Olivier Salad with Crab and Red Caviar
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
Recipe by John Smith, chef at Sea Breeze Restaurant.
Ingredients
- Carrot - 6.3 oz
- Potato - 6.3 oz
- Egg white - 4 pieces
- Gherkins - 3.5 oz
- Pickled Apples - 2.1 oz
- Green Peas - 3.5 oz
- Crab Meat - 5.6 oz
- Red Caviar - 4.2 oz
- Ketchup - 1.4 oz
- Canned Peaches - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Whole egg - 6 pieces
- Vegetable Oil - 12 fl oz
- Meyer Lemon Juice - 3 fl oz
- Dijon Mustard - 2 fl oz
- Champagne Vinegar - 0 fl oz
- Nutmeg - ¼ pieces
Step by Step guide
Step 1
First, prepare the salad dressing. Whisk two egg yolks and gradually add vegetable oil. Add lemon juice, 30 grams of Dijon mustard, wine vinegar, nutmeg, and mix well. If the mixture is too thick, add a little water and adjust the salt to taste.
Step 2
Next, prepare a sauce based on homemade mayonnaise. Mix ketchup, 40 grams of mustard, 4 egg yolks, the juice from canned peas, salt, and pepper. Add 200 grams of homemade mayonnaise and stir well. The salad dressing is ready!
Step 3
Boil the potatoes, carrots, and eggs. Dice them into cubes, removing the yolks from the eggs first.
Step 4
Peel the apple. Cut it and the gherkins into cubes.
Step 5
Cut the crab into small segments.
Step 6
Combine all the vegetables in a deep bowl, add the peas and crab, and dress the salad with the sauce.
Step 7
Refrigerate for at least overnight to allow all the flavors to meld.
Step 8
Garnish with boiled quail eggs, greenery, and apple slices before serving.
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