Cooking process
Delicious New Year salad, named after Chef Lucien Olivier, wins his “Russian” taste from the first spoon. The popularity of the famous “Olivier” on the festive table is impeccable. Cubed ingredients mixed with sour cream or mayonnaise in an excellent winter salad create exactly the New Year’s taste from the distant USSR.
There are several correct variations of the preparation of “Winter” salad – the second name of the dish. In the classical version, boiled sausage appears as a meat product. Still often used is boiled veal and ham. I propose to make “Olivier with ham”.
Take the products from the list. For salad we will use ham of the highest grade from turkey meat.
Carrots and chicken eggs pre-boil.
Potatoes are first cut into cubes, and then boiled in salt water until cooked.
Carrots shredded cubes. I prefer to cut the ingredients in small cubes.
She goes to a salad bowl. Try to choose a glass container with high sides. In such a salad bowl it is not only convenient to mix, but also to store the salad before serving to the table.
The ham is released from the film and cut into small cubes.
He leaves for the carrots.
Then chicken eggs are cut.
Eggs follow in salad bowl.
Olivier without salted cucumbers? No. We need to take solid pickled homemade cucumbers, cut them into cubes and attach them to our main ingredients.
We have already cooked potatoes for a long time. The water was drained through a sieve. Now we send it to the salad for cucumbers. You can cook the potatoes in the peel, and then peel and cut. I choose a faster version of cutting. Since I cut the vegetables finely, I do not like to bother with starchy potatoes.
Preserved green peas must be rinsed from the mucus with cool boiled water. Extra moisture in “Olivier” is not welcome.
The main salad is almost ready. On request, “Olivier with ham” is complemented with chopped onions.
After that, the salad is gently mixed.
Before serving, the table “Olivier with ham” is seasoned with mayonnaise, dosed according to taste and mixed again. If desired, it is decorated to your liking. I propose a variant: parsley greens, a ham roe and chicken protein florets.
Olivier with ham
Olivier with ham is one of the variations of the favorite New Year salad of the Soviet times.
Ingredients
Ham in / s – 300 g
Pickled cucumbers – 2 pcs.
Carrots (cooked) – 2 pcs.
Chicken eggs (cooked) – 2 pcs.
Potatoes – 1-2 tubers
Green peas – to taste
Onions – if desired
Salt – to taste
Mayonnaise – for refueling
Cooking process
Delicious New Year salad, named after Chef Lucien Olivier, wins his “Russian” taste from the first spoon. The popularity of the famous “Olivier” on the festive table is impeccable. Cubed ingredients mixed with sour cream or mayonnaise in an excellent winter salad create exactly the New Year’s taste from the distant USSR.
There are several correct variations of the preparation of “Winter” salad – the second name of the dish. In the classical version, boiled sausage appears as a meat product. Still often used is boiled veal and ham. I propose to make “Olivier with ham”.
Take the products from the list. For salad we will use ham of the highest grade from turkey meat.
Carrots and chicken eggs pre-boil.
Potatoes are first cut into cubes, and then boiled in salt water until cooked.
Carrots shredded cubes. I prefer to cut the ingredients in small cubes.
She goes to a salad bowl. Try to choose a glass container with high sides. In such a salad bowl it is not only convenient to mix, but also to store the salad before serving to the table.
The ham is released from the film and cut into small cubes.
He leaves for the carrots.
Then chicken eggs are cut.
Eggs follow in salad bowl.
Olivier without salted cucumbers? No. We need to take solid pickled homemade cucumbers, cut them into cubes and attach them to our main ingredients.
We have already cooked potatoes for a long time. The water was drained through a sieve. Now we send it to the salad for cucumbers. You can cook the potatoes in the peel, and then peel and cut. I choose a faster version of cutting. Since I cut the vegetables finely, I do not like to bother with starchy potatoes.
Preserved green peas must be rinsed from the mucus with cool boiled water. Extra moisture in “Olivier” is not welcome.
The main salad is almost ready. On request, “Olivier with ham” is complemented with chopped onions.
After that, the salad is gently mixed.
Before serving, the table “Olivier with ham” is seasoned with mayonnaise, dosed according to taste and mixed again. If desired, it is decorated to your liking. I propose a variant: parsley greens, a ham roe and chicken protein florets.