Vegetarian Olivier with fried Adyghe cheese
6 servings
60 minutes
Vegetarian Olivier with fried Adyghe cheese is an original variation of the classic Russian salad, adapted for those avoiding meat ingredients. The origins of traditional Olivier date back to the 19th century when it was a gourmet restaurant dish. In this version, the highlight is Adyghe cheese, which acquires a delicate texture and rich flavor with subtle eastern notes of turmeric after light frying. The harmony of potatoes, carrots, crunchy pickles, and tender peas, complemented by aromatic herbs and spices, makes this salad nutritious and refreshing. A light vegan mayonnaise binds the ingredients together, giving the dish a traditional creamy consistency. This Olivier is suitable for festive tables and everyday diets, delighting with its rich taste and healthy composition.
1
Bake potatoes and carrots in the oven until cooked in their skins. Cool and peel.
- Potato: 5 piece
- Carrot: 2 pieces
2
Chop the vegetables into small cubes and put them in a large bowl.
3
Slightly fry the cheese (sprinkled with turmeric).
- Adyghe cheese: 300 g
- Turmeric: 0.3 teaspoon
4
Add finely chopped greens. Salt to taste, add asafoetida, pepper, and mix.
- Fresh herbs: to taste
- Salt: 0.5 teaspoon
- Asafoetida (hing): 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
5
Add mayonnaise to the vegetables and mix.
- Vegan (eggless) mayonnaise: to taste