Olivier salad is already much more years old than it seems. It just became very familiar, so few people think about its origin and history. For comparison, I will share with you an old recipe that will adequately decorate the festive table.
Ingredients
For salad:
- Quail (fillet) – 300 g
- Quail eggs - 6 pieces
- Cancerous necks - 200 g
- Young potatoes - 400 g
- Pickled cucumbers (gherkins) – 180 g
- Carrots (young) – 2 pieces
- Green peas - 100 g
For refueling:
- Wine vinegar (white) – 2 art.l.
- Egg yolks (quail) – 2 pieces
- Dijon mustard - 1 art.l.
- Olive oil - 250 ml
- Capers - 1.5 art.l.
- White pepper (ground) – 0.5 tsp.
- Lemon juice - 1 art.l.
- Lemon zest - 1 tsp.
Step-by-step cooking recipe
Chop all the ingredients for the dressing in a blender and whisk well.
Boil the quail eggs for 4 minutes after boiling.
Separately boil or bake the quail.
Boil the new potatoes and carrots until tender.
Let all the ingredients cool and cut the olivier into cubes.
Add the peas and season the salad with the prepared sauce.
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