How to make a Salad Olivier recipe. Salad "Olivier" Classic recipe with fresh cucumber

Without which it is simply impossible to submit any festive feast, which is why learning to learn delicious and correctly cook it is necessary for each mistress. And it is quite simple, you just need to observe all the steps in cooking. This kushany cooked with sausage or with meat for a holiday, is considered one of the most popular, these both options prepare people most often, but with chicken - a little less often.

When was the last time you prepared a classic olive? For birthday or March 8? I will say exactly what happened for sure it was on your desk in the New Year!

So, dear my readers, so that you were easier to do it, I will tell you how easy it is and delicious to prepare this dish, with different fillings. And if you or your relatives on the nose's birthday and you do not know what to cook, then please exactly for you!

Of course, such a dish that Lucien Olivier was preparing, and even with overseas products, the usual Soviet man could not afford.

And then no one knew the exact recipe then, because the cook himself did not reveal it so much.

That is why at that Soviet times, almost all products included in its composition were replaced by more affordable, and the name itself remains.

Ingredients:

Sausage boiled - 300 gr
middle potatoes - 4 pcs
chicken Eggs - 6 pcs
carrot large - 1 pc
salted cucumbers - 3-4 pieces
canned peas - 1 bank
mayonnaise - to taste
Salt to taste.

Cooking method:

We rinse vegetables in water, then drunk potatoes, carrots until ready and screwed eggs. Let me cool a little, after which the potatoes and eggs we clean and cut into small cubes, and carrots are thin circles. We shift all the chosen ingredients in a deep bowl.

There, we add finely chopped cucumbers and sausages. Open the can of canned peas, merge all the liquid from it and shift it into a common bowl.

Solim to taste, put the mayonnaise, mix thoroughly and remove into the refrigerator, in order for the resulting salad well cooled.

Then remove the resulting dish and serve it!

Simple recipe olivier with chicken

Ingredients:

Chicken breast - 400 gr
chicken Eggs - 3 pcs
potatoes - 4 pcs
morot average - 1 pc
onion - 1/2 PCS
salted cucumbers - 3-4 pieces
marinated green peas - 1 bank
mayonnaise and salt - to taste.

Cooking method:

For the preparation of all your favorite dish, we need to boil potatoes, carrots and eggs until readiness. And so that the chicken fillet after cooking keeps the majority of useful properties in itself, be sure to send it to prepare, only in boiling water and then it turns out very juicy.

There are also smart, the same pieces, pre-cleaned potatoes, egg, carrot, onion, salty cucumber, green peas (without liquid).

Then we snatch salt to taste, put the mayonnaise and mix well.

We send to the refrigerator for cooling. After that, we put in the bowl portion and treat our loved ones and relatives.

How to cook olivier salad with meat

Ingredients:

Beef - 150 gr
potatoes - 4 pcs
chicken Eggs - 4 pcs
carrot - 1 pc
marinated cucumbers - 4 pcs
canned peas - 300 gr
onion - 1/2 PCS
apple - 1 pc
mayonnaise - 200 gr
salt to taste.

Cooking method:

For salad, we need to boil potatoes, carrots, boil and slice of beef, preferably young, so that it is not tough.

Then with small cubes cut meat, purified potatoes and cucumber. On a shallow grater, we rub an apple, which previously removed the core.

Eggs clean and with the help of eggs, or simply cut into small quadraticles.

Onions purify and to get rid of bitterness, we blow it with boiling water, after which it is a finely shinku and add to the other ingredients.

Now we open a jar of green peas, drain the whole liquid from it and shift, approximately 3/4 cans in the salad.

Add salt to taste, mayonnaise and mix well.

We remove for a while in the refrigerator, after which we get and put for treating the festive table.

Delicious Salad Olivier with fresh cucumber

Ingredients:

Sausage boiled - 200 gr
potatoes - 5 pcs
carrot large - 1 pc
chicken Eggs - 6 pcs
fresh cucumbers - 3 pcs
onion - 1 pc
canned peas - 300 gr
mayonnaise - 250 gr
salt, pepper and greens - to taste.

Cooking method:

Potatoes and carrots are rinsed well. We put in a saucepan with water and drunk until readiness.

Eggs boil in salted water, within 10 minutes, after boiling.

Then we clean all the vegetables and eggs, which are shredded together with sausage with small squares, and shift into a deep bowl.

We rinse some greens and with the help of a paper towel we deliver it from excess moisture. Finely shining and add to the total mass.

Now we open the canned peas, drain the whole brine from it and add to the dish.

In addition to the taste of salt, pepper and about 250 grams of mayonnaise.

Thoroughly mix, we cool in the refrigerator and apply to the table.

Vintage Salad Recipe Olivier (video)

Bon Appetit!!!

Olivier salad recipe is a classic way to prepare a simple and tasty dish with sausage, chicken, meat and salty cucumbers.

Salad Olivier on a classic recipe with sausage and pickled cucumbers is obtained very tasty and nutritious. Named in honor of the legendary Lucien Olivier, this salad has nothing to do with the famous French culinary. Moreover, in our country, this dish has long been a holiday symbol, such as fireworks, gifts, a masquerade costume or a Christmas tree.

Although nothing intricate, and even more so, there is no difficult, in the classic Olivier there, today we will still remember his recipe. So, see the traditional Salad Recipe Olivier Salad with step-by-step photos, prepare and enjoy the gentle taste of this dish on holidays or ordinary days.

Olivier Classic Salad Recipe With Sausage

Russian kitchen
Olivier salad
Preparatory Time (Ward Vegetables): 40 minutes.
Salad cooking time: 40 min.
10 servings
2 200 g

Ingredients for Olivier

Middle potatoes - 5 - 6 pcs;
Carrot - 1 - 2 pcs;
Chicken Eggs - 5 pcs;
Boiled sausage - 400 - 450 g;
Marinated cucumbers - 3 - 5 pcs (to taste);
Canned green peas - 300 g;
Onion - 1 pc;
Mayonnaise - 150 - 200 g;
Mustard (to taste).

Cooking Salad Olivier

Two small (or single large) carrots, five chicken eggs and five - six small potatoes fold into the pan, pour water and put on 35 - 40 minutes.
When the vegetables were welded, the salt from the pan was saucepan and clean them.
Boiled potatoes with minor cubes and lay down in a bowl.
Eggs are also grinding and add to potatoes.
Clean and apply one medium bulb with small cubes.
Next, add chopped sausages to the rest of the ingredients.
Mixed pickup cucumbers with cubes, pre-pressing them from the brine.
With peas drain the whole brine so that our salad will not "swam" and add to a bowl with the other ingredients.
Boiled carrots also apply to cubes and send to a bowl.
Add mayonnaise and mustard, which will give our salad spicy taste notes.
We mix all the ingredients well and give our salad to stand for 20 minutes.

After that, Olivier salad, prepared by the classic recipe, can be finished. Lay it out on the plates and enjoy the taste of childhood!

Salad Olivier with Chicken - Classic Simple Recipe

Ingredients

Chicken breast - 400 - 500 gr;
Potato - 3 - 4 pcs;
Canned peas - 1 bank (can be slightly less);
Onions - 1 pc;
Salted cucumbers - 3 pcs;
Eggs - 3 - 4 pcs;
Mayonnaise - to taste;
Salt to taste.

Total cooking time: 1 h 20 min

Preparatory Time (Ward Vegetables): 40 minutes

Salad cooking time: 40 min

Cooking

Wash chicken fillet well, put in a saucepan, pour water and put cooking. After readiness to pull the fillet on the plate and give to cool.
Potatoes and eggs fold into the pan, pour water and put to boil until readiness. It is possible to determine the degree of potato readiness by pushing it with a knife. After grabbing, drain the water and leave cool vegetables.
Clear and cut into a bulb, put it in a plate, pour cold water and add a tablespoon of vinegar. It will remove the extra bitterness and the unpleasant smell of Luke.
Cut into small pieces a boiled chicken fillet and put it in a large bowl.
Clear and cut potatoes into cubes. Add to chicken.
Eggs also chop finely and pour into a bowl.
Add green peas. Approximately 2/3 banks.
Make water from the bow, squeeze well and add to a bowl with vegetables and chicken.
Cut cucumbers and mix with the rest of the ingredients.
Fill it all mayonnaise, slightly saline and mix well.

Bon Appetit!

The amount of calories in a salad may differ depending on the fat content of mayonnaise and product proportions. On average, 100 grams of traditional Olivier contain:

Calories: 198 kcal;

Fat: 5.5 g;

Proteins: 16.5 g;

Carbohydrates: 7.0 g.

If you wish to prepare less calorie salad, we advise you to read recipes ,. Festive table traditionally complement.

Original Recipe Olivier

Probably, many of us know that the appearance of a traditional New Year's salad on our tables we owe the French chef Lucien Olivier. It was he who arrives at once to Russia, and began to serve a dickey salad on the tables, seasoned by the original south of Provence. However, the modern Salad Olivier is little similar to the original recipe. If you want to experience all the taste of the charms of a fish dish, you can prepare Olivier salad on the original recipe.

Ingredients

Carcasses of rumbers - 2 pcs;
Calf language - 200 g;
Cancer cakes - 15 pcs;
Red caviar - 90 g;
Fresh cucumber - 1 pc;
Potatoes - 3 pcs;
Chicken eggs - 3 pcs;
Capers - 100 g;
Olives - 10 pcs;
Marinated Cornishons - 250 g;
Salad leaves - 4 pcs;
Wine white fastened - 150 ml;
Fresh champignons - 10 pcs;
Parsley and dill greens - a small beam;
Bay leaf - 3 pcs;
Estragon - 10 g;
Easy pepper - 5 pcs;
Carrots - 2 pcs;
Onions - 2 pcs;
Mayonnaise (or Provence Sauce) - 3 tbsp. spoons.

Cooking

Quickly fry in a frying pan or in a skeleton of a carcass on a strong heat with the addition of large amounts of oil. We put the rivets into boiling water at the rate of about 800 - 900 ml per two carcasses. Add olives without bones, champignons and white wine into the pan. Mashed together on low heat about half an hour.
Add salt into broth, cook a couple more minutes, after which you quickly cool it. To do this, the saucepan should be removed from the fire and put in a large cold water container.
While carcasses of Ryabchiki are still warm, take them out from the broth and separate meat from the bone. We put into the container with the lid and send to the refrigerator. We will need a little later.
Broth do not pour out, you can cook a delicious lanspik for salad. Lanspik is a jelly from meat or vegetable broth, which is prepared with gelatin. The gelatin for Lanspik is pre-divorced in warm water, then add to broth. We break out a lot of flat plates and, after cooling, we put in the refrigerator to form a jelly. Before serving the salad by jelly cut into cubes and add a slide into a salad or in a separate dish (do not mix with a salad).
The calf language is drunk on a weak heat from two to four hours so that it becomes soft. The degree of readiness should be checked, periodically piercing the tongue with a fork in the cooking process. A bow, carrots, parsley root and a bay leaf should be added to the broth with a language, approximately half an hour before readiness. For about ten minutes before readiness to add salt to the broth to taste.
When the calf language becomes soft, it must be removed from the water and quickly dip in cold boiled water so that it is slightly cooled, and it was possible to remove the skin. After complete cooling, the purified language also need to be removed in a cold place.
At the next stage, drunk cancers. To do this, you need to boil the water and add greens, bay leaf, tarragon, pepper, onions, carrots and a sufficient amount of salt into it. When the brine will shove a little, and the spices will give it taste and aroma, we lower the crayfish in it and cook about 20 minutes. Turn off the fire and leave crayfish in the brine so that their meat has had and acquired a pleasant taste.
Potatoes are cooking in the peel until readiness. We cut cubes.
I boil eggs and cut pieces. Instead of chicken, quail eggs can be used, each of which will need to be cut into two halves.
Lettuce leaves can be chopped or used integer at will.
We collect in the salad bowl all the components of Olivier. To do this, lay out the lettuce leaves, potatoes, chopped by small pieces of meat of rumbers and a calf language sliced \u200b\u200bby thin plates.
We cut the cubes of fresh cucumber and add to Olivier. We refuel mayonnaise and mix. Top add roots, capers, eggs and purified cancer cervices. Add a little red caviar and send a salad in the refrigerator. When Olivier cools and soaked, cut the Lanspick, lay it on the cooled salad and apply to the table. Bon Appetit!

Recipe Sosta Provence

Instead of the finished mayonnaise for Olivier's original salad, you can cook Provencal sauce on your own at home. In essence, it is homemade mayonnaise, cooked with your own hands from natural products. So.

Ingredients

Olive oil - 160 g;
Chicken Egg - 1 pc;
Lemon juice - 1 tbsp. l;
Mustard powder - 0.5 h. L;
Salt - 0.5 h. L;
Sugar - 0.5 h. L.

Cooking

Products and a container in which sauce will be preparing, put in the refrigerator and let it cool well. It is important! Otherwise, the components will be peeling and will not give a homogeneous mass.
Take a chilled chicken egg and smash a blender or a bowl into the bowl, also chilled. I fall asleep mustard, sugar and salt. Whip up to homogeneous mass. Pour oil in an amount of no more than 1/3 teaspoon and beat. Then add another floor of a teaspoon of oil and continue to beat. So continue until all the oil is over.
Add lemon juice to a homogeneous mass and beat the sauce. If mayonnaise is too thick, it can be diluted with cold milk and also thoroughly beat.
It is very important to introduce the oil and other liquid components with small doses and smoothly. Otherwise, the oil begins to peel.

Ready Oboves and Home Mayonnaise is stored in the refrigerator no more than 2 - 3 days. That is why it should be prepared in small quantities directly when cooking salads.

Recipe Olivier with chicken breast

The classic Salad Olivier on the already established tradition is preparing precisely with sausage. Nevertheless, many mistresses prefer to prepare Olivier with chicken. Chicken fillet makes the taste of salad more gentle and tasty. It is perfectly combined with pickled cucumbers, and it is also preparing simply and quickly.

Ingredients

Chicken fillet or breast - 3 pcs;
Potato 3 - 4 pcs, medium;
Green peas (can be replaced by corn) - 200 g;
Chicken eggs - 4 pcs;
Marinated cucumbers - 4 - 5 pcs;
Onion - 1 pcs, large;
Mayonnaise - 6 - 7 tbsp. spoons;
Salt, spices, greens - to taste.

Cooking

Boil chicken fillet about 40 minutes before readiness. You can add spices to taste.
Onions cut the little pieces and marinate in water with a small amount of vinegar. This will remove the unpleasant smell and bitterness, keeping the onions crispy and tasty.
Carrot drunk with potatoes and eggs. After that, we clean and cut into cubes.
When fillet cools, it is also not too large and add to the salad.
Add canned peas or corn at will.
Cut the salted cucumbers. If the salad is obtained too fresh, you can increase the amount of cucumbers.
Pickled onions press and add to salad.
All ingredients refuel mayonnaise, mix thoroughly and salt to their taste.

The finished salad should stand a little in the refrigerator and soak. Before serving, it can be shifted into a beautiful plate and sprinkle with fresh greens.

Olivier with shrimps - a new festive recipe

When on the new year's nose, a birthday or another holiday, we all start thinking which salads are better to cook for the festive table. When the usual Olivier and herring under a fur coat is already tired, you can try experimenting, changing the filing forms or basic ingredients.

For example, a mayonnaise salad, similar to a classic olive, can be prepared with shrimps. This salad turns out more gentle and easy, for which his beautiful ladies often choose. Since the taste of shrimps is not too pronounced, in mayonnaise for refueling it is better to add a little caviar of washing or cod, which will make this wonderful salad insanely tasty!

Ingredients

Shrimps (boiled, ice cream) - 500 g;
Potatoes - 4 pcs;
Fresh cucumbers - 3 pcs;
Chicken eggs - 4 pcs;
Canned peas - 250 g;
Icra washing or cod - 2 tbsp. l;
Salt to taste.

Cooking

Boil potatoes together with eggs, then clean and cut into small pieces.
Shrimps defrost, bay them with boiling water with salt adding. If raw or fresh shrimps are taken, they need to boil them in water with the addition of salt and spices.
Clean the shrimp and add to the salad.
I fall asleep green canned polka dots.
Cut fresh cucumbers and also add to the rest of the products.
Mayonnaise mix with caviar and refuel our salad mixture. We try to taste, if necessary, Solim.

The finished Salad of Olivier with shrimps can be served immediately after cooking. Fresh cucumbers flow quickly, so it is not necessary to leave a salad for impregnation. If you do not like green peas, you can replace it with corn. Cucumbers optionally can also be replaced by ripe avocados, which should be cut into small cubes.

Olivier with chicken and mushrooms

The recipe for this wondrous salad is little reminded by the classic version of Olivier. Nevertheless, it is necessary to prepare it. Nutrient chicken breast in combination with pickled mushrooms, cheese and Korean carrots simply can't leave you indifferent.

Olivier salad with mushrooms and chicken is very light and tasty. You can prepare it for holidays or for family dinners. This unique salad is perfectly combined with potato mashed potatoes or can act as an independent dish. He will also like the children and can become a favorite family dish.

Ingredients

Chicken fillet - 3 pcs;
Champignons marinated - 300 g;
Eggs - 3 - 4 pcs;
Cheese of solid varieties - 150 g;
Korean carrot - 100 g;
Mayonnaise - to taste;
Salt, pepper, greens.

Cooking

Drink on slow fire chicken fillet 40 minutes until readiness. In the water, as desired, add pepper, bay leaf, onions.
Eggs also boil and cut into large pieces.
Champignons cut into four parts.
Chicken fillet after cooling also cut large pieces and add to mushrooms and eggs.
Korean carrot is pressed from excess moisture, add to salad.
I fall asleep cheese, grated on a large grater.
Lubricate the mayonnaise salad, salt, pepper to taste.
Greenery finely ruby, sprinkle with her salad.

This Olivier recipe is somewhat atypical. There is no usual potato and bow, there is no green peas. All salad ingredients are pretty gentle, because of which Olivier is light and at the same time delicious.

Olivier Salad with Beef

Beef in Olivier is an excellent alternative to boiled sausage. This salad is more delicious and helpful. It is well suitable for the festive table and can be used as an independent dish.

Ingredients

Beef (low-fat) - 500 g;
Potatoes - 250 g;
Marinated cucumbers - 5 - 6 pcs;
Eggs - 4 pcs;
Carrot - 1 pcs, medium;
Mayonnaise - to taste;
Spices and salt - to taste.

Cooking

Before cooking, beef should be booked and give it to cool. Usually for cooking meat is enough 1 - 1.5 hours.
Carrots, potatoes and eggs are boiled and cut down, as for classic olive, cubes.
After cooling to vegetables and eggs is added sliced \u200b\u200bwith small pieces of meat.
Salted cucumbers also cut into cubes and added to salad.
At the last stage, all ingredients are thoroughly mixed and refilled by mayonnaise.
Ready salad should be salted. At the request of it, you can add polka dots or corn.

So that Olivier has become less dry, it should be in a cold place for at least an hour. During this time, the salad ingredients are soaked with mayonnaise and cucumber juice, and the salad itself will become more delicious. When applying on the table, Olivier with beef can traditionally sprinkle with chopped greens. You can serve it in the total dish or lay out in separate sockets or even glasses.

How to cook Olivier with tasty and just

Beef or calf language is an excellent product for the preparation of a variety of salads. Nevertheless, so that Olivier with the tongue is tasty, it needs to be able to boil properly to the necessary soft state.
Cooked calf language usually for quite a long time. In the process it must be picked up for a fork and check the degree of readiness. The boiled tongue while it is still hot, it should be filled with cold water to quickly get and remove the skin from it. Cut it better by thin plates, so it will be less hard and gentle taste.

Ingredients

Language (calf or beef) - 500 g;
Middle potato - 5 pcs;
Carrot 1 - 2 pcs;
Green peas - 250 g;
Marinated cucumbers - 4 - 6 pcs;
Eggs - 5 pcs;
Mayonnaise, salt - to taste.

Cooking

Boil the tongue to a soft state from two to four hours. Add a bay leaf, pepper into the water. Shortly before the availability of salt broth.
Clean the tongue from the skin and cut into thin plates.
Boil carrots, potatoes and eggs. We cut cubes.
Add polka dot without fluid.
Cut the cucumbers and add to salad.
We refill mayonnaise, salt and leave to be soaked in the refrigerator.

Ready salad decorate greens and feed on the table. It turns out very tasty!

Olivier is a popular salad in Russia, considered to be rightfully folk. The recipe for classic salad Olivier with sausage came up with the legendary French chef Lucien Olivier, holding its own restaurant - "Hermitage" in Russia in the second half of the XIX century.

In the original form, Salad Olivier was an exquisite dish of expensive ingredients (for example, black caviar) with a secret saucer from the chef, giving the original and unique taste.

Modern classic Olivier is prepared from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, the main meat ingredient (beef, chicken, sausages) with the addition of sauce gas stamp (mayonnaise and sour cream) and spices. Prepare Olivier at home for the New Year's table - the right solution to each mistress.

Abroad dish is known as the "Hussar Salad" and "Russian Salad". In Russia, many hostesses call Olivier by ordinary winter salad.

How many calories in Olivier

The energy value of lettuce depends on the fatty refueling (sour cream or mayonnaise) and the type of meat (meat product).

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

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

Ingredients:

Sausage boiled - 500 g,
Eggs - 6 pieces,
Potatoes - 6 medium tubers,
Carrots - 3 pieces,
Fresh cucumbers - 2 things,
Onions - 1 head,
Green peas - 250 g,
Cornishons - 6 stuff,
Salt - 15

Cooking:

Boating vegetables for Olivier. Leave to cool to room temperature.
With boiled eggs, I remove the shell. Onion finely finely tire. Eggs crumble on thin particles. The rest cutting into cubes.
Mix in a deep dish.
I add salt to taste. Filling mayonnaise. I gently mix. It is necessary that mayonnaise and salt evenly distributed in Salat.

Video recipe

Bon Appetit!

Classic Olivier - French Recipe

Salad Olivier in French with calf language and quail eggs consists of a large number of ingredients. The delicious sauce is refilled, a delicate black caviar is added from above. Salad, cooked according to the "canonical" recipe, will become a real decoration of the New Year's table.

Ingredients:

Maintenance

Rybikchik - 3 things,
Quail eggs - 6 pieces,
Marinated cucumbers (Cornishons) - 200 g,
Sheet salad - 200 g,
Potatoes - 4 tuber,
Pousic black caviar - 100 g,
Cracks - 30 pieces (small),
Fresh cucumbers - 2 things,
Calf language - 1 piece,
Capers - 100

For refueling

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

Cooking:

Rye. Carefully my carcasses of Ryabchikov. Let's leave.
Carcass shifting into a deep saucepan. I add bulb, salt in water. Wrive on medium heat for 90-100 minutes.
Language . I wash the calf language. I put to cook in another saucepan with spices, carrots and a bow head.
I get a welded language and game. Leave cooling.
From the rivets we remove the skin, remove the bone. For salad, separate the fillet part. Gently cut.
Calf language cuts on the part of the medium size.
Crayfish I bore cancers, leave cool. How cool, separating meat and cut for Olivier.
Vegetables. I put to boil in separate saucepans 4 eggs and potatoes. Cooked and cooled potatoes. With eggs I remove the shell. Potatoes cut into cubes, tire quail eggs.
I take a deep salad bowl. I spread the bottom from torn to pieces of salad leaves.
My fresh cucumbers. Remove the skin. I cut on parts of medium size. Capers and pickled cucumbers shred. I lay out in a salad bowl with close fresh cucumbers.
I cut the remaining ingredients. Shoot in a salad bowl and assign a dish to the side.
Refill I am preparing a gas station for giving a salad of piquancy and a special taste. I whip a mixture of yolks from two quail eggs with a sharp homemade mustard and salt.
Puncture add olive oil into a homogeneous mixture. I pour to thickening the mass.
In almost ready-made mayonnaise-egg sauce, pour garlic powder, pouring a wine vinegar, put the ground black pepper.
Mix thoroughly. Let's fill the salad.
To decorate the dish, make a beautiful framing from a black caviar around the edges of the plate, add one spoon in the top of the salad. If there is no black caviar, replace it with red caviar from the pink salmon.

Recipe Olivier for the New Year

Ingredients:

Beef - 600 g,
Carrot - 4 things,
Potatoes - 4 pieces,
Marinated cucumbers - 8 pieces,
Green peas - 80 g,
Chicken eggs - 6 pieces,
Mayonnaise - 100 g,
Parsley - 1 twig,
Salt, spices, fresh greens - to taste.

Cooking:

I wash beef several times under running water. We dry with kitchen paper towels. I cut off the veins and visible particles of fat.
I pour water. Salt and put on the stove. Cooking time is 60 minutes in boiling water. I am getting a beef, shifting on a plate, waiting until you cool.
Moto carrots and potatoes. I boo in the peel. For the preparation of vegetables I use a double boiler. Cooking time - 35 minutes. I get out of the cooking tank. I clean after cooling and cutting into cubes.
I open the can with canned peas. Fluid drain. If it is muddy and slug, boldly rinse the peas with running water.
Drinking eggs screwed. Cleaning from the shell after placing cold water.
I get a big dish. I add chopped ingredients for salad. Cooled beef cutting on neat lumps. I put in Olivier. Pour peas.
As a refueling I use classic mayonnaise. I prefer light, low with low fat. Salt and pepper to taste.
Thoroughly mix all the ingredients. I give Salat Olivier for the new year culinary shape. Tamper. Decorating on top of a sprigs of parsley.

Video cooking

Simple recipe with boiled sausage and fresh cucumber

Ingredients:

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

Cooking:

Roman potatoes. To speed up the process cut the vegetable on 3 parts. To determine the readiness of potatoes, I pierce for a fork. I drag the water, leave cool.
In a compact saucepan saucepan with eggs. 7-9 minutes in boiling water.
Cooled potatoes cut into cubes. I crumble boiled eggs, fresh cucumbers, boiled sausage.
We shift the crushed ingredients into a deep plate or a large saucepan.
I open the green peas. I drag the water. I spend the contents of the cans in the salad.
Strank Olivier without mayonnaise and salt. Refuel and salt salad before serving on the table. For taste, additionally add fresh-chased black pepper.

Bon Appetit!

Cooking Olivier with sausage and corn

Ingredients:

Sausage - 200 g,
Canned corn - 1 bank,
Potatoes - 5 pieces,
Onions - 1 head,
Egg (chicken) - 4 pieces,
Carrots - 1 medium-sized thing,
Fresh cucumber - 2 pieces,
Dill - 8 twigs,
Salt, mayonnaise, sour cream - to taste.

Cooking:

I boo eggs, potatoes and carrots. Eggs are prepared in a separate dish, the bay of cold water and bringing to a boil. I boil around, 7-9 minutes. I get out and shifting in a plate with cold water. In another dishes he drunk vegetables until readiness. First, "will come" carrots, then potatoes.
While boiled vegetables cool, clean and finely cut onions. I pour out into a large bowl, carefully I must remember my hands to release juice, as for a kebab marinade. Evenly distribute on the bottom of the bowl.
Eggs cut into small cubes or rubbed on a grater. I smell a second layer.
Boiled carrot cut in the same way. I pour out finely cropted eggs on top. The next layer is potato.
I wash the branches of dill. Fine tire greens. I spend in a bowl. Next, cuts cucumbers and sausage. I add Olivier to the Winter Salad with sausage and corn.
I put corn, pre-drained liquid from the can.
If the salad is preparing for the evening, remove the dish in the refrigerator, not refilling with mayonnaise and without stirring the layers.
Before serving on a table salt, I make refueling from mayonnaise and sour cream. Mix thoroughly.

Olivier is ready!

How to make an olivier with smoked sausage

Useful advice. So that the vegetables are faster and easier to be cleaned, pour them with cold water after cooking. Leave for 7-10 minutes, and then clean.

Ingredients:

Servelat - 150 g,
Chicken Egg - 3 pieces,
Potatoes - 3 tuber,
Carrots - 4 small pieces,
Onions - 1 piece,
Mayonnaise - 3 big spoons.

Cooking:

For cooking salad boiling vegetables, carrots take 4 things.
I cut potatoes, carrots, smoked sausage on cubes. Onion finely finely tire. Boiled eggs rubbed on the grater.
I drag the liquid from the canter can. Shoot in a sieve. I wash under running water.
I'll get a beautiful salad bowl. Shooting chopped components. Salt and pepper Olivier, please add fresh greenery and favorite homemade spices. Filling mayonnaise. Stirring.
I submit to the table.

How to prepare olivier salad with chicken

Useful advice. To check the preparedness of vegetables, gently pour them with toothpick. With a lot of piercing, get vegetables from a slow cooker. Put in a plate and leave cool.

Ingredients:

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

Cooking:

For quick preparation of vegetables I use a multicooker. I put potatoes and carrots into the top bowl, turn on the cooking program "to a pair" and install a timer for 25 minutes.
Eggs prepare on the stove. I will boil. Do not digest, otherwise there will be an unappletent row of a grayish shade. After cooking, I lower the eggs into cold water for 5-10 minutes. This will simplify further cleaning.
Thorough my chicken breast. We dry with kitchen towels. I cut into medium-sized cubes. Salt, add spices (I take Curry) and soy sauce. I put pieces of chicken on a pan with preheated vegetable oil.
Frying on fire above average. Study pieces of chicken breast so that the meat is not burned.

Useful advice. About the readiness of the chicken signals the formation of a ruddy crust.

Shooting meat into a deep bowl. Leave to wait for your hour.
For Salad Olivier, I take frozen fresh polka dot, and not canned. Heat the frying pan or in the microwave oven until soft.
Cooled vegetables cooked in a slow cooker, cleanse from the peel. Onions cleaner from husks. I cut into small parts.

Useful advice. If the bow has a very pronounced crooked taste, cut the vegetable, and then hide with boiling water to mitigate.

Eggs rubbed on a grater or cutting into cubes. With dill, I remove hard stem and rude twigs. Finely tire remaining soft parts.
Connect all the ingredients in one dish.
Put mayonnaise, add salt. For a more pronounced taste I use black ground pepper. I mix the salad so that refueling and spices are evenly distributed on the dish.

Video recipe

Real Olivier with Chicken and Apple

Ingredients:

Chicken breast - 700 g,
Potatoes - 3 pieces,
Chicken egg - 3 things,
Carrots - 2 pieces of small size,
Fresh cucumber - 1 thing,
Salted cucumber - 1 thing,
Green peas (canned) - 1 bank,
Apple - 1 thing,
Mayonnaise - 150 g,
Parsley, dill, green onions - to taste,
Salt, pepper - to taste.

Cooking:

My breast. I put it in a saucepan. Similarly, I am doing with potatoes, carrots and eggs. Carrots and potatoes scold in uniform. Eggs cook boot. Vary 5-8 minutes after boiling.
I get ingredients. Leave cooling. I clean.
On a large wooden board, we separate the chicken breast. I cut meat for salad on medium sized pieces.
Potatoes and carrots crumble on small cubes. The cut components of Olivier shifting into a deep salad bowl.
I clean eggs from the shell. Stay on the kitchen board. Finely tire.
Related fresh and salty cucumbers.
Finely chopping dill, parsley and green onions.
Mix everything in a big salad bowl. I add washed canned peas (drain water from the can). I will give a special taste to Salat Olivier at the expense of a finely chopped fresh apple.
Salt, add mayonnaise, pepper. Stir again. Real Olivier with Chicken and Apple is ready!

Delicious Olivier with chicken and mushrooms

Ingredients:

Chicken ham - 2 pieces,
Fresh champignons - 400 g,
Potatoes - 2 tuber,
Egg - 4 things,
Fresh cucumber - 2 things,
Fresh lemon juice - 2 tablespoons,
White bulb - 1 head,
Parsley - 6 twigs,
Olive oil - 1 tablespoon (for roast),
Blend "Olive herbs", pepper, salt - to taste.

For sounding gas station

Mayonnaise "Provence" - 2 tablespoons,
Yogurt without additives - 1 large spoon,
Olives - 2 tablespoons,
Black ground pepper - to taste.

Cooking:

In salted water, dried meat. In another saucepan, cook carrots and potatoes. Eggs are prepared in a small dishes. War 5-8 minutes in boiling water.
White bulb cut on thin semiring and once again in half. Shoot in dish. I add fresh lemon juice. Marina 30 minutes, covering the lid and removing in the refrigerator.
Champignons cut into small particles. I lay out on a split frying pan with vegetable oil. He fresher 5-6 minutes on strong fire. Stitching, not allowing the burning. At the end of the preparation of saline. I lay out in a plate to cooled.
Cooked and cooled vegetables clean and cut into cubes. I try to cut on particles of the same size.
Fresh greenery crumble very finely.
Mix in a beautiful salad bowl. Lucky gently focusing from excess lemon juice. I fill the salad with saucery refueling from several components (specified in the recipe).
I serve a salad on the table. Tasty Olivier with mushrooms and chicken, I recommend to ease within 24 hours.

Bon Appetit!

How to cook Salad Olivier with turkey meat

Ingredients:

Turkey meat - 400 g,
Potatoes - 3 pieces of medium size,
Carrot - 1 thing,
Eggs - 3 things,
Fresh cucumber - 2 pieces,
Canned peas - 200 g,
Canned capers - 80 g,
Mayonnaise - 250 g,
Bay leaf - 2 pieces (for cooking turkey),
Salt, pepper peas, mayonnaise - to taste.

Cooking:

For the preparation of Salad Olivier with turkey meat separately dried vegetables. I am preparing turkey meat in a slow cooker with a laurel sheet and peas of black pepper.
I catch the components of the future Olivier. Leave cooling.
When everything cools, proceed to cutting. Vegetables and eggs cut into medium-sized cubes, turkey - on small pieces. Shoot in a salad bowl.
I open polka dots and capers. I drag the liquid from the cans. I wash products under running water.
Mix thoroughly. Salt and pepper. Filling mayonnaise. I serve a delicious Salad Olivier on the table, decides from above the finely chopped fresh green onion.

Original recipe for a tsarist with ripples and black caviar

Ingredients:

Fillet of Ryabchikov - 400 g,
Calf language - 100 g,
Black caviar - 100 g,
Canned crab - 100 g,
Sheet salad - 200 g,
Salted cucumber - 2 things,
Fresh cucumber - 2 pieces,
Olives - 20 g,
Capers - 100 g,
Eggs - 5 pieces,
Onions - Half of the bulbs,
Homemade mayonnaise, juniper berries - to taste.

For sounding gas station

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

Cooking:

The language gently cleanse from the lived and the films, I wash under running water and drunk 120-150 minutes.
30 minutes before the completion of the preparation of laying into the decoction juniper berries, having a bulb. Sweep salt. Gently remove the skin from the boiled tongue. I cut on parts of medium size.
I am preparing salad refueling. Olive oil mix with yolks. I put mustard. I pour vinegar. For piquancy add thyme and rosemary.
Drinking eggs screwed. Bulk cold water to clean the shell faster. Cutting on quarters.
I turn to the meat of rumbers. Tasha in a frying pan, adding a glass of water and favorite spices. Fire - above average. Shoot in a plate.
While the bird cools, cut the crab fillet and cucumbers. I lay out in a large and beautiful dish with a pre-laid bottom of the lettuce torn on a part. I add capers.
Separating meat from bones, cutting. Shoot in salad, add mayonnaise.
In the central part forming the basis of Olivier. Around I make a beautiful design from Quarters of eggs and olives. On the eggs pour the cooked saucer. From above, I make a neat hat from black caviar.

Beautiful, tasty and most original Olivier ready!

How to do olivier salad with fish

Ingredients:

White fish fillet - 600 g,
Fresh cucumbers - 2 things,
Potatoes - 4 medium-sized root
Carrots - 2 pieces,
Green bow - 1 bundle,
Eggs - 5 pieces,
Canned peas - 1 bank,
Mayonnaise - 150 g,
Sour cream 15 percent fat - 100 g,
Ground pepper (black), salt - to taste.

Cooking:

I boo in the fuel part of the white fish (any, what you will find at hand). After cooling, cutting into small particles.
I cook potatoes and carrots "in the uniform." I clean from the skin, cut into cubes.
I boil eggs. I drag boiling water. I pour cold water. I clean from the shell and rub on a grater with a large fraction.
Fresh cucumbers wash under running water. We dry, remove the skin and cut into cubes.
Finely crumble green onions.
I open a jar with a peas. I clean the marinade and wash in warm water.
I lay out the cut ingredients and peas in the salad bowl.
I refuel the mixture of mayonnaise and sour cream. I add salt and black ground pepper. Stirring. Olivier with fish is ready.

History of Salad Olivier

Salad Olivier is an original dish invented by Lucien Olivier, a skilled French chef and chief leader of the Moscow restaurant of Parisian cuisine called "Hermitage". The time of creating Salad Olivier is considered to be the 50-60s of the XIX century.

The classic Salad Olivier with meat is another symbol of the new year, which we have to see us at the festive table. But few people know that the author of this dish is the French cook Lucien Olivier, who opened in the middle of the XIX century in Moscow, the restaurant "Hermitage". His branded snack Olivier from meat of partridges and Ryabchikov, with a tongue of a young calf, cancer cervices and a stratum of jelly from broth collected in the Gourmet Restaurant from the entire capital. Meat Lukoshko filled with boiled potatoes, eggs, roots, capers, olives and poured delicious mayonnaise, made on a unique author's recipe. Many tried to find out the real French recipe for classic Salad Olivier, but Lucien kept his tricks secret. Over time, the Russian chefs adapted a frowning snack under our reality, and in Soviet times a recipe for Olivier with boiled sausage, which instantly passed on and became popular. Interestingly, modern Olivier lost its French roots and is known abroad as "Russian Salad".

How to cook classic olivier salad

In the past, Olivier salad was associated with sufficiency, so the hostess was preparing this snack to the New Year's table. Step-by-step recipe for classic Olivier looks very simple. First boiled potatoes in the leather and boil the booze eggs, and when the products are cooled, clean them and cut into cubes. Sliced \u200b\u200bcucumbers with cut-off tails are cut by structures, boiled meat (beef, chicken, turkey) crushed, a liquid is drained from the canter can, the onions are finely bold. All ingredients are mixed in a salad bowl and fill mayonnaise. Despite the fact that the classic Olivier is preparing precisely with meat, as it was in the original recipe for French culinary, doctoral sausage can also be considered a classic option.

The amount of products is calculated based on the number of consumers and taste addies. Some love more meat, others do not put eggs, and someone adds twice as much potatoes. Olivier's classic salad consists of 400 g of meat or sausage, 5 medium-sized potatoes, 5 eggs, 4 salted cucumber, green peas, 2 medium bulbs and 200 ml mayonnaise. The classic calculation of potatoes and eggs is simple - there must be exactly as many as guests at the table. In the salad you can also put boiled carrots, dill and green onions.

New look at traditional Olivier

Interestingly, all the well-known Salads "Winter", "meat" and "metropolitan" are variations. However, classic olive can be turned into a real delicacy, if replacing meat with shrimps or fish, such as salmon. It is quite acceptable, besides, Lucien Olivier also used seafood. In some recipes, Olivier has apples, oranges, pomegranates, pickled or fried mushrooms, avocado, arugula, lettuce leaves, any delicious smoked fish, red caviar, beets and even raw cabbage, which is added to Olivier in some areas of Ukraine. Italians are preparing a "Russian Salad" with the Podkolova, the Germans - with smoked sausage, Americans with a tuna and canned corn, Spaniards with crab sticks and asparagus. In Bulgaria in Olivier, they add ham or salami, in Iran use meat salad as a filler for sandwiches, and the Greeks, the Serbs and Poles generally prepare this snack without meat.

Several secrets of cooking Olivier

It is difficult to cut the meat beautifully, but so that the salad looks more aesthetically, first section meat along the fibers and only then pledge it across. Do not digest potatoes, otherwise instead of cubes, the potato mashed potatoes. It, of course, will not spoil the taste of salad, but aesthetics will suffer. By the way, potatoes and carrots should be more than other components of the salad. Very nice in Olivier looks rustic eggs with bright yolks and halves of quail eggs.

Try not to take large salty cucumbers, otherwise the salad will be seeds, and it is better to remove the skin with hard cucumbers so that Olivier turns out to be gentle and enjoyable. Sliced \u200b\u200bcucumbers put in a colander or sieve to the glasses excess moisture. Instead of salt cucumbers, you can take pickled or fresh cucumbers who are often mixed together. Picked salty taste of the snack and pickled patissons are attached. In general, experiment!

When using fresh onions, we boil it with boiling water after grinding, so that the bitterness is gone, otherwise the salad will have a sharp taste. Mayonnaise can be prepared by adding spices for aroma - it is not only tasty, but also useful. If you are sitting on a diet, replace the sausage with a veal or chicken breast, and mayonnaise is low-fat sour cream or yogurt.

For non-standard, make the ingredients not by cubes, but straw - it will be very unusual. And most importantly - to fill with mayonnaise salad immediately before serving on the table, otherwise it will lose its freshness. In refueling, you can put a bit of shit and mustard. Decorate with olivier greens, green peas, figure slices of meat and vegetables, beautifully chopped eggs.

Recipe: Not really classic olive with meat

Cut into thin slices of 300 g of boiled calf language, mix with 3 boiled potatoes and 3 boiled eggs, chopped cubes. Add thin halfolts 2 bulbs, finely chopped red bell peppers, any greens and mix with sauce.

Cooking sauce: 2 eggs are whipped with 2 h. Salts without a slide, add 2 tbsp. l. Milk and beat again. Next, we pour 2 tbsp. l. vegetable oil and 1 tsp. Sugar, well stirred and refuel salad.

Olivier is preparing from simple, affordable and inexpensive products. Therefore, you can safely serve olivier on the New Year's table, and so that the salad seemed more festive, diverse it with interesting ingredients. Your family and guests will appreciate this delicious, appetizing and beautiful dish, because Olivier is never bored!

If you search in the network Recipes Olivier, then you can detect dozens of options.

From the salad, which invented Lucien Olivier, is now one name left, as well as potatoes and cucumbers among the components. Soviet times imposed its own adjustments. How to cook Olivier? A recipe with a photo will tell you about the three most common versions of this salad, where sausages or ham are protruding as a meat base, as well as about its varieties with beef or with chicken.

To Lassic Var. anT implies that low-fat boiled beef is mounted as the main ingredient. Such olivier with meat It turns out satisfying, with a bright and pronounced taste. Products for it can be found at any time of the year, which is why the second name for salad is "winter" when there are no seasonal vegetables in stock.

How to cook Olivier with meat?

You will need the following set of products:

Meat;
Potatoes;
Carrot;
Green pea;
Salted cucumbers;
Mayonnaise.

However, each mistress adds its variations. It may be olives, capers, and eggs, and even shrimp. Some are also experimenting with sauce.

How to cook Olivier?

At the first stage, my potatoes and carrots and put them in cooked in cold water. So vegetables do not break down and retain their structure.

Separately drunk meat. If you want to get a delicious broth, then put vegetables and meat together, pre-well washing the roots. Now cut the cucumbers.

Some recipes Olivier It is suggested that they can be both salty and fresh. Next, to cook Olivier It is necessary to open a can of peas and merge extra water from it. It remains to wait, when vegetables and meat are ready. Cool and cut them by refueling mayonnaise.

A more delicious and spicy option suggests that a green sour-sweet apple and a bow in the salad.

It's not just grinding it, but we put in a sieve and scraping boiling water so that the excessive bitterness does not stop all the other tastes. Onions should remain crunchy.

Among other things, the sauce is important in Olivier. You can take ordinary mayonnaise from the store. But home mayonnaise is much tastier than finished. The recipe is simple. Need a dozen quail eggs and a pair of tablespoons of oil (olive or vegetable). Solim, Perchym and squeeze a couple of lemon juice drops here. You can add Dijon mustard (this is the one with grains). We put all this in a blender and beat a few minutes.

In fact, this is not mayonnaise, but dietary fill with gentle egg flavored. If a thick sauce is needed - it is necessary to increase the amount of oil to 150-200 ml. After all components are cut - cooking Olivier.

We connect the components in the cup, refuel, mix and lay out on the plates or dish.

But Olivier can be prepared differently and much faster if you do not have time to wait when the piece of meat is welded. No less tasty options will look below.

Recipe Olivier with sausage

Instead of meat, you can take a boiled sausage or ham. Classic Olivier with sausage Measures a standard set of products:

Potatoes;
Carrot;
Green pea;
Ham;
Bow.

The most common option is considered olivier with sausage and salted cucumbers.

They will add spikes to this salad. Cucumbers can be replaced by capers or olives. Someone prefers instead of salty laying fresh cucumbers.

Olivier with chicken recipe

The more budget option for cooking Olivier is obtained when the chicken is placed instead of meat: both boiled breasts and meat from the tibia. How to cook Olivier? Recipe with photos Above the all stages described in detail. We change only one component.

Very tasty olivier Salad with Chicken It turns out when part of the boiled chicken is taken and some smoked.

Olivier salad. Classic recipe

If you decide to find for olivier Classic Recipe, it will be stumbled upon the discrepancies. One source will insist that the bunks and potatoes are mixed first. Then add mugs of fresh cucumbers, olives and capers. Poured mayonnaise and mysterious soy of Kabul (about what it is still arguing).

The other will insist on the fact that Olivier is a rumbie, calf language, caviar, salad, crayfish, eggs, cucumbers, capers and a peak.

Each hostess by mood chooses a certain version of this delicious salad. Someone will experiment every time, someone will stop at the verified version. Now you probably knowhow to cook Olivier? R etspt with photosthe final dish helps you decide on the choice.

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