Old good olivier, the main festive dish since the time immemorial! It has always been the highlight of the program, without it one can not imagine either the New Year or the 8th of March.
Variety of recipes
Now, very rarely anyone will remember what a classic version of this salad is. He was invented in the far sixties no less than the 19th century by a Moscow restaurateur, a chef of French origin. The surname, by the way, is the same as the name of the dish itself. The famous tavern "The Hermitage" and famous for the fact that they began to serve salads in different versions of Olivier. Initially, there were fillets of partridges and grouse, crayfish, beef tongue, chunks, mugs of eggs and potatoes, marinated cucumbers and mayonnaise, generously flavored with mustard. Our favorite salad with olive sausage is very far from the original version. However, the main ingredients, as we see, are the same. Over time, game meat was replaced with chicken, pieces of boiled beef. Marinated cucumbers were periodically replaced with salted or fresh. And then, when they began to prepare salad olivier with sausage, they put both smoked, and with fat, and "Lyubitelskaya", etc. Finally, we stopped at options without pieces of fat - "Doctor's" and "Milk."
Ingredients
The number of ingredients for a dish depends on how many eaters it is calculated for. Here the mistress must decide for herself. If you get a lot - it does not matter, a couple of days your salad with olive sausage safely "live" in the refrigerator and, in the end, will still be eaten by you and other household members. In any case, you will need:
- A loaf of boiled sausage;
- 5-6 eggs;
- 10-11 medium-sized potatoes;
- 3-4 medium carrots;
- 5-6 medium-sized cucumbers (marinated, sour, fresh - at your discretion, but fresh enough and 3, otherwise the salad will be liquid);
- 1 large onion;
- Salt, pepper to taste;
- 1 can of canned green peas;
- Your favorite sort of mayonnaise;
- A little sunflower oil (optional).
Let's Get Ready
Now, as a sample and for inspiration, you can find in the culinary book a beautiful photo of Olivier salad and begin to implement it. Vegetables thoroughly wash and boil in uniforms. Eggs boil hard. Since we have a salad with olive sausage, we need to take more to make it delicious. Therefore, the whole loaf should be cut into circles not more than a centimeter thick, and then chopped into cubes. It is not necessary to crumble very chalky, but large chunks will look gross, and taste will fail. Just finely need to chop the onions. The usual bulb can be replaced with green. Just crumble the cucumbers and pour everything into a deep bowl. When the vegetables are cooked, they should be peeled. To do this better, while the root crops are warm, so the "uniforms" are better off. After that, carrots are cut with strips and then cubes, potatoes, as well as sausage, circles and cubes. Cooked and peeled eggs finely shred, and all other ingredients are placed in the same bowl. Lastly, put the peas, after washing it from the brine. All the salt, just neat, since the mayonnaise also contains salt, and pepper. Then season with mayonnaise. And, finally, to make the dish turned out juicier and tastier, add a little vegetable oil. Well get in the way and leave for a couple of hours to brew. Then we put some of the dish in a salad bowl or a vase, decorate with parsley and dill twigs, olives or circles of radish. And we are trying for health!