Olivier salad, or its interpretation “Olivia”, is one of the most popular and iconic dishes of Russian cuisine. It occupies a special place on holiday tables, especially on New Year’s Eve and other family celebrations. It is a salad with a rich history and many variants of preparation, which invariably evokes nostalgic feelings in many who have tasted it.
Olivier salad was created in the XIX century by the Frenchman Lucien Olivier, chef of the restaurant “Hermitage” in Moscow. Initially, this dish was an exquisite salad consisting of rare ingredients such as crawfish shakes, tongues, porcini mushrooms and pearl grits, dressed with a skillfully prepared sauce.
The recipe changed over time, and with the advent of the Soviet era, many simplified versions of this salad appeared, making it affordable and popular among the general public.
Ingredients:
- potatoes – 2 pcs;
- green peas – 190 g;
- onion – 1 pc;
- boujenina – 300 g;
- eggs – 4 pcs;
- pickled cucumbers – 4 pcs;
- carrots – 1 pc;
- mayonnaise;
- salt – a pinch.
Preparation of salad “Olivia”:
Cut a small diced onion, marinate as desired. Peel boiled potatoes and grate them on a coarse grater, put them in a cooking ring, smear with mayonnaise.
On a layer of potatoes put green peas, cover with a mesh of mayonnaise
.
Grate coarsely grated boujenina and mix with onions.
Put the meat layer on the green peas, smear with mayonnaise. Coarsely grate hard-boiled eggs and put on the meat layer, salt and cover with mayonnaise net.
Cut pickled cucumbers and put on the egg layer, smear with mayonnaise
.
Grate carrots on a coarse grater and put them on the cucumber layer, make a mayonnaise net on the top.
Leave the salad in the refrigerator for a couple of hours to soak. It turns out to be a tasty salad, analog of Olivier, but more original.
