Olivier salad with liver
4 servings
30 minutes
Olivier salad with liver is an original variation of the classic Russian dish, featuring a rich and delicate flavor. The history of Olivier salad dates back to the 19th century when it was created by French chef Lucien Olivier in Moscow. In this version, tender liver soaked in milk adds a special softness and depth of flavor to the salad. The combination of potatoes, eggs, and mayonnaise makes the dish hearty, while onions add a piquant touch. This salad is perfect for festive tables as well as cozy family dinners. It can be served as a standalone dish or as a side dish. The refined combination of textures and flavors makes it truly unforgettable.
1
Soak the liver in milk for 2-3 hours.
- Milk: 500 ml
- Liver: 200 g
2
Fry the liver in vegetable oil and let it cool. Cut into thin strips.
- Liver: 200 g
- Vegetable oil: 2 tablespoons
3
Boil the potatoes in their skins, peel them, and cut into strips.
- Potato: 200 g
4
Boil the egg hard, peel it, and cut it into strips.
- Chicken egg: 5 piece
5
Combine all ingredients and add chopped onion.
- Onion: 2 heads
- Liver: 200 g
- Potato: 200 g
- Chicken egg: 5 piece
6
Dress the salad with mayonnaise. Add salt and pepper.
- Mayonnaise: 200 g
- Salt: to taste
- Ground black pepper: to taste
