|
Russian
recipes: Salad Olivier
|
|
 |
|
This salad is the creation of
a French chef, M. Olivier, who in the 1860s
opened a fashionable restaurant in Moscow called
The Hermitage. The present-day version has veered
quite far from the original, but Salad Olivier
continues to be a favorite hors d'oeuvre and side
dish for entrees. |
 |
|
|
Ingredients: |
| 1 whole chicken breast, poached, boned, and
skinned, or 1/2 pound lean cooked veal. |
| 1 pound all-purpose potatoes, boiled in their
skins and peeled. |
| 2 medium Cucumbers in Brine.
|
| 1 cup cooked fresh or frozen peas.
|
| 1 medium onion, finely chopped.
|
| 1 cup Mayonnaise.
|
| 2 hard-boiled eggs, peeled and quartered.
|
| 8 large black Greek olives.
|
| 8 sprigs parsley. |
|
|
Method: |
Serves 8-10 as an appetizer or
6 as an entree
Cut the cooked chicken and potatoes into 1/2-inch
cubes. Peel the cucumbers and also cut into 1/2-inch
cubes. In a large bowl, combine the meat,
potatoes, cucumbers, green peas, and onion. Add
the mayonnaise and mix gently, so those
ingredients are not mashed.
Refrigerate the salad until serving time
(but for no longer than 4 hours).Variation:
Vegetable Salad Olivier
Omit the chicken or veal to make a delicious
meatless side dish.
|
|
|
|
|
|
