Royal Olivier
Salads • Russian
Description
To make the eggs easier to peel, don't forget to salt the water for boiling. Boil the eggs separately from the other ingredients.
Ingredients
- Crab sticks in brine 5 oz
- Skin-On Chicken Breasts 5 oz
- Quail Egg 2 pieces
- Romaine lettuce 2 heads
- Salad Potatoes 5 oz
- Turnips 0 oz
- Cucumbers 5 oz
- Canned Mushroom Soup 0 oz
- Green Apples 0 oz
- Lemon ½ piece
- Scallions 0 oz
- Pickles 0 oz
- Capers 0 oz
- Dijon Mustard 0 oz
- Mayonnaise 0 oz
- Worcestershire Sauce 0 fl oz
Step-by-Step Guide
Step 1
Boil the potatoes and carrots for 10 minutes over low heat; boil the chicken for 8 minutes over medium heat.
Step 2
Boil the quail eggs in generously salted water for 6 minutes.
Step 3
Peel and dice the apple into 0.5x0.5 cm cubes, mix with the juice of ½ lemon.
Step 4
Peel the vegetables, dice the potatoes, carrots, fresh and pickled cucumbers, and chicken into 0.5x0.5 cm cubes, cut the capers in half, finely chop the onions, and combine in a bowl.
Step 5
Add the peas, mayonnaise, Worcestershire sauce, and mustard, and mix thoroughly.
Step 6
Serve the salad on 2 plates on a bed of romaine lettuce.
Step 7
Garnish the salad with crab sticks, apples, and halved quail eggs — serve.
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