Olivier Salad with Crawfish Tails and Crab
Salads • Author's
Description
Ingredients
- Salad Potatoes 5 oz
- Carrot 5 oz
- Capers 0 oz
- Cucumber Brine 5 oz
- Green Peas 5 oz
- Mayonnaise 10 oz
- Chocolate eggs 5 oz
- Peeled Cooked Shrimp 5 oz
- Crab Meat 0 oz
- Young Spinach "Belaya Dacha" 0 oz
- Quail Egg 1 piece
Step-by-Step Guide
Step 1
It is preferable to bake the vegetables to retain their flavor. Bake in foil at 355°F for 40–60 minutes depending on the size of the vegetables.
Step 2
Blanch the fresh frozen peas. Finely chop the capers.
Step 3
Dice the vegetables. Boil the chicken eggs in salted water for 9 minutes, then also dice them. One egg can be kept for decoration by cutting it in half.
Step 4
Boil the quail eggs for one minute and then transfer them to cold water to prevent the yolk from spreading.
Step 5
Reserve the crab meat, quail egg, and spinach for decoration. Mix the other ingredients with mayonnaise.
Step 6
Top with crab, sprinkle with peas, and garnish with spinach. Cut the quail egg in half and place it next to the base of the salad.
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