Olivier with sour cream and mayonnaise

4 servings

60 minutes

Оливье – один из самых популярных салатов русской кухни, появившийся в XIX веке благодаря французскому шефу Люсьену Оливье. Этот вариант отличается особой нежностью за счет сочетания сметаны и майонеза, придающих кремовую текстуру. Говяжий язык добавляет пикантность, а свежий базилик – ароматную нотку. Морковь, отваренная в морковном соке, обогащает вкус, делая его мягче и насыщеннее. Соленые огурцы вносят контрастную кислинку, а кенийская фасоль и зеленый горошек – свежесть. Заправка из оливкового и лимонного сока подчеркивает баланс ингредиентов. Блюдо подают с перепелиными яйцами и бородинскими гренками, создавая красивую композицию. Такой салат отлично подойдет для праздничного стола, удивляя гостей нестандартным исполнением классического рецепта.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

409.1

kcal

13g

grams

31.6g

grams

18.8g

grams

Ingredients

4servings

Basil

Boiled potatoes

180

Carrot

140

Pickles

100

Beef tongue

240

Mayonnaise

Kenyan beans

Green peas

120

Carrot juice

200

Extra virgin olive oil

Lemon juice

Quail egg

Parsley

to taste

Dill

to taste

Croutons from Borodinsky bread

to taste

Ground black pepper

to taste

Salt

to taste

Cooking steps

1
Boil quail eggs - poached or hard, to taste and preference.
Required ingredients:
1. Quail egg: 4 pieces

2
Heat carrot juice in a saucepan with 10 ml of oil and lightly boil diced carrots (7x7 mm): they should be not raw but not overcooked either: al dente. From the juice, you can make an excellent additional sauce for the same Olivier salad: add wine vinegar and/or lemon juice to taste, reduce it by three to four times, season with salt and pepper, and let it cool.
Required ingredients:
1. Carrot juice: 200 ml
2. Extra virgin olive oil: 40 ml
3. Carrot: 140 g

3
Blanch the Kenyan beans and drain them on ice. Then cut into pieces 7 mm long.
Required ingredients:
1. Kenyan beans: 40 g

4
There’s nothing complicated with potatoes and tongue: boil them as you usually do, and then cut into 7x7 mm cubes. Cut the pickles the same way. Slice the basil into thin strips.
Required ingredients:
1. Boiled potatoes: 180 g
2. Beef tongue: 240 g
3. Pickles: 100 g
4. Basil: 8 g

5
Mix sour cream with mayonnaise.
Required ingredients:
1. Mayonnaise: 80 g

6
Mix potatoes, carrots, tongue, cucumbers, beans, green peas and basil, leaving some tongue, beans and peas. Dress with sour cream and mayonnaise. Add salt and pepper.
Required ingredients:
1. Boiled potatoes: 180 g
2. Carrot: 140 g
3. Beef tongue: 240 g
4. Pickles: 100 g
5. Kenyan beans: 40 g
6. Green peas: 120 g
7. Basil: 8 g
8. Mayonnaise: 80 g
9. Ground black pepper: to taste
10. Salt: to taste

7
Mix the remaining beans and peas with a mixture of olive oil and lemon juice.
Required ingredients:
1. Beef tongue: 240 g
2. Kenyan beans: 40 g
3. Green peas: 120 g
4. Extra virgin olive oil: 40 ml
5. Lemon juice: 10 ml

8
Divide the Olivier into portions, garnish with pieces of tongue and legumes, as well as greens to taste, halved eggs, and Borodino bread croutons.
Required ingredients:
1. Beef tongue: 240 g
2. Kenyan beans: 40 g
3. Green peas: 120 g
4. Parsley: to taste
5. Dill: to taste
6. Croutons from Borodinsky bread: to taste
7. Quail egg: 4 pieces

Olivier with sour cream and mayonnaise

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