Classic Olivier with Tongue
8 servings
30 minutes
Classic Olivier with tongue is an elegant version of the famous Russian salad that originated in the 19th century thanks to French chef Lucien Olivier. Here, traditional components are complemented by tender boiled beef tongue, giving the dish a refined taste and unique texture. Olivier is renowned for its harmony of fresh vegetables, richness of eggs, and light tanginess from pickles, while mayonnaise with mustard makes its flavor rich and balanced. This salad is perfect for festive gatherings as well as cozy family dinners. It can be served in portioned molds or beautifully arranged on a plate garnished with greens. Thanks to the combination of tender tongue and classic ingredients, Olivier remains a beloved and recognizable dish of Russian cuisine.
1
Prepare all the ingredients.
2
Peel the potatoes and carrots, and cut them into small cubes the size of peas or slightly smaller.
- Potato: 400 g
- Carrot: 250 g
3
In a large pot, bring water to a boil, add the potatoes first, and cook for 2 minutes.
- Potato: 400 g
4
Add carrot to the pot and boil for another 4 minutes.
- Carrot: 250 g
5
Add peas and cook for another minute, then drain the vegetables in a sieve.
- Frozen green peas: 100 g
6
Boil water in a small saucepan and gently place the eggs in it with a spoon. Cook for 12 minutes, then pour cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes like the other vegetables.
- Cucumbers: 100 g
8
Cut the beef tongue into cubes as well.
- Boiled beef tongue: 300 g
9
Peel the eggs and also chop them.
- Chicken egg: 3 pieces
10
Cut the green onion into rings.
- Green onions: 30 g
11
In a large bowl, combine the tongue, all prepared vegetables, chopped greens, and eggs. In this form, the salad can be stored in the refrigerator for up to 3 days.
- Boiled beef tongue: 300 g
- Potato: 400 g
- Carrot: 250 g
- Chicken egg: 3 pieces
- Pickles: 100 g
- Cucumbers: 100 g
- Frozen green peas: 100 g
- Dill: 20 g
- Green onions: 30 g
12
Mix mayonnaise with mustard and dress the salad with it before serving. Add salt and pepper to taste. Serve Olivier garnished with greens.
- Mayonnaise: 150 g
- Mustard: 10 g
- Salt: to taste
- Ground black pepper: to taste