Recipe Catalog
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Vegetarian Olivier with avocado is an original interpretation of the classic Russian salad. This version of Olivier is rooted in Russian culinary traditions but uses tender and nutritious avocado instead of meat, giving the dish a creamy texture and fresh taste. The combination of potatoes, carrots, pickled and marinated cucumbers with green peas creates a familiar palette of flavors, while light mayonnaise unites the ingredients into a harmonious ensemble. This salad is perfect for a light lunch or festive table, adding a touch of originality to traditional dishes. It is rich in vitamins, healthy fats, and protein, making it not only tasty but also a nutritious choice. It can be served as a standalone dish or as an appetizer to main treats.
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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.
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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.
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Vegetarian Olivier is a modern interpretation of the classic Russian salad, filled with freshness and lightness. Instead of traditional meat components, avocado is used to give the dish a delicate creamy texture. The base of the salad consists of crunchy cucumbers, sweet carrots, and aromatic celery that perfectly complement green peas. Homemade cashew mayonnaise highlights the richness of flavors by adding nutty depth. This version of Olivier is not only tasty but also healthy, providing the body with nutrients without heaviness. A magnificent choice for a festive table or a light lunch, it brings new life to tradition by transforming a familiar recipe into culinary art.
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Vegetarian Olivier is a modern interpretation of the classic Russian salad traditionally made with meat. In this version, animal products are replaced with Adyghe cheese, which adds a delicate texture and a light nutty note. Pickles provide a pleasant tanginess, while green peas add freshness. The dressing of mayonnaise and sour cream makes the salad juicy and rich. It is the perfect dish for a festive table that will delight vegetarians and surprise lovers of traditional flavors. Olivier can be served as a standalone dish or as a side, and its delicate, slightly spicy taste pairs excellently with crispy bread or toast.
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This exquisite Olivier salad in an author's rendition combines the tenderness of shrimp, the creamy texture of avocado, and the freshness of cucumbers, creating a harmony of flavors. The history of Olivier dates back to the 19th century when French chef Lucien Olivier introduced it to the Moscow public. In this modern version of the classic, traditional ingredients give way to lighter and more elegant combinations. Homemade cashew mayonnaise adds richness to the dish, while lemon juice and mustard provide spicy notes. The salad is perfect for festive gatherings or a light dinner, surprising guests with its original taste and refined style.
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Vegetarian pasta with avocado is a modern take on Italian classic, combining a creamy sauce with vibrant notes of fresh basil and lemon. Avocado adds a velvety texture to the dish, while garlic gives it a slight spiciness. The combination of sweet corn and juicy cherry tomatoes creates a play of flavors, making the pasta light yet rich. It's the perfect option for those who want to enjoy Mediterranean flavors without using animal products. It's best served warm, garnished with basil leaves and a drizzle of extra virgin olive oil. It’s great for both everyday dinners and special occasions when you want to impress guests with something unusual yet simple to prepare.
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New Year's Soviet 'Olivier' with beef is a symbol of festive dining and embodies the traditions of Soviet cuisine. Born in the late 19th century thanks to chef Lucien Olivier, the salad has undergone changes and became the main dish of New Year. Its taste is a harmony of tender beef, juicy vegetables, salty cucumbers, and the piquancy of green peas combined with soft mayonnaise. This dish brings coziness and nostalgia, reminding of warm family evenings. It is served on fresh lettuce leaves, adding crunch and freshness. Such 'Olivier' is suitable not only for festive dinners but also as a hearty treat any time of year, maintaining its cult status among Russian culinary preferences.
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Dietary 'Olivier' with seafood and sour cream is an elegant interpretation of the classic Russian salad, adapted for those mindful of their diet. In this version, traditional meat ingredients are replaced with tender crab meat and juicy shrimp, giving the dish a refined marine flavor. A light sour cream dressing makes the salad airy and fresh, while the absence of salt allows the natural flavors of the ingredients to shine through. Quail eggs, potatoes, and carrots create a soft texture, while pickles and green peas add crunch. Garnished with green onions and shrimp, this 'Olivier' is a wonderful choice for a light dinner or festive table, combining tradition with a modern approach to healthy eating.
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Lean Olivier with shrimp and honey-mustard sauce is an elegant reimagining of the classic salad, combining the freshness of seafood with the spiciness of the dressing. Its roots lie in European cuisine, where traditional recipes are adapted to modern dietary needs. Shrimp adds a refined taste to the dish, while the combination of avocado, pickles, and tender potatoes creates a harmonious balance of textures. The honey-mustard sauce adds subtle sweetness and mild spiciness, highlighting the natural freshness of the ingredients. This dish is perfect for a light dinner or festive table, impressing guests with its originality and sophisticated flavor. The simplicity of preparation makes it accessible even for novice cooks, and serving the sauce separately allows everyone to enjoy the taste in their own interpretation.
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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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A great salad in its most classic interpretation. Of course, in this case, the classic recipe is not the pre-revolutionary one from the Hermitage restaurant with lanspik, hazel grouse and crayfish necks, but the Soviet one - with boiled meat and mayonnaise. This is the salad that our grandmothers and mothers prepared for the New Year, and our goal is to reproduce that same taste from childhood.
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The classic 'Olivier' salad with sausage is not just a dish but a true gastronomic legend of Russian cuisine. Its history dates back to the 19th century when French chef Lucien Olivier created his famous salad with exquisite ingredients. Over time, the recipe underwent changes to adapt to available products. The delicate combination of boiled vegetables, pickles, boiled eggs, and doctor sausage gives the salad a balanced taste – soft yet with spicy notes of pickled cucumbers. Mayonnaise makes it juicy and rich. Olivier is a traditional decoration for festive tables, especially during New Year’s celebrations, symbolizing comfort, joy, and warm family evenings. Elegant yet simple at the same time, this salad remains an unchanged favorite across generations.
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