas. Mix everything, pour in mayonnaise.

The dish is enough for 3-5 servings. Number of calories per 100 g – 106 pcs.

With chicken and shrimp

To prepare you will need:

carrot – 1;
smoked chicken – 200 g;
pickled cucumber – 2;
potatoes – 3;
egg – 3;
small shrimps – 200 g;
apple – 1;
peas – 150 g;
sour cream – 20 g;
mayonnaise – 20 g.

The eggs must be hard boiled. Carrots, potatoes and shrimp should also be boiled. Drain the brine from the peas and add the diced ingredients. The shrimp can be cut, or left whole, just peeled. Mix mayonnaise with sour cream and season the salad with the mixture. It makes 3-4 servings. The number of calories per 100 g is 156 pcs.

How to make homemade mayonnaise?

Making this product at home will require the following ingredients:

olive oil (or high-quality sunflower oil) – 1 cup;
egg yolks – 2;
vinegar (9%) – 1 tsp;
sugar – 1 tsp;
salt – 0.5 tsp.

Add salt and sugar to the egg yolks and beat until a homogeneous white mixture is obtained. Continuing whipping, pour in the oil in small portions (in a thin stream). Vinegar is added last and continue to stir the sauce until smooth. It is best to do this with a mixer, but you can use a wooden spatula.

Video recipe:

Beautiful design

Olivier is being prepared for festive table, so it’s good to know how to present it in an original way.

Winter salad can be decorated:

A few more ideas for serving salad in the photo:

Olivier can be cooked different ways. It is worth trying different types of this dish to determine which one is tastier and more nutritious.

Without which it is not possible New Year in Russia?

Without champagne and Olivier salad. We told you how to choose the right champagne earlier, and today we talk about the most popular salad in Russia.

The history of the creation of Olivier salad

Many people know that Olivier salad named after the French chef who created it. But probably not many people know that this salad was created in Russia specifically for Russians, by a French chef who lived for many years in Russia.

French chef Lucien Olivier came to Moscow to earn money in the 19th century. After several years of living in the capital, he built and equipped his own restaurant, the Hermitage, which was very successful. Visitors to the chic restaurant were not only merchants and, in general, rich people. The Russian intelligentsia, poets and writers ordered ceremonial dinners dedicated to some memorable dates, the students celebrated Tatyana’s Day there.

This restaurant served both Russian and French cuisine, by the way, mayonnaise sauce (which we know as mayonnaise) was a family recipe of the Olivier family. After years of success, the restaurant began to generate less income. Apparently, its visitors have already become tired of the dishes they liked at first. And Lucien realized that he needed to come up with a new dish to warm up the cooling interest in the restaurant.

It was then, in the second half of the 19th century, that the salad was created, which we now know as Olivier salad.

The original version of the Olivier salad:

The classic recipe for Olivier salad, which was created by the famous chef, is significantly different from today's traditional New Year's salad. In 19th-century Russia there was an abundance of gourmet products, which Lucien Olivier included in his salad. Therefore, do not be surprised that in the original recipe for this salad you will see many ingredients that are not at all typical of today’s Olivier salad recipe.

Here is the recipe for the classic Olivier salad

recorded in 1904 by one of the visitors to the Hermitage restaurant:

Boiled hazel grouse fillet - 2 pieces;
Boiled veal tongue - 1 piece;
Black pressed caviar - 100 grams;
Fresh lettuce leaves - 200 grams;
Boiled crayfish - 25 pieces (can be replaced with one large lobster);
Small pickled cucumbers - 250 grams;
Fresh medium-sized cucumbers - 2 pieces;
Soya kabul (soybean paste) - 100 grams;
Capers - 100 grams;
Boiled eggs - 5 pieces;
Sauce: olive oil - 400 g, fresh egg yolks - 2 pieces, French vinegar and mustard

In addition, some French spices were added to the sauce, the names of which are now lost, so one can only guess about the true taste of the sauce.

Surprised by the composition of the salad? Yes, it is not at all similar to the modern version. But the composition is not everything. The preparation of the salad ingredients was also unusual.

Subtleties of preparing the classic Olivier salad:

If you want to cook for the New Year's table classic version Olivier salad, get ready for long and painstaking work. Simply boiling and crumbling will not work.

Preparing hazel grouse for Olivier salad:

Fry the hazel grouse over high heat for 5 - 7 minutes, the frying oil should cover the bottom of the pan by 2 cm.
After this, cook them in chicken or beef broth with the addition of 150 g of Madeira, 15 pitted olives, 15 champignons, over low heat for 20-30 minutes, covered.
The broth in which the bird is placed should be boiling.
After checking that the meat is separated from the bones, add salt and cook for another 2 minutes.
Remove the pan from the heat and place it in a container of very cold water until the hazel grouse broth becomes warm.
The purpose of this procedure is that the meat cannot be separated from the bones while hot - it will be dry, but it cannot be separated very cold - it will not separate well.
The separated meat should be wrapped in foil and stored in the refrigerator.

Preparing tongue for Olivier salad:

The tongue should be free of fat, lymph nodes, and mucus.
Rinse your tongue very thoroughly cold water, put in a saucepan with cold water, bring to a boil and cook over low heat for 2 - 4 hours, depending on the age of the animal (the tongue of a young calf cooks faster).
30 minutes before readiness, add chopped carrots, half a chopped onion, and parsley root to the broth with tongue.
Five minutes before readiness - bay leaf and salt.
When the tongue is ready, remove it from the pan, cool slightly and remove the skin.
After this, put it back into the pan and bring to a boil.
Remove the pan with the broth and tongue from the heat again, place in a large container with cold water and let cool.
Remove the tongue from the cooled broth, wrap it in foil and place it in the refrigerator.

Preparing crayfish for Olivier salad:

Thoroughly rinse live crayfish in cold water, place them head down in the boiling solution, add 20 g of parsley, onions and carrots, 10 g of tarragon, 30 g of dill, 5 - 7 allspice peas, bay leaf and salt to the water for boiling crayfish.
Bring to a boil again and cook for another ten minutes.
Cool the pan with crayfish and broth using the above method.
Remove the meat from the cooled crayfish, wrap it in foil, and place it in the refrigerator.

Preparation of sauce for Olivier salad:

Beat egg yolks with olive oil.
Add the butter to the sauce gradually, that is, first, beat the same mass of butter as the mass of yolks, add the butter again, beat, and so on until all the butter is used.
At the end of whipping, add mustard and vinegar to taste.
The sauce should be creamy and pale yellow in color.

Prepare the salad directly:

Cut all other products prepared for the Olivier salad into small cubes.
Before chopping, peel the cucumbers, cook the eggs for no more than 7 - 8 minutes, do not tear the lettuce leaves, but also chop them finely.
Grind the soybeans before adding to the salad.
Remove all three types of meat from the refrigerator and also cut into small pieces.
Carefully mix all the ingredients prepared for the Olivier salad, moving from bottom to top, season with sauce and serve immediately.

This salad is not prepared for future use.

Later versions of Olivier salad

Then there was revolution, devastation, famine, and oh Olivier salad I had to forget. During the NEP, when restaurants began to open again, the products needed for the Olivier salad were no longer available. “Bourgeois hazel grouse and crayfish necks” are a thing of the past, and variations of Olivier salad began to be adapted to the available products.

Here is the recipe for Olivier salad, which was prepared in the Moscow restaurant (central at that time) in the 20s:

Potatoes - 6 pieces
Onions - 2 pieces
Medium sized carrots - 3 pieces
Pickled cucumbers - 2 pieces
Apple - 1 piece
Boiled poultry meat - 200 g
Green peas - 1 cup
Boiled eggs - 3 pieces
Olive mayonnaise - 0.5 cups
Salt, pepper to taste

The chef of the Moscow restaurant called this salad “Stolichny”.

Another version of the famous salad:

In the book “About Tasty and healthy food, published in 1939, another version of the salad was published, strikingly reminiscent of Olivier salad, but in the book it was called “Game Salad.” Of course, the young Land of the Soviets at that time, like hell from incense, shied away from everything foreign. It was impossible to name a salad after a Frenchman in a book officially published in a Soviet country. Here is the recipe for this salad for one serving:

Boiled poultry or game meat - 60 g
Boiled potatoes - 60 g
Fresh, salted or pickled cucumbers - 40 g
Green salad - 10 g
Cancer necks - 10 g
Boiled eggs - 45 g
Southern sauce - 15 g
Pickles - 10 g
Maslin - 10 g
Mayonnaise - 70 g

A New Year's table without Olivier salad is like New Year's without a Christmas tree!

Over time, the salad changed, some components were replaced by others. Hazel grouse, caviar and crayfish necks disappeared from store shelves, they were replaced with meat (then sausage), carrots, and green peas. The onion added some spice to the salad. And the salad from a very high-calorie meat dish gradually turned into vegetable salad with a little meat added.

And in the sixties, when it was very difficult to get mayonnaise and green peas (and not just buy), these products were saved for the holiday, that is, Olivier salad became a holiday dish. And since in winter, the most important holiday is New Year, usually this salad, as the most festive, was prepared for the New Year. This is where the tradition came from: there must be an Olivier salad on the New Year's table, as a sign of wealth in the house and the ability of the owners to get the products necessary for the salad. Now there is no shortage of products, but the tradition remains.

Is “winter” or “Russian” salad Olivier?

Sometimes Olivier salad is called “winter” because all the ingredients for the salad can be prepared in winter; it does not contain vegetables that are poorly stored in winter.

And abroad this salad is called “Russian” for the traditional commitment of Russians to this salad. And I completely forgot that the author of this salad was the French chef Lucien Olivier.

Three variants of the most common Olivier salad:

Doctor's (milk) sausage - 150 g
Boiled potatoes - 2 pieces
Boiled large carrots - 1 piece
Boiled eggs - 3 pieces
Strong pickles (can be pickled) - 3 pieces
Green peas (canned) - 0.5 cans
Mayonnaise - 150 g

Olivier salad with chicken, apple and fresh cucumber:

This Olivier salad is sometimes called summer salad, due to the opportunity to use ingredients available in the summer. This salad has a lighter summer flavor.

Boiled chicken breast (or 2-3 smoked drumsticks) - 1 piece
Medium sized red onion - 1 piece
Green apple - 1 piece
Fresh cucumber - 1 piece
Medium-sized boiled potatoes - 2 pieces
Boiled eggs - 2 pieces
Canned green peas - 0.5 cans
Green onions - 1 bunch
Mayonnaise (mayonnaise can be half and half with natural yogurt) - 200 g

Olivier salad with lightly salted salmon

This is also an Olivier salad, but with an original, unique taste that salmon gives it.

Lightly salted salmon - 200 g
Pickled cucumbers - 2-3 pieces
Boiled potatoes - 2 pieces
Medium-sized boiled carrots - 1 piece
Boiled eggs - 2 pieces
Mayonnaise - to taste

Some features of preparing Olivier salad:

It seems that there is nothing complicated in preparing any salad, which is not laid out in layers, but before serving, mixed - cut, mixed, seasoned, and that’s it. But if you don’t know some of the features of preparing Olivier salad, then it will turn out, even if tasty, but ugly.

Eggs need to be cooked for 7-8 minutes from the moment they boil, otherwise they will lose their taste and the whites will be like rubber.
All vegetables for the salad should be chopped into cubes of approximately the same size, slightly larger than peas.
Boiled vegetables and boiled meat should be crumbled into the salad while completely cooled. Even slightly warm vegetables chopped into a salad will turn it into a mass with a consistency reminiscent of porridge.
Green salad leaves should not be torn, but also finely chopped.
You can cook vegetables, meat for salad, and chop everything in advance, several hours before setting the table, but you need to mix and dress the salad before putting it on the table.

How to beautifully decorate New Year's Olivier salad:

Olivier salad, in itself, is a traditional decoration for the New Year's table, and if you decorate it with a picture with a New Year's theme, you will get a masterpiece of culinary art.

You can place figures of Santa Claus, Snow Maiden, and New Year's numbers on top of the salad. The clock looks very nice on the salad, with the minute hand showing 5 minutes to twelve.

The following products can be used to decorate the salad:

red color - beets, tomatoes, red apple peels,
green color - fresh cucumbers, lettuce, green pepper, dill, parsley
yellow color - cheese, yellow pepper, egg yolk
orange color - boiled carrots,
blue, purple- red cabbage,
white color - egg white,
black color (for example, for eyes) - black raisins, black currants.

Happy New Year, dear friends, and have a wonderful appetite at the festive table!