
Olivier Salad with Sour Cream and Mayonnaise
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
4
Description
Olivier Salad with Sour Cream and Mayonnaise
Ingredients
- Basil - 0.3 oz
- Salad Potatoes - 6.3 oz
- Carrot - 4.9 oz
- Pickled Cauliflower - 3.5 oz
- Beef tongue - 8.5 oz
- Mayonnaise - 2.8 oz
- Kenyan Beans - 1.4 oz
- Green Peas - 4.2 oz
- Carrot - 7 fl oz
- Olive Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Quail Egg - 4 pieces
- Parsley - to taste
- Dill - to taste
- Croutons - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Boil quail eggs - either soft-boiled or hard-boiled, according to your taste and preference.
Step 2
In a saucepan, heat the carrot juice with 10 ml of oil and lightly boil diced carrots (7x7 mm): they should be tender but not raw or overcooked—al dente. You can use the juice to make an excellent additional sauce for the Olivier salad: add wine vinegar and/or lemon juice to taste, reduce it by three to four times, season with salt and pepper, and let it cool.
Step 3
Blanch the Kenyan beans and drain them onto ice. Then, cut them into pieces about 7 mm long.
Step 4
There's nothing complicated about the potatoes and tongue: you need to boil them as you usually do, and then cut them into 7x7 mm cubes. Cut the pickles in the same way. Slice the basil into thin strips.
Step 5
Mix the sour cream with the mayonnaise.
Step 6
Mix together the potatoes, carrots, tongue, cucumbers, beans, green peas, and basil, reserving a little bit of the tongue, beans, and peas. Dress with a mixture of sour cream and mayonnaise. Season with salt and pepper.
Step 7
Dress the remaining tongue, beans, and peas with a mixture of olive oil and lemon juice.
Step 8
Serve the Olivier salad in portions, garnishing each with pieces of tongue and legumes, as well as herbs to taste, halved eggs, and slices of Borodinsky bread.
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