Olivier salad in the noble style
4 servings
30 minutes
This recipe comes from the restaurant "Dvoryanskoe sobranie", which opened in the hotel of the same name. Actually, you should look for it in the building of the Dvoryanskoe sobranie on Lenin Avenue. The salad is rich: boiled beef, beef tongue, and smoked chicken are used. Nika Ganich, the author of the book "Geography to taste with Nika Ganich. Tula", shared the recipe with us.
Calories539.1kcal
Proteins37.3grams
Fats36.2grams
Carbohydrates15.1grams
Boiled beef
240
g
Boiled beef tongue
100
g
Boiled carrot
140
g
Marinated cucumbers
100
g
Red onion
60
g
Mayonnaise
100
g
Mustard
10
g
Sour cream
100
g
Salt
to taste
Ground black pepper
to taste
Cherry tomatoes
20
g
Parsley
5
g
Cucumbers
140
g
Boiled potatoes
200
g
1
Cut beef, chicken fillet, beef tongue, boiled potatoes and carrots, cucumbers and onions into small cubes and mix.
- Boiled beef: 240 g
- Chicken breast fillet: 160 g
- Boiled beef tongue: 100 g
- Boiled carrot: 140 g
- Marinated cucumbers: 100 g
- Red onion: 60 g
- Cucumbers: 140 g
- Boiled potatoes: 200 g
2
Dress with a sauce of sour cream, mayonnaise, and mustard. Adjust to taste.
- Mayonnaise: 100 g
- Mustard: 10 g
- Sour cream: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
To serve Olivier, place it on a plate and garnish with lettuce leaves, caviar, cherry tomatoes, and a sprig of parsley.
- Mixed salad leaves: 50 g
- Red caviar (salmon roe): 30 g
- Cherry tomatoes: 20 g
- Parsley: 5 g
