Tsar's Olivier
2 servings
20 minutes
Tsarsky Olivier is the embodiment of luxury in a classic recipe. This salad preserves the traditions of the famous Olivier but gains a noble taste thanks to crayfish tails and quail eggs. Legend has it that this variant was popular among the nobility, highlighting the sophistication of Russian cuisine. Tender chicken breast, fresh and pickled cucumbers, capers, and green apples add complexity to the dish's flavor profile—from softness to spiciness. Worcestershire sauce and grainy mustard enrich the dressing, creating a unique aroma. Tsarsky Olivier is perfect for festive occasions, adorning the holiday table and impressing guests with its rich and harmonious taste.
1
Boil potatoes and carrots for 10 minutes on low heat; boil chicken for 8 minutes on medium heat.
- Potato: 150 g
- Carrot: 35 g
- Chicken breast: 90 g
2
Boil quail eggs in heavily salted water for 6 minutes.
- Quail egg: 2 pieces
3
Clean and dice the apple into 0.5x0.5 cm cubes, mix with the juice of 0.5 lemon.
- Green apples: 40 g
- Lemon: 0.5 piece
4
Clean the vegetables, cut the potatoes, carrots, fresh and pickled cucumbers into 0.5x0.5 cm cubes, chicken, cut the capers in half, finely chop the onion and place them in a bowl.
- Potato: 150 g
- Carrot: 35 g
- Cucumbers: 100 g
- Pickles: 40 g
- Chicken breast: 90 g
- Capers: 10 g
- Green onions: 4 g
5
Add peas, mayonnaise, Worcestershire sauce, mustard, and mix thoroughly.
- Canned green peas: 30 g
- Mayonnaise: 50 g
- Worcestershire sauce: 10 ml
- Grainy mustard: 15 g
6
Serve the salad on two plates on romaine lettuce leaves.
- Romaine lettuce: 2 heads
7
Garnish the salad with crayfish tails, apples, and halved quail eggs - serve.
- Cancer necks: 85 g
- Green apples: 40 g
- Quail egg: 2 pieces