Olivier salad with meat is again gaining popularity among hostesses, because the recipe for this appetizer with doctor's sausage originates exclusively from the Soviet era, when food was in short supply, and spending precious meat on a salad was at least blasphemous. Nowadays, when there are no problems with food, everyone can choose meat for a snack according to their wallet. Veal, beef, pork - any meat will organically complement vegetables with mayonnaise. Additional ingredients for the salad can be tongue (pork, veal or beef), crayfish necks, caviar, smoked poultry, capers, olives and quail eggs. Don't be surprised by the multitude of ingredients, they were all present in the original salad recipe, in addition to traditional vegetables.
To make Olivier more tender and dietary, any meat from the recipe can be replaced with rabbit meat. A whole carcass is cooked for an hour and a half, and a butchered rabbit reaches readiness in 40 minutes. The meat turns out juicy and tastiest if cooked in a saucepan under a closed lid.
The creator of the salad, L. Olivier, became famous not because of the ingredients included in the appetizer, but thanks to the signature Provencal family sauce, which was seasoned with the dish. Now it is customary to add ordinary store-bought mayonnaise to Olivier. But if you take care and make homemade mayonnaise, the dish will turn out to be the most similar to the original. To make homemade mayonnaise, you need to beat two eggs, 300 milliliters of olive oil, a tablespoon of lemon juice, a teaspoon of mustard, a pinch of salt and sugar with a blender. The longer you beat the ingredients, the thicker the mayonnaise will be.
There are a lot of tales about Olivier, among which is the fact that a bowl of ingredients is taken for a salad and all this is mixed with mayonnaise into a homogeneous mass. From the history of the creation of the salad, it is known that at first L. Olivier devoted a lot of time to serving the salad, the ingredients were not mixed together, but aesthetically beautifully laid out on plates. But the Russians did not appreciate the efforts of the French culinary specialist and quickly mixed the contents into one mass. The frustrated chef has since served Olivier exclusively mixed. This is how the serving of the most famous snack appeared, the tradition of which has been preserved to this day.
How to cook Olivier salad with meat - 15 varieties
This recipe is dedicated to lovers of hearty salads. Pork gives a special taste and tenderness to the appetizer.
Ingredients:
- Pork - 350 grams
- Carrot - 1 piece
- Testicles - 4 pieces
- Onion - 1 piece
- Mayonnaise - 6 tablespoons
- Salt, pepper - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Finely chop the onion. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients with mayonnaise.
Many believe that this recipe for Olivier salad is as close as possible to the classic French recipe.
Ingredients:
- Beef - 400 grams
- Potatoes (not crumbly varieties) - 4 pieces
- Fresh cucumber - 1 piece
- Green olives - ½ can
- Capers - 100 grams
- Cancer necks - 100 grams
- Salad - 1 bunch
- Mayonnaise - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Cut the olives into slices. Wash lettuce and disassemble into leaves, cut them as small as possible. Cancer necks and capers are left unchanged. Mix all ingredients (except cancer necks) with mayonnaise. Serve in portions, decorating with crayfish tails.
For quite a long time, culinary advice for Olivier salad has been heard - it is worth adding an apple and the taste will sparkle with new colors. This recipe is a must try!
Ingredients:
- Pork - 200 grams
- Apple - 1 piece
- Onion - 1 piece
- Potatoes (not crumbly varieties) - 3 pieces
- Carrot - 1 piece
- Pickled cucumber - 3 pieces
- Testicles - 5 pieces
- Mayonnaise - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. We also try to cut the apple evenly and finely (pre-remove the core, all the seeds and remove the peel). Finely chop the onion. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients with mayonnaise.
So many ingredients! Do not forget that Olivier is a complex salad, and its taste is worth it.
Ingredients:
- Smoked loin - 300 grams
- Carrot - 1 piece
- Pickled cucumber - 2 pieces
- Fresh cucumber - 1 piece
- Canned peas - 100 grams
- Potatoes (not crumbly varieties) - 2 pieces
- Radish - 4 pieces
- Testicles - 5 pieces
- Mayonnaise - 150 grams
- Balsamic cream - 4 tablespoons
- Salt, pepper - to taste
Cooking:
Cut the smoked meat into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Finely chop the radish. Open the jar with a pot, drain the unnecessary brine. For the sauce, mix mayonnaise and balsamic cream. Mix all ingredients with dressing.
To get a balsamic cream, you need to take the amount of balsamic vinegar three times the amount of cream that you want to get at the exit. Vinegar is evaporated with constant stirring for 40 minutes. When it remains one third, pour the resulting cream into a pan and continue to evaporate until heavy oily bubbles are obtained. Strain hot cream.
Probably the second most popular Olivier recipe after the traditional one with sausage. For lovers of classic cuisine, it is worth trying to diversify the table with the help of it.
Ingredients:
- Beef - 300 grams
- Pickled cucumbers - 100 grams
- Canned peas - 400 grams
- Onion - 150 grams
- Testicles - 2 pieces
- Mayonnaise - to taste
- Parsley - for decoration
- Salt, pepper - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil potatoes, peel, cut into small cubes. Boil the eggs, peel, identical to the potatoes, we try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. Mix all the ingredients with mayonnaise, pepper, salt as desired. Serve on the table, garnished with parsley.
This salad is simply unrealistic and very tasty dressing! The recipe will definitely go into the piggy bank for lovers of experimental cuisine.
Ingredients:
- Beef - 400 grams
- Oat flour - 5 tablespoons
- Potatoes (not crumbly varieties) - 4 pieces
- Pickled cucumber - 2 pieces
- Carrot - 1 piece
- Lemon juice - 1 tablespoon
- Water - 700 milliliters
- Mustard - 1 teaspoon
- Vegetable oil - 5 tablespoons
- Sugar - 3 teaspoons
- Salt - 2 pinches
Cooking:
Add sugar and salt to water and bring to a boil. Carefully add the oatmeal to the boiling water. Cook until the state of jelly, add vegetable oil, lemon juice and mustard. The gas station is ready. Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients with dressing.
To make oatmeal, you need to purchase regular oatmeal from the store. Flakes must be ground in a blender or coffee grinder. The longer you grind, the finer the flour at the exit.
Unusual salad ingredients will become a feature of a well-known dish. The appetizer will sparkle with new colors and tastes, and will certainly decorate the New Year's table.
Ingredients:
- Veal - 150 grams
- Testicles - 3 pieces
- Carrot - 2 pieces
- Canned peas - 1/2 can
- Pickled cucumber - 4 pieces
- Cancer necks - 12 pieces
- Chicory leaves - 4 pieces
- Mayonnaise, salt, pepper - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions on chicory leaves, garnished with crayfish necks
Chicory leaves can be replaced in a snack with ordinary lettuce leaves or Beijing cabbage. At the same time, the taste of the salad will not suffer, and the aesthetics of serving the dish will be observed.
The salad will appeal to those who do not like the taste of boiled carrots. Due to the fact that high-calorie potatoes are replaced with dietary avocados, this dish will be appreciated by supporters of fitness nutrition.
Ingredients:
- Beef - 150 grams
- Avocado - 2 pieces
- Canned peas - 150 grams
- Pickled cucumber - 2 pieces
- Testicles - 2 pieces
- Onion - 1 piece
- Mayonnaise - to taste
- Greens - for decoration
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. We free the avocado from the peel and pit, cut the pulp into cubes. Boil the eggs, peel, try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. We mix all the ingredients in a large bowl with mayonnaise, decorate with herbs.
There are no fancy ingredients in this recipe, and the preparation itself does not take much time. An excellent solution for those who like to cook quickly and tasty.
Ingredients:
- Beef - 500 grams
- Potatoes (not crumbly varieties) - 350 grams
- Carrot - 200 grams
- Pickled cucumbers - 6 pieces
- Testicles - 5 pieces
- Mayonnaise - 250 grams
- Salt - 1 teaspoon
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all the ingredients in a large bowl with mayonnaise, add salt to taste.
If you have the strength, desire and financial ability, then be sure to cook Olivier according to this recipe. This salad will be a real hit on the holiday table!
Ingredients:
- Beef - 150 grams
- Quail - 2 pieces
- Smoked chicken fillet - 100 grams
- Carrot - 2 pieces
- Lettuce leaves - 50 grams
- Cancer necks - 30 grams
- Apple - ½ pieces
- Pickled cucumber - 1 piece
- Capers - 30 grams
- Testicles - 4 pieces
- Fresh cucumber - 1 piece
- Caviar - 2 teaspoons
- Tomato paste - 2 tablespoons
- Garlic - 2 cloves
- Olive oil - 130 milliliters
- Honey - 1 tablespoon
- Adjika - 1 teaspoon
- Balsamic vinegar - 30 milliliters
Cooking:
This salad requires a lot of prep work. To begin with, we will prepare the sauce with which we will grease our quails. To do this, mix tomato paste, chopped garlic, olive oil, adjika and honey. Coat the quails with the resulting sauce and leave to marinate for three hours. After that, bake the quail for an hour until cooked. We cut their meat into cubes, if desired, you can directly with fried skin. Smoked fillet also cut into cubes. Prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. We also try to cut the apple evenly and finely (pre-remove the core, all the seeds and remove the peel). Cancer necks and capers are left unchanged. Mix all ingredients (except for crayfish necks, caviar and lettuce leaves) in a large bowl with mayonnaise. Serve in portions, laid out on lettuce leaves and garnished with caviar with crayfish necks on top.
This recipe is notable for the fact that it reveals some of the secrets of cooking Olivier, in particular, the quick preparation of vegetables for salad.
Ingredients:
- Beef - 200 grams
- Potatoes (not crumbly varieties) - 2 pieces
- Carrot - 1 piece
- Pickled cucumbers - 2 pieces
- Canned peas - ½ can
- Capers - 3 tablespoons
- Testicle - 1 piece
- Vinegar - 1 teaspoon
- Salt, mayonnaise - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. But in an unusual way. To begin with, we clean the vegetables, cut into cubes, and only then cook until tender. Add a spoonful of vinegar to the boiled vegetables so that they do not boil. Vegetables are ready - we throw them in a colander and wait for complete natural cooling. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients, including capers, with mayonnaise. Salt, pepper.
If it is planned that Olivier will stand in the refrigerator for more than one day, make it a rule not to add boiled eggs to it and not to season with mayonnaise. Chop the eggs and add the sauce just before serving.
Many men believe that the more meat, the tastier the dish. The strong half will be delighted with this salad!
Ingredients:
- Beef - 200 grams
- Beef tongue - 200 grams
- Egg - 3 pieces
- Pickled cucumbers - 4 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Canned peas - 5 tablespoons
- Mayonnaise - to taste
- Salt, pepper - to taste
Cooking:
Pre-prepare the meat and tongue - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.
No extra ingredients, all products available for any wallet. In addition, lovers of green onions will appreciate the salad. With it, Olivier acquires freshness and an indescribable taste.
Ingredients:
- Meat - 300 grams
- Testicles - 4 pieces
- Fresh cucumber - 1 piece
- Green onion - 100 grams
- Potatoes (not crumbly varieties) - 350 grams
- Canned peas - 400 grams
- Mayonnaise - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil potatoes, cut into small cubes. Boil the eggs, peel, identical to the potatoes, we try to cut into small cubes. We do the same with cucumbers. We chop the onion as small as possible. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.
The dish is dedicated to lovers of sweet canned corn in salads, a very unusual but not complicated recipe.
Ingredients:
- Pork - 300 grams
- Potatoes (not crumbly varieties) - 3 pieces
- Carrot - 2 pieces
- Testicles - 3 pieces
- Pickled cucumbers - 2 pieces
- Fresh cucumbers - 1 piece
- Canned corn - 1 can
- Red onion - 1 piece
- Mayonnaise - 150 ml
- Salt, pepper - to taste
Cooking:
Pre-prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel, identical to vegetables, we try to cut into small cubes. We do the same with cucumbers. Chop the red onion as finely as possible. Open a jar of corn, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Salt, pepper.
It is difficult to get quails now, but quail eggs are sold in virtually every supermarket. They will be the highlight of the salad.
Ingredients:
- Beef - 300 grams
- Potatoes (not crumbly varieties) - 3 pieces
- Carrot - 3 pieces
- Canned peas - 1 can
- Pickled cucumber - 3 pieces
- Testicles - 6 pieces
- Lemon - ½ piece
- Olive oil - 80 milliliters
- Mustard - 1 tablespoon
- Sour cream - 1 tablespoon
- Sugar - 1 teaspoon
- Quail eggs - for decoration
- Green onion - for decoration
Cooking:
We make mayonnaise: beat the yolks of three eggs with olive oil. Add lemon juice, mustard, sour cream and sugar. Whip the sauce after adding each ingredient. Mayonnaise is ready. Prepare the meat - cook in salted water until tender. Then cut into small cubes. Boil vegetables traditional for Olivier: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Boil 3 chicken eggs and quail eggs according to the number of guests, clean, identical to vegetables, try to cut chicken eggs into small cubes. Cut the quail eggs in half vertically. Open the jar with a pot, drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions, decorating each dish with halves of quail eggs and green onion feathers.
I offer you another meat version of the Olivier salad - with pork and pickled onions. I cook this version of the salad most often and feel free to advise you to try it. This salad is an indispensable attribute of any feast, and there will always be a place for it on the festive table.
To prepare the Olivier salad with pork, prepare the necessary products from the list. Everything that requires cooking should be cooked in advance so that there is no unnecessary waiting while preparing the salad.
Cut the onion into cubes, put in a small bowl, add a pinch of sugar and salt, as well as one tablespoon of vinegar. Leave the onion to marinate while we cut the rest of the ingredients.
We will cut all the ingredients into cubes. Pork first.
Then chop the pickled cucumbers.
Peel the eggs and also cut into cubes.
Potatoes will be next.
Then carrots.
Put all the ingredients in a large bowl. We put the onion in a sieve and rinse with cold water, let it drain a little. Add onions and canned peas to the salad.
Salt and pepper the salad, mix with mayonnaise, mix well.
To serve, the Olivier salad with pork is laid out in smaller salad bowls and served. Decorate at your discretion.
Bon Appetit!
I offer you excellent recipe "Olivier" with pork. Almost all housewives prepare this salad for different holidays, and in each house they do it differently, based on individual preferences. Salad prepared according to this recipe, as a rule, is liked by everyone. Try it!
Ingredients
To prepare "Olivier" with pork you will need:
boiled eggs - 2-3 pcs.;
peeled potatoes - 3 pcs.;
pickled cucumbers (or salted) - 2-3 pcs.;
boiled pork (pulp) - 250 g;
boiled carrots - 1 pc.;
canned peas - 4-5 tbsp. l.;
mayonnaise - 2 tbsp. l.;
sour cream 20% - 2 tbsp. l.;
salt - to taste.
Cooking steps
Cut the peeled potatoes into small cubes. Cut the boiled chilled pork into small pieces and add to the potatoes. Peel and chop the eggs, cut the cucumbers into small cubes and put in a salad with pork and potatoes.
Diced boiled carrots, canned peas, sour cream, mayonnaise and salt are also added to the salad.
Mix the salad.
Delicious, everyone's favorite "Olivier" with pork put in a salad bowl and serve. This salad can be served in portions by placing it on a plate with the help of a culinary ring. Before serving, it is better to keep the salad in the refrigerator and season with mayonnaise and sour cream just before serving.
Good appetite!
Have you ever heard such an expression - how many people, so many types of Olivier salad? To some extent, this is true, because not only does each nation interpret this dish in its own way, but also each hostess brings her own zest to its preparation. Here we have one of the varieties - Olivier salad with pork and with a special design in the form of "Chamomile meadow". If you have daughters, growing hostesses, be sure to involve them in decorating the salad. Girls will love making a clearing of daisies, as shown in the photo recipe. The idea of decoration in the form of daisies can be used both in summer, as a symbol of color and freshness, and in winter, when you want to eat a tasty and satisfying salad, but decorate it with delicate colors.
Taste Info Festive salads / Meat salads / New Year's recipes
Ingredients
- pork meat - 300-350 g;
- potatoes (medium) - 3 pcs.;
- carrot - 1 pc.;
- chicken eggs - 3-4 pcs.;
- green canned peas - 1/2 can;
- pickled cucumbers - 2 pcs.;
- fresh cucumber - 1 pc.;
- green onions - 1/2 small bunch;
- dill - 1/2 small bunch;
- mayonnaise - to taste;
- ground black pepper - to taste;
- daikon radish and lettuce - for decoration.
Time: 60 min.
Servings: 4-5.
How to cook Olivier salad with pork "Chamomile meadow"
Take a piece of lean pork, rinse thoroughly, remove the membranes and boil for 30 minutes. Remove the finished meat from the broth, transfer to a bowl and let it cool, covering it with a plate (so it will not weather and remain juicy). Cut the cooled pork into cubes so that its taste is not lost in the total mass, do it not in too small pieces. 
Boil potatoes "in their uniforms", so it retains more nutrients. Then cool the tubers, peel and cut into cubes. 
Boiled and peeled carrots cut into cubes of the same size as potatoes. 
Finely chop the boiled and peeled eggs. Leave half of one yolk to decorate the finished dish. 
Drain the liquid from canned peas and rinse it under running water. 
Cut pickled cucumbers into small cubes. If you want to get a spicier taste of the salad, then take pickled cucumbers instead of pickled ones. 
Place all prepared ingredients in a bowl and stir. 
Wash a fresh cucumber, cut it into cubes and send it to the rest of the products. 
Rinse the onion and dill, dry slightly, chop finely and add to the pot with the salad. 
Olivier with pork will look great on green, curly leaves of fresh lettuce. Wash a few leaves and place in the center of a dish. 
teaser network
Add mayonnaise to the chopped products, mix thoroughly so that all the ingredients are evenly covered with dressing, and put them on fresh lettuce leaves in a mound.
Sprinkle grated boiled egg yolk and finely chopped green onion on top. It turned out to be a clearing that can be decorated with daisies. Make flowers from daikon radish. To do this, take a small radish, peel it and cut into rings. Cut cloves along the edge of each ringlet. Make orange centers from carrots by attaching them with a toothpick to the flowers obtained from the daikon. Cut a green onion feather to the desired length, put it on the opposite side of the flower on a toothpick. Decorate the clearing with the resulting daisies.
Festive Olivier "Chamomile Glade" is ready. Bon Appetit!
