To put or not to put an apple in Olivier? Try it!

Olivier is so loved that there is no need to improve him. However, you can always diversify. Some, for example, cannot imagine it without onions or green onions, while others prefer meat to boiled sausage. A relative of Olivier from haute cuisine has always been the Stolichny salad, in which boiled veal and apples are placed. Today we will offer you several ideas with the obligatory presence of apple, but with different options for the meat component: from sausage to smoked chicken. So, a step-by-step recipe with photos in three versions.

Other recipes

• Classical

Classic Olivier is prepared exclusively with boiled beef. It is very good and always reminds us of the New Year, home, parents and grandmother, who always cooked very tasty food during the holidays! Try to make a classic version according to all the rules, using our recommendations.

• With fresh cucumber

Any salad with fresh cucumber is a flavor for the whole kitchen! Of course, you can use salty, but then there will be no freshness and juiciness, and this is a completely different taste! Season the dish with homemade mayonnaise, and cut the cucumber into slices for decoration.

• With smoked sausage

The version with smoked sausage will be somewhat coarser, spicier, piquant and, frankly, not for everyone. But if you are a gourmet and know about smoked meats, then this dish is especially for you! This particular option is prepared with pickled cucumber. I do not recommend adding fresh cucumber, so as not to disturb the taste balance of the ingredients. Prepare it this way and see for yourself!

• With green onions and chicken

The version with green onions and chicken is a little spicy and has a slight bitterness. We add onions to the appetizer only if we really like its taste, or we add just a little and chop it very finely. It would also be great to decorate the portioned serving with a scattering of green onions. Very beautiful!

• With chicken and mushrooms

Why are mushrooms in Olivier? This is an unusual ingredient for a traditional salad. Although, the more components, the better, because, as you know, Olivier’s first salad, which forever glorified the chef, was made from “leftovers” and everyone liked it. So let’s actively collect more delicious “leftovers” in the refrigerator - mushrooms, chicken, potatoes, eggs, carrots, green peas, add an apple for sourness and prepare the best holiday dish!

Olivier salad with chicken and apple

The combination of tender chicken fillet and the simplest boiled sausage creates a completely unimaginable taste picture. The dish turns out to be incredibly rich, and thanks to the apple, it’s also very fresh.

What you need for Olivier salad:

• 200 gr. chicken fillet;
• 150 gr. boiled sausages;
• 4 potatoes;
• 2 carrots;
• 1 onion;
• 4 pickled cucumbers;
• 3 eggs;
• 2 sour apples;
• 200 gr. canned peas;
• 150 gr. sauce for Olivier;
• 1/4 tsp. salt;
• 1/4 tsp. pepper

Olivier - how to cook:

1. Wash the potatoes and carrots, boil them, then be sure to cool and peel them. Cut into neat cubes.
2. Peel the onion and chop finely.
3. Boil eggs hard, cool in ice water, peel and cut into cubes.
4. Chop the cucumbers into the same tiny cubes as the rest of the products.
5. Wash the chicken meat, boil in salted water, then cool and cut.
6. Chop the sausage into the same pieces as all other ingredients.
7. Open the jar of peas and drain the excess liquid.
8. Wash the apples, peel and core them, cut into cubes.
9. Combine all ingredients, season with mayonnaise, add spices and mix.
10. Before serving, you can supplement the composition with sprigs of fresh herbs.

Benefits for the body

We added an apple to the delicious traditional salad - and it became even tastier and healthier, because the juicy fruit:

• reduces the risk of cancer due to the high content of antioxidants in the peel;
• helps in weight loss by improving digestion;
• promotes liver detoxification by removing harmful toxins;
• Helps in the production of collagen, an important element for healthy bones, thanks to its high vitamin C content;
• improves digestion due to high-quality dietary fiber;
• strengthens the immune system thanks to a large number of vitamins and minerals;
• improves vision due to the vitamin A content in the peel;
• has an anti-inflammatory effect;
• help moisturize the skin and strengthen hair.

As they say, an apple for dinner - no need for a doctor. Of course, it is not only the apple in Olivier that is so beneficial for the body. The rest of the ingredients aren't far behind either. Therefore, let’s not be afraid to prepare this wonderful dish, because our body so needs healthy food.

We often talk about healthy fruits that we use to prepare various dishes. To understand this issue in more detail, in the special section of the Products magazine, read the article “Benefits of apples.”

Olivier salad - new recipe

This is one of the most exquisite variations of such a famous and beloved dish. Boiled chicken fillet in combination with other ingredients creates a real harmony of taste.

What you need in Olivier salad:

• 2 sour apples;
• 2 fresh cucumbers;
• 2 carrots;
• 3 eggs;
• 4 potatoes;
• 300 gr. chicken fillet;
• 50 gr. canned peas;
• 100 gr. mayonnaise;
• 2 tsp. lemon juice;
• 1/4 tsp. salt;
• 1/4 tsp. pepper

Cooking steps:

1. Wash the apples, cut off the peel and remove the seeds, chop the fruit. Sprinkle the mixture with lemon juice to prevent the fruit from oxidizing and darkening.
2. Rinse the cucumbers and cut them.
3. Boil root vegetables and eggs, then cool and peel. Cut into cubes.
4. Wash the chicken fillet, boil and cool, only then finely chop.
5. Drain the peas in a colander. to drain excess juice.
6. Place all the ingredients of the dish in a salad bowl, season with mayonnaise and mix.

Useful tips

1. I boil the vegetables and eggs in advance, drain the water and put them in the refrigerator for a few hours. Chilled vegetables are much easier to clean, they do not fall apart and it is more convenient to cut them into small cubes.
2. To prepare Olivier, it is best to use homemade mayonnaise.
3. Prepare Olivier with green apple, because it is not sweet at all. If you use red or yellow, the idyll of taste will be disrupted.
4. Cut all ingredients into pea-sized cubes. This is the best guide for cutting. It will turn out beautifully and more ingredients will be able to get onto the fork.
5. I never peel an apple before cutting it into a salad, but if you want to make it softer, just peel the fruit.
6. To prevent the sliced ​​apple from darkening, you need to sprinkle it with lemon juice.
7. Mayonnaise can be replaced with natural yogurt or low-fat sour cream with mashed boiled egg yolk and mustard, and instead of chicken, take boiled beef, smoked or boiled sausage and even shrimp or crab sticks.
8. Do not forget to add salt to the food if you cook it with sour cream or yogurt and with fresh cucumbers instead of pickled ones.
9. We prepared today's version of Olivier without onions, but if you like it spicier, you can use onions, after dousing them with boiling water and marinating them in vinegar and oil for 15-20 minutes.
10. To make it even tastier, you can wrap the potatoes and carrots in foil and bake in the oven, then cool and use in the salad.
11. Even with the addition of juicy fruit, our dish today is very rich, so we advise you not to overeat it. To enjoy food, you need to know when to stop!

Light Olivier with apple and fresh cucumber

Olivier with apple and fresh cucumber turns out very tasty, with bright, refreshing notes. You can take the apple sweet or sweet and sour. It's good if it's juicy and not too tough. Boiled sausage may have inclusions in the form of lard, lard, or tongue. For Olivier, it is better to choose the highest quality product. You can use homemade or store-bought mayonnaise as a dressing.

Ingredients:

• potatoes – 2 pcs.;
• fresh cucumber – 1 pc.;
• apple – 1/2 pcs.;
• boiled sausage – 200 g;
• chicken eggs – 2 pcs.;
• green peas – 120 g;
• mayonnaise – 2 tbsp. l.;
• salt – 1/5 tsp;
• fresh herbs - 2-3 sprigs.

Makes 3-4 servings.

How is this salad made?

1. It is better to boil the potatoes in advance, with their skins on. Then cool it, peel it, and cut it into cubes.

2. Wash the fresh cucumber and apple. Then we cut the cucumber on both sides and check that it is not bitter. Cut into small cubes and combine in a salad bowl with potatoes.

3. Cut the apple into small cubes, removing the seed pod and tail in the process.

4. Remove the casing from the boiled sausage, chop it into small cubes, and put it in a salad bowl.

5. Peel the hard-boiled chicken eggs, also chop them and add them to the rest of the ingredients.

6. Add canned green peas to the salad.

7. Season Olivier with mayonnaise of any fat content, add salt, and add spices as desired.

8. Mix the salad and take a general sample: if there is a lack of salt or any spices, adjust the taste.

Serve the appetizer immediately after refueling. Each serving can be garnished with a sprig of fresh parsley, dill or chopped green onions.

Author: Yulia S.

An interesting variation of Italian Olivier with apples and olives

Cooking time: 1 hour

Number of servings: 31

Energy and nutritional value of the product

• proteins – 5.8 g;
• fats – 10.3 g;
• carbohydrates – 6.9 g;
• calorie content – ​​141.6 kcal.

Ingredients

• boiled ham (without fat) – 450 g;
• green apples – 450 g;
• canned olives (pitted) – 150 g;
• boiled potatoes – 675 g;
• boiled carrots – 280 g;
• pickled gherkins – 375 g;
• chicken eggs – 7 pcs.;
• canned green peas – 150 g;
• lemon juice – 35 ml;
• homemade mayonnaise – 210 g;
• table salt - to taste;
• ground black pepper - to taste.

Step-by-step description of the cooking process

1. Throw chicken eggs into salted boiling water, simmer them for 10 minutes and then, after removing from heat, immediately cool, peel and cut into medium cubes.
2. Rinse the green apples under a running stream, blot away excess moisture and, after peeling them with a housekeeper and removing the cores with a cylindrical knife, chop them as finely as possible.
3. Chop the ham, pre-cooked vegetables, and gherkins into small cubes of approximately the same size.
4. Chop the canned pitted green olives into thin rings.
5. Mix all the ingredients in a large salad bowl, add canned peas strained from the liquid, season with homemade mayonnaise, lemon juice, salt and pepper and, arranging on serving plates and garnishing with sprigs of herbs if desired, serve the “Italian” Olivier to the table.