Olivier salad with veal tongue and crispy yolk
1 serving
60 minutes
Salad 'Olivier' with veal tongue and crispy yolk is an exquisite reinterpretation of the classic Russian dish, filled with a richness of flavors and textures. Tender beef tongue, juicy pickles, and sweet boiled carrots create a harmonious combination, complemented by the softness of potatoes and the tenderness of egg white. Creamy mayonnaise envelops the ingredients, binding them together, while the crispy breaded yolk adds an unexpected textural twist. The light acidity of balsamic cream and the freshness of spinach give the salad a special sophistication. This dish is an ideal choice for a festive dinner where traditions meet modern culinary art, transforming a classic recipe into a work of gastronomic art.
1
Boiled tongue, boiled carrots, pickled cucumbers, canned peas, and boiled egg whites are diced and mixed with mayonnaise. Season with salt and ground black pepper to taste. A circle is made in the center of the plate with balsamic cream.
- Beef tongue: 50 g
- Carrot: 10 g
- Pickled cucumbers: 10 g
- Canned green peas: 20 g
- Mayonnaise: 20 g
- Chicken egg: 1 piece
- Potato: 15 g
- Cucumbers: 10 g
- Radish: 5 g
- Spinach: 1 g
2
Two parts of mixed salad are piled on the sides, topped with compressed cucumbers. The yolk is breaded and deep-fried. It is cut in half and the halves are placed on the salad. Decorated with mini spinach and a slice of radish.
- Cucumbers: 10 g
- Chicken egg: 1 piece
- Radish: 5 g
- Spinach: 1 g
