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Russia – Olivier Salad
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Description
The ubiquitous salad from Russia created by Lucien Olivier, Chef at L’Hermitage restaurant in Moscow in the 1860s.
Ingredients
- ½ pounds Chicken (breast, Thigh Or Other)
- 3 Hard Boiled Eggs, Diced
- 3 Large Dill Pickles, Gherkin Type, Diced
- ½ pounds Fresh Or Frozen Peas
- 2 Medium Potatoes, Boiled, Peeled And Diced
- 2 Carrots, Boiled, Peeled And Diced
- 1 Tablespoon Dill
- 1 teaspoon Thyme (optional)
- Salt And Pepper
- 4 ounces, weight Mayonnaise
- ½ Lemon, Juiced
- 1 Tablespoon Mustard
Preparation
Boil the chicken for at least 20 minutes, until fully cooked. Dice the chicken.
Mix the chicken with the eggs, pickles, peas, potatoes and carrots. Add dill (to taste) and thyme. Add salt and pepper.
Add the mayonnaise, lemon juice and mustard only to the portion of salad that you will eat that same day. The salad will keep better without.
Serve chilled with a little dill, boiled eggs and tomatoes in thin slices to decorate. For a nice presentation, use a cookie cutter (like in the photo).
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