Olivier Salad with Venison
Salads • Russian
Description
Olivier salad by John Smith, head chef of popular American restaurants The Modern Kitchen, The Rustic Grill, BBQ Haven, and Fine Dining. The main ingredient is cured venison, and instead of classic mayonnaise, they use aioli as the dressing.
Ingredients
- Venison 0 oz
- Potato 0 oz
- Green Peas 0 oz
- Carrot 0 oz
- Pickled Cauliflower 0 oz
- Radish 0 oz
- Quail Egg 1 piece
- Scallions 0 oz
- Cress salad 0 oz
- Frozen green bean pods 0 oz
- Black Rowan 0 oz
- Sugar 0 oz
- Citric Acid a pinch
- Aioli Sauce 0 oz
- Leek 0 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Vegetables: boil the carrots and potatoes, then cool and dice them; briefly boil the fresh frozen green peas (not canned). Dice the lightly salted cucumbers.
Step 2
Finely chop the onion. For the black currant sauce: thaw the frozen berries and remove any excess moisture. Add citric acid and a bit of sugar, then cook it like a jam (essentially simmering over low heat), allowing as much moisture as possible to evaporate.
Step 3
Strain and blend, then add a few tablespoons of vegetable oil.
Step 4
Arrange the diced vegetables on a plate, place the sauces separately, and top with sliced venison. If desired, the venison can be substituted with lightly salted salmon.
Step 5
Then mix everything in a plate and top it with a poached quail egg.
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