Olivier Salad à la Gendel

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

It is known that in the 1930s, boiled carrots began to replace the scarce crayfish tails in Olivier salad at capital city restaurants.

Ingredients

Salad Potatoes - 4 pieces
Turnips - 3 pieces
Onion - 1 piece
Pickled Cauliflower - 3 pieces
Apple - 1 piece
Green Peas - to taste
Skin-On Chicken Breasts - 7.1 oz
Smoked turkey roll - 3.5 oz
Veal - 3.5 oz
Farm fresh eggs - 4 pieces
Mayonnaise - 8.8 oz
Olive Oil - to taste
Mustard Greens - to taste
Salt - to taste
Orange Bell Peppers - 1 piece
Lemon - 1 piece
Anchovies - 2 pieces

Step by Step guide

Step 1

Peel the soaked Antonovka apples, remove the skin and seeds, separate the hard-boiled egg whites from the yolks, setting the yolks aside for the sauce.

Step 2

For the sauce, mash 250 grams of mayonnaise with lemon, salt, and 4 hard-boiled yolks, add 1 teaspoon of Dijon mustard, a bit of black pepper, 1 teaspoon of olive oil, and 1 raw egg yolk. Mix well.

Step 3

Finely chop the remaining ingredients, pour most of the sauce over them, gently mix, and place in the freezer for 10 minutes.

Step 4

After the required time, take it out, arrange it in pyramid-shaped portions on lettuce leaves, drizzle each with the remaining sauce, and garnish with anchovies.