Olivier Salad with Quail and Crawfish Tails
Salads • European
Description
The head chef of a popular American restaurant, Victor Blake, prepares the ultimate New Year’s salad based on a recipe that closely resembles the original concept of Lucien Olivier. It includes crawfish tails, caviar, and quail. Additionally, Victor adds Thursday salt, which he prepares himself according to all the rules and traditions.
Ingredients
- Chicken Egg 3 pieces
- Red Caviar 0 oz
- Green Peas 5 oz
- Quail Egg 2 pieces
- Apple 5 oz
- Radish 0 oz
- Cucumbers 5 oz
- Gherkins 0 oz
- Mayonnaise 5 oz
- Scallions 0 oz
- Romaine lettuce 0 oz
- Vegetable Oil 0 fl oz
- Cress salad 0 oz
- Thursday Salt to taste
- Salt to taste
- Ground Black Pepper to taste
- Carrot 5 oz
- Potato 5 oz
- Crab sticks in brine 5 oz
Step-by-Step Guide
Step 1
Wash the potatoes and carrots with a brush, wrap them in foil, and bake in the oven until tender.
Step 2
Boil the eggs until hard.
Step 3
Rub the quails with vegetable oil, salt, and pepper, seal them in a bag, and refrigerate for one hour. Then, place them breast side up on a baking sheet and roast in a preheated oven at 355°F for 20 minutes.
Step 4
Carefully separate the legs from the cooked quails and set them aside for garnish. Remove the meat from the remaining parts and cut it into pieces.
Step 5
Peel the roasted vegetables and eggs. Cut the roasted vegetables, cucumbers, and apple into matchsticks, and dice the eggs into small cubes.
Step 6
Arrange the chopped ingredients on a plate, add the pea pods, and mix in the shrimp tails with mayonnaise.
Step 7
Garnish with thin slices of radish and carrot, along with lettuce leaves and black caviar. Place a quail leg in the center of the plate.
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