Olivier Salad with Crab and Antonovka Apple
Salads • Soviet
Description
Olivier Salad with Crab and Antonovka Apple
Ingredients
- Canned Crabs 10 oz
- Potato 3 pieces
- Carrot 2 pieces
- Pickled Cauliflower 3 pieces
- Cucumbers 1 piece
- Quail Egg 5 pieces
- Canned Mushroom Soup 5 oz
- Antonovka apples 1 piece
- Leek ½ pieces
- Parsley 1 bunch
- Dill 1 bunch
- Chicken Egg 2 pieces
- Mustard Greens ½ spoons
- Sugar ½ spoons
- Salt ½ spoons
- Meyer Lemon Juice 1 tablespoon
- Olive Oil 12 teaspoons
Step-by-Step Guide
Step 1
Add the carrots to slightly salted boiling water first, and after 5–7 minutes of boiling, add the potatoes. Cook the quail eggs separately.
Step 2
While the vegetables are cooking, cut the crab claws, cucumbers, and apple into small, delicate cubes no wider than 1 cm.
Step 3
It's important not to overcook the vegetables! They should be slightly al dente. Only after they have completely cooled, peel and cut them into equally elegant cubes.
Step 4
Combine the crab cubes with the vegetables, peas, and crumbled eggs. Add finely chopped parsley, dill, and the white part of the leek. Season with salt and pepper to taste. Let it rest for about 15 minutes to allow all the ingredients to release their juices.
Step 5
And only then do we add 5 tablespoons of homemade mayonnaise.
Step 6
To make homemade mayonnaise, whisk together two egg yolks with 1/2 teaspoon of mustard and 1/2 teaspoon each of salt and sugar until you achieve a liquid cream consistency.
Step 7
Slowly pour in 10–12 tablespoons of olive oil, and when the sauce begins to thicken, add 1 tablespoon of lemon juice.
Step 8
Give the salad different shapes for each guest: one as a cube, another as a column, the third as a cone, and the fourth as a mound. And decorate the salad in your own way.
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