A step-by-step recipe for Olivier salad with frozen cucumbers and recommendations for freezing cucumbers for future use.
Recipe content:
- How to Freeze Cucumbers for Salad?
- Ingredients
- Step by step cooking
- Video recipe
It was hardly Olivier Lucien who created the salad of the same name in the 60s of the 19th century, as the dish became in our country the main attribute of festive feasts and New Year's Eve. And despite the fact that the French chef never discovered the secret of the original Olivier recipe, today there are about 100 popular variations of its preparation. One of these I will share with you today.
The secret to making this salad is to use fresh frozen cucumbers. They will add coolness, novelty and delicate taste to the dish. In addition, such a salad can be prepared year-round from preservative-free cucumbers.
How to Freeze Cucumbers for Salad?
In order to cook okroshka or Olivier salad from fresh cucumbers grown in the country in the winter season, they should be frozen for future use. For this, the cucumbers are washed under running water and dried well with a paper towel. Then the tips are cut off from them and the fruit is cut lengthwise into 4 parts. After that, the cucumber is turned and also cut into equal 4 parts. It turns out a cucumber straw, which needs to be cut across into cubes about 8 mm in size.
Sliced cucumbers are distributed in bags and sent to the freezer. Every hour a bag with them is cowed so that the cucumbers do not stick together, but are crumbly.
- Caloric content per 100 g - 198 kcal.
- Servings - 6
- Cooking time - 20 minutes, plus additional cooking time
Ingredients:
- Potatoes - 4 pcs.
- Eggs - 5 pcs.
- Pickled cucumbers - 3 pcs.
- Canned peas - 300 g
- Pork - 400 g
- Frozen cucumbers - 1 pc.
- Green onions - bunch
- Mayonnaise - for dressing
- Salt to taste
Cooking Olivier with frozen cucumbers
1. Wash the pork under running water, cut off the film, veins and fat. Place the meat in a saucepan and cook until cooked through. Then cool the meat well and cut into pieces about 1 cm in size.
2. Boil eggs hard-boiled, about 10 minutes. Then immerse them in cold water for 10 minutes, peel and cut into cubes. Eggs should be dipped in cold water to make them easier to peel.
3. Boil the potatoes in their uniforms in salted water. After that, cool it completely, peel and cut into cubes. Since meat, potatoes and eggs must be boiled and completely cooled, I advise you to do this in advance, for example, in the evening, and prepare a salad in the morning.
4. Remove the pickles from the jar, put them in a sieve so that all the liquid is glass, and then cut into cubes.
5. Wash green onions, dry and chop finely.
6. Place all chopped food in a large container. Add frozen fresh cucumbers, canned green peas and mayonnaise to these. Place the canned peas in a sieve so that all the liquid is glass. Stir the salad well, season with salt to taste, chill in the refrigerator and serve.
See also the video recipe on how to make a real Olivier salad according to Lucien Olivier's recipe from the chef Ilya Lazerson.
