Olivier Salad with Pastrami
Salads • Russian
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Mayonnaise 5 oz
- Canned tuna in its own juice 0 oz
- Capers 0 oz
- Shallot 0 oz
- Ketchup 0 oz
- Dijon Mustard 0 fl oz
- Potato 5 oz
- Carrot 5 oz
- Chicken Egg 4 pieces
- Quail Egg 5 pieces
- Red Caviar 0 oz
- Herbs 0 oz
- Canned Mushroom Soup 5 oz
- Pickled Cauliflower 5 oz
- Truffle Oil 0 fl oz
- Pastrami 5 oz
Step-by-Step Guide
Step 1
Boil the potatoes, carrots, and eggs. Once cooked, cut the ingredients into cubes.
Step 2
Chop the tuna, capers, and shallots. Transfer them to a separate bowl and add mayonnaise, ketchup, truffle oil, and Dijon mustard. The dressing for the Olivier salad is ready!
Step 3
Dress the salad with dressing.
Step 4
Garnish the Olivier salad with quail eggs and red caviar.
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