Recipe Catalog
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This recipe comes from the restaurant "Dvoryanskoe sobranie", which opened in the hotel of the same name. Actually, you should look for it in the building of the Dvoryanskoe sobranie on Lenin Avenue. The salad is rich: boiled beef, beef tongue, and smoked chicken are used. Nika Ganich, the author of the book "Geography to taste with Nika Ganich. Tula", shared the recipe with us.
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Olivier in the old Moscow style is an elegant and refined version of the legendary Russian salad, rooted in the 19th century when French chef Lucien Olivier created it for the Moscow restaurant 'Hermitage'. This version uses tender crab meat instead of traditional sausage, adding a noble sea flavor to the classic recipe. The taste of the salad is a harmonious blend of fresh pickles, sweet carrots, tender potatoes and eggs, along with the spiciness of green onions. Green peas add softness and lightness to the salad, while mayonnaise envelops the ingredients, creating a perfect consistency. This salad is suitable for festive dinners and holiday tables, bringing a touch of aristocracy and history from old Moscow.
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The 'Olivier without Potatoes Tolstovka' salad is an unusual interpretation of the classic Russian dish inspired by Leo Tolstoy's healthy eating traditions. This version lacks potatoes, making the salad lighter and fresher. Chicken meat provides heartiness, while the sweet-sour apple along with capers and sauerkraut adds zest. A mix of lemon juice, sour cream, and mayonnaise creates a harmonious balance of flavors, with cilantro adding aroma. This salad is perfect as a festive dish, especially for those who prefer lighter and flavor-rich options. It can be served chilled to allow the ingredients to reveal all their flavor nuances and pairs well with rye bread or fresh herbs.
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Spring Olivier with tongue is a refined version of the beloved salad that brings notes of freshness and sophistication. Its roots trace back to Yugoslav cuisine, where traditions blend rich and delicate flavors. Beef tongue adds a noble texture, while fresh cucumber refreshes the composition. Green peas provide softness and sweetness, and light mayonnaise harmonizes the taste without overwhelming the ingredients. It serves as an elegant appetizer for a festive table or a pleasant addition to a light spring dinner. This salad embodies a balance between classic and modern flavors while remaining an enduring symbol of cozy gatherings.
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Shosha is a village in the Konakovsky district of the Tver region. The local variation of Olivier actually has nothing to do with the specialties of the Tver region. Paul learned the prefix "Shoshin-style" from the recipe by birthright - the chef of the local restaurant "Shosha" Sergey Uvarov came up with the idea of mixing wild duck, crab and ham in Olivier. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Shosha"
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The fastest Olivier salad in the history of the editorial staff. You won't even notice how you cook it. The whole secret is that the vegetables for the salad are first chopped and then boiled in one pot. No extra containers - that means less cleaning and more time for pleasant holiday chores.
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Almost everything is the same, only instead of eggs - tofu with the same neutral taste, and instead of regular mayonnaise - vegan mayonnaise, which you don't have to make yourself, but buy in specialized supermarkets. The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova.
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Olivier salad is a legendary dish of Soviet cuisine that is hard to imagine a festive table without. Its history dates back to the 19th century when French chef Lucien Olivier created the original recipe. This quick version of Olivier retains the spirit of the classic recipe while simplifying preparation. The combination of tender potatoes, sweet carrots, salty cucumbers, and fresh green peas creates a harmonious flavor. Sausage adds heartiness, while mayonnaise and sour cream provide tenderness and a slight tanginess. Lemon pepper adds spiciness, making the dish even more expressive. This salad is perfect as a standalone dish or as a side to meat, and its simplicity makes it indispensable for quick and tasty home meals.
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Gendel's Olivier is an exquisite version of the classic salad with a French flair. It combines tender chicken, veal, and smoked turkey that add depth to the dish. The tart note of pickled Antonovka apples harmoniously highlights the spiciness of Dijon mustard and lemon mayonnaise. The light freshness of pickled cucumbers and sweet peppers complements the rich texture, while anchovies finish the composition with a subtle salty accent. This salad is a true gastronomic masterpiece suitable for both festive gatherings and refined dinners.
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The first recipe for Olivier was published by the magazine "Nasha Pishcha" in 1894. That version included hazel grouse and capers. The next versions (1913 and 1984) included lettuce and soya-kabul sauce (a piquant dressing based on meat broth, vinegar and various vegetables and roots). But the diet of a citizen of the Soviet Union did not include such expensive and rare ingredients, so gradually hazel grouse were replaced by bologna sausage, capers by pickles, and soya-kabul by Provencal sauce. This is how this basic recipe appeared - Olivier, Soviet style - on the basis of which we all prepare it.
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Olivier salad with meat and fresh cucumbers is a classic representative of Russian cuisine, embodying the traditions of festive feasts. Its history begins in the 19th century when French chef Lucien Olivier created the original recipe with exquisite ingredients. Over time, the salad's composition changed to include more accessible products but retained its popularity. Tender boiled meat, potatoes, and carrots provide heartiness, while fresh cucumbers add lightness and crunch. Green peas and eggs soften the taste, and mayonnaise unites all components into a harmonious texture. This salad is perfect for festive dinners, family celebrations, and cozy gatherings.
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Olivier salad is a legendary dish of Russian cuisine, but its variation with ham and pineapple gives it an unexpected, refined touch. The classic base of potatoes, carrots, and chicken remains unchanged, but the addition of sweet pineapple and tender ham creates a subtle balance of flavors. Mayonnaise binds the ingredients into a whole, adding a creamy texture. This salad is perfect for festive tables, bringing notes of gastronomic experimentation. The flavor palette combines salty, sweet, and delicate elements, making the dish light and refreshing. Variations of Olivier have emerged thanks to creative interpretations of the classic, and this version is a wonderful example of culinary exploration for new harmonies.
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Olivier salad with liver is an original variation of the classic Russian dish, featuring a rich and delicate flavor. The history of Olivier salad dates back to the 19th century when it was created by French chef Lucien Olivier in Moscow. In this version, tender liver soaked in milk adds a special softness and depth of flavor to the salad. The combination of potatoes, eggs, and mayonnaise makes the dish hearty, while onions add a piquant touch. This salad is perfect for festive tables as well as cozy family dinners. It can be served as a standalone dish or as a side dish. The refined combination of textures and flavors makes it truly unforgettable.
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The 'Olivier Salad with Zucchini' is a variation of the famous Russian salad that gains special tenderness from the addition of juicy zucchini. This salad dates back to the 19th century when the original recipe was created by chef Lucien Olivier. Here, classic ingredients like potatoes, carrots, and eggs combine with the lightness of sautéed zucchini to create an unusual yet harmonious flavor combination. The tenderness of chicken is complemented by the freshness of greens, while the traditional mayonnaise sauce adds familiar richness. Olivier with zucchini will be a wonderful decoration for a festive or family table, surprising guests with its original taste and airy texture.
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Olivier by the old recipe is a classic dish of Russian cuisine, tracing back to the original recipe of Lucien Olivier, a famous French chef who worked in Moscow in the 19th century. Initially, the salad included more refined ingredients but over time transformed into a popular treat. Today this version retains the spirit of tradition by combining boiled vegetables, chicken fillet, eggs, pickled cucumbers, and a tart apple that adds a zesty freshness. Dressed with delicate mayonnaise, it acquires a rich and balanced flavor while green peas add a light sweetness. This salad invariably adorns festive tables, bringing warmth and nostalgia. It is best served chilled for an even brighter and richer taste.
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