Royal Olivier
⏳ Time
20 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
To make the eggs easier to peel, don't forget to salt the water for boiling. Boil the eggs separately from the other ingredients.
Ingredients
- Crab sticks in brine - 3 oz
- Skin-On Chicken Breasts - 3.2 oz
- Quail Egg - 2 pieces
- Romaine lettuce - 2 heads
- Salad Potatoes - 5.3 oz
- Turnips - 1.2 oz
- Cucumbers - 3.5 oz
- Canned Mushroom Soup - 1.1 oz
- Green Apples - 1.4 oz
- Lemon - ½ piece
- Scallions - 0.1 oz
- Pickles - 1.4 oz
- Capers - 0.4 oz
- Dijon Mustard - 0.5 oz
- Mayonnaise - 1.8 oz
- Worcestershire Sauce - 0 fl oz
Step by Step guide
Step 1
Boil the potatoes and carrots for 10 minutes over low heat; boil the chicken for 8 minutes over medium heat.
Step 2
Boil the quail eggs in generously salted water for 6 minutes.
Step 3
Peel and dice the apple into 0.5x0.5 cm cubes, mix with the juice of ½ lemon.
Step 4
Peel the vegetables, dice the potatoes, carrots, fresh and pickled cucumbers, and chicken into 0.5x0.5 cm cubes, cut the capers in half, finely chop the onions, and combine in a bowl.
Step 5
Add the peas, mayonnaise, Worcestershire sauce, and mustard, and mix thoroughly.
Step 6
Serve the salad on 2 plates on a bed of romaine lettuce.
Step 7
Garnish the salad with crab sticks, apples, and halved quail eggs — serve.
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