Classic Olivier with Tongue and Apple
8 servings
30 minutes
Classic Olivier with tongue and apple is an exquisite version of the famous Russian salad, rooted in the 19th century when French chef Lucien Olivier created it at the Hermitage restaurant in Moscow. In this recipe, the tenderness of beef tongue harmoniously combines with crunchy apple pieces, adding a light freshness and sweet note to the dish. Potatoes and carrots provide a traditional base, while pickles add zest. Canned peas soften the taste, and aromatic herbs complete the composition. Dressed with mayonnaise and mustard, the salad acquires a rich and balanced texture. This version of Olivier is perfect for festive gatherings, highlighting the richness of flavors in traditional 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. For convenience and speed, you can use special cutting tools.
- 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 carrots to the pot and boil for another 5 minutes. Then strain into a sieve.
- Carrot: 250 g
5
Chop the white onion into very small cubes.
- White onion: 100 g
6
Boil water in a small saucepan and gently add the eggs. Cook for 12 minutes, then pour cold water to stop the cooking.
- Chicken egg: 3 pieces
7
Cut the cucumbers into cubes similar to the potatoes and carrots.
- Pickles: 200 g
8
Peel the apple and remove the seeds, then cut it into cubes.
- Apple: 150 g
9
Cut the boiled tongue into the same cubes.
- Boiled beef tongue: 300 g
10
Peel the eggs and cut them.
- Chicken egg: 3 pieces
11
In a large bowl, combine the tongue, all prepared vegetables, apples, peas, 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
- Apple: 150 g
- Canned green peas: 200 g
- Parsley: 20 g
- Chicken egg: 3 pieces
12
Mix mayonnaise with mustard and dress the salad with this sauce before serving. Season with salt and pepper to taste. Serve the Olivier garnished with greens.
- Mayonnaise: 150 g
- Mustard: 10 g
- Salt: to taste
- Ground black pepper: to taste