Recipe Catalog
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Olivier is a legendary salad of Russian cuisine that emerged in the 19th century thanks to French chef Lucien Olivier. Its classic recipe has undergone many changes, and this version with smoked ham and apple is an exquisite reinterpretation. The smoked meat gives the salad a rich aroma, while the crunchy green apple adds a light tartness, creating a delightful balance of flavors. Pickled cucumbers add zest, and the tender combination of boiled vegetables and eggs makes the salad hearty. Peas bring a sweet note, while mayonnaise and olive oil unite the ingredients into a harmonious composition. This version of Olivier is perfect for festive gatherings and cozy family evenings, preserving the spirit of tradition while surprising with its original taste.
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Olivier with smoked chicken is a modern variation of the famous classic salad that appeared in Russia in the 19th century thanks to French chef Lucien Olivier. Unlike the traditional recipe, smoked chicken adds a rich aroma and depth of flavor to the dish, making it particularly appetizing. Tender pieces of boiled potatoes, juicy cucumbers, sweet corn, and spicy smoked drumsticks combine beautifully to create a harmony of textures. A light mayonnaise dressing complements the taste, making the salad airy and balanced. This is an ideal dish for a festive table or a cozy home dinner – it is nutritious, rich, and easy to prepare. Thanks to the smoked chicken, the familiar Olivier takes on a new shade that will pleasantly surprise guests and become an original addition to the traditional menu.
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The author of this Olivier is the chef of the Moscow restaurant "Bochka" Igor Bednyakov. In "Bochka" they fry meat in a variety of ways, so the chicken in the salad is smoked, with a smoky aroma. Sun-dried tomatoes also give it some smokiness. Horseradish is added to the dressing almost right before serving, without which the Russian snack menu is unimaginable.
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A more intricate version of fish Olivier - chef of the Moscow restaurant "32.05" Vladislav Rybkin. Salmon - smoked, crabs - an echo of the crayfish necks of "that very Olivier", and caviar - for life to be a success.
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A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
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This is how Olivier is prepared in the cafe "Dr. Zhivago".
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This is how Olivier is prepared in the Moscow wine bar Bigati Bar.
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Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
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Recipe from Anatoly Anoshin, chef of the restaurants "Yan Primus".
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Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.
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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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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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Olivier is a classic of Russian cuisine and a signature dish for festive gatherings. Originally created by French chef Lucien Olivier, the recipe has evolved over time, substituting expensive ingredients with more accessible ones. In this version of the salad, the tenderness of doctor sausage harmonizes with crunchy pickles, while apple adds a light tanginess that refreshes the taste. Boiled vegetables and eggs provide softness and richness to the dish, while the dressing of mayonnaise and sour cream makes it even juicier. This salad is versatile – suitable for both family dinners and formal receptions. Served chilled and garnished with fresh herbs, it creates an appetizing and festive appearance. A true embodiment of traditions and flavor contrasts!
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Classic Olivier with tongue and apple is an exquisite version of the famous Russian salad, rooted in the 19th century when French chef Lucien Olivier created it at the Hermitage restaurant in Moscow. In this recipe, the tenderness of beef tongue harmoniously combines with crunchy apple pieces, adding a light freshness and sweet note to the dish. Potatoes and carrots provide a traditional base, while pickles add zest. Canned peas soften the taste, and aromatic herbs complete the composition. Dressed with mayonnaise and mustard, the salad acquires a rich and balanced texture. This version of Olivier is perfect for festive gatherings, highlighting the richness of flavors in traditional Russian cuisine.
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Classic Olivier salad is a symbol of festive gatherings, cozy family meetings, and Russian culinary traditions. Its history begins in the 19th century when French chef Lucien Olivier presented his exquisite version of the dish, which later adapted to available ingredients. This meat and apple variant adds spiciness and freshness to the familiar taste. Tender beef, juicy apple, fragrant dill, and creamy mayonnaise create a harmonious combination of textures and flavors: softness, crunchiness, and a slight tanginess. Olivier is perfect for celebrations as well as everyday meals, especially in cold weather when something hearty and warming is desired. Serve it with greens and enjoy the classic that connects generations.
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