Olivier with pork “Chamomile Glade. How to prepare Olivier salad with pork Olivier salad with pork

Olivier salad with meat is a variation of the usual salad. Many legends, rumors and speculations are associated with Olivier salad. However, this does not prevent Olivier from being the most popular and favorite salad among many generations of compatriots. It's true, Olivier salad is appetizer No. 1, in every sense, the most festive salad, and a New Year's holiday without Olivier is not a holiday at all.

Everyone prepares Olivier salad in their own way, changing the composition, proportions and dressings. I once read the opinion of a famous chef that all Olivier recipes are correct! I agree completely. I have never tried a tasteless Olivier or salad before, and I have never heard of such a thing.

Considering that practically nothing remains of the original masterpiece recipe, invented more than 150 years ago by the chef of the Hermitage restaurant, Lucien Olivier, it is difficult to argue which Olivier salad is correct. Olivier salad was first mentioned in one of the culinary magazines in 1894. In addition, despite the fact that the original Olivier salad, consisting, in addition to the usual potatoes and cucumbers, of hazel grouse, crayfish tails, capers, olives, soybeans, caviar and lettuce, was tried by hundreds of gourmets, they say that the original recipe died with Maestro. They tried to reproduce the original salad, but without success. And even now, it seems, there is no consensus on the original recipe, they write “according to some data.”

There is a lot of controversy about the sauce that is used to dress the original Olivier salad. We prefer mayonnaise, or sauce as for...

Provençal mayonnaise is made from French vinegar, eggs and Provençal (olive) oil, and by and large is no different from store-bought mayonnaise.

But, of course, the quality of ingredients and “flavoring” additives, stabilizers, emulsifiers...

The victorious people very quickly dealt with hazel grouse lovers, but the Olivier salad, of which practically only the name remained, not only caught on and was liked. In a completely different form, it became the first holiday dish for decades. During the “Soviet” period, changes were made to the recipe many and often. The hazel grouse was replaced with chicken, then with boiled “doctor’s” sausage. Boiled tongue was replaced with boiled pork. Pickled cucumbers replaced pickles, green peas and onions - capers. Carrots appeared in the salad - instead of crayfish necks. Green peas or corn. Fresh mayonnaise, which is easy to prepare, but, unfortunately, cannot be stored for long. Without stabilizers and emulsifiers, mayonnaise will flake quickly enough, which makes it difficult to prepare Olivier for future use - for several days.

There is a lot of controversy about the size of cutting ingredients for Olivier salad. Frankly, I don’t really like finely chopped cubes in salad. I prefer to cut all the ingredients differently, as for.

Changing and simplifying the recipe allowed the Olivier salad to survive. Although, from a meat salad, Olivier became more of a vegetable salad, since there was very little meat in it. Modern recipes for Olivier salad - availability of products and freedom of choice. This is how Olivier with sausage, Olivier with meat, Olivier with mushrooms and even seafood appeared.

Olivier salad with meat. Step by step recipe

Ingredients (4 servings)

Pork lean 300 gr
Potatoes 2-3 pcs
Carrots 2 pcs
Eggs 3 pcs
Fresh cucumber 1 piece
Pickled cucumber 2-3 pcs
Sweet onion 1 piece
Canned corn 0.5 cups
Mayonnaise Provencal 0.5 cups
Salt, black pepper taste

I love Olivier salad with meat, with boiled pork. As a child, my family bought sausage for Olivier, a real “doctor’s” sausage, the taste of which was remembered and is no longer found. And boiled lean pork is an excellent substitute for sausage.
Ingredients for Olivier salad
A small piece of lean pork (shoulder, thigh) just needs to be boiled.
A small piece of lean pork (shoulder, thigh)
Add 1-2 bay leaves, 1-2 peas of allspice and 5-6 peas of black (multi-colored) pepper to the water. If desired, you can add a pinch of aromatic herbs. You can add no salt, or just a little salt. Cook pork for Olivier with meat for 20-30 minutes. Next, cool the piece of meat. By the way, if you cool the pork directly in the broth, it will be juicy. But the meat will be difficult to cut into cubes. Therefore, I cool the meat without liquid, but be sure to cover it with a plate. The broth is perfect for making soup. Or, you can simply pepper the broth, add salt and add finely chopped herbs. As a child, I really loved a fresh pie with meat and a cup of broth.
Boil chicken eggs hard, about 10 minutes. Immediately cool them under cold running water and remove the shells. Before slicing the boiled eggs, I advise you to leave a small piece of the yolk for decoration. I prefer to cut eggs into salad quite large. Then the eggs in the salad are noticeable and do not mix with mayonnaise and simply “disappear.”
Hard-boil and chop chicken eggs
Many potatoes and carrots are boiled to make salad. The carrots should be boiled until tender. But it’s better to bake potatoes for Olivier with meat. Potatoes boiled in water become watery and sticky. You can bake potatoes in the oven, or better yet, in a household microwave, after piercing each potato with a knife. Baking time until potatoes are ready is 6-8 minutes at full power.
Peel the cooled carrots and potatoes and cut them into equal cubes 6-8 mm in size. Place the chopped vegetables in a deep bowl. I advise you to add a little pepper to the vegetables for Olivier with meat.
Peel boiled carrots and potatoes and cut into equal cubes
Add chopped eggs to vegetables. Drain the canned corn and add the corn to the chopped vegetables. Many people use canned green peas for Olivier salad. I don't like it because canned green peas are not green at all. Most often the color is light olive, the peas are overcooked and very sweet. Sometimes we just take fresh frozen peas out of the freezer and boil them for Olivier salad. But canned corn has caught on with us, and it’s usually what’s added to Olivier salad with meat.
Add chopped eggs and canned corn to vegetables
Fresh cucumber was included in the original Olivier recipe. Long gone are the days when fresh cucumbers were only in season, and out of season they were very scarce and expensive. True, greenhouse cucumbers are sometimes not at all small and pimply. And for Olivier salad with meat, just cut off half a cucumber. It is better to peel greenhouse cucumbers. Fresh and cut into cubes smaller than carrots and potatoes.
Pickled and fresh cucumbers cut into cubes
Onions found their way into modern Olivier salad recipes not so long ago. It is better to use sweet and not very spicy onions. The so-called “Yalta” onions or sweet varieties of shallots are perfect. They often write - cut the onion into cubes. I don’t really understand how to do this in practice, because... Onions have a layered structure, and any cubes will immediately fall apart. Therefore, it is better to cut the onion thinly into short strips. Add onions and chopped cucumbers to the salad.
Add onion to Olivier salad
Cut the cooled boiled pork meat into cubes of the size desired. Usually the size of the meat cut is average between the cuts of potatoes and cucumbers.
Cut the cooled boiled pork meat into cubes of size as desired
Place all the chopped ingredients in a deep bowl or, as is customary, in a basin. Add salt to taste and carefully mix all ingredients until the dish is homogeneous. A lot of recipes call for the presence of fresh parsley in the Olivier salad. Yes, it is tasty. But it’s better to decorate the salad with a sprig of parsley rather than adding greens to the Olivier salad.

Step-by-step recipes for Olivier salad with meat: classic, low-calorie, smoked, with corn

2017-10-31 Marina Vykhodtseva

Grade
recipe

2873

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

11 gr.

Carbohydrates

6 gr.

146 kcal.

Option 1: Classic Olivier with meat

Initially, the famous Olivier salad did not contain sausage. The classic ingredient is hazel grouse. Later it was replaced by other types of meat, and then, to speed up and simplify the process of preparing salad, they began to use boiled and smoked sausages. Hazel grouse is still difficult to find in the store, but there is always beef on the shelves.

Ingredients

450 g beef;
350 g potatoes;
250 g carrots;
250 g pickled cucumbers;
five eggs;
200 g mayonnaise;
100 g onion;
250 g peas;
spices.

Step-by-step recipe for classic Olivier with meat

Wash a piece of beef, cover the meat with water, add a couple of peppercorns, a bay leaf, and boil until tender. Cool, cut into neat cubes and pour into a bowl.

Wash the potatoes and carrots and boil. Drain the boiling water, cool, peel, cut into the same cubes as the meat. Add vegetables to it.

Boil the eggs hard, that is, after boiling the water, keep for at least 7-8 minutes. The exact time depends on the size. Cool, peel the shells and also turn into small cubes.

Also cut the pickled cucumbers into cubes, but do not add them right away. Place in a colander, let the excess brine drain, then pour into the total mass.

For Olivier salad, it is advisable to take sweet salad varieties, add them to the rest of the ingredients, immediately add peas, do not add marinade.

Stir all ingredients, then add mayonnaise. Stir in sauce. Salt and pepper are added to Olivier to taste.

It is not always possible to cut meat into neat and even cubes. That is why it is better to boil it in advance, keep it in the refrigerator for several hours or in the freezer for a little while. After this, with a sharp knife, the product can be very easily cut not only into cubes, but also into beautiful strips for other salads or thin slices for a meat plate.

Option 2: Quick recipe for Olivier with meat (smoked)

A quick version of Olivier salad. The meat used for it will be smoked (boiled-smoked), ham will do. Also given is a method for very quickly cooking vegetables in a microwave oven in a bag. Thanks to these tricks, the salad can be prepared in half an hour.

Ingredients

300 g smoked meat;
4 eggs;
3 cucumbers (salted);
3 potatoes;
2 small carrots;
0.5 cans of peas;
180 g mayonnaise.

How to quickly cook Olivier with meat

Immediately put the eggs on the stove to cook. Wash the potatoes and carrots thoroughly, pierce all the vegetables in several places, and put them in a regular bag. Tie it up, make a hole for steam to escape, and put it in the microwave. Cook for 7-8 minutes, increase time if necessary. Remove and place in cold water. Pour in the eggs and let them cool.

Cut the smoked meat, cucumbers and one onion into cubes, pour into a bowl to stir the salad. Add canned peas from a jar.

Peel previously cooked vegetables and eggs. Cut the main ingredients into cubes and add to the salad.

Top with sauce. The amount of mayonnaise can be used at your discretion, since not everyone likes fatty and heavily poured salads. Stir, add spices to taste.

There is no need to rush to mix warm salad ingredients, as this will spoil the taste. It’s better to pour cold water over the vegetables, change them several times and cool completely while the rest of the ingredients for Olivier are chopped.

Option 3: Dietary (low-calorie) Olivier with meat

Recipe for a light and low-calorie Olivier salad with meat. It is easy to prepare, can be used for a holiday or become an everyday dietary dish. Bonus - a recipe for a delicious sauce that perfectly replaces fatty and not entirely healthy mayonnaise and goes well with other salads and dishes.

Ingredients

200 g of boiled meat (beef);
4 eggs;
100 g white yogurt;
10 g mustard (diluted sauce);
2 fresh cucumbers;
120 g peas;
onion (50 g);
10 ml lemon juice;
2 carrots;
pepper, salt;
dill greens.

How to cook

Boil the eggs and cut into cubes, but remove two yolks. They are needed for the sauce. Also chop the boiled meat.

Boil the carrots, chop and add to the rest of the ingredients.

Peel a small onion, chop finely, add to a bowl with salad. Drain the water from the peas and add to the total mixture.

Fresh cucumbers are used, but you can also use pickled, barrel products. They do not contain much more calories, but from a dietary point of view it is better to avoid canned foods. Cut the cucumbers into small cubes, removing the tails and ends. Add to Olivier.

Grind the previously set aside yolks with mustard and lemon juice, add salt and pepper, and dilute with natural yoghurt. Or take low-fat sour cream, you can add a little garlic, but not more than half a clove, just for flavor.

Season the Olivier with sauce. Diet salad is ready! If fresh cucumbers were used, as in the recipe, then it is not recommended to store the dish for more than a day; it is better to use it on the first day.

The salad does not have to be served in a common bowl, as was done in Soviet times. Olivier looks very interesting in portioned dishes. You can use a ring to form a tower and place a leaf of lettuce or Chinese cabbage under it.

Option 4: Olivier with meat and corn

A bright and interesting version of the festive Olivier salad with meat and corn. Sometimes canned peas are also added to it, which is not prohibited. Onions for this recipe are pickled in vinegar; this option is especially suitable when using “evil” and spicy varieties.

Ingredients

300 g boiled pork;
4 eggs;
1 onion;
3 cucumbers (salted);
can of corn;
1 tbsp. l. vinegar;
200 g mayonnaise;
3 potatoes;
2 carrots.

Step by step recipe

Boil eggs, potatoes and two small carrots. Cool all this well, peel it, cut it into small cubes.

Finely chop the onion, pour in vinegar diluted in three tablespoons of water. Leave for ten minutes.

Cut the pork into cubes, transfer the meat to the previously prepared vegetables.

Squeeze the onion and add to the salad. Drain marinade from corn and place in main bowl. Cut pickled cucumbers into small cubes. Fresh cucumbers are also great for this salad.

Season Olivier with mayonnaise, stir, serve. You can additionally add green onions, dill or use them for decoration.

If you need to prepare a salad in advance, then all the products can be boiled, chopped and even combined, but under no circumstances should they be seasoned with sauce. Just put Olivier in the refrigerator, putting on a tight lid. It is better to add mayonnaise before serving.

Option 5: Olivier with meat and mushrooms

A hearty version of Olivier. You can use any pickled mushrooms, but the salad with the addition of honey mushrooms looks especially impressive. There is no need to chop them; these mushrooms are added whole. Sauce made from a mixture of mayonnaise and sour cream.

Ingredients

300 g of boiled meat (pork, beef);
3 potatoes;
5 eggs;
200 g pickled mushrooms;
2 carrots;
120 g sour cream;
120 g mayonnaise;
salt and pepper;
can of peas;
a bunch of green onions.

How to cook

Boil meat, potatoes, carrots and eggs until cooked. All Olivier ingredients should be cooled and preferably refrigerated. Peel vegetables with eggs, cut into cubes. Also cut the boiled meat. Place all ingredients into a bowl.

If the mushrooms are large, then cut into cubes. Simply pour the honey mushrooms into a colander and let the marinade drain. If the liquid is slippery, then the mushrooms need to be rinsed with cold water. Add to Olivier after dripping.

Chop the green onions and add to the salad. Add canned peas. Chop the pickles and add to a common bowl.

It is advisable to take thick sour cream, mix with mayonnaise, salt and pepper, you can add a little mustard or other spices to the sauce to your taste.

Season the mushroom olivier with meat with the prepared sauce, stir and serve immediately.

A salad with fried mushrooms is made in a similar way; you can use any type. But you shouldn’t add a lot of oil to the frying pan during cooking, otherwise the Olivier will turn out quite heavy and high in calories. Sometimes capers and olives are added to the total mass, which add new notes to the taste of the world-famous salad.

Olivier salad with meat is again gaining popularity among housewives, because the recipe for this appetizer with doctor’s sausage originates exclusively from Soviet times, when food was in short supply, and wasting precious meat on salad was, to say the least, blasphemous. Nowadays, when there are no problems with food, everyone can choose meat for a snack according to their wallet. Veal, beef, pork - any meat will organically complement vegetables with mayonnaise. Additional ingredients for the salad can include tongue (pork, veal or beef), crayfish necks, caviar, smoked poultry, capers, olives and quail eggs. Don't be surprised by the variety of ingredients, all of which were present in the original salad recipe, in addition to the traditional vegetables.

To make Olivier more tender and dietary, any meat from the recipe can be replaced with rabbit meat. A whole carcass is cooked for an hour and a half, and a cut rabbit is ready in 40 minutes. The meat turns out juicy and tastiest if it is cooked in a saucepan with a closed lid.

The creator of the salad, L. Olivier, became famous not because of the ingredients included in the appetizer, but thanks to the signature family sauce “Provencal” with which the dish was seasoned. Nowadays it is customary to add regular store-bought mayonnaise to Olivier. But if you take care and make homemade mayonnaise, the dish will turn out to be most similar to the original. To make homemade mayonnaise, you need to beat two eggs, 300 milliliters of olive oil, a tablespoon of lemon juice, a teaspoon of mustard, a pinch of salt and sugar in a blender. The longer you beat the ingredients, the thicker the mayonnaise will be.

There are many stories about Olivier, including the fact that for a salad you take a bowl of ingredients and mix it all with mayonnaise into a homogeneous mass. From the history of the creation of the salad, it is known that at first L. Olivier devoted a lot of time to serving the salad; the ingredients were not mixed together, but aesthetically beautifully laid out on plates. But the Russians did not appreciate the efforts of the French cook and quickly mixed the contents into one mass. The upset chef has since served Olivier exclusively mixed. This is how the serving of the famous snack appeared, the tradition of which has been preserved to this day.

How to cook Olivier salad with meat - 15 varieties

This recipe is dedicated to lovers of hearty salads. Pork adds a special taste and tenderness to the appetizer.

Ingredients:

Pork – 350 grams
Carrot - 1 piece
Testicles - 4 pieces
Onion - 1 piece
Mayonnaise - 6 tablespoons
Salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Finely chop the onion. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with mayonnaise.

Many believe that this particular Olivier salad recipe is as close as possible to the classic French recipe.

Ingredients:

Beef – 400 grams
Potatoes (not crumbly varieties) - 4 pieces
Fresh cucumber - 1 piece
Green olives - ½ jar
Capers - 100 grams
Crayfish necks - 100 grams
Salad - 1 bunch
Mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Cut the olives into slices. Wash the salad and separate it into leaves, cutting them as small as possible. We leave the crayfish tails and capers unchanged. Mix all ingredients (except for crayfish necks) with mayonnaise. Serve in portions, garnished with crayfish tails.

For quite some time now, culinary advice for Olivier salad has been heard - just add an apple and the taste will sparkle with new colors. This recipe is a must try!

Ingredients:

Pork - 200 grams
Apple - 1 piece
Onion - 1 piece
Potatoes (not crumbly varieties) - 3 pieces
Carrot - 1 piece
Pickled cucumber - 3 pieces
Testicles - 5 pieces
Mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. We also try to cut the apple evenly and finely (first remove the core, all the seeds and remove the peel). Finely chop the onion. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with mayonnaise.

So many ingredients! Don't forget that Olivier is a complex salad, but its taste is worth it.

Ingredients:

Smoked loin – 300 grams
Carrot - 1 piece
Pickled cucumber - 2 pieces
Fresh cucumber - 1 piece
Canned peas - 100 grams
Potatoes (not crumbly varieties) - 2 pieces
Radishes - 4 pieces
Testicles - 5 pieces
Mayonnaise - 150 grams
Balsamic cream - 4 tablespoons
Salt, pepper - to taste

Preparation:

Cut the smoked meat into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Finely chop the radish. Open the jar with the pot and drain the unnecessary brine. For the sauce, mix mayonnaise and balsamic cream. Mix all ingredients with dressing.

To get balsamic cream, you need to take a volume of balsamic vinegar three times greater than the volume of cream that you want to get out of it. The vinegar evaporates with constant stirring for 40 minutes. When one third of it remains, pour the resulting cream into the frying pan and continue to evaporate until heavy oily bubbles are obtained. Strain the hot cream.

Probably the second most popular Olivier recipe after the traditional one with sausage. For lovers of classic cuisine, it is worth trying to diversify the table with its help.

Ingredients:

Beef - 300 grams
Pickled cucumbers - 100 grams
Canned peas - 400 grams
Onion - 150 grams
Testicles - 2 pieces
Mayonnaise - to taste
Parsley - for decoration
Salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil the potatoes, peel them and cut them into small cubes. Boil the eggs, peel them, try to cut them into small cubes just like potatoes. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with mayonnaise, pepper, and salt as desired. Serve, garnish with parsley.

This salad has a simply unreal and very tasty dressing! The recipe will definitely be a treasure for lovers of experimental cuisine.

Ingredients:

Beef – 400 grams
Oatmeal - 5 tablespoons
Potatoes (not crumbly varieties) - 4 pieces
Pickled cucumber - 2 pieces
Carrot - 1 piece
Lemon juice - 1 tablespoon
Water - 700 milliliters
Mustard - 1 teaspoon
Vegetable oil - 5 tablespoons
Sugar - 3 teaspoons
Salt - 2 pinches

Preparation:

Add sugar and salt to the water and bring to a boil. Carefully pour oatmeal into boiling water. Cook until it becomes a jelly, add vegetable oil, lemon juice and mustard. The gas station is ready. Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with dressing.

To make oatmeal, you need to buy regular oatmeal in the store. The flakes must be ground in a blender or coffee grinder. The longer you grind, the finer the flour that comes out.

Unusual salad ingredients will become a feature of a well-known dish. The appetizer will sparkle with new colors and tastes, and will certainly decorate the New Year's table.

Ingredients:

Veal - 150 grams
Testicles - 3 pieces
Carrots - 2 pieces
Canned peas - 1/2 can
Pickled cucumber - 4 pieces
Cancer necks - 12 pieces
Chicory leaves - 4 pieces
Mayonnaise, salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions on chicory leaves, garnished with crayfish tails

Chicory leaves can be replaced in the appetizer with regular lettuce leaves or Chinese cabbage. In this case, the taste of the salad will not be affected, and the aesthetics of serving the dish will be respected.

The salad will appeal to those who do not like the taste of boiled carrots. Thanks to the fact that high-calorie potatoes are replaced with dietary avocado, this dish will be appreciated by supporters of fitness nutrition.

Ingredients:

Beef – 150 grams
Avocado - 2 pieces
Canned peas - 150 grams
Pickled cucumber - 2 pieces
Testicles - 2 pieces
Onion - 1 piece
Mayonnaise - to taste
Greens - for decoration

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Remove the peel and pit from the avocado and cut the flesh into cubes. Boil the eggs, peel them, and try to cut them into small cubes. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise and garnish with herbs.

There are no fancy ingredients in this recipe, and the preparation itself does not take much time. An excellent solution for those who like to cook quickly and tasty.

Ingredients:

Beef - 500 grams
Potatoes (not crumbly varieties) - 350 grams
Carrot - 200 grams
Pickled cucumbers - 6 pieces
Testicles - 5 pieces
Mayonnaise - 250 grams
Salt - 1 teaspoon

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise, add salt to taste.

If you have the strength, desire and financial opportunity, then be sure to prepare Olivier according to this recipe. This salad will be a real hit on the holiday table!

Ingredients:

Beef – 150 grams
Quails - 2 pieces
Smoked chicken fillet – 100 grams
Carrots - 2 pieces
Lettuce leaves - 50 grams
Cancer necks - 30 grams
Apple - ½ piece
Pickled cucumber - 1 piece
Capers - 30 grams
Testicles - 4 pieces
Fresh cucumber - 1 piece
Caviar - 2 teaspoons
Tomato paste - 2 tablespoons
Garlic - 2 cloves
Olive oil - 130 milliliters
Honey - 1 tablespoon
Adjika – 1 teaspoon
Balsamic vinegar - 30 milliliters

Preparation:

This salad requires a lot of prep work. First, let's prepare the sauce with which we will coat our quails. To do this, mix tomato paste, chopped garlic, olive oil, adjika and honey. Coat the quails with the resulting sauce and leave to marinate for three hours. After this, bake the quail for an hour until done. We cut their meat into cubes, if desired, you can directly with the fried skin. We also cut the smoked fillet into cubes. Prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. We also try to cut the apple evenly and finely (first remove the core, all the seeds and remove the peel). We leave the crayfish tails and capers unchanged. Mix all ingredients (except crayfish necks, caviar and lettuce) in a large bowl with mayonnaise. Serve in portions, placing on lettuce leaves and garnishing with caviar and crayfish tails on top.

This recipe is notable for the fact that it reveals some of the secrets of preparing Olivier, in particular the quick preparation of vegetables for salad.

Ingredients:

Beef - 200 grams
Potatoes (not crumbly varieties) - 2 pieces
Carrot - 1 piece
Pickled cucumbers - 2 pieces
Canned peas - ½ jar
Capers - 3 tablespoons
Egg - 1 piece
Vinegar - 1 teaspoon
Salt, mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. But in an unusual way. First, peel the vegetables, cut them into cubes, and then cook until tender. Add a spoonful of vinegar to the boiling vegetables to prevent them from boiling. The vegetables are ready - put them in a colander and wait for complete natural cooling. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients, including capers, with mayonnaise. Salt and pepper.

If you plan to keep Olivier in the refrigerator for more than one day, make it a rule not to add boiled eggs to it or season it with mayonnaise. Chop the eggs and add the sauce just before serving.

Many men believe that the more meat, the tastier the dish. The stronger half will be delighted with this salad!

Ingredients:

Beef—200 grams
Beef tongue - 200 grams
Egg - 3 pieces
Pickled cucumbers - 4 pieces
Carrot - 1 piece
Onion - 1 piece
Canned peas - 5 tablespoons
Mayonnaise - to taste
Salt, pepper - to taste

Preparation:

Pre-prepare the meat and tongue - cook in salted water until tender. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.

No unnecessary ingredients, all products are affordable for any budget. In addition, lovers of green onions will appreciate the salad. With it, Olivier acquires freshness and indescribable taste.

Ingredients:

Meat - 300 grams
Testicles - 4 pieces
Fresh cucumber - 1 piece
Green onion - 100 grams
Potatoes (not crumbly varieties) - 350 grams
Canned peas - 400 grams
Mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil the potatoes, cut into small cubes. Boil the eggs, peel them, try to cut them into small cubes just like potatoes. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.

The dish is dedicated to lovers of sweet canned corn in salads, a very unusual, but not complicated recipe.

Ingredients:

Pork - 300 grams
Potatoes (not crumbly varieties) - 3 pieces
Carrots - 2 pieces
Testicles - 3 pieces
Pickled cucumbers - 2 pieces
Fresh cucumbers - 1 piece
Canned corn - 1 can
Red onion - 1 piece
Mayonnaise - 150 ml
Salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Chop the red onion as finely as possible. Open the can of corn and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Salt and pepper.

Quails are now difficult to get, but quail eggs are sold in virtually every supermarket. They will be the highlight of the salad.

Ingredients:

Beef – 300 grams
Potatoes (not crumbly varieties) - 3 pieces
Carrots - 3 pieces
Canned peas - 1 jar
Pickled cucumber - 3 pieces
Testicles—6 pieces
Lemon – ½ piece
Olive oil - 80 milliliters
Mustard - 1 tablespoon
Sour cream - 1 tablespoon
Sugar - 1 teaspoon
Quail eggs - for decoration
Green onion - for decoration

Preparation:

Make mayonnaise: beat the yolks of three eggs with olive oil. Add lemon juice, mustard, sour cream and sugar. Whisk the sauce after adding each ingredient. Mayonnaise is ready. Prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Boil 3 chicken eggs and quail eggs according to the number of guests, peel them, and try to cut the chicken eggs into small cubes just like the vegetables. Cut the quail eggs in half vertically. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions, garnishing each dish with halves of quail eggs and green onions.

Olivier salad recipes.

Classic Olivier is the most favorite salad of a huge number of people. True, most often we prepare it according to a recipe that our mothers and grandmothers used. We are accustomed to thinking that in addition to potatoes, carrots and pickled cucumbers, it must contain sausage and green peas.

In fact, new original recipes have long been invented that are not inferior in taste to the familiar Olivier salad. We will introduce you to the recipes for these festive dishes in our article.

What do you need for Olivier salad, do you need eggs?

Olivier components

Eggs give the Olivier salad an exclusive taste and tenderness, so many housewives usually put a lot of them, but there are some housewives who put just a couple of pieces, and still others, in general, think that they are inappropriate in this dish.

But still, if you want your Olivier salad to be more reminiscent of the classic version, then add a few eggs to the rest of the ingredients.
Perhaps the exception to these rules may be a vegetarian variation of this dish. In this case, eggs are most often replaced with porcini mushrooms or champignons.

In addition to these components, you can add to the Olivier salad:

Boiled chicken breast
Smoked chicken
Boiled pork
Boiled beef
Crab sticks
Shrimps
Cancerous cervixes
Salmon

Olivier salad: ingredients and classic recipe with sausage, potatoes, carrots, pickled cucumber

Initially, I would like to clarify that all the vegetables that you will cut should be as cold as possible. If you put warm potatoes or carrots in the salad, then later it will not have a very presentable appearance and a porridge-like consistency. In view of this, boil the vegetables, cool them to room temperature, and then put them in the refrigerator for a couple of hours.

Components:

5 boiled potatoes
4 boiled carrots
1 small raw onion or small bunch of green onions
6 boiled eggs
1 can of canned green peas
5 medium sized pickled cucumbers
500 g boiled sausage
Mayonnaise
Dill

Preparation:

Cool vegetables (potatoes and carrots) after cooking, peel and cut into small cubes
Cool the eggs and also chop as finely as possible
We take the cucumbers out of the jar, lightly dry them from excess liquid and cut them in the same way as all other components.
Finely chop the onion
We do the same with sausage and dill.
Place all ingredients in a salad bowl and season with mayonnaise until mushy, to taste

Decorate the salad and you can serve it.

How to deliciously prepare Olivier salad with chicken, apple and fresh cucumber: recipe, proportions

Olivier salad with chicken, apple and fresh cucumber

If you want your Olivier salad to be as tasty and original as possible, then try not boiling vegetables and meat, but baking them in the oven. As practice shows, this method of preparing products makes them more aromatic and preserves their natural juiciness.

Components:

300 g baked or boiled chicken breast
4 baked or boiled potatoes
10 boiled quail eggs
1 large fresh apple
2 fresh cucumbers
1 jar of green peas
A few capers
250 g mayonnaise

Recipe:

Cool the baked vegetables and meat in the oven and start cutting them into cubes
Grind boiled quail eggs
Place it all in a large bowl and lightly add salt.
Peel the apple, cut into small cubes and be sure to sprinkle with lemon juice and also add to the already chopped ingredients
Rinse the cucumber and, without peeling it, chop it all into a bowl.
Add green peas to bowl with remaining ingredients
Lightly chop the capers and add them to the salad as well.
Pepper and season everything with mayonnaise
Stir - the salad is ready!

All that remains is to make the festive decoration (read about this at the end of the article)

How to deliciously cook Olivier salad with chicken breast: recipe

Olivier salad with chicken breast

If you want the chicken breast to be a brighter component of the salad, then boil it in salted water. To make it more interesting, you can add bay leaves, allspice, black pepper or any other spices you like to the water.

Products:

300 g boiled chicken breast
2 boiled carrots
3 boiled or baked potatoes
300 g canned green peas
A small bunch of green onions and dill
5 boiled eggs
3 pickles
200 g mayonnaise
1 tbsp. l mustard

Preparation:

Cut cooled boiled or baked potatoes and carrots into small cubes and put them in a salad bowl
We also add chopped boiled eggs and chicken breast here.
Rinse green onions and dill, dry and finely chop
Add green peas to salad
Mix mayonnaise with mustard and add dressing to salad
Cut the cucumbers into small cubes, put them in a salad bowl, mix and our salad is ready.

Decorate and serve.

How to deliciously cook Olivier salad with pork: recipe

Olivier salad with pork

To prepare this type of Olivier salad, it is best to use meat with a minimum amount of fat. If it is very fatty, it will greatly weigh down the festive dish, but most importantly, it will significantly worsen its taste.

Products:

350 g pork
2 carrots
2 potatoes
4 pickled cucumbers
350 g green peas
Pack of 250 grams of mayonnaise
Bunch of green onions

Preparation:

Boil the pork in water with the addition of salt, pepper and bay leaf
Cool it and cut it into small cubes
We do the same with carrots and potatoes (boil, cool, cut)
Chop cucumbers and onions
Drain the marinade from the peas and put everything in a salad bowl
Add mayonnaise, salt and pepper everything and mix gently

Salad ready! Decorate and serve.

How to deliciously cook Olivier salad with beef: recipe

Beef, despite its bright taste, is very suitable for Olivier salad. The only thing you have to remember is that this is still a tough meat, so it needs to be cooked a little longer than pork or chicken.

Ingredients:

500 g beef
5 potatoes
4 carrots
6 eggs
200 g pickled cucumbers
Spicy mayonnaise 300 gr

Preparation:

Place the beef in boiling water and cook for about 15 minutes, skim off the foam
Once the broth is clear, add spices and cook the meat until cooked
Remove the finished meat from the water and cool to room temperature.
Cook vegetables (carrots and potatoes) and eggs, wait for them to cool, peel them
Cut all the salad components into small cubes, add mayonnaise to them and mix gently
Salad ready!

How to deliciously prepare Olivier royal salad with pork tongue: recipe

Royal Olivier salad with pork tongue

Those housewives who will prepare such an Olivier salad for the first time should take into account that in this case the main component of the dish will be pork tongue. In view of this, in order not to spoil the dish, it must be prepared correctly.

Remember, in this case it is not advisable to salt the tongue during cooking. As practice shows, salt makes the process of softening the fibers longer and, as a result, it will take a long time to cook the tongue.

Components:

400 g pork tongue
2 potatoes
2 carrots
3 cucumbers
4 eggs
Spicy mayonnaise 250 gr

Recipe:

We cook the tongue taking into account the features that we introduced you to above 1.5 hours
Wash carrots and potatoes and cook until tender in water
Boil the eggs until the yolks are completely thickened
Grind all the components into equal-sized cubes, season everything with mayonnaise and mix
Salad ready!

How to deliciously cook Olivier salad with ham: recipe

Components:

5 eggs
300 g ham
3 carrots and potatoes each
1 jar of green peas
150 g gherkins
Mayonnaise

Boil the eggs hard, cool and cut into small cubes
Boil carrots and potatoes until tender, peel them, cool and chop
Dice the gherkins into small cubes and add them to the previously chopped ingredients in the salad bowl.
Add green peas
Cut the ham into small cubes
Mix all ingredients and season the salad with mayonnaise
Salad ready! All that remains is to decorate it!

How to deliciously cook Olivier salad with squid: recipe

Olivier salad with squid

I would like to say right away that to prepare this Olivier salad, it is best not to use marinated squid. Better spend a little extra time and cook them yourself. The main thing in preparing them is to properly remove the slippery skin. In order to do this without problems, boil water in advance and fill a separate bowl with ice.

Ingredients:

300 g boiled squid
2 boiled carrots
3 boiled potatoes
4 boiled eggs
1 fresh onion
3 pickled cucumbers
200 g mayonnaise
green dill

Take 300 g of boiled squid and cool it thoroughly
Cut into small cubes 2 boiled carrots, 3 boiled potatoes
Boiled 4 eggs, cool and also cut into cubes
Finely chop 3 pickled cucumbers and 1 fresh onion
Chop green dill
Connect all components
Season the salad with mayonnaise and mix thoroughly
Salad ready!

How to deliciously cook Olivier salad with crab meat: recipe

Olivier salad with crab meat

To prepare this Olivier salad, it is best to use two types of cucumbers at once - fresh and pickled. Fresh ones are needed to balance the taste, and pickled ones to add piquancy.

Ingredients:

400 g ready-made crab meat
3 boiled eggs
3 boiled potatoes
2 boiled carrots
2 fresh cucumbers
2 pickled cucumbers
250 g mayonnaise

So:

Take 400 g of ready-made crab meat and cut it into cubes
Boil 3 eggs, 3 potatoes and 2 carrots
Cool all these products, peel them, and also cut them into small pieces.
Fresh cucumbers (2 pcs), first peel and then chop
Pickled cucumbers (2 pcs), cut with skin
Place all ingredients in a large bowl, add mayonnaise and mix
When serving the salad, garnish it with red or black caviar

How to deliciously prepare Olivier salad with shrimp and avocado: recipe

This Olivier salad recipe will appeal to those who watch their figure. Since it contains a component such as avocado, it can be prepared without adding potatoes.

Ingredients:

350 g peeled and boiled shrimp
5 boiled eggs
3 boiled carrots
2 medium avocados
1 fresh cucumber
1 can of canned green peas
3 tbsp. l olive oil
2 tbsp. l wine vinegar

So:

350 g of peeled and boiled shrimp, cut into pieces characteristic of Olivier
Boil 5 eggs and 3 carrots, cool and chop
Peel 2 avocados, remove the pit and cut into small pieces
Peel 1 fresh cucumber and also cut into small, neat cubes
Drain the marinade from the green peas and add it to the rest of the ingredients.
Mix in a separate bowl 3 tbsp. l olive oil, 2 tbsp. l wine vinegar, salt and a little pepper
Lightly whisk the dressing and add it to the salad.
Mix all ingredients. Salad ready!

How to deliciously prepare Olivier salad with smoked mackerel: recipe

Olivier salad with smoked mackerel

Smoked mackerel is one of those products that goes very well with sour apples. In view of this, you can quite easily replace the pickled cucumbers that are usual for this dish with them.

Ingredients:

smoked mackerel 450 g
2 boiled eggs
2 boiled potatoes
2 boiled carrots
1 fresh apple
200 g green peas
150 g mayonnaise

So:

Take smoked mackerel (450 g), peel it and fillet it, removing even the smallest bones
Cut the fish into cubes and put it in a salad bowl
Cut 2 boiled eggs and 2 potatoes and carrots into cubes
Cool all products and chop
Peel the apple, cut into small cubes and sprinkle with lemon juice
Add 200 g of green peas and 150 g of mayonnaise to the salad bowl, pepper and mix
Salad ready!

How to deliciously prepare Olivier salad with red fish salmon: recipe

When preparing a similar variation of Olivier salad, it is worth considering that salmon does not really like carrots. This combination gives a rather specific taste, which greatly spoils the finished product. Carrots are a great substitute for avocados in this dish.

Ingredients:

300 g salted salmon
2 avocados
2 boiled potatoes
2 boiled carrots
3 boiled eggs
250 g green peas
250 g mayonnaise

So:

300 g of salted salmon, checked for bones and cut into perfect cubes
Peel 2 avocados, cut first into neat plates, and then into strips and cubes
We combine these two components together and sprinkle them with lemon juice.
Cut pre-boiled potatoes and carrots into small cubes (2 pieces each)
3 boiled eggs are also finely chopped
Add 250 g of green peas to the salad, season with mayonnaise and mix
Salad ready!

Olivier salad with crab sticks and corn: recipe

Olivier salad with crab sticks and corn

Seafood lovers will surely enjoy the delicious and tender Olivier salad with crab sticks and corn. The last component adds light notes of sweetness to the finished dish and thanks to this it begins to play with new flavor facets.

This salad is prepared in the standard way. You will need to boil a standard set of vegetables (potatoes and carrots), and then mix them with crab sticks and corn.

Ingredients:

300 g crab sticks
2 boiled potatoes
2 boiled carrots
1 fresh apple
2 fresh cucumbers
250 g canned corn
100 g mayonnaise
2 tbsp. l sour cream

First of all, take 1 sweet and sour apple, peel it and cut it into small cubes
Be sure to sprinkle it with lemon juice so that the salad doesn’t end up turning gray.
Boil 2 potatoes and carrots in salted water, and be sure to wait for them to cool completely, cut into cubes
Cut 2 fresh cucumbers
Add 250 g canned corn
Cut 300 g of sticks into large cubes and add to all other ingredients

If you think that it is impossible to beautifully decorate an Olivier salad, then you are deeply mistaken. You can also put it on a beautiful dish, shape it using a round or square steel ring, and then use all your imagination.

The top of the salad can be decorated with themed inscriptions from mayonnaise and tomato sauce, sprigs of herbs, beautiful flowers from vegetables and fruits, and even citrus slices. You can see ideas for holiday decorations in the pictures posted a little higher.

How and how much to cook potatoes, carrots, eggs for Olivier salad?

Vegetables for Olivier salad are boiled exclusively in their uniforms and in lightly salted water. This method of cooking carrots and potatoes ensures that they do not become more watery when cooked. If you cook them without the skin, the salad will end up mushy and less tasty.

As for the cooking time, on average the cooking process takes 20 minutes. However, you must remember that the cooking time will directly depend on the size of the vegetables. So, if they are very small, then it will take 15 minutes, and if they are very large, then up to 30.

How long does Olivier store without mayonnaise in the refrigerator?

I would like to say right away that ideally, a salad with mayonnaise should be stored in the refrigerator for no more than 1 day. After this time, the products will begin to oxidize due to contact with air, thereby creating a favorable environment for pathogenic bacteria. In view of this, if you do not want to harm your loved ones, then prepare only as much salad as you can eat at one time.

If you want to extend its shelf life, then use one trick. Cut all Olivier components, and without dressing with mayonnaise, place them in the refrigerator in a hermetically sealed container. Next, all you have to do is add the dressing to the amount of salad you will serve. Olivier without mayonnaise can stand in the refrigerator for 2 days.

Video: French cuisine. Salad Olivier

In Germany, this salad is called “Russian”, but here it has a French name, but in any case, it does not lose its popularity and relevance during the holidays. Today we will tell you how to make Olivier with pork, the recipe for which you will find in our article along with several cooking secrets! All the ingredients for this dish can be easily purchased at your local grocery store, and cutting will not be difficult even for novice cooks.

Since the recipe differs from the well-known traditional Olivier only in the presence of pork in the composition, we will find out which meat is best suited and how it should be prepared.

How to choose and prepare pork for salad

It is best to choose a lean piece weighing 300-500 g. There should be no films, no fat, no bones on it.

We cook the meat in a very small amount of water, since the more concentrated the broth is, the more intense the taste of the meat will be. Pour filtered water so that the meat is literally covered by a couple of fingers.

Pork should be cooked for at least 40 minutes after boiling. If the piece is large, increase the cooking time to 1 hour.

30 minutes before the end of cooking, salt the broth to taste and add 2-3 bay leaves, 3 allspice peas, and 5-7 minutes before you can add a few sprigs of fresh herbs - this will make the pork more flavorful.

Place the meat on a plate and leave to cool. The broth won't go to waste either! It can be diluted with boiling water and used for the first course.

So, now that the main ingredient is ready, it’s time to start preparing the salad, and our recipe with photos will help with this!

Olivier salad with pork

Ingredients

— 300 g + -
- 4 things. + -
- 2 pcs. + -
- 1 PC. + -
- 2 pcs. + -
- 4 things. + -
— 1 bank + -
- 3-4 tbsp. + -
— 1/4 tsp. or to taste + -
— on the tip of a knife or to taste + -
- optional + -

Cooking Olivier

Cook the potatoes and carrots until tender, without peeling them. We check the readiness of the vegetables with a toothpick or fork - if they are pierced easily, then you can drain them. Let cool completely and clean.

You can use a double boiler for this, or you can do it in water.

We also boil eggs hard.
Finely chop the onion and pour boiling water over it to prevent it from becoming bitter. Let stand for 2-3 minutes and drain through a sieve. Let it drain and cut the vegetables into small cubes.
Chop the eggs using a fork or a special knife.
We cut the meat no larger than potatoes and carrots, just like pickled cucumbers.
We combine everything, add the onion, open the peas and lay out 5-6 tbsp. in the salad. Season with store-bought or homemade mayonnaise, salt, pepper and mix.

Cool the finished Olivier salad for half an hour, arrange into portioned plates, garnish with parsley leaves and serve. Bon appetit!

How to replace salad ingredients

As you can see, preparing Olivier with pork is very simple, the main thing is to have enough time to cook the meat.

If you don’t have pickled cucumbers on hand, take a fresh or green sour apple instead.
But the main ingredient can also be replaced. For example, on pork ham or tongue. In the first case, we just need to buy a ready-made product in the store and just cut it, in the second we will have to tinker a little longer, but the result will not disappoint!

To prepare Olivier salad with pork tongue, we will learn how to boil it correctly.

How to boil your tongue
Soak the tongue in cold water for at least an hour. Then we drain the water, rinse it under running water and set it to cook in a clean one.
When the water boils, salt it, add ½ teaspoon of pepper or a few peas, lower the bay leaf and add 1/3 teaspoon. nutmeg. You can also put a bunch of greenery without untying it. Keep the tongue covered over low heat for about an hour and a half.

Rinse the boiled tongue under cold water and remove the outer skin. Leave to cool.

How to prepare Olivier with such an unusual ingredient?

Boil 3 potatoes and 1 carrot until tender along with 3 eggs. Drain everything, cool, peel and chop with a vegetable cutter or finely chop with a knife.
We also finely chop the finished chilled tongue and send it to the vegetables. In addition, we will need 1-2 smoked sausages or sausages. With them, the snack will turn out much more aromatic and tastier. Let's cut them.
Add 5-6 tbsp. green peas, 60 g chopped green onions (a few feathers).
Be sure to flavor the salad with any juicy ingredient - it could be an apple, pickled or fresh cucumber.
Season everything with mayonnaise, salt, pepper and mix well.

You can decorate this Olivier with small cubes of boiled carrots - it looks beautiful and unusual.

According to any of these recipes, Olivier salad with pork turns out very tasty, original and satisfying! Try to cook it exactly as described or add your own ingredients, for example, replacing chicken eggs with quail eggs, and sausages with shrimp, and you will get a completely different, no less tasty dish.

Experiment, try and treat your family and friends!