Olivier with beef tongue and olives
4 servings
60 minutes
Olivier is an iconic salad of Russian cuisine, a symbol of holidays and family gatherings. Its classic version has undergone many changes, and the version with beef tongue and olives is a refined interpretation of tradition. The tender, aromatic tongue harmoniously combines with velvety potatoes and sweet carrots, while olives add a tangy Mediterranean flavor. Quail eggs lend sophistication to the salad, while fresh cherry tomatoes and cucumbers provide a refreshing texture. Dressed with mayonnaise, it becomes creamy and rich. This version of Olivier is perfect for special occasions when you want classic flavors but with an original twist.
1
Boil the potatoes and carrots, cool them, peel, and cut into cubes.
- Potato: 4 pieces
- Carrot: 2 pieces
2
Boil quail eggs, peel them, and cut into quarters.
- Quail egg: 8 pieces
3
Dice the cucumber and language, and quarter the cherry tomatoes and olives.
- Boiled beef tongue: 300 g
- Cucumbers: 2 pieces
- Cherry tomatoes: 8 pieces
- Black olives: 0.5 jar
4
Mix everything, add peas, and dress with mayonnaise.
- Green peas: 1 jar
