For salad: chicken breast - 2 pcs., beef tongue - 1 pc., onion - 1 pc., carrots - 1 pc., celery petiole - 1 pc., bay leaf - 2 pcs., black pepper - 3 peas, large shrimp - 20 pcs., assorted pickled vegetables - 100 g, fresh cucumbers - 2 pcs., capers - 100 g, eggs - 5 pcs., green salad leaves - 1 bunch, red caviar - 100 g.
For sauce: - eggs - 2 pcs., olive oil - 400 ml, wine vinegar - 1 tablespoon.
Let's boil the tongue. Peel onions, carrots and celery. Together with lavrushka and pepper, place in the broth half an hour before readiness. We take out the tongue and clean it, cut it into cubes. Salt and pepper chicken breasts and fry in olive oil, then cut into cubes. Clean and chop the shrimp. Finely chop the boiled eggs. Cucumbers and pickled vegetables chop into cubes. Beat the egg yolks with vegetable oil and wine vinegar. Mix all the ingredients, adding capers and sauce. Decorate the salad with herbs and red caviar.
I propose to take note of the version of the festive Olivier salad with boiled pork tongue and shrimp! A low-fat tongue with a delicious taste is much healthier and still tastier than any boiled sausage, even a doctor's one. Although there is no dispute about tastes.
Canned cucumbers for salad can be salted or pickled - whoever likes which more, or which ones are available. The rest of the ingredients are traditional: jacket potatoes, also boiled carrots, hard-boiled eggs and canned green peas. Dressing - mayonnaise according to GOST, purchased from a reliable manufacturer or cooked - homemade.
Prepare the ingredients for the Olivier salad with tongue and shrimp according to the list for the recipe.
Tongues need to be thawed, washed and first brought to a boil in one water, and then pour fresh and cook until tender. Usually it is at least 1.5 hours at a low boil. Lightly salt the water and add peppers if desired and to taste.
I brewed three languages, because. one of them went to another dish - a hodgepodge with pickled cabbage, sausage, and it was on this broth from tongues.
Drain the broth from the prepared pork tongues (it can be used as the basis of any soup), and place the tongues themselves in ice water, so it is easier to remove the films from them.
Vegetables also need to be prepared in advance, i.e. cook and let them cool down. You can cook in a saucepan in water in the usual way, it is recommended separately - for a better taste. But the taste of steamed vegetables is even richer (here - in a slow cooker for half an hour).
Hard boil the eggs in salted water and refrigerate.
Cut the peeled vegetables and eggs into cubes and place in a bowl or pan.
Cut cucumbers in the same way, add peas.
Cut the tongues into pieces about the same size as all the other ingredients.
Cut frozen shrimp into pieces.
If the salad will not be served immediately, then store the workpiece in the refrigerator.
Before serving, season Olivier with tongue and shrimp with mayonnaise and arrange in portions or in a common/common salad bowl.
The original Olivier salad with shrimp and pork tongue is ready. Hearty, festive, surprises with a new flavor. I think that many fans of Olivier will like it!
Happy holiday feasts!
The tongue is a by-product that belongs to delicacies. All kinds of dishes are prepared from the product, which are very useful for the human body, due to the proteins contained. But some do not want to try dishes with a delicacy, because they do not know its true taste. The one who created the Olivier salad initially included beef tongue in the recipe, which is why the treat earned the respect of the richest people in France at that time.
Olivier with tongue
The recipe for this dish is quite familiar, there are no unusual ingredients in the composition, except for boiled tongue, as well as home-made mayonnaise.
What you need for Olivier salad - ingredients:
- Beef tongue - 240 g;
- Potato - 190 g;
- Carrots - 130 g;
- 5 chicken eggs;
- Green cucumber - 140 g;
- Pickled cucumber - 120 g;
- Canned peas - 90 g;
- Salt - 15 g;
- 3 chicken egg yolks;
- Unscented vegetable oil - 120 ml;
- Mustard with grains - 35 g;
- Apple cider vinegar - 15 g;
- Sugar - 20 g;
- A mixture of allspice - 3 g.
Olivier salad with beef tongue:
- Rinse the tongue well and soak in water for several hours so that all harmful substances come out. Then immerse the offal in water and cook for about three hours, the broth should be salted only at the end of cooking, you can also add roots, bay leaves and black peppercorns. After cooking, clean the slightly cooled tongue and cut into cubes.
- Boil washed potatoes and carrots. After softening, cool the vegetables, peel and cut into pieces.
- Hard boil chicken eggs, then cool, peel and chop.
- Cut fresh and pickled cucumber into cubes.
- To make mayonnaise at home, you need to beat an egg yolk with mustard and apple cider vinegar with a blender, add salt, pepper and sweeten. At the end, starting to beat at high speed, pour in vegetable oil in a thin stream so that the sauce brightens and thickens.
- Combine all chopped products, add peas, salt a little and season with mayonnaise.
- You can decorate the salad with tongue slices and greens.
Almost original version of Olivier salad
The very name of the dish can stimulate appetite. The composition of the dish is rich, and it takes a lot of money to purchase all the ingredients. But from such a salad, all your guests will be delighted.
What is included in Olivier:
- Tongue (pork) - 270 g;
- Barrel cucumbers - 120 g;
- Potatoes - 160 g;
- Quail eggs - 6 pieces;
- Caviar - 80 g;
- Cervical cancer - 160 g;
- Peas (canned) - 90 g;
- Mayonnaise - 45 ml;
- Salt - 7 g.
How to make Olivier Salad:
- Rinse the tongue and boil, and after cooling, peel off the film and cut into cubes.
- Boil the potatoes, remembering to wash before cooking, then, after cooling, peel the roots and cut into pieces.
- Grind sour cucumbers.
- Hard boil quail eggs. Then peel, cut 4 eggs, 2 divided into halves.
- Boil the crayfish necks in salt water, cool, free from the shell, cut the meat. Leave a few necks intact.
- Mix food with canned peas, add salt and mayonnaise, mix.
- How to decorate "Olivier"? Put the halves of the proteins on the surface of the dish, place them in the recesses where the yolks of the eggs were. Place several whole cancer necks in the center.
Salad Olivier in a new way with tongue and shrimp
This salad, of course, is not like the one we are used to seeing on the New Year's table. In this version, there are more benefits for the human body, as well as a rich, rich taste.
What you need for salad Olivier:
- Chicken fillet - 190 g;
- Language - 240 g;
- Onion - 90 g;
- Carrots - 80 g (for broth);
- Carrots - 80 g (for salad);
- Potatoes - 80 g;
- Laurel leaf - 3 pieces;
- Peppercorns - 4 g;
- Shrimps - 190 g;
- Pickled cucumber - 90 g;
- Green cucumber - 120 g;
- 7 chicken eggs;
- Caviar - 90 g;
- Unscented vegetable oil - 80 ml;
- Apple cider vinegar - 25 ml.
Cooking step by step:
- Wash and boil the pork tongue until tender, half an hour before the end of cooking, throw roots and spices into the broth. Add carrots, celery root, onion, parsley, peppercorns and salt. After the meat product has cooled, peel and cut into pieces.
- Wash the chicken fillet, cut into pieces, sprinkle with salt and pepper, then fry in a preheated pan with vegetable oil until golden brown.
- Boil shrimp in salted water, peel and cut into small pieces.
- Wash carrots and potatoes, boil. Then cool, peel and cut into pieces.
- Take five chicken eggs, leave the rest for the sauce. Boil them hard-boiled, peel them. Cut 4 eggs into cubes, leave 1 for decoration.
- For the sauce, use a blender to mix vegetable oil with the remaining eggs, and add vinegar.
- Salted and fresh cucumber cut into cubes.
- Mix all the ingredients with the prepared sauce, salt to taste.
- Put the eggs and the egg, cut in half, on top of the dish. You can add fresh sprigs of greens.
Olivier salad with tongue and capers
Many do not know what capers are, and most have just heard the name, but do not know what they look like. These are pickled tree buds that give the dish the taste of marinade.
Olivier salad - ingredients, recipe:
- Boiled tongue - 230 g;
- Pickled cucumber -140 g;
- Quail eggs - 8 pieces;
- Boiled potatoes - 170 g;
- Capers - 70 g;
- Greens - 35 g;
- Onion - 80 g;
- Peas (canned) - 110 g;
- Mayonnaise - 65 ml;
- Salt - 7 g.
Cooking step by step:
- Boiled, peeled tongue cut into small pieces.
- Peel boiled potatoes, cut into cubes.
- Grind the pickled cucumber, squeeze the mass with your hands from excess juice.
- Boil quail eggs until cooked, then peel and chop.
- Peel onion, chop.
- Wash dill greens.
- Mix chopped foods in a bowl, add capers and canned peas.
- Mix the salad with salt and mayonnaise, garnish with sprigs of herbs.
Salad - Olivier recipe with prunes
A delicious version of the famous salad, which contains sweet prunes, which gives the dish its aroma and taste. The unusual sauce contains some alcohol, so there are age restrictions when drinking.
What you need for olive oil:
- Boiled tongue - 190 g;
- Smoked chicken - 130 g;
- 6 chicken eggs;
- Boiled potatoes - 110 g;
- Prunes - 90 g;
- Salt -9 g;
- Low-fat sour cream - 65 ml;
- Champagne - 45 ml;
- Sugar - 35 g;
- Apple cider vinegar - 22 ml.
Cooking steps:
- All products must be cooked and prepared in advance.
- Separate the tongue from the upper film, cut into cubes.
- Separate the smoked chicken meat from the bones, chop.
- Peel potatoes, cut into pieces.
- Peel boiled eggs, chop.
- Prunes pre-soak in boiling water, then rinse and cut into pieces.
- For the sauce, mix the chicken egg with sugar, add vinegar and champagne. At the end of whipping, add sour cream and mix well.
- Combine all products, add dressing and mix.
Olivier meat salad with tongue is a real find for gourmets, as well as for those who just love to eat deliciously. As part of the dish, no one will even determine the presence of an offal, they will only praise the hostess who has prepared such a wonderful dish. By the way, the real Olivier recipe just implies the presence of this ingredient. Bon appetit.
It would seem that what new can be expected from Olivier salad? Its taste is familiar to everyone and even managed to become a little boring, but there is one ingredient that reveals the dish from the other side. It's beef tongue. With it, the salad not only acquires new taste qualities, but becomes much more satisfying, healthier due to the microelements contained in the by-product.
Olivier recipe with tongue
Having tried any of the salads prepared according to one of the recipes listed below (with a photo), you will not immediately realize that this is a well-known olivier. We are used to the classic version of the dish, but ingredients such as mushrooms, shrimp or cheese add unusual flavor notes to it. Olivier salad with tongue is prepared simply, the main thing is to boil the offal in advance, and this will take at least 2-3 hours. Only after such a long time has elapsed will it become soft and will not spoil the taste of the entire Olivier salad.
Olivier with tongue and shrimp
- Time: 1 hour.
- Servings: 3-4 persons.
- Calorie content of the dish: 165 kcal / 100 g.
- Cuisine: international.
- Difficulty: easy.
This Olivier salad recipe with beef tongue is unusual in that it combines the taste of meat with seafood, and also uses two types of cucumbers - fresh and pickled. Quail eggs are recommended to be boiled in salted water, and then transferred to cold water so that they are better cleaned. Chicken breast and shrimp are not boiled, but fried for several minutes in a pan. So they acquire a slightly different taste, smell and add spice to the dish. Green peas also add a rich flavor that canned beans lack.
Ingredients:
- eggs (quail) - 4 pcs.;
- beef tongue (boiled), tiger shrimps - 50 g each;
- chicken fillet - 70 g;
- peas (pod), fresh cucumbers, pickled cucumbers - 60 g each;
- potatoes, carrots - 30 g each;
- mayonnaise - 1-2 tbsp. l.
Cooking method:
- Potatoes, carrots, boil until tender, peel.
- Dip the eggs in boiling salted water, boil for 2 minutes, transfer to cold water. Clean up.
- Lightly beat off the chicken fillet, fry in olive oil on both sides until golden brown. Cool down.
- Peel the shrimp, cut in half lengthwise, lightly salt, fry for about 1-2 minutes in hot olive oil.
- Pour a little water into a saucepan, bring to a boil, add peas, blanch for about 2-3 minutes.
- Chop all the ingredients into small cubes, transfer to a bowl, add a little salt and pepper. Add mayonnaise, mix.
- Arrange on a plate with a serving ring, garnish as desired.
Classical
- Time: 40-50 minutes.
- Number of servings: 6-7 persons.
- Calorie content of the dish: 162 kcal / 100 g.
- Purpose: for breakfast, lunch.
- Cuisine: international.
- Difficulty: easy.
The recipe for this salad differs from the usual olivier by the presence of beef tongue in the list of ingredients and the absence of boiled potatoes. The offal used is considered a delicacy, is well absorbed by the body and contains many nutritional components. The composition of the tongue contains vitamins of groups B, E, proteins, fats and almost no carbohydrates. Experts say that regular use of offal improves digestion, normalizes metabolism, replenishes 1/10 of the daily calorie requirement.
Ingredients:
- onion, carrot, cucumber (fresh) - 1 pc.;
- beef tongue (boiled) - 0.4 kg;
- cucumber (pickled) - 2 pcs.;
- egg (chicken) - 4 pcs.;
- peas (canned) - 1 b.;
- mayonnaise.
Cooking method:
- Hard boil eggs, carrots until tender. Cool down, clean up.
- Cut the peeled onion into small cubes, do the same with the rest of the ingredients.
- Combine the ingredients in a salad bowl, add peas, salt, pepper, mix.
With Chiken
- Time: 1.5 hours.
- Servings: 11-12 persons.
- Calorie content of the dish: 178 kcal / 100 g.
- Purpose: for breakfast, lunch.
- Cuisine: international.
- Difficulty: easy.
In this Olivier salad, beef tongue is combined with 2 types of meat - chicken and turkey. Thanks to this, the dish becomes not only tasty, but also very satisfying. While cooking the tongue, it is better not to add salt, so the offal will turn out to be softer, more tender. Another important point - do not let the liquid boil strongly, it is better when it gurgles slightly. If you do not like the bitterness of onions in food, you can pre-marinate it or simply pour boiling water over it.
Ingredients:
- carrots, cucumber (pickled) - 2 pcs.;
- chicken fillet - 0.3 kg;
- beef tongue (boiled) - 0.4 kg;
- egg - 4 pcs.;
- potatoes - 3 pcs.;
- green peas - 0.1 kg;
- turkey fillet - 0.2 kg;
- onion - 1 pc.;
- mayonnaise - 350 g.
Cooking method:
- Boil both types of fillets, eggs, carrots and potatoes. Cool down.
- Peel vegetables and eggs. Cut them, cucumbers, onions and meat components into small cubes, preferably about the same.
- Mix with peas in a bowl, season with mayonnaise, mix.
- Arrange in bowls, garnish with olives, sprigs of greens.
With cheese
- Time: 1 hour 20 minutes.
- Servings: 9-10 persons.
- Calorie content of the dish: 181 kcal / 100 g.
- Purpose: for breakfast, lunch.
- Cuisine: international.
- Difficulty: easy.
The unusualness of this olivier lies not only in the presence of hard cheese, which gives the dish a spicy touch, but also in non-standard serving. Some of the ingredients need to be chopped, mixed and sprinkled on top of the salad. Choose any hard cheese you like. The main thing is that its taste is in harmony with the rest of the Olivier components. If you don't feel like waiting for the potatoes to cook, place them in a plastic bag and microwave them. After 10-15 minutes, the vegetables will be ready and all that remains is to peel them.
Ingredients:
- eggs - 4 pcs.;
- potatoes, carrots, cucumbers (pickled) - 3 pcs each;
- tongue (boiled) - ½ kg;
- hard cheese - 0.15 kg;
- onion - 1 pc.;
- mayonnaise - 250 g.
Cooking method:
- Boil potatoes, carrots, eggs. Clear.
- Finely chop the egg white, boiled vegetables, onions, cucumbers and tongue.
- Add peas, season with mayonnaise, salt, pepper, mix.
- Grate cheese, egg yolks on a fine grater, you can add chopped greens.
- Arrange the salad among the bowls, sprinkle with the cheese-egg mixture.
Olivier salad with tongue was first prepared by one of the French chefs. The new meat ingredient not only completely changed the taste of the usual dish, but also made it more satisfying. It is impossible not to notice the fact that beef or pork tongue is much healthier than usual for this sausage dish.
In general, the language is considered a delicacy. The most exquisite dishes and snacks are prepared from beef tongue. Moreover, that beef, that pork tongue contains a lot of useful vitamins, trace elements and minerals.
However, beef tongue is very difficult to prepare. So that this ingredient does not spoil, but rather improves the taste of the dish, it is necessary to cook it for at least 2-3 hours. Only after such a long cooking period, the tongue will become soft and tasty.
How to cook Olivier salad with tongue - 15 varieties
An interesting variation on the theme of Olivier with a tongue with an incredibly beautiful way of presenting. The salad fully justifies its name: such a dish is not ashamed to be served to the king!
Ingredients:
- Cocktail shrimp - 300 g
- Tongue - 400 g
- Eggs - 3 pcs.
- Potato - 3 pcs.
- Onion - 0.5 pcs.
- Cucumber - 1 pc.
- Carrot - 2 pcs.
- Olives - for decoration
- lettuce leaves - for garnish
Cooking:
The first step is to pickle finely chopped onions in a mixture of water and wine vinegar. We clean the shrimp, cut into pea-sized pieces. All salad products should be cut the same size: this way the dish will turn out tastier. We cut carrots, cucumber, potatoes and eggs into cubes, olives into rings. Add fresh peas and onions.
Prepare the dressing: mix all the necessary ingredients except the oil and beat with a blender. Add the oil gradually in a thin stream, continuing to beat the mixture. It turns out very thick, tasty mayonnaise. We dress them with salted salad.
For serving, we decorate the dish with lettuce leaves, spread Olivier royally with the help of a serving ring, “dress up the salad” with the products that are in the refrigerator.
A very hearty and tasty dish that will certainly find its place on your holiday table.
Ingredients:
- Onion - 1 pc.
- Boiled tongue - 400g
- Carrot - 1 pc.
- Cucumber - 1 pc.
- Pickled cucumbers - 2 pcs.
- Eggs - 3-4 pcs.
- Bank of canned peas - 1 bank
Cooking:
As in the classic Olivier recipe, all products must be cut into small cubes and mixed in a salad bowl, adding mayonnaise, salt and pepper. Everyone knows how to process vegetables before slicing, but the language requires special knowledge.
Initially, the tongue should be thoroughly washed and left in water for about 30 minutes - thanks to this technique, the tongue will acquire an unusual softness and melting texture.
The tongue is cooked without adding salt, it is better to salt it already in the salad. The pork tongue should be kept on fire for 1.5-3.5 hours, depending on the size, but it will take from 2 to 4 hours to cook the beef tongue. During the cooking process, make sure that the water does not boil too much - this will worsen the taste of the tender tongue. The water should only bubble a little.
After the tongue has completely cooled, cut into small pieces. Pre-boiled potatoes, peel and cut. Cucumbers cut into small cubes. Boiled carrots clean and cut. Hard-boiled eggs and cut. Peel the onion and chop finely. We mix all the ingredients and dress the salad with mayonnaise.
An interesting option with 3 types of meat. All ingredients listed are for 1 serving.
Ingredients:
- Beef tongue - 50 g
- Chicken fillet - 70 g
- Green peas - 60 g
- Fresh cucumber - 60 g
- Pickled cucumber - 60 g
- Potato - 30 g
- Carrot - 30 g
- Tiger shrimps - 50 g
Cooking:
Quail eggs are boiled for 2 minutes, it is important not to overcook them. To make it easier to peel them, dip the eggs in cold water immediately after boiling. We cut the chicken carcass: it needs to be lightly beaten off for softness, salt and pepper, fry in a pan. In a separate pan, green peas are fried right in the pod. All vegetables are cut into small cubes: follow the rule "the smaller the cut of the components, the tastier the salad." We cut the breast and tongue, peas, send to vegetables. Season the resulting mixture with mayonnaise, salt and pepper. Lastly, pre-fried finely chopped shrimp are sent to the dish. We spread the salad with a serving ring, decorate. The dish is ready!
An exquisite salad that is significantly different from the usual classic Olivier recipe.
Ingredients:
- Boiled tongue - 500 g
- Shrimps -250 g
- Eggs - 4 pcs.
- Canned peas - 1 can
- Onion - 1 pc.
- Pickled cucumbers - 300 g
- Carrots - 2 pcs.
- Potatoes - 2 pcs.
Cooking:
This recipe will load all 4 burners of your stove! Boil the tongue, shrimp, potatoes with carrots and eggs in separate pans.
It is better not to boil eggs together with vegetables - this is not very hygienic, and their cooking time varies.
Shrimps will “reach” the fastest way - they can be removed after 5-7 minutes and cleaned. Eggs will cook in 10 minutes (do not forget to put them in cold water later for ease of peeling), carrots and potatoes can be taken out in half an hour, and the tongue will be the most “long-awaited” product. Devote at least 2 hours to the cooking process. We cut all the prepared ingredients into cubes, except for the peas, of course, it is enough to drain the water from it and transfer it to a salad bowl. Salt and pepper the salad to taste. Season with mayonnaise just before serving.
A very beautiful form of presentation of your beloved Olivier. But for execution, you will need 2 forming rings: standard and large diameter.
Ingredients:
- Chicken breast - 400g
- Eggs - 4 pcs.
- Bank of canned peas -1 pc.
- Beef tongue - 600 g
- Eggs - 4-5 pcs.
- Pickled cucumbers - 3 pcs.
- Greens for decoration
Cooking:
All the ingredients in this version of Olivier are laid out in layers, each layer is smeared with mayonnaise. 1 layer - potatoes, then tongue, carrots, cucumber, boiled eggs, chicken meat. Then put on 2 serving ring. Peas, potatoes, chicken meat are laid in 1 layer, cucumbers are the last layer. Decorate the salad with radishes, herbs and peppers. When making this salad, it is very important to pack all the ingredients as tightly as possible when laying out the layers: this way the dish does not fall apart.
Delicious and very satisfying salad, which is able to replace even the main course.
Ingredients:
- Eggs - 3-4 pcs.
- Potatoes - 3 pcs.
- Boiled tongue - 500 g
- Carrots - 2-3 pcs.
- Pickled cucumbers - 3 pcs.
- Hard cheese - 150 g
- Onion - 1 pc.
Cooking:
Cut the boiled potatoes and carrots into cubes as small as possible, divide the eggs into two parts: we also cut the protein into cubes, and set the yolk aside. The protein-vegetable mixture is ready to be sent to the salad bowl. We also send finely chopped onions, tongue and green peas there. Everything can be seasoned with mayonnaise, salt and pepper. Before serving, prepare the yolks: grate them on a fine grater along with cheese and herbs. Sprinkle the finished salad on top.
A very detailed recipe with a clear dosage of products.
Ingredients:
- Potato - 2-3 pcs.
- Champignons - 250 g
- Onion - 1 pc.
- Eggs - 3 pcs.
- Tongue - 400 g
Cooking:
Mushrooms cut into cubes and fry together with the onion in vegetable oil. Cut all other ingredients into cubes and mix with onion-mushroom mass. Dress the salad with mayonnaise.
The name of this salad speaks for itself. This salad option is very costly in finance, but it's worth it.
Ingredients:
- Potatoes - 3 pcs.
- Bank of canned peas - 1 pc.
- Pickled cucumbers - 3 pcs.
- Red caviar - 100 g
- Quail eggs - 9-10 pcs.
- Beef tongue - 500g
- Onion - 1 pc.
- Cancer necks - 100 g
Cooking:
We cut the boiled and cooled potatoes and eggs into cubes, add the tongue, cucumber and cancer necks to them. We mix all the ingredients, season with mayonnaise, salt and pepper to taste. We spread the salad on a beautiful plate, serve with decorated quail eggs with red caviar.
Delicious recipe with three types of meat. All ingredients listed are per serving.
Ingredients:
- Carrot - 2 pcs.
- Chicken breast - 300 g
- Beef tongue - 400 g
- Eggs - 4 pcs.
- Potato - 3 pcs.
- Green peas - 100g
- Pickled cucumber - 1-2 pcs.
- Turkey fillet - 200g
- Onion -1 pc.
Cooking:
All the ingredients are enough, pre-boil, cut into small cubes, mix in a plate for portion serving, season with salt, mayonnaise and pepper. The taste of the dish will pleasantly surprise you!
A wonderful version of Olivier salad with tongue, especially children will enjoy this original dish!
Ingredients:
- Boiled tongue - 0.5 kg
- Potato - 4 pcs.
- Pickled cucumbers - 3-5 pcs.
- Carrot - 2 pcs.
- Onion - 1 pc.
- Peas - 1 bank
- Eggs - 4 pcs.
- Peeled shrimps - 300 g
- Olives - for decoration
Cooking:
The salad recipe is no different from its “normal” counterpart. It is necessary to prepare all the products, cut into cubes and put in a salad bowl.
For this dish, you need only finely chopped vegetables - this way it will look neater - and an even, round salad bowl.
We send the finished dressed salad to the festive dishes, generously grease with mayonnaise on top - it should feel like you evenly sprinkled the salad with snow. Then we create: from olives we make eyes and cilia for our snowman, a nose, cheeks, a mouth and a perky bang - from carrots. Gorgeous, elegant dish is ready to go out!
Beautifully decorated Olivier salad with tongue.
Ingredients:
- Beef tongue - 1 pc.
- Carrot - 1 pc.
- Potatoes - 2 pcs.
- Eggs - 2 pcs.
- Green peas - 1 bank.
- Fresh cucumber - 1 pc.
- Pickled cucumber -2 pcs.
- Onion -1 pc.
Cooking:
Prepare all the ingredients in advance: boil the tongue, carrots, eggs, potatoes. After cooling, finely chop. Chop cucumbers, onions, combine with other products, add mayonnaise, salt, pepper and mix. Decorate the salad as you wish. The elegant dish is ready!
This unusual dish is suitable for anyone who wants to try something new, unusual, but is not ready to switch to eating pickled insects or other overseas delights.
Ingredients:
- Beef tongue - 400 g
- Potatoes - 3 pcs.
- Carrot - 1 pc.
- Fresh cucumber - 1 pc.
- Pickled cucumber - 3 pcs.
- Eggs - 5 pcs.
- Spinach - 100g
- Canned peas - 1 can
- Breadcrumbs - 100g
Cooking:
It all starts in the usual way: we chop carrots, tongue, cucumbers prepared for salad, achieving the shape of a cube. We do the same with egg whites. Add peas to the total mass, mix everything, salt, pepper and leave for a while.
Let's move on to the yolk - it will be the "icing on the cake" in this recipe. The yolk must be breaded in crushed breadcrumbs and fried in a large amount of oil. Before serving, carefully cut the fried yolk and decorate the finished dish with it, adding a spinach leaf and a couple of radish slices. It turns out very original and in the spirit of the time!
A layered version of Olivier, perfect for transparent containers - the layers look very beautiful!
Ingredients:
- Boiled pork tongue - 400g
- Lettuce leaves - 200 g
- Fresh cucumbers - 2 pcs.
- Hard cheese - 100g
- Greenery
Cooking:
Divide all the ingredients by three - and you get the amount you need for one layer. In the future, the layers are simply repeated.
- 1 layer: 3 chopped lettuce leaves;
- 2 layer: a third of the amount of boiled tongue;
- 3 layer: cucumber cut into strips;
- 4th layer: grated cheese.
Repeat layers until you run out of food. Sprinkle the resulting structure with greenery on top. Salad dressing in portions!
This is not an express salad option, on the contrary, it is a full-fledged festive dish that can be served as a main dish.
Ingredients:
- Pickled cucumbers - 3 pcs.
- Veal tongue - 500g
- Quail - 3 pcs.
- Olives - 100 g
- Onion - 1 pc.
- Arugula - 1 bunch
- Cancer necks - 300 g
- Red caviar - 100 g
- Capers - 50 g
- Carrot -1 pc.
- Fresh cucumber - 2 pcs.
Cooking:
Preparing a dressing: store-bought mayonnaise is not suitable for such a gourmet dish! We break 6 quail eggs into a bowl, season them with a spoonful of dry mustard, salt, pepper and lemon juice. Mix everything with an immersion blender. Now pour in the oil: do it gradually, in a thin stream, otherwise it will simply peel off from the total mass. An important condition for a good dressing is the same temperature for all products: do not take eggs from the refrigerator, but butter from a drawer next to the oven.
Boiled and peeled tongue cut into small cubes. Quail must also be boiled and the meat separated from the bones: we will not need the bones today.
Cut in random order, also do with eggs, carrots, cucumbers and potatoes. The olives are cut in half. Transfer everything to a salad bowl, pick up arugula and whole pearl onions with your hands. Add red and black caviar, season everything with homemade mayonnaise, onion and pepper. It's better if you let the salad stand for a while, but you probably won't succeed - the dish turns out too tasty!
A non-standard version of cooking Olivier with mushrooms.
Ingredients:
- Boiled tongue - 150 g
- Egg - 2 pcs.
- Potato - 300 g
- Carrot - 150 g
- Onion - 1 bunch
- Champignons (pickled or fried) - 100 g
- Mayonnaise, salt, pepper - to taste.
Cooking:
Cut the egg, potatoes, onions, carrots into squares. Add pre-dried mushrooms to them. Cut the tongue into cubes so that its taste is felt better (as you know, the larger we cut any individual ingredient into a salad, the brighter it sounds in the general orchestra of tastes). Add onion rings to the salad bowl as well, it remains only to season with mayonnaise, salt and pepper. The salad is ready to be served.
