How to cook classic and dietary Olivier
Again? Not again, but again we will prepare Olivier salad - cozy, homemade, winter and very warm. Remembering the history of the emergence of the "Russian" salad itself, we would like to thank Lucien Olivier for the unusual recipe, which over time has adapted and adjusted to the realities of our life. A variety of taste and a flight of imagination added new ingredients to the Olivier salad recipe, replaced hazel grouse and veal tongue with doctor's sausage (and even sausages) or smoked fish, removed expensive or hard-to-find (in times of total shortage) components. For some, Olivier salad is a tribute to tradition, for others it is a weekend salad, when the whole family can get together and enjoy lunch.
This salad for many is a symbol of the New Year. And in the Soviet years it was generally associated with well-being and prosperity, so a rare feast did without it. Initially, as mentioned above, its creator was a chef from France Lucien Olivier. It was prepared from different types of hazel grouse, veal tongue, crayfish, a mixture of pickled vegetables, fresh cucumbers, potatoes, capers and eggs dressed with Provencal sauce.
The French chef kept his recipe in the strictest confidence. Years later, Russian chefs made an attempt to adapt it to Soviet reality. This is how the classic Olivier we know was born. A remarkable fact: abroad it got the name "Russian salad", since it completely lost its connection with French roots.
Olivier salad according to the classic recipe of Lucien Olivier
There is an opinion that the excellent French chef who worked in the Moscow restaurant "Hermitage" did not share his recipe for making a salad, nevertheless, at the end of the 19th century, Olivier salad was prepared like this. Today, you can replace some products with others and cook Olivier according to the old recipe in an approximate version.
Ingredients:
Fried hazel grouse - 2 pcs.
- Boiled veal tongue - 1 pc.
- Black caviar - 100 gr.
- Salad - 200 gr.
- Crayfish (boiled) - 25 pcs.
- Pikul - 200 gr.
- Soy - 200 gr.
- Cucumber - 2 pcs.
- Capers - 100 gr.
- Boiled eggs - 5 pcs.
- Chicken eggs - 5 pcs.
- Pickled cucumbers (medium) - 4 pcs.
- Boiled beef meat - 400 gr.
- Canned peas - 1 can.
- Bulb onions - 2 pcs.
- Mayonnaise - 200 ml.
- Salt to taste.
- Boiled eggs - 5 pcs.
- Cooked sausage Doctor's - 350-400 g.
- Pickled cucumbers - 5-7 pcs.
- Boiled carrots - 1 pc.
- Canned peas - 1 can
- Mayonnaise to taste.
- Chicken eggs - 4 pcs.
- Pickled cucumbers (medium) - 4 pcs.
- Doctor's sausage - 300 gr.
- Canned peas - 1 can.
- Bulb onions - 2 pcs.
- Mayonnaise - 300 ml.
- Salt to taste.
- Chicken eggs - 4-5 pcs.
- Fresh cucumbers - 1-4 pcs.
- Crab sticks - 200 gr.
- Canned corn - 1 can.
- Bulb onions - 1 pc.
- Mayonnaise - 200-300 gr.
- Salt to taste.
- Boiled eggs - 4 pcs.
- Boiled potatoes - 4 pcs.
- Boiled carrots - 1 pc.
- Pickled cucumbers - 2-3 pcs.
- Frozen peas - 250 g.
- Mayonnaise - 200g.
- Boiled potatoes - 3 pcs.
- Boiled eggs - 4 pcs.
- Boiled carrots - 1 pc.
- Pickled cucumbers - 6-7 pcs.
- Canned peas - 1 can
- Mayonnaise - 200-250 g.
- Carrots - 2 pcs.
- Pickled cucumbers - 2 pcs.
- Canned peas - 1 can.
- Vegetarian soy sausage - 400 gr.
- Lean mayonnaise without eggs - 400 gr.
- Salt to taste.
- Carrots - 1 pc.
- Chicken eggs - 2 pcs.
- Bulb onions - 1 pc.
- Fresh cucumbers - 2 pcs.
- Canned peas - 1 can.
- Chicken fillet - 200 gr.
- Natural yogurt - 200 gr.
- Salt to taste.
- Pepper to taste.
- Use low fat sour cream or Greek yogurt instead of mayonnaise. 100 grams of Provencal mayonnaise - 624 kcal and 67 g of fat, while sour cream 15% contains 158 kcal, and Greek yogurt - 66 kcal. Spices should be added to dairy products to taste - pepper, mustard, salt.
- Cut back on potatoes. You no longer live in an era of scarcity - there is no point in reaching for volume with carbohydrates.
- Use chicken fillets instead of meat and sausages. It is not at all necessary to boil the breast. Bake it with your favorite spices or in your favorite marinade. 257 calories versus 110 - the choice in favor of the bird is obvious.
- Use fewer eggs. If the recipe says 4 eggs, use 2 whole eggs and 2 more egg whites. This will save over 100 calories.
Preparation:
Cut all ingredients, except capers and sauce, into small neat cubes, cool, season with mayonnaise, garnish with capers and serve on lettuce leaves. Replacing pickled cucumbers with fresh and hazel grouse with partridges was allowed, but not encouraged. It is possible that quail eggs were used in the recipe instead of chicken eggs.
Classic Russian version
Ingredients:
Potatoes - 5 pcs.
Cut all the ingredients, add a jar of peas, mix thoroughly, season with mayonnaise at the end.
Olivier salad in Soviet style
Ingredients:
"Soviet Olivier" is a salad that was prepared in the USSR, in an era of shortages of goods and products. Olivier has always been an irreplaceable attribute of every holiday. People were queuing to buy food to make it. It is now impossible to surprise anyone with a doctor's sausage, but at that time it was a real delicacy, like green peas.
Boiled potatoes - 4 pcs.
Preparation:
Cool the boiled eggs and vegetables, peel and cut into cubes, also cut the sausage and cucumbers, add the peas (some leave a little liquid and add with the peas to the salad), stir, season with mayonnaise.
This recipe leaves full scope for creativity, salad can be supplemented with fresh cucumber or apple, pickled cucumbers can be replaced with pickled cucumbers, sausage with ham, remove carrots, add onions or fresh herbs.
Classic Soviet version of Olivier with onions
Ingredients:
Potatoes - 500 gr.
This version differs in that the sausage is used, and the volume is achieved by potatoes (calorizer). Of course, this option is more carbohydrate, high-calorie and is suitable exclusively for feasts when you need to feed a large number of guests.
A modern variation of Olivier with crab sticks
Ingredients:
Potatoes - 5-6 pcs.
It uses crab sticks instead of sausage, and corn replaces traditional peas. The principle is the same: cut the ingredients, mix them, salt, season with mayonnaise. Many people simply add corn crab sticks to the classic Russian recipe, making the dish more varied and larger in volume.
Olivier salad with frozen peas
This salad is tastier and more correct, instead of sausage, lean beef is used, and instead of canned peas, green frozen or fresh. You can also reduce calorie content by replacing pickles with fresh ones, and mayonnaise with sour cream.
Ingredients:
Boiled beef - 400 g.
Preparation:
Pour frozen peas, without defrosting, into boiling water, let it boil and drain in a colander, rinse with very cold water to maintain a bright color. Cut the remaining ingredients (excluding mayonnaise) into small cubes, mix with peas and season with mayonnaise. Serve on a salad pillow with croutons.
Olivier salad with chicken
Chicken salad is often called Capital, but in all respects this recipe belongs to the Olivier family. Every housewife has a chicken. After all, with it you can cook many dishes quickly. This is the first and second, and the salad. Olivier with chicken turns out to be satisfying.
Ingredients:
Boiled chicken breast - 400 g.
Preparation:
It is prepared in a similar way to the traditional Olivier salad, the only difference is in the amount of mayonnaise, it may require a little more in the chicken salad. Of course, you can prepare an Olivier salad without meat ingredients - with fried or pickled mushrooms or soy meat. Tiger prawns, hot smoked fish mean giving up potatoes or replacing them, for example, with juicy lettuce leaves. Olivier salad has been prepared for more than a hundred years, and until now the dish is a real delicacy and a reason for praise of a skilled housewife.
Vegetarian Olivier recipe
Ingredients:
Potatoes - 6 pcs.
Vegetarian sausage can be substituted for Tofu, and non-strict vegetarians can use Zdorov'e or Adyghe milk cheese. If you wish, you can limit yourself exclusively to vegetables. If there is no lean mayonnaise, sour cream will do, but it should be seasoned with spices - pepper, mustard, asafoetida, black salt, table salt. The principle of cooking does not change - boiled vegetables, the remaining components are cut, mixed, seasoned.
Olivier dietary salad
Ingredients:
Potatoes - 2 pcs.
In the dietary version, high-calorie mayonnaise was replaced with low-calorie yogurt, and sausage was replaced with lean breast, less potatoes were taken, and less high-calorie carrots (calorizator) were added. Thus, we got a light variation that can be served not only on holidays, but also used in the daily diet.
How to cook Olivier tasty and dietary
The most high-calorie components are eggs, mayonnaise, potatoes, sausage or beef. By replacing them or reducing their number, you can significantly reduce the calorie content of the final dish.
Olivier salad is a festive dish, but can be prepared more often if desired. In this case, you will have to remove the high-calorie components of the recipe. If you are not a gourmet and do not strive to accurately reproduce the classic recipe, then you will not even notice the substitution.
Author: Ekaterina G., nutritionist, fitness blogger (specially for Calorizator.ru)
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