Salads "Russian", "Capital", "Winter" - all thisthe name of the same dish, without which it is difficult to imagine any festive feast. Prepare it "basins", without it there is not a single New Year's Eve ... Yes, it will be about Olivier.
How to make a salad olivier - only knewits creator, the French restaurateur Lucien Olivier. Where could this dish appear, which later became a visiting card of Russian cuisine? Of course, in Moscow. This happened in the 60s of the 19th century in a restaurant on Trubnaya Square.
Lucien Olivier changed the ingredients so oftenexperimented with sauces for salad that the original recipe remained unknown. Nevertheless, the salad was so popular in Moscow that the secret of its preparation was tried to restore in the early 20th century, based on the memories of visitors.
Slice boiled hazelnut meat, 300 gramsgreen salad, boiled beef tongue, two small fresh cucumbers, half a dozen cooked eggs and a half-can of pickles, add 100 grams of black caviar, 20-25 pieces of cancer necks and 100 grams of capers. Add olive mayonnaise, cooked by hand.
In this form, the salad existed until 1917.And after the revolution, the hazel grouse became an attribute of the "dying bourgeoisie", so it was replaced by proletarian boiled chicken, and the renovated dish was called "Salad Stolichny".
Over time, the invention of the Frenchthe cook became more and more popular: pickled gherkins replaced with pickled cucumbers, the place of capers took green peas, appeared onions and carrots, and mayonnaise began to be bought and mixed with sour cream. And, nevertheless, Olivier was the most popular dish of the whole space of the Soviet Union - from the capital's restaurants to the most remote Siberian villages.
The owner still torments the question:How correctly to do Olivier? Let's hurry all to rest: the uniform variant and have not thought up. This salad assumes the freedom of creativity and includes those ingredients that are in the house.
The only rule is:all components are cut in small cubes (eggs, vegetables, meat) or added entirely (green peas, shrimps). Let's analyze several tried and true recipes that will surprise the guests.
Traditional ingredients: boiled potatoes (5 pcs.) And carrots (1 pc.), A pot of green peas, boiled eggs (4-5 pcs.), Raw onions (1 small head).
Original ingredient: canned chum salmon, salmon (1 pot) or lightly salted salmon or smoked mackerel. Season with mayonnaise.
Traditional ingredients from the previous salad mixed with fried mushrooms.
This is also a kind of vegetarian dish,which is good for a lax post. To the traditional ingredients, add a few pieces of Bulgarian pepper and two sour apples, diced. Salt, pepper, mayonnaise - to taste.
Traditional ingredients are mixed with boiled white chicken meat (400 grams, cut into), white canned beans (1 pot) and two teaspoons of tender curry. Season with salt and mayonnaise.
400 grams of boiled chicken breast cut intocubes together with boiled potatoes (4 pcs.) and eggs (5 pcs.). 200 grams of grapes cut in half, add half a pot of green peas and 50 grams of fresh parsley. Season traditionally with mayonnaise.
Boil 5 eggs, 4 potatoes and 200 gramsfrozen green peas. Diced salted red fish (300 grams), 4 pickled cucumbers, potatoes, carrots. Add the decoction peas, mix with mayonnaise, decorate with red caviar.
Do not be afraid to experiment, mix new tastes. Perhaps, a new salad, which will become a classic, you will think up!
