Olivier Salad with Pastrami
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0
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Mayonnaise - 5.6 oz
- Canned tuna in its own juice - 0.7 oz
- Capers - 0.2 oz
- Shallot - 0.1 oz
- Ketchup - 0.4 oz
- Dijon Mustard - 0 fl oz
- Potato - 7.1 oz
- Carrot - 5.3 oz
- Chicken Egg - 4 pieces
- Quail Egg - 5 pieces
- Red Caviar - 0.4 oz
- Herbs - 0.3 oz
- Canned Mushroom Soup - 3.5 oz
- Pickled Cauliflower - 3.5 oz
- Truffle Oil - 0 fl oz
- Pastrami - 7.1 oz
Step by Step guide
Step 1
Boil the potatoes, carrots, and eggs. Once cooked, cut the ingredients into cubes.
Step 2
Chop the tuna, capers, and shallots. Transfer them to a separate bowl and add mayonnaise, ketchup, truffle oil, and Dijon mustard. The dressing for the Olivier salad is ready!
Step 3
Dress the salad with dressing.
Step 4
Garnish the Olivier salad with quail eggs and red caviar.
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