Vegetarian Olivier with Celery and Mustard Sauce
4 servings
60 minutes
Vegetarian Olivier with celery and mustard sauce is an elegant interpretation of the classic dish that originated in Russian cuisine. Here, traditional meat ingredients are replaced with fresh vegetables and a tangy sauce that adds depth to the salad's flavor. Crunchy celery adds a touch of freshness, while its chips provide a pleasant textural contrast. The mustard sauce, made with olive oil and egg yolks, makes the dish rich and zesty. This wonderful combination of flavors and aromas is perfect for both festive gatherings and everyday meals.
1
Boil the carrots and potatoes in their skins, drain the water, let cool, peel, and cut into cubes.
- Potato: 4 pieces
- Carrot: 1 piece
2
Cut fresh and pickled cucumber into cubes.
- Pickled cucumbers: 1 piece
- Cucumbers: 1 piece
3
Clean the celery root, cut 20 thin slices, dice the rest, fry in oil over high heat, then add water, reduce heat, cover, and simmer for 10 minutes, then drain in a colander and cool.
- Celeriac: 1 piece
- Olive oil: 2 tablespoons
4
Chop half an onion into cubes, blanch with boiling water, and cool.
- Red onion: 1 piece
5
Prepare the sauce: whisk 2 yolks, pour in olive oil while continuing to whisk, add mustard, salt, and pepper, and mix everything well until the consistency of sour cream.
- Chicken egg: 6 pieces
- Olive oil: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Salt: pinch
- Ground black pepper: to taste
6
Dry the celery slices in a grill pan or oven until they become chip-like.
7
Mix the prepared ingredients: potatoes, carrots, cucumbers, onions, celery, peas, greens, and sauce.
- Potato: 4 pieces
- Carrot: 1 piece
- Pickled cucumbers: 1 piece
- Cucumbers: 1 piece
- Red onion: 1 piece
- Celeriac: 1 piece
- Green peas: 100 g
- Parsley: 1 bunch
- Dill: 1 bunch
- Dijon mustard: 1 tablespoon
8
Layer the finished salad on a plate, alternating each layer with celery chips. Garnish with boiled egg (optional) and chips on top.
- Chicken egg: 6 pieces
