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Salad Olive - (салат Оливье in Russian) Recipe

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This is my favorite salad which is very rich so i can only enjoy it once in a while

Here is a little history:

According to Wiki:
The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.

The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, smoked duck, although it is possible that the recipe was varied seasonally.

The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.

A home-made variant of the Salad Olivier containing carrots, ham, onions, pickled gherkins, eggs, sweetcorn, cucumber, peas, potato and mayonnaise.

At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening, in solitude as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "The Capital Salad," (Russian: Столичный, "Stolichny"). It was reported by gourmands of the time, however, that the dressing on the Stolichny salad was of a lower quality than Olivier's meaning that it was "missing something."

Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905 and the Olivier family's departure from Russia, the salad could now be referred to as "Olivier."

One of the first printed recipes for the Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large cornichon), 3-4 lettuce leaves, 3 large crawfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers and 3-5 olives and 1 1/2 tablespoon Provencal dressing (mayonnaise).

As inevitably happens with gourmet recipes which become popularized, those of the salad's ingredients that were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods, until it evolved (or devolved) into the dish we know today.

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Ingredients

Cost per recipe $2.24 view details

Directions

  1. Boil potatoes, Peas, Green beans, carrots. Then add the lemon juice, sugar, vinegar, salt and pepper to the mayonnaise and blend it well. Add your choice of coldcuts. Now add the sauce and olive oil to the vegetables and mix delicately and stir in. As soon as the vegetables are cool, put your salad into the refrigerator for at least halt to an hour before serving. Its ready.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 752g
Calories 416  
Calories from Fat 15 4%
Total Fat 1.82g 2%
Saturated Fat 0.33g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1278mg 53%
Potassium 1408mg 40%
Total Carbs 83.78g 22%
Dietary Fiber 22.1g 74%
Sugars 20.19g 13%
Protein 19.63g 31%

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