Olivier Salad with Roasted Potatoes, Chicken, and Beef Tongue
Salads • Singaporean
Description
A chef's salad inspired by Southern Russian and Ukrainian traditions. The pickles are homemade, and instead of regular potatoes, we use roasted potatoes with onions. The dressing includes not only homemade mayonnaise but also sour cream. Quail eggs are used, and the meat filling consists of tongue and roasted chicken.
Ingredients
- Potato 5 oz
- Carrot 0 oz
- Pickled Cauliflower 0 oz
- Cucumbers 0 oz
- Quail Egg 0 oz
- Green Peas 0 oz
- Chicken fillet 0 oz
- Beef tongue 0 oz
- Mayonnaise 5 oz
- Sour Cream 0 oz
- Red Caviar to taste
- Garlic to taste
- Roots to taste
- Bay leaf to taste
- Allspice berries to taste
- Green peppercorns to taste
- Olive Oil to taste
- Nutmeg to taste
Step-by-Step Guide
Step 1
Bake the potatoes with unpeeled crushed garlic cloves and olive oil at 320°F for 40 minutes.
Step 2
Finely chop the onion and sauté until golden brown. Add the sautéed onion to the baked potatoes, allowing them to cool and absorb the flavors.
Step 3
Boil the carrots with the addition of nutmeg and coriander. Cook the quail eggs at low temperatures.
Step 4
Roast the chicken with unpeeled crushed garlic cloves, salt, and pepper. Boil the tongue with root vegetables (onion, carrot) and add spices — allspice, black peppercorns, and bay leaf.
Step 5
Combine homemade sour cream with homemade mayonnaise. Dice all the vegetables and dress the salad with the sauce. Add the fried onions that were cooked with the potatoes to the salad as well.
Step 6
Garnish with slices of tongue, quail egg, red caviar, and a sprig of dill.
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