Olivier Salad with Roasted Potatoes, Chicken, and Beef Tongue

⏳ Time

30 minutes + 40 minutes

🥕 Ingredients

🍽️ Servings

Description

A chef's salad inspired by Southern Russian and Ukrainian traditions. The pickles are homemade, and instead of regular potatoes, we use roasted potatoes with onions. The dressing includes not only homemade mayonnaise but also sour cream. Quail eggs are used, and the meat filling consists of tongue and roasted chicken.

Ingredients

Potato - 5 oz
Carrot - 0 oz
Pickled Cauliflower - 0 oz
Cucumbers - 0 oz
Quail Egg - 0 oz
Green Peas - 0 oz
Chicken fillet - 0 oz
Beef tongue - 0 oz
Mayonnaise - 5 oz
Sour Cream - 0 oz
Red Caviar - to taste
Garlic - to taste
Roots - to taste
Bay leaf - to taste
Allspice berries - to taste
Green peppercorns - to taste
Olive Oil - to taste
Nutmeg - to taste

Step by Step guide

Step 1

Bake the potatoes with unpeeled crushed garlic cloves and olive oil at 320°F for 40 minutes.

Step 2

Finely chop the onion and sauté until golden brown. Add the sautéed onion to the baked potatoes, allowing them to cool and absorb the flavors.

Step 3

Boil the carrots with the addition of nutmeg and coriander. Cook the quail eggs at low temperatures.

Step 4

Roast the chicken with unpeeled crushed garlic cloves, salt, and pepper. Boil the tongue with root vegetables (onion, carrot) and add spices — allspice, black peppercorns, and bay leaf.

Step 5

Combine homemade sour cream with homemade mayonnaise. Dice all the vegetables and dress the salad with the sauce. Add the fried onions that were cooked with the potatoes to the salad as well.