Olivier Salad with Smoked Tongue and Truffle Oil
Salads • Russian
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Carrot 5 oz
- Potato 5 oz
- Chicken Egg 4 pieces
- Quail Egg 4 pieces
- Canned Mushroom Soup 5 oz
- Pickled Cauliflower 5 oz
- Cucumbers 5 oz
- Semi-Smoked Sausage 5 oz
- Beef tongue 5 oz
- Mayonnaise 5 oz
- Truffle Oil 0 fl oz
Step-by-Step Guide
Step 1
Boil the potatoes and carrots in their skins. Hard boil the eggs (both the potatoes and carrots, and the eggs). Let them cool.
Step 2
Peel the potatoes, carrots, and chicken eggs, then dice them into cubes measuring 5–7 mm on each side. Similarly, dice the sausage, pickles, and two-thirds of the fresh ingredients.
Step 3
Mix the chopped ingredients, add the peas, and dress with mayonnaise and truffle oil. Season with salt and pepper to taste.
Step 4
Slice the smoked tongue into thin rounds. Peel the quail eggs and cut them in half. Slice the remaining fresh cucumber into thin strips.
Step 5
Place the mixed ingredients in a bowl, garnish with quail eggs, slices of tongue, and cucumber ribbons. Drizzle with truffle oil and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!