How to make Olivier salad - 12 step-by-step recipes

Olivier is a popular salad in Russia, considered by right to be a folk salad. The recipe for a classic salad Olivier with sausage was invented by the legendary French chef Lucien Olivier, who runs his own restaurant, the Hermitage, in Russia in the second half of the 19th century.

In its original form, Olivier salad was an exquisite dish of expensive ingredients (for example, black caviar) with a secret sauce dressing from the chef, which gives an original and unique taste.

The modern classic Olivier is prepared from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, the main meat ingredient (beef, chicken, sausage) with the addition of dressing (mayonnaise and sour cream) and spices. To cook olivier at home for the New Year's table is the right decision for every housewife.

Abroad, the dish is known under the names "Hussar salad" and "Russian salad." In Russia, many housewives call Olivier ordinary winter salad.

How Many Calories in Olivier

The energy value of the salad depends on the fat content of the dressing (sour cream or mayonnaise) and the type of meat (meat product).

1. Olivier with sausage and Provencal mayonnaise with standard fat content of 190-200 kcal per 100 g of product.
2. Olivier using chicken fillet and light mayonnaise about 130-150 kcal per 100 g.
3. Olivier fish (pink salmon fillet) and medium-fat mayonnaise about 150-170 kcal per 100 g.

Classic Olivier Salad with Sausage - a step-by-step recipe

• Boil vegetables for olivier. Leave to cool to room temperature.
• I remove the shell from the boiled eggs. Onion finely finely chopped. I crumble eggs into thin particles. I cut the rest into cubes.
• Mix in a deep dish.
• Add salt to taste. Dress with mayonnaise. Gently mix. Mayonnaise and salt must be evenly distributed throughout the salad.

Bon Appetit!

Classic Olivier - French Recipe

French Olivier Salad with calf tongue and quail eggs consists of a large number of ingredients. Dressed with delicious sauce, gourmet black caviar is added on top. Salad prepared according to the "canonical" recipe will become a real decoration of the New Year's table.

The main

• Hazel grouse - 3 things,
• Quail eggs - 6 pieces,
• Pickled cucumbers (gherkins) - 200 g,
• Leaf lettuce - 200 g,
• Potato - 4 tubers,
• Payusny black caviar - 100 g,
• Crayfish - 30 pieces (small),
• Fresh cucumbers - 2 things,
• Veal tongue - 1 piece,
• Capers - 100 g.

For refueling

• Hot mustard - 1 teaspoon,
• Olive oil - 6 tablespoons,
• Wine vinegar (white) - 1 large spoon,
• Egg yolk - 2 pieces,
• Salt, black pepper, garlic powder - to taste.

1. Grouse. Thoroughly wash grouse carcasses. Gutting.
2. I shift the carcasses into a deep pan. I add onion and salt to the water. Cook over medium heat for 90-100 minutes.
3. Language. I wash the calf’s tongue. I put it in another pan with spices, carrots and onions.
4. I take out a cooked tongue and game. Leave to cool.
5. I remove the skin from the hazel grouse, remove the bones. For salad, separate the loin. Gently chop.
6. I cut veal tongue into medium sized pieces.
7. Crayfish. Boil crayfishleave to cool. As it cools, I separate the meat and cut it for olivier.
8. Vegetables. I put 4 eggs and potatoes to boil in separate pots. I cleaned the cooked and cooled potatoes. I remove the shell from the eggs. I cut potatoes into cubes, shredded quail eggs.
9. Take a deep salad bowl. I spread the bottom out of lettuce leaves torn into pieces.
10. My fresh cucumbers. Remove the skin. I cut into pieces of medium size. I grind capers and pickled cucumbers. I spread it in a salad bowl along with chopped fresh cucumbers.
11. I cut the rest of the ingredients. I shift it into a salad bowl and set the dish aside.
12. Gas station. I am preparing a dressing to give the salad a piquancy and a special taste. Whisk with a whisk a mixture of yolks from two quail eggs with an acute mustard and salt.
13. I add olive oil in a homogeneous mixture in portions. I pour in until the mass thickens.
14. I pour the garlic powder into the almost prepared mayonnaise-egg sauce, pour the wine vinegar, put the ground black pepper.
15. Mix thoroughly. Dressing up the salad.
16. To decorate the dish, make a beautiful frame of black caviar at the edges of the plate, add one spoon at the top of the salad. If there is no black caviar, replace it red salmon caviar.

New Year's Recipe

• Beef - 600 g
• Carrots - 4 things,
• Potato - 4 pieces,
• Pickled cucumbers - 8 pieces,
• Green peas - 80 g
• Chicken eggs - 6 pieces,
• Mayonnaise - 100 g
• Parsley - 1 sprig,
• Salt, spices, fresh herbs - to taste.

1. I wash the beef several times under running water. Drying with kitchen paper towels. I cut off the veins and visible particles of fat.
2. I pour water. Salt and put on the stove. Cooking time - 60 minutes in boiling water. I take out the beef, put it on a plate, wait until it cools down.
3. My carrots and potatoes. Boil in a peel. For cooking vegetables I use a double boiler. Cooking time - 35 minutes. I take it out of the cooking tank. I clean after cooling and cut into cubes.
4. I open a can of peas. I drain the liquid. If it is cloudy and mucilage, boldly rinse the peas with running water.
5. Boil hard-boiled eggs. I clear from the shell after being placed in cold water.
6. I get a big dish. Add chopped salad ingredients. I cut the cooled beef into neat little sticks. I’m putting it in Olivier. I pour peas.
7. I use classic mayonnaise as a dressing. I prefer a light, low fat diet. Salt and pepper to taste.
8. Thoroughly mix all the ingredients. I give culinary salad Olivier salad for the New Year. I’m tamping. I decorate the top with sprigs of parsley.

Cooking video

A simple recipe with boiled sausage and fresh cucumber

• Boiled sausage - 250 g,
• Chicken egg - 4 pieces,
• Potato - 4 things,
• Green peas (canned) - 1 can,
• Fresh cucumber - 4 pieces of medium size,
• Salt, pepper, mayonnaise - to taste.

1. Boil the potatoes. To speed up the process, I cut the vegetable into 3 parts. I pierce the potatoes with a fork. I drain the water, leave to cool.
2. I boil eggs in a compact saucepan. 7-9 minutes in boiling water.
3. I cut the cooled potatoes into cubes. I chop boiled eggs, fresh cucumbers, boiled sausage.
4. I shift the chopped ingredients into a deep plate or large pan.
5. I open green peas. I drain the water. I pour the contents of the jar into the salad.
6. I store olivier without mayonnaise and salt. Dress and salt the salad before serving. For taste, I add freshly ground black pepper.

Bon Appetit!

Cooking Olivier with Sausage and Corn

• Sausage - 200 g,
• Canned corn - 1 can,
• Potato - 5 pieces,
• Onions - 1 head,
• Egg (chicken) - 4 pieces,
• Carrots - 1 medium-sized thing,
• Fresh cucumber - 2 pieces,
• Dill - 8 branches,
• Salt, mayonnaise, sour cream - to taste.

1. Boil eggs, potatoes and carrots. I cook eggs in a separate bowl, pour cold water and bring to a boil. I cook hard-boiled, 7-9 minutes. I take it out and put it in a plate with cold water. In another bowl, boil the vegetables until cooked. First, carrots “reach”, then - potatoes.
2. While the boiled vegetables are cooling, I peel and finely chop the onions. I pour it into a large bowl, gently slip my hands to isolate the juice, as for barbecue marinade. Evenly distribute along the bottom of the bowl.
3. I cut eggs into small cubes or rub on a grater. I pour in the second layer.
4. I cut boiled carrots in the same way. I pour finely crushed eggs on top. The next layer is potato.
5. I wash the branches of dill. Finely chopped greens. Pour into a bowl. Next, I cut cucumbers and sausage. Add olivier with sausage and corn to the winter salad.
6. I put the corn, after draining the liquid from the jar.
7. If the salad is cooked for the evening, I clean the dish in the refrigerator without seasoning with mayonnaise and without mixing the layers.
8. Before serving, salt making mayonnaise dressing and sour cream. Mix thoroughly.

Olivier is ready!

How to make Olivier with Smoked Sausage

To make vegetables quicker and easier to peel, fill them with cold water after cooking. Leave on for 7-10 minutes, and then clean.

• Cervelat - 150 g
• Chicken egg - 3 pieces,
• Potato - 3 tubers,
• Carrots - 4 small things,
• Canned peas - 1 can,
• Onions - 1 piece,
• Mayonnaise - 3 large spoons.

1. To prepare a salad, I boil vegetables, I take 4 carrots.
2. I cut potatoes, carrots, smoked sausage into cubes. Onion finely finely chopped. I rub the boiled eggs on a grater.
3. I drain the liquid from a jar of peas. I put it in a sieve. I rinse under running water.
4. I take out a beautiful salad bowl. I shift the crushed components. Salt and Olivier pepper; optionally add fresh herbs and your favorite homemade spices. Dress with mayonnaise. I am mixing.
5. I serve on the table.

How to Make Chicken Olivier Salad

To check the readiness of vegetables, gently pierce them with a toothpick. When lightly pricking, remove the vegetables from the slow cooker. Put in a plate and leave to cool.

• Chicken breast - 1 piece,
• Carrots - 2 things,
• Potato - 6 tubers,
• Onions - 1 head,
• Green peas - 200 g
• Cucumber - 2 pieces,
• Vegetable oil - 2 large spoons (for frying),
• Soy sauce - 2 tablespoons,
• Salt, pepper, curry, mayonnaise, dill - to taste.

1. For quick cooking vegetables I use a slow cooker. I put potatoes and carrots in the upper bowl, turn on the “Steamed” cooking program and set the timer for 25 minutes.
2. I cook eggs on the stove. I cook hard boiled. Do not digest, otherwise an unappetizing coating of a grayish tint will appear on the yolk. After cooking, dip the eggs in cold water for 5-10 minutes. This will simplify further cleaning.
3. Thoroughly wash my chicken breast. Drying with kitchen towels. I cut into medium sized cubes. Salt, add spices (I take curry) and soy sauce. Place pieces of chicken in a pan with preheated vegetable oil.
4. I fry on fire above average. I stir the pieces of chicken breast so that the meat does not burn.

The readiness of the chicken signals the formation of a golden crust.

5. I shift the meat into a deep bowl. I leave to wait in the wings.
6. For salad, I take olivier frozen fresh peas, not canned. Heat in a frying pan or in a microwave until soft.
7. I peel the cooled vegetables cooked in a slow cooker. I clean the onion from the husk. I cut into small pieces.

If the onion has a pronounced vigorous taste, chop the vegetable, and then pour over boiling water to soften.

8. Grate the eggs or cut into cubes. From dill, remove the stalk and coarse twigs. Finely chopped remaining soft parts.
9. I combine all the ingredients in one dish.
10. Season with mayonnaise, add salt. For a more pronounced taste, I use black ground pepper. I mix the salad so that the dressing and spices are evenly distributed over the dish.

Done!

Real Olivier with Chicken and Apple

• Chicken Breast - 700 g
• Potato - 3 pieces,
• Chicken egg - 3 things,
• Carrots - 2 small pieces,
• Fresh cucumber - 1 little thing,
• Pickled Cucumber - 1 thing,
• Green peas (canned) - 1 can,
• Apple - 1 little thing,
• Mayonnaise - 150 g
• Parsley, dill, green onions to taste,
• Salt, pepper - to taste.

1. My breast. I put it in a saucepan. I do the same with potatoes, carrots and eggs. Boil carrots and potatoes in their skins. I cook hard-boiled eggs. I cook 5-8 minutes after boiling.
2. I take out the ingredients. Leave to cool. I’m cleaning it.
3. I’m cutting chicken breast on a large wooden board. I cut the meat for the salad into medium sized pieces.
4. I chop potatoes and carrots into small cubes. I shift the cut components of the olivier into a deep salad bowl.
5. I peel the eggs. I put it on the kitchen board. Finely chopped.
6. I cut fresh and pickled cucumbers.
7. Finely chopped dill, parsley and green onions.
8. I mix everything in a large salad bowl. I add washed canned peas (I drain the water from the can). I give a special taste to olivier salad due to finely chopped fresh apple.
9. Salt, add mayonnaise, pepper. Stir again. Real Olivier with Chicken and Apple is Ready!

Delicious Olivier with Chicken and Mushrooms

• Chicken legs - 2 things,
• Fresh champignons - 400 g,
• Potato - 2 tubers,
• Egg - 4 things,
• Fresh cucumber - 2 things,
• Freshly squeezed lemon juice - 2 tablespoons,
• White onion - 1 head,
• Parsley - 6 branches,
• Olive oil - 1 tablespoon (for roasting),
• Mixture "Provencal herbs", pepper, salt - to taste.

For dressing dressing

• Provence mayonnaise - 2 tablespoons,
• Yogurt without additives - 1 large spoon,
• Olives - 2 tablespoons,
• Ground black pepper to taste.

1. Boil meat in salted water. In another pan I cook carrots and potatoes. I cook eggs in a small bowl. I cook for 5-8 minutes in boiling water.
2. I cut the white onion into thin half rings and half again. I put it in the dish. Add freshly squeezed lemon juice. Marina 30 minutes, covering with a lid and putting in the refrigerator.
3. I cut champignons into small pieces. Spread on a hot frying pan with vegetable oil. Fry for 5-6 minutes over high heat. I stir, not allowing burning. At the end of cooking, salt. Spread on a plate to cool.
4. I clean and cook the cooked and cooled vegetables and cut them into cubes. I try to cut into particles of the same size.
5. I chop the fresh herbs very finely.
6. Mix in a beautiful salad bowl. I carefully filter the onion from excess lemon juice. I season the salad with dressing from several components (indicated in the recipe).
7. Serving salad on the table. I recommend eating delicious olivier with mushrooms and chicken for 24 hours.

Bon Appetit!

How to cook a salad with turkey meat

• Turkey meat - 400 g,
• Potatoes - 3 pieces of medium size,
• Carrots - 1 little thing,
• Eggs - 3 things,
• Fresh cucumber - 2 pieces,
• Canned peas - 200 g,
• Canned capers - 80 g,
• Mayonnaise - 250 g
• Bay leaf - 2 things (for cooking turkey),
• Salt, peppercorns, mayonnaise to taste.

1. To prepare the salad, Olivier with turkey meat, I boil vegetables separately. I cook turkey meat in a slow cooker with bay leaf and black pepper peas.
2. I catch the components of the future Olivier. Leave to cool.
3. When everything has cooled, I proceed to cutting. I cut vegetables and eggs into medium-sized cubes, and turkey into small pieces. I put it in a salad bowl.
4. I open peas and capers. I drain the liquid from the cans. I wash the products under running water.
5. Mix well. Salt and pepper. Dress with mayonnaise.I serve a delicious salad Olivier on the table, decorating with finely chopped fresh green onions on top.

Original royal recipe with grouse and black caviar

• Grouse fillet - 400 g,
• Veal tongue - 100 g,
• Black caviar - 100 g,
• Canned Crab - 100 g,
• Leaf lettuce - 200 g,
• Pickled Cucumber - 2 things,
• Fresh cucumber - 2 pieces,
• Olives - 20 g
• Caper - 100 g
• Eggs - 5 pieces,
• Onion - half the onion,
• Homemade mayonnaise, juniper berries to taste.

For dressing dressing

• Olive oil - 2 cups,
• Yolks - 2 pieces,
• Mustard, vinegar, thyme, rosemary - to taste.

1. I carefully clean the tongue from the veins and films, rinse under running water and boil for 120-150 minutes.
2. 30 minutes before completing the cooking, I put juniper berries, half of the onion in the decoction. I pour salt. Gently remove the skin from the boiled tongue. I cut into pieces of medium size.
3. I'm preparing a salad dressing. I mix olive oil with yolks. I put mustard. Pouring vinegar. For piquancy, add thyme and rosemary.
4. Boil hard-boiled eggs. Pour cold water to quickly clear the shell. I cut into quarters.
5. I turn to the grouse meat. Carcass in a pan, adding a glass of water and your favorite spices. Fire is above average. I put it on a plate.
6. While the bird cools, I cut the crab fillet and cucumbers. I spread it in a large and beautiful dish with a previously laid out bottom of lettuce leaves torn into pieces. Add capers.
7. Separate the meat from the bones, cut. I shift it into a salad, add mayonnaise.
8. In the central part I form the base of Olivier. Around I make a beautiful design of quarters of eggs and olives. I pour the prepared sauce dressing on the eggs. From above I make a neat hat of black caviar.

Beautiful, delicious and the most original Olivier is ready!

How to make olivier with fish

• White fish fillet - 600 g,
• Fresh cucumbers - 2 things,
• Potatoes - 4 medium-sized root crops,
• Carrots - 2 pieces,
• Chives - 1 bunch,
• Eggs - 5 pieces
• Canned peas - 1 can,
• Mayonnaise - 150 g
• Sour cream 15% fat - 100 g,
• Ground pepper (black), salt to taste.

1. I boil the loin portion of white fish (any that you find at hand). After cooling, I cut into small particles.
2. I cook potatoes and carrots “in their uniforms”. I peel, cut into cubes.
3. Hard boiled eggs. I merge boiling water. I pour cold water. I peel and rub on a grater with a large fraction.
4. I wash fresh cucumbers under running water. Drain, remove the peel and cut into cubes.
5. Finely chop green onions.
6. I open a can of peas. I clean the marinade and wash it in warm water.
7. I spread the chopped ingredients and peas in a salad bowl.
8. Dress with a mixture of mayonnaise and sour cream. Add salt and black pepper. I am mixing. Olivier with the fish is ready.

History of Olivier

Olivier Salad is an original dish invented by Lucien Olivier, a skilled French chef and the head of the Parisian restaurant in Moscow called The Hermitage. The 50-60s of the XIX century are considered to be the time of the creation of Olivier salad.

The talented Frenchman zealously kept the secrets of cooking, despite the fame and availability of the ingredients. Olivier surprised guests with the refined and unique taste of the salad thanks to a special sauce that he prepared behind closed doors in secret from everyone.

Now, dear mistresses, "the doors are open." You can cook an incredible tasty dish according to traditional recipes of the 19th century, as well as following modern tips and cooking options, using various ingredients and sauce dressings, aromatic spices and seasonings.

Culinary success!

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