How to prepare New Year's salad "Olivier"? TOP 5 interesting recipes with photos in the year of the Rat. Secrets and features of cooking. Video recipes.
What's New Year without Olivier salad? We are so accustomed to its taste that from year to year on New Year's Eve we enjoy our favorite dish. But its preparation is often troublesome. Therefore, it will not be superfluous to find out all the secrets of Olivier's simplest recipe. And also get acquainted with its types of preparation, starting with a classic recipe and ending with a royal dish. Then you can quickly and easily prepare Olivier for the New Year 2020, and he will give the taste of the holiday that both adults and children are waiting for.
Olivier salad - secrets and cooking features
- Usually, most of the time is spent chopping the ingredients for the salad, namely the potatoes. At the same time, it is not uncommon for it to fall apart, stick to the knife and in the salad instead of cubes there is a semblance of mashed potatoes. Use pink potatoes to make cooking easier. it is stronger.
- All products for the salad must be cooled; you cannot prepare the salad from warm vegetables or eggs, otherwise the taste will be spoiled.
- For the fastest cooling, do not put hot food in the refrigerator, this will promote the growth of bacteria in them. Refrigerate them at room temperature.
- It is believed that Olivier should have as many eggs and potatoes as there are guests at the table.
- Cut all ingredients into equal sized cubes. If you want to surprise guests with a non-traditional Olivier, cut the food into thin strips. The taste will remain the same, but the presentation will be original.
- If the Olivier contains green peas, cut all the ingredients to the same size. Then, when serving, the dish will look more harmonious.
- Season the salad only with classic mayonnaise, other experiments with sauces are inappropriate. Mayonnaise should be of high quality and thick. You can cook it yourself, it will be tastier and healthier than the industrial one.
- Salt and pepper the dish only after dressing so as not to oversalt. Because the recipe uses pickles that are already pickled. And potatoes are boiled in salted water. Therefore, the salad may not have to be salted at all. So taste it before adding salt.
- If you use doctor's or milk sausage for salad, take it of good quality and without lard.
- Boiled meat, chicken, beef tongue or ham can be used as meat components in a salad.
- When adding chicken breast, which is considered lean, you will have to add more mayonnaise to taste the dish. it is dry meat. If you don't want to give up the bird, take the thigh instead of the breast.
- Add pickled onions for piquancy. For pickling, pour the marinade (hot water, sugar, vinegar and salt) on the finely chopped onion for 2 hours and keep it in the refrigerator.
- It will not be superfluous to add some green onions, fresh dill and cucumber to the dish. The bright green color will add a festive taste and mood.
- The capers will sharpen the dish a little. Before using them, fill the product with water, leave for 30 minutes and squeeze. This will get rid of excess vinegar and salt.
- After cooking, leave it at room temperature for half an hour, and then put it in the refrigerator.
- The salad can be prepared in advance. To do this, cut the ingredients, but do not stir and do not add mayonnaise. Store them in the refrigerator for up to 3 days. Season the salad and stir just before serving.
- Decorate the finished salad with herbs or those products of which it consists. Cut into circles or figures from boiled carrots, garnish with peas, beautiful meat or sausage pieces.
- Olivier can be put in a bowl in a slide, or as a symbol of the New Year 2020 of the Rat. To do this, lay out the lettuce in the form of a drop on a flat dish and decorate it accordingly. Make eyes, a nose and antennae from olives, ears from cheese, and a tail and a mustache from dill twigs.
Olivier salad - recipes for the New Year 2020
Technically, Olivier salad is quite simple to perform, which is practically nothing to say. Boil all ingredients that require boiling separately until tender. Then cool to room temperature and cut everything-everything-everything into small, neat and identical cubes. Season with mayonnaise, stir, refrigerate and serve. However, it will not be superfluous to learn Olivier's delicious holiday recipes, because from the products included in the composition, the taste of the finished dish will change.
Royal recipe for New Year's Olivier
Tsar's Olivier turns out to be exquisite and incredibly tasty. He is rightfully a symbol of the New Year. The dish is prepared according to an old recipe with crayfish tails. And if you believe the old recipes, the traditional serving of the salad is supposed to be on the leaves of the salad.
- Caloric content per 100 g - 291 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Potatoes - 6 pcs.
- Salt to taste
- Canned green peas - 1 can
- Chicken eggs - 3 pcs.
- Mayonnaise - for dressing
- Ground black pepper - to taste
- Fresh cucumbers - 1 pc.
- Carrots - 1 pc.
- Beef tongue - 300 g
- Pickled gherkins - 300 g
- Fresh green onions - bunch
- Boiled sausage - 300 g
- Frozen crayfish necks - 200 g
- Fresh dill - bunch
Cooking New Year's Olivier according to the royal recipe:
- Boil and refrigerate potatoes, carrots, and beef tongue.
- Drain all the liquid from the peas.
- Defrost crayfish necks at room temperature.
- Cut potatoes, carrots, cucumbers, eggs, beef tongue, doctor's sausage, crayfish necks into medium cubes.
- Finely chop the onion and dill.
- In a salad bowl, mix the food, add mayonnaise, pepper and salt if necessary, and mix everything again thoroughly.
Olivier salad - a classic recipe
Legendary culinary maestro, chef Lucien Olivier, thanks to whom the salad owes its name, made a dish of hazel grouse and crayfish necks. However, according to the canons of Soviet gastronomy, the classic Olivier salad was prepared exclusively with boiled sausage, preferably with Doctor's. Let's not deviate from traditions and cook Olivier, as it was made in the old Soviet times.
Ingredients:
- Doctor's boiled sausage - 500 g
- Canned peas - 1 can
- Eggs - 6 pcs.
- Carrots - 2 pcs. (large)
- Potatoes - 6 pcs. (large)
- Pickled cucumbers - 4 pcs.
- Salt to taste
- Mayonnaise - for dressing
Cooking Olivier salad according to the classic recipe:
- Boil potatoes, carrots and eggs, cool, peel and cut into cubes.
- Cut the sausage and cucumbers to the same size.
- Add peas to the above ingredients, salt and pepper a little.
- Season food with mayonnaise, stir and refrigerate before serving.
Olivier salad with sausage
Over the long history of the existence of Olivier salad, it has changed its composition of the recipe many times. But the most familiar and favorite combination of ingredients is with sausage.
Ingredients:
- Boiled sausage - 200 g
- Potatoes - 300 g
- Pickled cucumbers - 100 g
- Eggs - 4 pcs.
- Green peas -350 g
- Carrots - 100 g
- Mayonnaise - for dressing
- Salt to taste
Cooking Olivier Salad with Sausage:
- Boil potatoes with carrots and eggs in advance.
- Cool the food, peel and cut into small cubes together with boiled sausage and pickles.
- Drain the canned peas and add to all foods.
- Before serving Olivier with sausage, season with mayonnaise and mix well.
Olivier salad with fresh cucumbers
Add fresh taste to timeless classics! Combining pickled and fresh cucumbers in a salad, you get a familiar dish, but in a different variation. Fresh cucumbers will give Olivier a fresh aroma and new taste.
Ingredients:
- Potatoes - 4 pcs.
- Boiled sausage - 300 g
- Eggs - 4 pcs.
- Fresh cucumbers - 1 pc.
- Pickled cucumbers - 2 pcs.
- Mayonnaise - 150 g
- Canned green peas - 250 g
- Green onions - 3 sprigs
- Salt - a pinch
Cooking Olivier salad with fresh cucumbers:
- Cook potatoes and hard-boiled eggs in advance. Cool the food and cut into small cubes.
- Also dice the boiled sausage, fresh cucumbers and pickles.
- Add canned green peas to foods.
- Mix all prepared foods.
- Salt the salad, season with mayonnaise and mix again.
Olivier salad with chicken
Sometimes it is worth moving away from the classic preparation of Olivier salad with sausage and trying to make a salad with chicken. The treat will acquire a new delicate taste that deserves approval and will become an excellent alternative to the boring salad with boiled doctor's sausage.
Ingredients:
- Chicken meat - 300 g
- Potatoes - 300 g
- Carrots - 150 g
- Pickled cucumbers - 200 g
- Canned peas - 300 g
- Onions - 200 g
- Eggs - 3 pcs.
- Mayonnaise - 200 g
Cooking Olivier Chicken Salad:
- Boil chicken, potatoes, carrots and eggs, cool and finely chop into small cubes.
- Cut the cucumbers like all other foods.
- Peel and finely chop the onions.
- Put all the ingredients in a salad bowl and add the peas.
- Season the salad with mayonnaise, salt and stir.
