Olivier salad with kohlrabi
10 servings
30 minutes
Kohlrabi Olivier salad is an exquisite interpretation of the classic French salad, inspired by traditions and modern tastes. Kohlrabi, with its tender texture and light sweetness, replaces the usual potatoes, adding freshness and lightness to the dish. The harmony of sweet carrots, crunchy pickles, and savory ham creates a multifaceted flavor profile. Homemade egg-free mayonnaise highlights the naturalness of the ingredients, while the addition of mustard and spices gives the salad a delicate spiciness. This dish is perfect for both festive dinners and everyday enjoyment, revealing the gastronomic richness of French cuisine.
1
Take 5-6 young kohlrabi (up to 5 cm in diameter, green, firm) and the same amount of large carrots. Boil them. The cooking time is about the same — around half an hour, to avoid turning into mush. Let cool.
- Kohlrabi: 6 pieces
- Carrot: 6 pieces
2
We boil the eggs hard (no more than 5 minutes) and clean them under cold water.
- Chicken egg: 5 piece
3
Boil excellent small frozen pea brains for 3 minutes in water with sugar and salt. Strain, keeping the liquid.
- Boiled green peas: 300 g
- Sugar: to taste
- Salt: to taste
4
In advance, preferably overnight, we make a quick broth from chicken breasts (recipe below).
- Chicken breast: 5 piece
5
We boil the chicken thighs in advance.
- Chicken thighs: 3 pieces
6
We make our own mayonnaise without eggs (see the recipe below).
7
Now we cut into tiny cubes: kohlrabi, carrots (we peel them beforehand, of course), onion, pickles (I buy the best, small, crunchy ones), breast, thighs, ham (lean, smoked turkey).
- Kohlrabi: 6 pieces
- Carrot: 6 pieces
- Onion: 1 piece
- Pickled cucumbers: 300 g
- Chicken breast: 5 piece
- Chicken thighs: 3 pieces
- Ham: 300 g
8
We chop the eggs finely in a food processor.
- Chicken egg: 5 piece
9
We crush the garlic with a knife and chop it finely. We mix all the ingredients.
- Garlic: 3 cloves
10
Seasoning: salt, sugar (definitely to taste), homemade mustard if possible, black freshly ground pepper from your favorite grinder, mayonnaise. If it's too dry, add a bit of liquid from the peas. Taste again and enjoy!
- Salt: to taste
- Sugar: to taste
- Mustard: 2 teaspoons
- Ground black pepper: to taste
- Homemade mayonnaise: 500 g
- Boiled green peas: 300 g
