Olivier Salad with Roasted Roots, King Crab, and Salmon Caviar
Salads • Russian
Description
This is how Olivier salad is prepared by Chef John Smith at a popular American restaurant.
Ingredients
- Herbs 0 oz
- Chicken Egg 1 piece
- Blue Crabs 0 oz
- Butter 0 oz
- Kaviar 0 oz
- Carrot 0 oz
- Potato 0 oz
- Spanish onions 0 oz
- Peeled Cooked Shrimp 0 oz
- Salty barrel pickles 0 oz
- Honey-Mustard Dressing 0 fl oz
- Canned Mushroom Soup 0 oz
- Mayonnaise 5 oz
- Parmesan Cheese 0 oz
- Salt 0 oz
- Cucumber Brine 0 fl oz
Step-by-Step Guide
Step 1
Coat the carrots and potatoes with olive oil, then add salt and thyme. Wrap the root vegetables first in foil, then in parchment paper, and bake in the oven at 355°F. Bake the potatoes for 40 minutes and the carrots for 30 minutes. Allow to cool and then slice.
Step 2
Peel the cucumbers and slice them in the same way.
Step 3
Prepare the dressing: mix homemade mayonnaise, Parmesan cheese, salt, and pickle brine.
Step 4
Finely chop the red onion. Mix everything together, add the canned peas, and dress with the dressing.
Step 5
Using a ring mold, arrange the Olivier salad on a plate, placing a hot poached egg in the center. Scatter a mix of microgreens around the salad. On top of the salad and egg, add crab warmed in butter. Finally, place caviar on the crab.
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