Step-by-step recipes for preparing Olivier with beef

Olivier, Delicacy salad with shrimp and beef tongue

This salad will decorate any celebration. It is especially suitable for the New Year's table. The guests will be delighted. It differs slightly from traditional Olivier not only in the composition of the ingredients, but also in some preparation steps. With all this, it is also simple to prepare. And it turns out very tasty.

Ingredients:

• one beef tongue;
• 100 grams of olives;
• a jar of green peas;
• 3 carrots;
• 1-2 onions;
• a pinch of salt;
• a pinch of sugar;
• a little wine vinegar (2-3 teaspoons);
• a little boiling water;
• half a kilo of shrimp;
• one fresh cucumber;
• 3 potatoes;
• 4 eggs;
• lettuce leaves;
• mayonnaise or mayonnaise sauce.

Cooking steps:

First of all, pickle the onions. While it sits, we will deal with the rest of the products.

1. Cut the onion into small cubes. For this, it is better to choose a red, lettuce onion. Pour it into a deep plate, cover with salt and granulated sugar, and pour in vinegar. Stir and pour enough boiling water to cover the onion. Set aside while you prepare other foods.

2. Boil and peel the shrimp. Rip open the belly and remove all excess. Cut them into small pieces, the size of a pea or a little larger.

3. Boil the tongue in salted water until tender. Cool and cut into small cubes.

Life hack for preparing Olivier! It is better to cook all products for it that require cooking the day before. Once cooled, they should be placed in the refrigerator overnight. When cooked, they will cut better.

4. Boil carrots, eggs and potatoes in salted water. Cool and cut into cubes. Slice the cucumber as well. In this recipe, it is better to use fresh cucumber, since in addition to it, it contains olives, which themselves are very salty.

5. Cut the olives into medium rings. Drain the juice from the can of peas and add the grains to the salad. Place the pickled onions in a colander and wait until all the liquid has drained.

6. Mix all ingredients together, add salt and season if desired. Season with mayonnaise. To do this, you can use store-bought sauce or prepare it yourself according to your usual recipe.

7. Place lettuce leaves on a nice flat plate and place a springform pan (ring)

Gently compact our salad into it and carefully remove the mold.

8. You can decorate this salad cake according to your taste. On New Year's Eve, you can celebrate the outgoing Year of the Rooster and decorate a cake in the shape of this bird. Decor is a matter of imagination and creative thought.

Method of preparing salad

Boil the meat until done. If desired, add allspice peas, peeled carrots and onions while boiling; this will add more richness to the taste of the meat. Add salt at the end of cooking, then let the beef cool and cut into small cubes. Boil the potatoes and carrots, cool and cut into pieces the same size as the meat.

Hard boil the eggs and dip them in cold water. Cut into cubes or, if desired, grate on a coarse grater. Wash the cucumbers and cut into small cubes. Finely chop the onion and greens.

In a deep bowl, mix all the chopped ingredients, add canned peas. You should not mix the added products during the cooking process so that they retain their natural appearance and the salad does not turn into “porridge”.

Add salt and ground pepper to the Olivier salad with beef. Season the dish with mayonnaise and mix well. In order for the salad to infuse, it must be put in the refrigerator for several hours.

Bon appetit!

If you really want, you can repeat the original recipe. Nowadays, finding the ingredients prescribed in Lucien Olivier’s recipe is not difficult.

The most delicious homemade Olivier is obtained if you put beef in it instead of traditional sausage. This type of meat will give the dish a particularly rich taste. In this case, it will be more like a “Winter” salad, especially if you do not put a fresh cucumber in it, but only a salted or pickled one.

There are several options for preparing Olivier with beef, which differ slightly in their composition. Look for recipes that tell you how many calories each version of the salad contains and how to properly prepare each item for processing.

Olivier with beef and fresh cucumber is a very tasty recipe

Anyone who has tried winter salad with beef knows how delicious it is. In our family it is prepared according to this recipe. The very first one flies off the table.

Ingredients:

• half a kilo of beef pulp;
• 3 fresh cucumbers;
• 5 medium potatoes;
• 2 carrots;
• greens (onion and dill);
• 5 eggs;
• a jar of peas;
• a glass of homemade mayonnaise;
• salt and ground pepper to taste.

Preparation:

1. Wash the meat. Place a pot of water on the stove and boil. As soon as it boils, add the washed beef. Soon, before boiling again, foam will appear. We need to get rid of it. Once all the foam has been removed and the broth has come to a full boil, add salt to taste. If you use the broth in the future, you can add spices. Reduce heat, cover with a lid. Cook for 1.5 hours until done.

2. Boil carrots, potatoes and eggs. Since eggs cook faster than vegetables, it is better to cook them separately. Then cool the products completely. It is advisable to let the potatoes sit in the refrigerator for a while after cooling to room temperature.

3. Wash the cucumbers and dry lightly with a napkin.

4. The greens also need to be washed and finely chopped.

5. Cut all prepared products into cubes. Place in one salad bowl. Cover with peas and mayonnaise. Stir and taste for salt.

6. Before serving, it is better to put the salad in the refrigerator for a couple of hours.

How to prepare Olivier salad

Prepare all products. Boil the potatoes and carrots in advance until fully cooked; after cooking, cool the vegetables and peel them. Boil chicken eggs in salted water for about 10 minutes.

Prepare a deep salad bowl. Cut the potatoes into small cubes and place in a salad bowl.

Also cut the carrots into small cubes, similar to cutting potatoes.

Cut chicken eggs into cubes and place in a bowl with vegetables.

Also cut the sausage into small cubes, just like all the previous salad components. Add the sausage to the general container.

Cut the pickled cucumbers into cubes. Uncork a jar of peas, drain the marinade, transfer the peas to a bowl with vegetables and sausage, add cucumbers.

Season the salad with mayonnaise, add a little salt and pepper, then mix the salad and take a sample. Arrange the salad on plates and serve.

Enjoy your meal!

Is it possible to cook potatoes and carrots together for Olivier?

These vegetables cook approximately the same way, so they can be cooked together. Choose a large saucepan: the water in it should completely cover the vegetables.

Do I need to salt the water when cooking vegetables for Olivier? There is no clear answer. If you usually have enough salt, which is provided in the salad by cucumbers, sausage and mayonnaise, there is no need to salt the vegetables. If not, you can add salt halfway through cooking.

Vegetables cooked in compliance with these rules turn out delicious: they will provide an excellent base for any Olivier recipe. In addition, properly cooked potatoes and carrots will be easy to cut into neat cubes, and your salad will turn out beautiful - so that you will be happy to put it on the holiday table!

A final note

Many chefs strongly recommend adding boiled carrots to Olivier salad with beef. However, it is often put into traditional versions of this dish. In our opinion, this root vegetable is frankly unnecessary. As we found out as a result of an independent investigation, carrots appeared in Olivier salad only during the years of total shortage. In order to increase the total volume of the dish and save hard-to-get products (primarily sausage and canned peas), cunning housewives began shredding boiled carrots into the salad. Whether to follow this tradition in our relatively prosperous times is up to you to decide. But it’s better not to spoil the exquisite taste of your favorite and tenderly revered salad. Especially when it comes to Olivier with beef.

Recipe with beef and sausage

There are endless debates on culinary forums about which salad can be called truly classic: with sausage or meat? We suggest combining 2 recipes and getting: Olivier salad with beef and sausage. Meat, like sausage, should be taken only of good quality.

“Tazik Olivier” is a thing of the past, now everyone can be served a beautifully decorated salad on a separate plate

Components

• beef - 300 g;
• doctor's sausage - 300 g;
• potatoes - 7 tubers;
• carrots - 3 pieces;
• eggs - 6 pieces;
• pickled cucumbers - 6 pieces;
• canned peas - 2 cans;
• pitted olives - 1 jar;
• greens - 2 bunches;
• salt;
• mayonnaise.

A simple classic recipe for making Olivier salad for the New Year with pickles

Ingredients

• Boiled potatoes
• Carrot
• Egg
• Boiled sausage
• Pickled cucumber
• Vegetable oil
• Green peas 1 can
• Mayonnaise
• Ground black pepper
• Salt

Preparation

Cut the potatoes, boiled in their jackets and peeled, into cubes. Place in a bowl

Finely chop the boiled, peeled carrots and send them to the potatoes

Season the potatoes with carrots and add vegetable oil. Stir until the potato cubes do not stick together. Will look beautiful in a salad

Cut the sausage into cubes and add to the bowl.

Grind pickled cucumbers in the same way. If juice appears, remove it. We need a thick dish, the juice will make it watery. Add to chopped vegetables

Crumble boiled eggs into a bowl with vegetables. You can cut them with a knife, or through a special grill for chopping eggs.

Add ground black pepper to taste. Sprinkle green peas

Top with mayonnaise

Mix all the vegetables well in a bowl

The dish is ready. A very simple recipe. I remember him from childhood

Classically, all ingredients should be the same volume.

But everyone makes this dish in their own way, adding ingredients at their own discretion.

Try to cook and eat to your health!

Olivier salad with sausage classic recipe

Exactly the same classic taste of winter salad that I remember from childhood. Of course, it can also be prepared with boiled meat. But it’s much easier to do this with sausage and, it seems to me, tastier. You can make it in a hurry, and such a treat can decorate any holiday table. And the availability of products allows you to cook it even every day.

Ingredients:

• 300 grams of boiled sausage without fat (can be replaced with boiled meat, such as beef or chicken);
• 5 small pickled cucumbers;
• 2 small carrots;
• 4 eggs;
• 4 boiled potatoes;
• one onion (or a bunch of green onions);
• standard can of canned peas;
• ground pepper to taste;
• salt;
• some greenery;
• mayonnaise.

Cooking steps:

1. We will cut all the ingredients into cubes. They should not be big, but not small either.

2. The onion, unlike the other ingredients, needs to be chopped very finely. It gives special juiciness and taste. True, with it the salad is stored less. If desired, you can not add it at all. So, chop the sausage and onion.

3. Boil potatoes, carrots and eggs. Boil in salted water. Then you won’t have to add extra salt to the salad. You don't need to add too many potatoes. Otherwise, it will dominate the salad, shading the rest of the products.

4. Once all the cooked ingredients have cooled, cut them into cubes in a convenient way. Now there are many types of vegetable cutters. But you can use the old fashioned way with a knife. Crumble pickled cucumbers here. Open the jar of peas, drain the juice and transfer the peas to the salad. Finely chop the greens and add them to the rest of the ingredients.

5. Pepper and mix thoroughly. Be sure to taste it. You may want to add salt to it.

6. There is no need to season the entire salad with mayonnaise at once. Season as much as you plan to serve. Store the remaining amount in the refrigerator, without mayonnaise. The fact is that the dressed salad quickly releases juice and oxidizes.

7. All words about its taste will be superfluous. After all, you yourself know everything!

Bon appetit!

Olivier recipe with beef tongue

Tongue meat is softer than beef, so the salad with it is especially tasty. Such a dish can be served at a festive table, decorated in an original way.

Advice:

Instead of beef tongue, you can use pork tongue, which is cooked in the same way. The quality of Olivier will not suffer from this.

Cooking time:

1 hour 20 minutes

Number of servings:

12

Energy value

• calorie content – ​​153.1 kcal;
• fats – 11.2 g;
• proteins – 8.2 g;
• carbohydrates – 5.1 g.

Ingredients

Step-by-step preparation

1. You need to cook tongue a little differently than beef. First you need to trim off the glands and fatty parts that may be around the edges. Wash the meat and let it cook. Add garlic and spices. You will need 1.5-2 hours to cook the tongue. Prick the meat with a fork to check for doneness. If the teeth go into the meat easily, it is ready. Cool it under ice water and then remove the skin from the front of the tongue. Cut into small cubes.
2. Boil potatoes with skins and eggs. Cool them, peel and cut them as you would meat.
3. Finely chop the onion and fry a little in vegetable oil. You shouldn’t use creamy sauce, as it will harden in a cold salad. The onion should only be slightly browned and the pan should be removed. Tilt it so that the oil flows to one side and the fried onions remain on the other.
4. Remove and cool before adding to other foods.
5. Slice the cucumber. Pour in the peas and season the salad with mayonnaise. Mix thoroughly. Refrigerate the salad for at least 1 hour.

What to add to Olivier salad creative experiments

In addition to fresh ones, pickled cucumbers can also be added to traditional Olivier. They go well with the taste of boiled meat and complement the appetizer, making it more juicy and summer-crispy. 1-2 pieces are enough, depending on the size.

If you don’t have onions on hand or just don’t like their taste, add green onions to the salad. 50-60 g is enough for this amount. Finely chop it or cut it with kitchen scissors.

In addition, green apple goes very well with Olivier. Crispy and juicy, it will refresh the salad with its sweet and sour taste. Add no more than ½ of a large fruit.

Well, for those who prefer exotic spicy notes, we recommend flavoring the salad with olives. We catch 10-15 pieces. let them drain thoroughly and cut into circles.

The salad goes well with fresh herbs. You will need about 1/3 of the bunch. The main condition is that the greens must be very finely chopped. If you don’t have fresh on hand, you can also use frozen. Let it thaw thoroughly in advance, drain off the excess water, cut it if necessary and add it to the salad.

The most delicious salad will be with homemade mayonnaise - it is not difficult to prepare, but the result will exceed all expectations, but even with store-bought Olivier with beef according to a traditional recipe it will not disappoint.

Try making this appetizer for a family holiday or delight your loved ones by preparing it for a regular dinner!

Classic, traditional Olivier with meat

Traditional is always best. It is not for nothing that this dish is preferred by many generations. Over time, some housewives make changes to the basic recipe, making it more varied and piquant. For lovers of traditional Olivier, I have prepared such a simple recipe. I have known it since childhood and will probably never get tired of it. After all, it is really very tasty and satisfying.

Ingredients:

• half a kilo of beef pulp;
• 4 medium potatoes;
• 2 carrots;
• 5 eggs;
• can of peas;
• a bunch of greenery;
• 3-5 pickles, depending on size;
• salt;
• mayonnaise.

Preparation:

1. Wash the beef and cook in boiling water. On low heat on the stove, simmer the meat for at least an hour until done. 15 minutes before removing from heat, add salt to the broth. Then take it out and cool it completely. Cut into cubes.

2. Boil eggs, potatoes and carrots in their skins. If you decide to cook these products in a common container, then keep in mind that eggs cook the fastest. They only need 5-7 minutes after boiling. The potatoes will be ready in 15-20 minutes. Carrots take longer to cook.

Check doneness with a fork. The water must be salted. Vegetables must be cooled completely after cooking. Then peel and cut into the same cubes as meat.

3. Cut the cucumbers into cubes. Place all ingredients in one salad bowl. Add finely chopped herbs and peas to them. Add 2-3 tablespoons of mayonnaise and stir well. Now you need to add a little salt, taste, and mix again.

4. Before serving, the salad needs to rest in the refrigerator. This way it will become even tastier, cooler and all the ingredients will “make friends” with each other.

Classic recipe

Traditionally, the number of products is calculated, oddly enough, based on potatoes, according to the principle: 1 potato per person. It is clear that the tubers should not be the largest, but not small either. The next step is cucumbers, their quantity should be the same. But the size is much smaller, a little larger than gherkins.

You need to take as many eggs as potatoes and cucumbers. And carrots - 2 times less. After the salad is coated with mayonnaise, you need to taste it and add what is missing. Although some housewives adhere to the principle that the components are taken in equal quantities (by weight).

Components

Ingredients for 4 servings of classic Olivier with beef

• beef - 300 g;
• potatoes - 4 medium tubers;
• pickled cucumbers - 4 pieces;
• eggs - 3-4 pieces (depending on size);
• carrots - 2 small;
• green peas - 1 can;
• green onions - 1 bunch;
• salt;
• mayonnaise "Provencal".

Preparation

1. Boil a piece of beef in unsalted water. Cooking time depends on the size of the piece, but on average it will take about 40 minutes.
2. Boil potatoes and carrots in their skins. This preserves vitamins and beneficial macro- and microelements.
3. Cut the beef into as small cubes as possible. Photo No. 2
4. Potatoes must be cut into the same cubes as meat. To make potatoes easier to cut, after boiling they are immediately placed in cold water. If potato pieces stick to the knife, you need to periodically lubricate it with vegetable oil.
5. If you don't like carrots in salads, chop them very finely or grate them on a fine grater.
6. Boil the eggs until tender, about 10 minutes after boiling. Cool, cut into small cubes.
7. Green peas should be taken only of high quality. It should be soft and tender. For the salad, the liquid from the can of canned peas must be drained.
8. The taste of pickled cucumber is transmitted to the entire salad, so this ingredient must be chosen very carefully. Its sharpness, sourness and spicy aroma refreshes the snack. Cucumbers should also be cut into cubes, like other products. If overgrown cucumbers are taken, then they must be freed from the skin and seeds, and only then cut.
9. Green onions should be chopped and added to the salad last.
10. Mix all products in a deep bowl, add mayonnaise and salt to taste.

The festive salad can be placed on a plate using a special cooking ring.

Olivier salad with chicken

Not long ago I was able to lose as much as 10 kilograms. This process was painful, so on the eve of the holidays I was very afraid that the weight would return again. I compiled the menu most carefully, but what would a feast be without Olivier? The combination of products in this salad, frankly speaking, is not for dieters, because we are preparing Olivier with chicken. But in the classic recipe, sausage and mayonnaise became especially dubious. And if I decided to replace mayonnaise with low-calorie, 30% fat, then problems remained with the sausage.

Having found a recipe book from my mother, I learned that seafood, various types of meat and even offal can be added to Olivier. But I decided not to experiment much, and bought chicken fillet instead of sausage, especially since my child loves this salad, and chicken seemed to me the safest product. So, our recipe for Olivier with chicken.

Set of products for preparing chicken salad:

• chicken fillet (300 grams);
• potatoes (3-4 medium-sized pieces);
• chicken eggs (3-4 pieces);
• pickled cucumbers (400 grams);
• canned peas (1 can);
• low-calorie mayonnaise (150 grams).

Step-by-step instructions for the dish “Olivier Salad with Chicken”

Boil the eggs. So that they do not overcook and the yolk does not turn green-gray, after boiling the water, set it for 5 minutes, then send the eggs under cold water. Finely chop the peeled eggs into cubes.

Finely chop the cucumbers into cubes.

Boil the potatoes in their skins, cover with cold water and let cool. This will make it easier to clean. Cutting method: cubes.

Boil the chicken meat, cool and finely chop. Of course, you won’t get cubes, but small pieces are not at all difficult to make.

Place all the salad ingredients in a large bowl, don’t forget about the canned peas. To make the salad juicier and require less mayonnaise, do not immediately pour out the liquid from under the peas, but when the salad is mixed, add a little of this liquid to the salad bowl.

Season with mayonnaise and mix well.

Olivier salad with chicken can be served either in portions or in a common salad bowl.

Olivier recipe with tomatoes and beef

Thanks to the addition of tomatoes, Olivier becomes quite original, with a unique fresh taste. And its calorie content will be slightly lower than that of the previous version of the salad.

Advice:

Use light mayonnaise, which contains about 30% fat, or prepare a sauce from sour cream or low-fat yogurt.

Cooking time:

50 minutes

Number of servings:

9

Energy value

• calorie content – ​​137 kcal;
• fats – 9.3 g;
• proteins – 9.7 g;
• carbohydrates – 3.8 g.

Ingredients

• beef ham – 250 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• eggs – 4 pcs.;
• pickled cucumber – 3 pcs.;
• tomato – 4 pcs.;
• salad mayonnaise – 2 tbsp.

Step-by-step preparation

1. Boil eggs, medium-sized potatoes and carrots.
2. Cut the vegetables into strips and chop the eggs with a fork.
3. Choose fleshy tomatoes; excess juice is not needed in the salad. “Cream” is perfect. Use only the pulp, no seeds or liquid. Chop the tomatoes and cucumbers in the same way as the other ingredients.
4. Take ready-made ham, this will speed up the cooking process. Cut into the same pieces as all other ingredients.
5. Add 100-150 grams of mayonnaise, mix very well. Add salt if necessary.

Important:

Olivier salad with fresh tomatoes can be stored in the refrigerator for no more than a day, while other types of salads can be stored for up to 3 days.

There are many ways to serve Olivier salad. You can put it individually in bowls, arrange it using a serving ring and garnish with parsley leaves, pieces of boiled egg and green onions. Come up with your own way of decorating the salad, or watch how other housewives decorate. Bon appetit!

“You probably put potatoes in Olivier, right? And mayonnaise? Just like that, squeezed from a tube? ... I’m not afraid to say that most of you make Olivier tasteless and incorrect!”

Instead of the usual Olivier potatoes, Tatyana Tolstaya advises adding more eggs and carrots, focusing on barrel cucumbers and seasoning the salad with sour cream sauce and lemon. No doctor's sausage, caviar, truffles or quail. The main ingredient of the dish should be boiled beef or chicken.

Finely chop all the products, add canned peas, sour apple and fresh cucumbers “according to the season and according to finances, but not those long ones that smell like watermelon.” If you like, you can use capers and pickled mushrooms, “but not the kind in the store, but overcooked.” Feel free to change the proportions of the products, “you need to taste and add to balance the saltiness, sweetness, and softness,” based on your own taste.

Total preparation time: 90 minutes Cooking time: 15 minutes Yield: 4 servings

Olivier salad with meat

The technology for preparing it is quite simple, and the taste is unusual; the salad is compatible with almost any dish.

This is my and my family's favorite salad. I always cook Olivier with yam on the holiday table, be it New Year or Birthday, and it is immediately eaten. The recipe for “Olivier” salad with meat is not difficult to prepare, you just need to boil the ingredients, cut them and, combining them in a salad bowl, soak them in mayonnaise. Find out how to cook Olivier from our recipe below.

Set of products for preparing Olivier with meat:

• potatoes – 6-7 pcs.
• carrots – 1-2 pcs.
• onions – 2-3 pcs.
• pickled cucumber – 3-4 pcs.
• chicken egg – 2-3 pcs.
• beef – 300 gr.
• canned green peas – 1 can
• mayonnaise - to taste
• salt

Step-by-step instructions for the Olivier with Meat dish:

Potatoes, eggs and carrots need to be boiled until tender. As for meat, it should also be boiled in a separate pan until cooked. After which the boiled meat can be cut finely, or it can be passed through a meat grinder. I prefer to grind the meat in a food processor. This makes the salad more tender.

Finely chop the onion.

As soon as the potatoes are boiled, they should be cooled and, after removing the skin, cut into cubes.

Peel the boiled egg and cut it finely or grate it.

Peel the boiled carrots and chop finely.

Finely chop the pickled cucumber. Pickled cucumber can be replaced with pickled cucumber.

Place all chopped products in a salad bowl.

Drain excess liquid from green peas and place in a salad bowl with the rest of the ingredients.

Mix everything thoroughly. Add salt.

If you are preparing for a festive feast, then you need to put the salad in a beautiful salad bowl and, when serving, season the salad with mayonnaise.

Olivier with meat is ready. The salad can be served immediately. This classic Olivier recipe makes the dish more tender. The beef in the salad goes well with the other ingredients and gives the salad a unique taste.

Olivier salad with fresh cucumber

I prepare this dish - one of the most favorite for many members of our large family - in different ways, but today I want to share with you the recipe for Olivier salad with fresh cucumber. Try it!

It seems to me that it’s all about boiled beef - it goes well with pickles (this is, of course, a classic!), and with fresh ones. In the latter case, the salad turns out with such an appetizing light “crunch”... And even green onions... And peas... In general, it’s very tasty!

As a rule, on New Year’s Eve (and, as you know, it’s not a holiday without Olivier), our family prepared this salad with fresh cucumbers - we just had time to miss them by the winter holidays. In the summer, on the contrary, I wanted something salty - then the “cherished” jar of pickled cucumbers was removed from the cellar. So I definitely give preference to the Olivier salad recipe.

Ingredients:

• Beef - 400 grams;
• Fresh cucumbers - 3 pieces;
• Potatoes - 4-5 pieces;
• Carrots - 2 pieces;
• Eggs - 5 pieces;
• Can of canned peas - 1 piece;
• Bunch of green onions - 1 piece;
• Homemade mayonnaise - 1 glass;
• Sour cream 15% - 0.5 cups;
• Salt - To taste;
• Ground black pepper - To taste.

How to cook:

Boil the beef until tender - you can add a bay leaf and a whole peeled onion to the pan, then the meat will be more flavorful. Cool. Cut in small pieces. Boil potatoes and carrots, cool, peel. Slice. Boil the eggs hard, cool, and remove the shells. Chop with a knife or grate on a coarse grater. Wash the cucumbers, dry and finely chop. Do the same with green onions. Open the jar of peas and drain the marinade. Combine all ingredients in a deep bowl. Salt and pepper. Season with mayonnaise and sour cream. Refrigerate for 1-2 hours. Place in a heap in a salad bowl and serve!