Add fresh flavor to timeless classics! A step-by-step recipe with a photo of Olivier salad with fresh cucumbers and carrots. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of Olivier with fresh cucumbers and carrots
- Video recipe
Olivier salad is one of the most desirable dishes at any festive event. There are many options for its preparation. In order for the dish to always delight you with its unique taste, you can diversify it. For example, in the winter season, cook with pickles, and with the arrival of spring, it is delicious to do with fresh gherkins. An even refreshing taste is obtained by combining salted and fresh cucumbers. In addition, according to an authentic 19th century recipe created by French chef Lucien Olivier, fresh gherkins were added to the salad. Therefore, I propose today to cook Olivier with fresh cucumbers and carrots.
A salad with fresh cucumbers and carrots looks much brighter than without these products. The dish immediately stimulates the appetite. It would seem that they simply replaced the pickled cucumber with a fresh one, added a bright orange carrot and the taste of the salad changed dramatically. It truly became spring and light. Otherwise, Olivier is prepared in the same way as the traditional version. Vegetables are pre-boiled in a peel, and eggs are hard-boiled. Then they are cooled, cleaned and crushed into cubes. Salad is usually seasoned with mayonnaise, but if you want to make a dietary dish, then use natural yogurt or low-fat sour cream as a dressing.
- Caloric content per 100 g - 227 kcal.
- Servings - 3-4
- Cooking time - 30 minutes for slicing, plus time for boiling and cooling some ingredients
Ingredients:
- Potatoes - 2 pcs.
- Fresh cucumbers - 2 pcs.
- Salt - 1 tsp or to taste
- Mayonnaise - for dressing
- Milk sausage or ham - 300 g
- Carrots - 1 pc.
- Eggs - 4 pcs.
Step by step cooking Olivier with fresh cucumbers and carrots, recipe with photo:
1. Pre-boil the eggs to a cool consistency. To do this, put them in a saucepan, cover with water and cook for 8-10 minutes after boiling. If they are immersed in hot water, then the shell may burst, and if they are boiled for longer than the prescribed time, the yolk will acquire a blue tint. Dip the boiled eggs in ice water, which is changed several times. Then peel and cut into cubes.
2. Wash the potatoes, put in a saucepan, cover with water and boil in their uniforms in salted water until cooked, ie. softness. Check the degree of readiness with a puncture of a knife or fork: the tools should easily enter the root crop. Then remove the tubers from the boiling water and cool completely. Peel and cut into cubes.
3. With carrots, do exactly the same as with potatoes: boil in salted water in a peel, cool, peel and cut.
4. Wash the cucumbers and pat dry with a paper towel. Cut off the ends and cut, like all previous products, into cubes.
5. Remove the film from the sausage and cut it. All ingredients must be cut to the same size. Place food in a large salad bowl, add mayonnaise, salt and stir. Serve ready-made Olivier with fresh cucumbers and carrots. If desired, the salad can be supplemented with canned green peas, green onions, dill or parsley, etc.
See also a video recipe on how to make an Olivier salad with fresh cucumbers.
