Olivier with tongue
10 servings
60 minutes
Olivier with tongue is an exquisite version of the classic salad known since the 19th century thanks to French chef Lucien Olivier. In this version, tender pork tongue adds noble richness of flavor, harmonizing with roasted vegetables, fresh cucumbers, and quail eggs. Roasting carrots and potatoes gives the salad a special depth of taste, while herbs bring freshness and aroma. Each ingredient is carefully prepared, and mayonnaise completes the composition by bringing everything together. This salad not only decorates the festive table but also impresses with its refined taste where tradition meets culinary art.
1
Pre-boil the tongues (4 pieces). Drain the first water after boiling. Add three bay leaves, black peppercorns, one peeled carrot, and onion. Cook on medium heat for one and a half hours. Remove and quickly dip in cold water. This makes it easier to clean the tongues. Completely clean and cut off excess meat from the root of the tongue underneath. Cool to room temperature.
- Pork tongue: 500 g
- Carrot: 2 pieces
2
Bake 5 medium and 4 large potatoes, and 2 medium carrots on foil at 180° for 40 minutes for carrots and 60 minutes for potatoes. Peel. Cool to room temperature.
- Potato: 5 piece
- Carrot: 2 pieces
3
Boil quail eggs (20 pieces) for five minutes. You can also use regular eggs (6 pieces). Cool to room temperature.
- Quail egg: 20 pieces
4
Use only 2 medium fresh cucumbers. This will make the salad much more delicate.
- Cucumbers: 2 pieces
5
Add greens to taste. More dill. Most of all green onions. For example: 20 grams of parsley, 30 grams of dill, 40 grams of onion. Chop finely. Add salt and ground black pepper to taste to the finished salad.
- Dill: 1 bunch
- Parsley: 1 bunch
- Spring onion: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
