Vegetarian Olivier Salad with Celery and Mustard Sauce
Salads • European
Description
Vegetarian Olivier Salad with Celery and Mustard Sauce
Ingredients
- Salad Potatoes 4 pieces
- Carrot 1 piece
- Pickles 1 piece
- Courgette 1 piece
- Green Peas 5 oz
- Spanish onions 1 piece
- Celery salt 1 piece
- Farm fresh eggs 6 pieces
- Olive Oil 2 tablespoons
- Dijon Mustard 1 tablespoon
- Salt a pinch
- Ground Black Pepper to taste
- Parsley 1 bunch
- Dill 1 bunch
Step-by-Step Guide
Step 1
Boil the carrots and potatoes in their skins, drain the water, let cool, peel, and cut into cubes.
Step 2
Cut the fresh and pickled cucumber into cubes.
Step 3
Peel the celery root, cut 20 thin slices, chop the remainder into cubes, sauté in oil over high heat, then add water, reduce heat, cover, and simmer for 10 minutes, after which drain and cool.
Step 4
Dice half of the onion, blanch with boiling water, and cool.
Step 5
Prepare the sauce: whisk 2 egg yolks, gradually add olive oil while whisking, then add mustard, salt, and pepper, mixing well until it reaches a sour cream consistency.
Step 6
Dry the celery slices in a dry grill pan or oven until they become crispy.
Step 7
Mix the prepared ingredients: potatoes, carrots, cucumbers, onion, celery, peas, herbs, and sauce.
Step 8
Layer the finished salad on a plate, placing a celery chip between each layer. Garnish with boiled egg (optional) and a chip on top.
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