Olivier Salad à la Gendel
Salads • French
Description
It is known that in the 1930s, boiled carrots began to replace the scarce crayfish tails in Olivier salad at capital city restaurants.
Ingredients
- Salad Potatoes 4 pieces
- Turnips 3 pieces
- Onion 1 piece
- Pickled Cauliflower 3 pieces
- Apple 1 piece
- Green Peas to taste
- Skin-On Chicken Breasts 5 oz
- Smoked turkey roll 5 oz
- Veal 5 oz
- Farm fresh eggs 4 pieces
- Mayonnaise 10 oz
- Olive Oil to taste
- Mustard Greens to taste
- Salt to taste
- Orange Bell Peppers 1 piece
- Lemon 1 piece
- Anchovies 2 pieces
Step-by-Step Guide
Step 1
Peel the soaked Antonovka apples, remove the skin and seeds, separate the hard-boiled egg whites from the yolks, setting the yolks aside for the sauce.
Step 2
For the sauce, mash 250 grams of mayonnaise with lemon, salt, and 4 hard-boiled yolks, add 1 teaspoon of Dijon mustard, a bit of black pepper, 1 teaspoon of olive oil, and 1 raw egg yolk. Mix well.
Step 3
Finely chop the remaining ingredients, pour most of the sauce over them, gently mix, and place in the freezer for 10 minutes.
Step 4
After the required time, take it out, arrange it in pyramid-shaped portions on lettuce leaves, drizzle each with the remaining sauce, and garnish with anchovies.
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