Salad with meat - a classic of the genre

Many people know that “Olivier’ is a salad, but few know that Lucien Olivier, a French chef, and part-time and owner of Moscow restaurant «Hermitage», who came up with this delicious dish. The recipe for this salad was a well-kept secret, as was the signature dish of the restaurant on Trubnaya square. Incidentally, the restaurant was not a diner, and vysokochastotnyi restaurant.

The True recipe of Lucien Olivier, in the literal sense of the word, took with him to the grave, but there was a version that in his recipe for salad with meat consisted of the following ingredients: potatoes, fillet of hazel grouse, gherkins, soya-Kabul, egg, lemon juice and mayonnaise. And some sources claimed that instead of grouse, Olivier put meat cancers. Anyway, still continue to circulate rumors about how much was original and delicious salad «Russian salad with meat”. Despite the fact that experts in the culinary art all the time trying to achieve full flavor resemblance to the original, they have it came out bad.

Currently, the “Russian salad with meat” is a fairly common salad from the Baltic to Central Asia. Without it can not do almost none of the Christmas table. For many years the recipe for this salad was pereinachila several times, invent other variations. There is a recipe of salad with beef, poultry, and even fish. Not only that, the ingredients have changed, the name was also changed, someone called it “the Metropolitan salad" someone "Russian salad”, etc. and after all, the recipe was simplified to become a place of meat to put doctor's sausage, added carrots and green peas (canned), and instead of gherkins in the course were pickles.

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The popular salad with meat in our country takes the first place. And the holiday is not a holiday, if not on the table of our favorite meals. Of course, every family Olivier salad is prepared in different ways, but we will offer their “brand” recipe that I hope you'll be pleased. For its preparation we will need the following ingredients: 400 g of lean beef, 1 can green peas (canned), 2 medium carrots, tuber 4 medium sized potatoes, 1 onion, 1 cucumber, 2 pickled cucumbers, 6 eggs, salt, freshly ground pepper, dill, parsley, mayonnaise for refueling.

Potatoes and carrots (unpeeled) put in a pot with water and put on to cook until soft, but not seethe at all. After cook the vegetables, cool them, peel and cut into cubes. Eggs boil, cool under running cold water, then clean and cut them as and vegetables. Boiled meat cool and cut into cubes. Peel the onion and cut it smaller than the potatoes and carrots. Pickles cut into cubes, and cucumber RUB on a coarse grater. Combine all ingredients in one bowl and mix thoroughly. Add salt, pepper, mayonnaise and stir again more carefully. Before serving dishes on the table from above it is necessary to strew it with chopped fresh herbs (dill and parsley).

This salad with meat can be called a classic within our country. For the French classic would be a salad with grouse, crayfish, capers and landspitali. There is another option with beef tongue, apples, and quail eggs. Well, recently there was a very exotic recipe for cooking a Turkey with chicken breast, bell pepper, canned pineapple, black olives and green olives. But virtually unchanged in all variations remains the decoration of the salad finely chopped fresh herbs, which gives spicy taste to the salad. After reviewing all the abundance variations, any foodie will be able to find a more suitable recipe for this salad.