Olivier is considered a classic salad for New Year’s feast in the CIS countries. However, the history of the salad is quite unusual. There is a possibility that people invented Olivier salad from scratch. The
fact is that the cook of French origin took the recipe of the original Olivier to the grave. Perhaps all those ingredients that we add to the salad were not in the original.
Unfortunately, we will not learn about the Olivier salad from a Muscovite with French roots, Lucien Olivier. This salad was created in the XVII century, and resurrected in the XX century.
Should we be sad about the loss of the recipe of the original Olivier? Judging by the popularity of the modern salad – hardly. Let’s tell you how to make Olivier in a new way.
Ingredients for Olivier:
- eggs – 5 pcs;
- cheese – 200 g;
- potatoes – 200 g;
- carrots – 200 g;
- pickles – 200 g;
- canned peas – 120 g;
- garlic – 2 cloves;
- mayonnaise – 3 tablespoons;
- dill – 10 g;
- parsley – 10 g.
Cooking Olivier:
Cut a small cube of cheese, send it to a deep bowl. Pour out the liquid from under the canned peas, add it to the cheese.
Cut pickles as small dice as the cheese. Slightly squeeze the liquid from the cucumber, put it to the cheese and peas.
Boil hard-boiled eggs in advance, cook carrots and potatoes for 15-20 minutes.
Cut
the
peeled
carrots and potatoes
into small cubes. Cut the peeled eggs into small cubes and put them together with the vegetables in a bowl with the cheese, peas and cucumber. Grate garlic cloves on a fine grater into the salad.
Chop dill and parsley finely, pour them together with salt into the salad. Fill Olivier with mayonnaise and mix thoroughly.
To decorate the salad you can use a slice of cheese and some greens.
The salad turns out more tender thanks to the cheese.
