Olivier with chicken, celery and cauliflower
5 servings
60 minutes
Olivier is an iconic salad of Russian cuisine, its history begins in the 19th century when chef Lucien Olivier presented an exquisite recipe with quail and black caviar. Over time it evolved while maintaining its place on festive tables. In this variation, chicken replaces traditional sausage, and celery and cauliflower add fresh, light notes. The taste remains rich but gains softness and harmony thanks to delicate homemade mayonnaise. Crunchy vegetables, spicy peas, and refreshing cucumber create a magnificent combination of textures. The salad is served chilled, making it perfect for family dinners and celebrations. This dish is a symbol of celebration that brings relatives and loved ones together at one table.
1
Boil the chicken breast on the bone with the skin, placing it in boiling water and adding pepper and bay leaf towards the end. Remove from the broth and cool.
- Skin-on chicken breast: 1 piece
- Black peppercorns: 4 pieces
- Bay leaf: 2 pieces
2
Boil the carrot in its skin for 15 minutes.
- Carrot: 2 pieces
3
While the carrot is boiling, boil the peeled and sliced celery root in salted water for 10 minutes, and the cauliflower florets in water with added salt and a little vinegar for 8 minutes. Drain the vegetables and cool.
- Celeriac: 2 pieces
- Cauliflower: 200 g
- Salt: 0.5 teaspoon
4
Boil 2 eggs hard, rinse with cold water, and peel the shell.
5
Pour hot water over green peas, let it sit for 5 minutes, and drain.
- Frozen green peas: 200 g
6
To prepare mayonnaise: place 1 egg in a blender bowl, add salt, sugar, mustard and whip at high speed until smooth. Gradually pour in the oil mixture while continuing to whip until a thick stable consistency is achieved. Add lemon juice and whip again.
- Chicken egg: 3 pieces
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
- Mustard: 0.5 teaspoon
- Sunflower oil: 120 ml
- Extra virgin olive oil: 40 ml
- Lemon juice: 1 tablespoon
7
Shred the chicken by hand into small pieces or cut it into slices with a knife, and peel the cooled carrot. Dice the carrot, celery, cucumber, and eggs, and break the cauliflower into small pieces. Finely chop the onion. Mix the peas, onion, eggs, and other vegetables with the chicken, generously dressing with mayonnaise. Salt to taste and chill well before serving.
- Skin-on chicken breast: 1 piece
- Carrot: 2 pieces
- Celeriac: 2 pieces
- Pickled cucumbers: 1 piece
- Chicken egg: 3 pieces
- Frozen green peas: 200 g
- Spring onion with bulb: 2 heads
- Salt: 0.5 teaspoon
- Sunflower oil: 120 ml