Olivier Salad with Smoked Tongue and Truffle Oil
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Carrot - 5.3 oz
- Potato - 5.3 oz
- Chicken Egg - 4 pieces
- Quail Egg - 4 pieces
- Canned Mushroom Soup - 5.3 oz
- Pickled Cauliflower - 3.5 oz
- Cucumbers - 3.5 oz
- Semi-Smoked Sausage - 5.3 oz
- Beef tongue - 5.3 oz
- Mayonnaise - 7.1 oz
- Truffle Oil - 1 fl oz
Step by Step guide
Step 1
Boil the potatoes and carrots in their skins. Hard boil the eggs (both the potatoes and carrots, and the eggs). Let them cool.
Step 2
Peel the potatoes, carrots, and chicken eggs, then dice them into cubes measuring 5–7 mm on each side. Similarly, dice the sausage, pickles, and two-thirds of the fresh ingredients.
Step 3
Mix the chopped ingredients, add the peas, and dress with mayonnaise and truffle oil. Season with salt and pepper to taste.
Step 4
Slice the smoked tongue into thin rounds. Peel the quail eggs and cut them in half. Slice the remaining fresh cucumber into thin strips.
Step 5
Place the mixed ingredients in a bowl, garnish with quail eggs, slices of tongue, and cucumber ribbons. Drizzle with truffle oil and serve.
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