The history of Olivier salad. Olivier classic French recipe

Useful tips

New Year, Christmas tree, tangerines, salad... There is no doubt that the vast majority will easily continue this associative series

, naming which particular salad is “encrypted” in it.

Olivier salad - boring to the point of banality, but, nevertheless, invariably accompanying us for several decades

during the New Year holidays.

Many of us use an almost identical recipe to prepare this dish. However, someone adds to the classic recipe

some of his own changes, adding ingredients unusual for Olivier.

But who said that Olivier should be the same every New Year? Maybe it's time to make some changes

, and at the same time learn some secrets that will allow you to prepare a more delicious salad.

We offer you 12 different recipes that differ from each other to one degree or another. Use them to prepare Olivier salad

according to a new recipe, periodically arranging a small New Year's party throughout the year.

Olivier salad recipe with chicken

Everyone is used to preparing a salad with boiled sausage, but if you add fresh boiled meat instead, the taste of Olivier turns out to be unusual.
The recipe for winter salad Olivier with chicken described below will decorate the holiday and will please your guests. Ingredients:

• 6 potatoes;
• 500 g chicken breast;
• 2 carrots;
• 6 eggs;
• mayonnaise;
• greenery;
• onion head;
• 2 cucumbers;
• a glass of peas.

Preparation:

1. Separately boil carrots, eggs and potatoes, cut into cubes.
2. Wash the chicken meat and cut into small cubes, add salt and spices, such as curry, paprika, garlic, Italian or Provençal herbs.
3. Fry the meat in a frying pan and transfer to a bowl. Defrost the peas, finely chop the onion and herbs, cut the cucumber into cups.
4. Mix all ingredients and season with mayonnaise or sour cream and mustard sauce.

This recipe for Olivier with meat can be prepared with canned peas, and instead of chicken, add other meat, such as turkey or pork.

Olivier salad with sausage and pickles - a simple step-by-step recipe

This is a more simplified version of the famous salad. And it has the name “Winter”. It was difficult for me to call it “Olivier”, since perhaps only eggs remained from the ingredients of the famous recipe. By the way, I will also present the original version of the recipe to your attention at the end of today’s article.

Why the salad is called “Winter” is explained very simply. All the components that are used in it can easily be available at any time of the year, and in winter in particular.

During Soviet times, grocery store shelves were quite sparse. But there were always potatoes, carrots and barrel pickles. That's what they cooked from.

We bought chicken using coupons, and it was not a common product on our table, so we replaced it with sausage.

We will need:

• boiled sausage – 300 gr
• potatoes – 2 – 3 pcs.
• carrots – 1 – 2 pcs.
• pickled cucumber – 2 pcs.
• boiled eggs – 4 pcs
• green peas – 0.5 cups
• mayonnaise – 350 gr

If we managed to buy green onions, we added them too. And it happened that they specially grew it on the windowsill for the New Year.

Preparation:

1. Boil potatoes, carrots and eggs. Potatoes and carrots can be boiled in one pan. But you shouldn’t cook eggs with them. It happens that due to temperature differences, the shell of an egg can crack, and then dark water from the decoction of vegetables will certainly penetrate into the crack. The white will become colored and the egg will become an unattractive gray color.

And in general, cooking them together is not hygienic.

2. Cool vegetables and eggs. Pour cold water over the eggs and let the vegetables cool on their own. It happens that they are also filled with water, but I do not recommend using this method. This procedure causes the potatoes to become excessively watery and burst inside due to the temperature difference. And the carrots become limp, which is also not very good.

By the way, potatoes can be boiled already peeled in salted water. While cooking, add black peppercorns and bay leaves. Chilled potatoes will be very tasty. And it will give our salad additional advantages.

Cut all components into cubes, preferably neat and small.

3. Now, regarding the sausage. The tastier it is, the tastier the end result will be. This is definitely true! Previously, they tried to buy boiled “Doctorskaya”, and a little later also “Ostankinskaya”. Both of these varieties were quite tasty. And my favorite delicacy was a sandwich with sausage.

You run in from the street, cut off a slice of bread and a piece of sausage, eat it quickly, and go back to the street. In childhood, a sandwich could easily replace a meal.

Now “Winter” is already prepared with both ham and smoked sausage. But for some reason I always give preference to “Doctor’s”. Apparently nostalgia for childhood. True, I don’t buy it cheap. I try to purchase a product from a well-known, trusted manufacturer in a natural casing.

We cut the sausage into pieces the same size as all the steel components.

4. Drain liquid from canned peas.

5. Cut salted or pickled cucumbers into cubes.

6. Mix all ingredients in one bowl.

If you decide to add green onions, you should also chop them. By the way, it won’t be superfluous. So feel free to add it.

7. Add salt to taste and season with mayonnaise.

When you add salt, keep in mind that mayonnaise is quite salty. Therefore, salt carefully so as not to oversalt.

By the way, I found a trick for myself that I want to share. In our family, we don’t really like mayonnaise, we try to avoid using it. But what would Olivier be without mayonnaise?! Therefore, I add sour cream along with mayonnaise in a 50x50% recipe. And I add a little ground black pepper.

Everyone likes! They say that the taste is not ordinary, and they ask why it turns out that way. When they find out, they are surprised. But no one has yet said that it’s not delicious!

You can also mix mayonnaise with mustard, in which case the salad acquires additional piquancy. And if you want to pepper the dish, it is also better to add it to the mayonnaise, mix, and then season the salad with the resulting mixture.

In general, as you can see, it looks very positive, especially with green onions. It contains very beautiful colors - orange, yellow, white, green... And you can simply sprinkle green onions on top. Do not mix it with the whole mass.

Or you can add parsley or dill to it. Of course, we will deviate a little from the classics, but it will be even tastier.

In general, add salt and stir the salad only when you are preparing to serve it. And season with mayonnaise at the same time. And so they cut it, and let it sit in the refrigerator in just sliced ​​layers until the time comes.

A dish decorated in a culinary metal ring turns out to be very beautiful. To do this, you need to fill the ring tightly, lightly tamping the contents with a spoon. And then lay the salad on top more freely. Then remove the ring and it will remain in this beautiful form.

By the way, if you are preparing a salad for the New Year’s table, you can see by following the link what design methods you can come up with for this occasion. And besides this option, you can see other equally interesting recipes for the holiday.

A light version of Olivier salad with chicken in French

This is a lighter version of the Olivier salad, which won’t hit your figure so hard. Instead of the classic “Doctor’s” sausage, chicken is used here, and mayonnaise is replaced with natural yogurt. Try to prepare a salad that will be both tasty and lower in calories.

Ingredients:

• boiled potatoes - 4 pcs.
• boiled carrots - 2 pcs.
• boiled eggs - 8 pcs.
• canned green peas - 250 gr.
• pickled cucumbers - 5-6 pcs. average
• fresh cucumber - 1 pc. average
• boiled chicken fillet - 300 gr.
• unsweetened natural yogurt - 6 tbsp.
• salt, pepper - to taste

How to cook Olivier with chicken.

1. Boil potatoes and carrots until tender. Hard boil the eggs (cook for 8 minutes after boiling) and cool them under water. In Olivier, cucumbers are often used salted rather than pickled. Boil the chicken for 40 minutes, be sure to put the meat in boiling water so that it remains juicy inside. At the end of cooking, salt the water. Before cooking, the chicken can be pre-marinated in spices and vegetable oil.

2. All ingredients are cut into identical small cubes, approximately the size of a pea, and placed in one bowl. Place canned peas there, from which the liquid has been drained. Mix all ingredients.

3. You need to dress the salad before serving. This way it will be fresher. Store the salad undressed. After dressing the salad, its shelf life is greatly reduced, since harmful bacteria begin to multiply much faster.

4. Season the salad with unsweetened yogurt. Also add salt and pepper. If you want a more familiar taste that mayonnaise has, mix yogurt with 1 tsp. mustard.

5. The salad is ready. Boil, cut, season and that's it!

Classic recipes of the same old “Olivier”

We looked at the most basic options for classic salad preparation. However, the story would not be complete if we did not include in it the very recipe that Lucien Olivier used to prepare his dish, and which became famous thanks to it. I do not presume to say that it is 100% correct, but in any case, this is how it has come down to this day.

The following products were used for preparation:

• hazel grouse – 2 pcs.
• veal tongue
• pressed caviar - 1/4 lb.
• boiled crayfish – 25 pcs
• fresh salad – 0.5 lbs.
• hard-boiled eggs – 5 pcs.
• fresh cucumber – 2 pcs.
• capers - 1/4 lb.
• pickles (small vegetables) – 0.5 cans
• soy - kabul (Southern sauce) - 0.5 cans

Mayonnaise was prepared separately and included the following ingredients: 2 eggs, 1 pound of olive (Provençal) oil and French vinegar.

And in 1897, the book “Guide to the Study of the Fundamentals of Culinary Art” was published, and it proposed slightly different proportions and composition of products. Moreover, the recipe was signed for one person.

The following products were used:

• hazel grouse – 1/2 pcs
• cucumbers – 1 pc.
• potatoes – 3 pcs.
• capers – 1 teaspoon
• olives – 3 – 4 pcs.
• Provencal mayonnaise – 1.5 tbsp. spoons
• soy - kabul (Southern sauce) - 1 tbsp. spoon

For decoration:

• lanspik – 1/4 cup
• crayfish necks – 3 pcs.
• lettuce salad – 3 – 4 leaves

The salad was prepared this way. All ingredients were cut into pieces of a certain size and seasoned with sauces.

When served, it was decorated with green leaves, crayfish necks, and cold lanspik was cut. The dish was served very chilled.

Where, lanspik means a rich broth for preparing aspic. It was boiled and then left in the cold until it became gelatinous. Then they cut it and added it to the finished dish, just before serving.

And the main component was, of course, considered hazel grouse. It was believed that according to the classic recipe, the dish must be prepared only with them. It was only later that they began to use chicken, veal and, in the most difficult times, sausage.

Now, knowing how to cook everyone’s favorite dish using any of the recipes, you have a choice. And of course, I have never cooked Olivier in my life. But not according to the most ancient recipes. And I would really like to repeat it. But where can I get hazel grouse, crayfish tails, and a sauce with a strange name? It’s probably difficult to find a recipe for it.

Although people apparently found it and prepared it. And this is the performance I found on the Internet.

Great! This means we need to take this issue more seriously. It turns out that everything can be found and done.

In the meantime, when your daughter once again asks you to prepare an Olivier salad, you buy 5 main ingredients in the store and cook it the way you cooked it a long time ago. That is, exactly according to the classic recipe, which for many is the main and most beloved.

Bon appetit!

Author of the publication

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Classic version

The composition of Olivier salad is very exotic for Russian cuisine. Therefore, it is very different from what we are used to seeing on the New Year's table. Hazel grouse, lobsters and capers are included in the French composition of Olivier. The classic version is not popular in Russia, which is not at all surprising. It’s not every day that we eat the same hazel grouse. However, it is useful to know the composition of Olivier salad just in case. Suddenly there will be an opportunity to cook it.

Olivier composition (classic):

• two hazel grouse;
• one veal tongue;
• one lobster;
• one hundred grams of black caviar;
• two fresh cucumbers;
• one hundred grams of capers;
• two hundred grams of pickled cucumbers;
• green salad;
• five chicken eggs;
• half a jar of canned soybeans.

Refueling:

• four hundred grams of olive oil;
• four chicken yolks;
• vinegar;
• mustard;
• pepper;
• salt.

Cooking method:

1. Boil hazel grouse, lobster and tongue, cut into pieces.
2. Finely chop the cucumbers.
3. Boil eggs, cut into small cubes.
4. Mix all ingredients and season with pre-prepared sauce.

Traditional Olivier salad is ready! Of course, finding hazel grouse is almost impossible these days. In addition, its composition is very expensive, so the average Russian family cannot afford such delights.

Benefits and harms

The benefits and harms of Olivier salad are a topic of endless debate. You're probably thinking, “What good can a treat with so many calories and carbohydrates do?” In fact, it can. But first, let's look at the harm and contraindications. It is not recommended to consume the dish in the following cases:

• with severe gastritis;
• with pancreatitis;
• when losing weight and fighting excess weight;
• for diseases of the pancreas;
• with elevated cholesterol levels in the blood.

This traditional salad has a fairly high glycemic index, which is why overconsumption of the treat can cause obesity. Therefore, even completely healthy people need to eat it without fanaticism.

This treat is not at all recommended for diabetics, especially those with first and second degree diabetes. Nursing mothers are not prohibited from enjoying the dish only if it is seasoned with low-calorie mayonnaise or sour cream.

As for the benefits of the food, it is somewhat doubtful, but still present. First of all, the beneficial properties of the salad lie in its classic composition. Potatoes contain starch, which lowers cholesterol, eggs contain healthy proteins for the body, just like chicken fillet, and carrots have a lot of vitamin A. Also, if you use fresh green cucumbers, then a large amount of vitamins will enter your body with them C, E and PP, as well as the product will help normalize water balance.

Monsieur Lucien Olivier

Before you give laurels to the creator of the salad, you should find out who he was. It is interesting that the life of a talented chef will explain to us why this culinary masterpiece is so popular among the Russian people, and we will know the real history of the Olivier salad. The creator of this dish was named Lucien Olivier, he was a Frenchman capable of culinary art. He was born in 1838. He had two more older brothers, who cooked no less tasty. But they chose to stay in their homeland. In his youth, Lucien went to Moscow in order to earn extra money. He chose this country because he knew that Russian people were interested in French cuisine. This is where Olivier began. It is worth immediately noting that an improved recipe for Provencal mayonnaise was born in this family, which Lucien used in his kitchen. Olivier began his business by opening his own restaurant, “Hermitage,” which initially enjoyed enormous success.

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.

Classic Olivier recipe

Boil potatoes and carrots in salted water until tender.
Try not to overcook; it is better to undercook slightly so that the vegetables do not fall apart when cutting and stirring. Next, it is recommended to cool, then cut them into not too small cubes. Divide the hard-boiled eggs just as finely as the vegetables. Place all chopped ingredients in a deep bowl, add chopped pickled cucumber and canned green peas. All that remains is to add chopped onion and dill, season with mayonnaise, add salt to taste and combine the ingredients. An incredibly simple and yet very tasty salad can be quickly prepared for the holiday table, which actually explains the popularity of this dish.

Olivier with chicken

Trying to diversify the diet, many variations were invented and one of them was Olivier with chicken. In general, the dish does not differ significantly from the classic one; in this case, the sausage is replaced with chicken fillet. But the taste and presentation of the salad is quite impressive.

Boil the chicken in the broth and cut 200 grams of fillet into small pieces. Prepare all other ingredients as shown above and combine in a large bowl. You can give the salad a romantic look in the following way: randomly arrange the sliced ​​​​products in layers in glass glasses, apply mayonnaise as the last, top layer.

An unusual presentation always impresses, and such dishes look very impressive. Even the most ordinary salad, which has become familiar for a long time, can be beautifully decorated and served in a new way.

Olivier salad with tongue

For gourmets who prefer delicacies, we offer a recipe for Olivier with beef tongue, which gives the salad a completely different taste and the festive dish takes on a completely different shade.

Prepare the necessary products: in this case, we will use beef tongue as meat, replace the pickles with fresh ones and add a couple of cloves of garlic. You need to boil your tongue in advance in salted water with herbs and all kinds of spices. Then remove the outer skin and cut into pieces. Divide the potatoes, carrots, eggs and fresh cucumber into small pieces. Moderately tightly collect all the products in an arbitrary layer in a special form. Then, release it from the mold and pour mayonnaise on top.

Now you know how to prepare and decorate Olivier salad in a festive way. In this way, by replacing or adding to the list of ingredients, you can celebrate the New Year beautifully and tasty with your favorite dishes.

Olivier salad - a classic recipe with chicken

According to this recipe, the famous dish was prepared in Soviet times, and it had only 5 main components, not counting mayonnaise. All products were quite affordable during the period of terrible shortage, and that is why our people loved the delicious salad so much.

Not a single table was complete without it on New Year's Eve. What about New Year! Not a single holiday, be it a birthday or March 8th, would be complete without this dish.

And they are still cooking. If I don’t put a plate with it on one of the New Year’s tables, then my daughter asks in an upset voice, “What, there won’t be Olivier?”... That’s it, for her the holiday will no longer be complete.

The New Year will come very soon. And for many today’s recipes will be very relevant. So let's cook.

We will need:

• boiled chicken – 250 g
• potatoes – 2 – 3 pcs.
• pickled cucumbers – 2 pcs (can be salted)
• boiled egg – 4 pcs
• canned green peas – 0.5 cups
• mayonnaise – 350 gr
• salt - to taste

Preparation:

1. To prepare the dish, it is best to use boiled breast. Its meat is light, tender, and not greasy. It can be carefully cut into cubes and it will retain its shape.

The breast should be boiled in salted water and cooled. It's best to let it sit in the refrigerator for a while. Then remove the skin from it and only then cut it. The cooled product can be cut into smaller pieces. Place in a bowl.

2. Boil the eggs hard, but do not overcook them to keep the yolk bright. Long-term cooking will cause the yolk to turn grey, and the dish will not look so beautiful. Boil the eggs for no more than 5 - 6 minutes.

To easily peel boiled eggs, pour cold water over them. This will not only allow you to clean them well, but they are also easier to cut when cold.

I usually use an egg slicer to cut them. The cubes are the same in size, neat and quite small.

For me, the secret to salad is to chop all the ingredients quite finely. This way they fit together better. And mayonnaise literally envelops every small piece, making it incredibly tasty.

3. Potatoes also need to be boiled and cooled, or in the refrigerator. Because if you cut it while it’s warm, you definitely won’t get neat cubes. Moreover, if the potato variety is quite crumbly, then in this case you may end up with mashed potatoes with solid particles.

4. Also cut the cucumbers into cubes. You can use both pickled and salted cucumbers. But be careful not to contain too much salt or vinegar. Otherwise their taste will stand out.

And the good thing about any salad is that the flavors should combine or “match.”

And sometimes they take two different cucumbers at once: one fresh and the other salted. By the way, it turns out quite tasty!

5. Drain liquid from green peas. Then add it to the total mass.

6. Salt the contents to taste and season with mayonnaise immediately before serving.

7. Then place it in a deep or flat salad bowl and garnish with slices of chilled and chopped chicken and an egg.

And remembering how it was prepared in the old days, you can decorate it with crab meat, crayfish tails, red caviar or olives. This will already be a real holiday dish that will definitely not leave anyone indifferent.

That's it, the dish is ready and you can immediately enjoy its taste.

Here is a classic recipe for “Olivier” or “Stolichny” salad, which was prepared throughout the country during Soviet times.

Olivier salad with salmon

Another new recipe for a famous dish.

Olivier salad (composition):

• three hundred grams of fish;
• one hundred grams of red caviar;
• five potatoes;
• three eggs;
• fresh and pickled cucumbers - one piece each;
• half a can of green peas;
• one lemon;
• one onion;
• mayonnaise;
• parsley.

The salad is prepared as follows:

1. Peel the onion, chop finely and add lemon juice.
2. Boil eggs and potatoes, cool and chop into medium cubes.
3. Boil the salmon and cut into small pieces.
4. Slice the cucumbers.
5. Wash the parsley and chop it.
6. We combine all the products, season with mayonnaise and lemon juice.

Yummy! Be sure to prepare it, surprising your guests with an unusual combination of products.

The original version of 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:

1. Boiled hazel grouse fillet – 2 pieces;
2. Boiled veal tongue – 1 piece;
3. Black pressed caviar – 100 grams;
4. Fresh lettuce leaves – 200 grams;
5. Boiled crayfish – 25 pieces (can be replaced with one large lobster);
6. Small pickled cucumbers – 250 grams;
7. Fresh medium-sized cucumbers – 2 pieces;
8. Soya kabul (soybean paste) – 100 grams;
9. Capers – 100 grams;
10. Boiled eggs – 5 pieces;
11. 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 prepare a classic version of Olivier salad for the New Year's table, 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 the tongue very thoroughly in cold water, place 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 cooking – 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.

How to prepare a classic Olivier salad correctly - step-by-step recipe with photos

Traditionally, housewives, preparing for the holidays, prepared all the ingredients . After all, the whole family and guests were waiting for the delicacy. Therefore, meat (if you didn’t take boiled sausage), potatoes, carrots and eggs were cooked for future use, cooling it all in the refrigerator , so that only then they could do the slicing. But it's never too late to boil your vegetables right before cooking. You need to wash them well with a brush and, without cleaning, place them in the pan. 15-20 minutes and you're done! The same situation applies to eggs and meat.

From the history of salad . It just seems to us that we are using a classic recipe! After all, it turns out that its author, Lucien Olivier, took it with him to the grave! How was it? The young man, having arrived in Moscow, decided to amaze the public with his culinary talents . And he succeeded! Then, in 1860, in the capital there was only talk about the talented Frenchman. It feels like no one else but him could have organized a real festive feast . Later, Olivier became the central dish in the Hermitage restaurant, created by a young man.

So, cut the peeled and cooled potatoes into small cubes.

Step 1. Cut the boiled potatoes into cubes

Nowadays, every housewife has her own recipe with bells and whistles. And in those days, except for Lucien Olivier, no one undertook to prepare his famous salad. The author jealously guarded the recipe from prying eyes and did not let anyone get close to the salad. And even more so, he did not allow me to experiment with his sauce, which we all know as “Provencal”. Peel the carrots. By the way, there are many opinions about the presence of this vegetable in Olivier. Some people neglect it altogether and don’t put it in their salad. But still, a certain recipe has reached us, so we will maintain the proportions. Let's chop the carrots finely, and then take on the sausage (different varieties or one - your choice), if there is no boiled meat, which is ideal.

Step 2. Cut the sausage into small pieces

The next ingredient, without which Olivier is not Olivier, is cucumber. Yes, you can make a salad with fresh, but that comes later. Now let’s prepare it traditionally. And let’s take not pickled, but salted. Why is it advisable to put salted cucumber?

• Firstly , this is what our ancestors traditionally did. Secondly, by putting pickled cucumber in the salad, we will make it taste pleasant.
• Secondly , there will be no need for salt, which in no way gives us health.

So take the required number of cucumbers out of the bottle and chop them smaller. What about the skin? Someone takes it off, but I like it this way - it turns out brighter, because the peeled cucumber becomes whitish, and there is still fiber!

Step 3. Cut the pickled cucumber into fine cubes

Those who love Olivier salad know that there are never too many eggs in it! Yes, that's almost true. But it’s still better to keep the proportions. I don’t know about the author of the recipe, but when I make his salad, I cook the same amount of eggs as medium potatoes. Maybe even one more. The main thing is that the eggs are hard-boiled and then thoroughly cooled.

Plus, here are some more tips:

Tip 1 . To prevent egg pieces from falling apart during slicing, dip a knife in hot water or vegetable oil.

Tip 2 . Choose a knife with a very sharp, thin, long blade for slicing. Then the pieces will all be as chosen.

Step 4. Chop the boiled egg

Another ingredient is controversial. Onion. His presence irritates many, but without him the salad will not be a salad. Another question is how to cut it! You can do it very finely and subtly, then the wolves will be full and the sheep will be safe. That is, the onion will not be particularly noticeable in taste. You can use leeks - they won’t sound so bright in the Olivier salad. But without onions - nowhere.

Tip 1 . If you scald the onion with boiling water before adding it to the salad, it will become softer and lose its usual bitterness.

Tip 2 . If you are cutting salad for future use, it is better to chop the onion in the right amount each time.

Step 5. Finely chop the onion

That's all, the preparation for Olivier is ready. All that remains is to combine it all in a bowl. By the way, before, when they cut Olivier for the New Year holidays, they did it literally in basins! Then everything was put in the refrigerator without dressing with mayonnaise. And this is very wise. Because fresh mayonnaise added to the salad every time makes it fresh. So, let's combine all the products. It is very important to choose the right green peas - they should be young and sweet.

Step 6. Remove green peas from liquid

By the way, about mayonnaise. To know for sure that it is low in calories and everything in it is only healthy, you can prepare it yourself at home. Now let’s carefully stir the salad, adding green peas, straining the liquid from the jar, and serving! You can sprinkle with herbs.

Step 7. Pour mayonnaise and stir the salad thoroughly

Olivier's story of a culinary masterpiece

As you know, if you eat only sausage, you soon get bored with it, and you want to try something new. The same principle worked here: people were tired of this spicy monotony, and there were fewer and fewer customers in the restaurant. It was thanks to this that Lucien thought about a new interesting dish that would attract customers. During culinary experiments, he came up with a new recipe, now known to everyone as Olivier salad. The history of the origin of this dish is so interesting that you just can’t wait to try it. But it is known that today’s salads are radically different from the one that was created in the beginning. It was exquisite and something unusual, something that returned the popularity of the Hermitage, and its owner the glory of a great culinary specialist. Fans of this dish gave it the name Olivier. The story doesn't end there.

Classic step-by-step recipe

• 1 carrot;
• 260 g sausage;
• 3 eggs;
• 3 potatoes;
• 50 g green peas;
• 2 pickled cucumbers;
• 160 ml mayonnaise.

Cooking time is 40 minutes.

Calories – 180.

How to cook classic Olivier with sausage:

1. Wash the potatoes, put the tubers in a saucepan, add water;
2. Turn off the gas and when it boils, cook for twenty minutes until tender;
3. Peel the carrots, place in a small saucepan and also boil the root vegetable until soft;
4. Place the eggs in a saucepan and boil them until the center is firm;
5. Drain the water from the finished root vegetables so that they cool faster;
6. Once the potatoes have cooled, peel them and cut them into cubes along with the carrots;
7. Remove water from finished eggs and add cool water;
8. After a few minutes, you can remove the shells and also chop them into cubes;
9. Grind the cucumbers and sausage in the same way;
10. Place potatoes, carrots, sausage, eggs, cucumbers in a salad bowl and add green peas, mayonnaise and spices to taste;
11. Stir and place in the refrigerator to cool.

Salad interpretations

Today Olivier has a different name and is better known as “meat salad”. That is why many people remembered that they should not add sausage to it, but should put white meat. Since partridges and hazel grouse are difficult to get, housewives boil many types of Olivier, which differ in their composition, with this ingredient. Now they put carrots, apples, and onions in salads. Other components, on the contrary, are removed. Here is one of the recipes for a modified Olivier:

• 4 eggs;
• 4 potatoes;
• 1 apple;
• 1 onion;
• 1 breast;
• 1 can of peas;
• 3 pickled cucumbers;
• 2 carrots.

Vegetables, as usual, are boiled and chopped. The breast and eggs are also boiled and chopped. Onions and cucumbers are chopped. But it is worth considering that it is not recommended to store salads to which onions are added for a long time, since this vegetable gives the dish an unpleasant aftertaste over time. Next, peas are poured into Olivier. Everything is diluted with Provençal. If necessary, add herbs and salt.

The other option is a little different. You will still need the same amount of potatoes, eggs, carrots, breast. We put less pickled cucumbers, one is enough, add 100 grams of peas and the same amount of canned olives. Chopped fresh cucumber is also added. Refueled in the usual way.

The third method is interesting because you will need smoked fillet and 200 grams of champignons from a jar. A peeled apple with sourness is also added here, it is chopped into small pieces. Next, 200 grams of peas, three “uniforms”, four eggs. All crushed components are mixed. Olivier is salted and peppered. Next, you need to take 250 grams of fatty sour cream out of the refrigerator, add a teaspoon of granulated sugar and salt into it. This mass is thoroughly beaten, after which 2 tbsp are poured in a thin stream. spoons of lemon juice and a tablespoon of cognac. Add 1 tbsp to the future sauce. spoon of nutmeg. The prepared mixture is used to dress the salad.

How did Olivier salad come about?

But few people know that the “co-authors” of this wonderful dish were Russian visitors to the restaurant that belonged to Olivier. The Frenchman himself did not even think about such a barbaric dish, as he had long considered.

Having once prepared a dish called “Game Mayonnaise,” the restaurateur served it to the table and began to see whether his guests would like it.

By the way, “Game Mayonnaise” is a complex dish consisting of many ingredients. It included partridge and hazel grouse fillets, boiled tongue and crayfish tails, sprinkled with mayonnaise sauce, which was also invented by Lucien Olivier. The meat was covered with pieces of jelly, and in the center of the dish there was a mound made of boiled potatoes with decorations of small spicy cucumbers and hard-boiled eggs. Moreover, Olivier laid out the decorated potato mound not for eating, but for decorating the dish.

Imagine his amazement and even indignation when he saw that inexperienced visitors were mixing all the ingredients of “Game Mayonnaise” with a spoon and only then absorbing this “barbaric” mixture with great pleasure. And then the next time Olivier himself mixed all the ingredients and served a new dish to the table, and he did this, as if wanting to offend the unscrupulous eaters, but the effect was completely the opposite. The new salad immediately became so popular that visitors flocked to Olivier’s restaurant just to try the new unusual dish.

Types and cooking options

The types and options for preparing Olivier salad, as well as the colors of the finished salad, amaze the imagination and stomachs of most people not only in the post-Soviet space, but also beyond its borders. We invite you to familiarize yourself with a detailed table in which you will find the most popular and original types of dishes, and also learn how to prepare them at home.

You can prepare Olivier tasty and correctly in a hundred different ways. On this page you will find a large number of step-by-step recipes with photos and pictures of cooking, with the help of which you can make an original yummy dish at home.

Among the products that are added to the treat, there are many that you would not even think of adding. So, a truly tasty and original salad is made with smoked chicken or pork breast, mushrooms (wild mushrooms and champignons), corn, avocado, fresh or canned peas, herbs, fried meat, beans, tangerines, sausages, green dragees, peppers, veal , as well as other suitable products. Season the dish with mayonnaise, which can be replaced with natural yogurt, sour cream, and vegetable oil or homemade sauce.

With all this, the composition must include cucumbers, gherkins or capers, closed for the winter. Fresh green cucumbers are used less often. Young red tomatoes, cherry tomatoes and peppers are also sometimes added. Thanks to this unique composition, the holiday dish turns out to be very beautiful, appetizing, tasty and unusual. It can be prepared quickly and very easily, which is why Olivier is loved by housewives of all nationalities.

Another option for non-traditional salad preparation is to serve it in pita bread, sushi or tartlets. In this case, the natural dish is more like a snack.

The recipe and proportions of products in a dish may vary depending on the preferences of the cook. In any case, this treat looks perfect and is great for any holiday. The treat must be stored in the refrigerator. The shelf life does not exceed one day.

New version of salad with pancakes

Our hostesses do not sit idle and constantly experiment with the composition of Olivier. This is how new and very interesting options appear, which we hasten to share with you. One of them is in front of you. The appearance of the dish will captivate your guests at first sight.

Olivier salad (composition):

• three boiled potatoes;
• three boiled chicken eggs;
• five pickled cucumbers;
• one jar of peas;
• onion head;
• two hundred grams of boiled sausage;
• mayonnaise.

For pancakes:

• three eggs;
• two large spoons of wheat flour;
• vegetable oil;
• one hundred and fifty grams of cheese.

How to cook:

1. The first step is to cut all the cooked products.
2. Chop onions and cucumbers.
3. Now add the peas.
4. Let's start baking pancakes.
5. Combine eggs with salt, flour and butter.
6. We bake pancakes.
7. Using a medium grater, grate the cheese and mix it with mayonnaise.
8. Spread the resulting mixture onto our pancakes, roll them into rolls and cut them.
9. Place them on top of the salad.

Outwardly, such a salad cannot be mistaken for a classic Olivier salad. Guests will be surprised! Be sure to try it!

Secrets and interesting facts

It is very useful to know the secrets and interesting facts about Olivier, as well as the history of the origin of the treat. They will certainly help you in the process of preparing this delicious and beloved dish by many. Here are the main secrets of preparing a delicious dish with sausage, which you should consider if you are going to make this salad for the holiday:

• It is necessary to stir the dish only after you have already cut and placed all the products in a container, the same applies to mayonnaise, since you can damage whole pieces of ingredients with constant stirring;
• salt the salad at the end of cooking, testing it for salt first, because it contains a lot of already salted foods, and salt may not be needed at all;
• if you still oversalt it, add more potatoes and eggs to the dish, which will even out the taste;
• you need to cook the potatoes in their skins, then they can be easily cut into regular cubes that will not crumble;
• Before putting the treat in the refrigerator, let it sit at room temperature for about an hour, then all the products will be better saturated with the dressing;
• If you add onions, place them in boiling water for two seconds before slicing to make their aroma and taste less intense, as the onions can overpower the taste of the other ingredients.

An interesting fact is that many housewives make preparations for a standard Olivier salad in advance, cutting the finished products and freezing them in the freezer until the right time. This allows you to save a lot of time, because before your guests arrive, you just need to defrost the ingredients, season with mayonnaise and serve. And some even freeze the entire salad, serving it sliced ​​as an appetizer. You can also try freezing some of the treats and then portioning them out. A frozen dish can be stored in the refrigerator for quite a long time without losing its taste.

Departing from the classics, one cannot help but write about a hot salad, which includes fried fish or seafood. Are you probably used to eating chilled food? Try it hot. You can heat the salad in a slow cooker, oven or microwave, or steam it. It is also not necessary to cook the ingredients for it on the stove.

There is also a little secret that will help you calculate Olivier per person. To do this, you should note that for one serving you need to take one boiled chicken egg, one boiled potato, about 50-100 grams of a meat product (sausage or meat), one cucumber and about thirty grams of mayonnaise.

It is not necessary to cut foods for treats with your hands. You can grind them with a blender with a special attachment or a vegetable cutter.

No less important is the original presentation of the food. We will tell you how you can decorate and properly serve a dish on the festive table so that it looks like it comes from a restaurant.

Classic Olivier recipe with tongue

Some people do not like offal, although, for example, beef tongue is considered a delicacy. There is nothing complicated in its preparation, although it is a rather lengthy process.

Ingredients of the dish (for 4 servings):

• Veal tongue – 230 g;
• Potato tubers – 210 g;
• Carrots – 140 g;
• 6 chicken eggs;
• Pickled cucumber – 140 g;
• Green peas – 80 g;
• Salt – 8 g;
• Onion – 110 g;
• Mayonnaise – 85 ml.

Classic Olivier recipe:

1. It is necessary to soak the tongue in cold water for three hours, then boil it in water with spices and salt. After three hours of cooking, the offal will become soft, and the top film will easily come away from the tender meat. Cut into cubes.
2. Then boil the washed potatoes and carrots. After bringing the root vegetables to readiness, cool, peel and cut.
3. Hard-boil chicken eggs, cool, then peel and chop.
4. Cut the pickled cucumber into cubes.
5. Peel the onion and chop finely.
6. Remove the peas from the jar.
7. Combine all the chopped products in a dish, add a little salt and season with mayonnaise.
8. You can decorate the dish before serving with pieces of vegetables, herbs or olives.

Olivier salad recipes

This version of the salad is taken from ancient recipes, but updated in a new way. Preparing an appetizer is easier because the ingredients are more familiar to us than in the very first recipe.

Products for Olivier salad:

• Chicken breast – 210 g;
• Beef tongue – 180 g;
• Red caviar – 80 g;
• Crayfish – 170 g;
• Pickled cucumbers - 180 g;
• Green cucumber – 130 g;
• Capers – 90 g;
• 4 chicken eggs;
• 3 chicken yolks;
• 160 ml sweat oil;
• Mustard – 40 g;
• Vinegar 3% - 45 ml;
• Salt – 7 g.

Cooking process:

1. Wash and cook chicken breast with spices. After cooling, cut the fillet into cubes or tear into small fibers.
2. Beef tongue should be boiled for about four hours in salted water. Peel the finished offal from the film and cut into pieces.
3. Crayfish meat needs to be cooked, waiting until the crayfish themselves turn red, then the meat is separated from the shell and cut. Don’t forget to add salt and bay leaf to the broth when cooking.
4. Cook hard-boiled chicken eggs, pour tap water into the bowl with them, clean and chop the cooling area.
5. Chop fresh and pickled cucumbers.
6. The dressing for the dish is easy to prepare. Simply beat the chicken yolks with vinegar and mustard in a blender and add a little salt to the mixture. After the products are mixed into a single mass, you need to pour in a thin stream of vegetable oil, this will lighten the sauce and instantly thicken.
7. In a large salad bowl, mix all the products, add capers and black caviar, season with homemade mayonnaise.

Modern Olivier salad recipe real

This recipe has reached our times, which is a favorite of many, is prepared for every holiday, and never gets boring.

Products needed for cooking:

• Potatoes – 230 g;
• Carrots – 170 g;
• Sausage – 280 g;
• 6 chicken eggs;
• Cucumbers – 110 g;
• Pickled peas – 120 g;
• Greens – 64 g;
• Salt – 9 g;
• Mayonnaise.

Olivier salad - a classic keeping up with the times:

1. Potatoes and carrots need to be washed to remove dirt and cooked until tender in water with a little salt added. After the root vegetables have cooled, you need to peel them and cut them into cubes.
2. Boil chicken eggs hard-boiled, cool in cold water, peel and chop.
3. You can take the sausage according to your own taste. Cut the product into small pieces.
4. Slice the pickled cucumbers; if necessary, squeeze out a little marinade so that there is no excess liquid in the dish.
5. Place the peas in a colander to drain off excess marinade.
6. Rinse the dill, dry with a paper towel and chop.
7. Mix all the products in a large salad bowl and season with mayonnaise.

From the classic Olivier recipes that we have described for you today, it is not difficult to choose the option that suits you and pamper your family with a delicious treat. Have fun cooking and experiment with ingredients. Bon appetit!

If you want to try other delicious salads with tongue, we recommend that you also try making a pomegranate bracelet or.

How to properly decorate and serve Olivier for the holidays?

Properly decorating and serving Olivier for the holidays is very important, as your holiday table should look harmonious and unique. You can use your own imagination to come up with decorations, or you can follow our recommendations. We will advise you on how to properly and beautifully prepare a salad at home.

• The most common and original way to decorate a dish is to give it a certain shape. It is customary to decorate New Year's salads in accordance with the symbol of the coming year, and for other holidays you can give the dish a different form. In the picture you can see an example of such decoration.

• Another option is to prepare the salad in layers in a wide, deep container, and then turn it over onto a plate and decorate the resulting tower with herbs, meat, eggs or shrimp, as in the photo. It looks like a layer cake, beautiful and royal! They eat this dish both on holidays and on weekdays.

• If you don’t have much time, you can decorate the treat simply, but tastefully, by placing it in a beautiful plate and garnishing with finely chopped herbs. It looks quite interesting, natural and appetizing.

• Very popular today are the options for decorating the surface of Olivier so that the top of the dish resembles the cheerful face of an animal or a cartoon character. Young children especially like these salads, but adults can’t look at them without smiling. Just look how lovely it is!

• New Year's salads are often decorated with greens, imitating spruce branches. Enterprising housewives even manage to make an interesting and original version of a Christmas wreath with their own hands, decorating the Olivier with fresh sprigs of dill and pomegranate seeds or rowan berries, currants or other whole berries. This decoration is easy to make.

• When practical recommendations end, the most unimaginable and unique solutions come into play that will definitely surprise your guests. For example, a frozen salad, cut into portions, with a whole egg placed inside. When cut it looks very nice. This snack is perfect for children and adults.

• This option is suitable for conservatives. If you don’t want to experiment, and the taste of the salad is much more important to you than its appearance, simply place the dish on portioned plates or bowls, stick a sprig of parsley or dill into it and serve. Minimalism is also beautiful.

On holidays, this dish is served to the table in common plates or small bowls, which are placed at different ends of the festive table, if it is large. It is also customary to serve side dishes with which the food will be combined most favorably.

As a side dish for the salad, you can serve boiled, baked or crushed mashed potatoes, as well as lean chicken meat. Excellent for rice, meat and cheese casseroles. It is not recommended to serve fried potatoes, as both dishes themselves are quite fatty. Potatoes and Olivier are a traditional set of dishes for the holidays, but besides them, there should also be several other snacks and treats on the table.

If you don’t have time to prepare a side dish, serve the salad in pita bread. This way you will get a snack that is gentle on your stomach and does not make you feel heavy.

Classic Olivier salad with sausage

The classic Olivier salad recipe with sausage is widely familiar to everyone. Today, the dish can easily be prepared any day and feed a large group of friends.

Ingredients for 4 servings:

• Potato tubers – 230 g;
• Carrots – 180 g;
• Sausage – 280 g;
• 5 eggs;
• Canned cucumbers – 120 g;
• Canned peas – 80 g;
• Onion – 90 g;
• Greens – 35 g;
• Salt – 6 g;
• Mayonnaise.

Olivier salad with sausage - classic recipe, step by step:

1. Wash vegetables (potatoes and carrots) to remove dirt and cook until tender, about half an hour. Then cool and peel. Cut the fruits into even cubes.
2. Boil chicken eggs until tender, cool, peel and cut into small pieces.
3. The sausage must be boiled, you can also take sausages. You should not take the smoked variety, because all the vegetables will acquire a characteristic aroma that is not inherent in Olivier salad. Cut into cubes.
4. Pickled cucumbers should be thick and crunchy, so that among the variety of boiled vegetables they crunch, giving the dish a special taste. Cut vegetables into small pieces.
5. Rinse the greens.
6. Peel the onion, then finely chop it.
7. Place the peas in a colander to drain excess liquid.
8. Mix all ingredients in a large salad bowl, add a little salt and mix with mayonnaise.
9. Before serving, decorate the salad with sprigs of herbs.

Our authors were happy to share with readers other classic salad recipes, for example, Olivier salad with fresh cucumber, mimosa with apple, and, of course, for the holiday.

What is the difference between Olivier and Stolichny and winter salads?

“What is the difference between Olivier and Stolichny and winter salads?” - Every housewife probably asked herself this question. All three dishes have a common recipe, cooking technology, and also a similar appearance. So what are their differences? We invite you to find out how these delicious salads differ.

• Olivie. The recipe for this treat was developed back in the 19th century. It invariably includes the following ingredients: potatoes, sausage or ham, boiled eggs, canned peas, pickled cucumbers, mayonnaise. Carrots can be added if desired.
• Metropolitan. This dish was invented in the 1930s. Unlike Olivier, instead of sausage or ham, the salad uses chicken or turkey meat, preferably brisket. Olives are also added to Stolichny.
• Winter. The recipe is similar to Olivier, but instead of pickled or pickled cucumbers, fresh ones are used. Also, there are never carrots in a winter salad.

As you can see, the differences between the salads are minor. You may not notice them at all if you don’t know the classic method of preparing Olivier. Nowadays, housewives adjust the composition of the dish to suit themselves, so it can be difficult to remember what the original recipe was.

Olivier salad with chicken for 4 persons

• Chicken meat (breast) - 300 grams;
• Medium size potatoes - 3 pieces;
• One medium sized carrot;
• Four eggs;
• One glass of green peas;
• Mayonnaise;
• Salt.

Cooking method

Boil brisket, potatoes and carrots until tender. Hard boil the eggs. Allow the products to cool and cut into small cubes. Add salt, mix, spread with mayonnaise and mix again. You can eat.

Nuances

Now you know, .
But like any dish, it also has nuances that will give it a special taste. You can put a raw, finely chopped onion in the salad, this will add piquancy. Some people prefer to put in Olivier not the breast, but meat from the leg, it also turns out very tasty. In addition, if the meat is perfectly cooked, you don’t even have to cut it, but simply pick small feathers from the bone. You can also pepper the chicken meat before it is added to the other ingredients. In general, there are a lot of variations on the theme of chicken meat in Olivier. The composition of the ingredients in Olivier salad may differ for each housewife. You can use smoked chicken, you can marinate boiled meat for half an hour in red wine and then cut it into a salad. Chicken itself is a very “grateful” product, and easily absorbs the components of the sauce consistency. The chicken is also sometimes fried in a tablespoon of extra virgin olive oil.

How to cook Olivier

Olivier salad recipes

Since Olivier salad is probably the most popular salad dish in the entire post-Soviet space, the number of recipes in various culinary publications

and Internet resources are simply off the charts. It's not surprising that these recipes are not always similar to each other.

12 Olivier salad recipes for the whole year

We present to your attention 12 recipes for Olivier salad, which differ from each other in the ingredients used in each recipe. Special need for step-by-step instructions

there is no Olivier preparation; Pay attention to how many servings a particular recipe is designed for.

It is possible that not all recipes will be to your taste. Some may resist shrimp or onions in Olivier; some may not like the amount of ingredients

. In fact, if you take into account the minimal differences in ingredients, there can be more than a hundred Olivier recipes.

And let's immediately understand the terms. Potatoes and carrots suggested in recipes are counted in pieces. We are talking about medium-sized

(not large, but not very small either). One such peeled potato weighs about 120 grams, and carrots weigh about 100 grams. An average onion is one onion weighing about 80 grams, and the weight of peas is the weight of the main product, without liquid.