The real recipe for Olivier: the history of the salad and step-by-step recipe for Olivier from the XIX century

Olivier salad has a very long and unusual history. The modern recipe of the dish is strikingly different from the first one, which appeared back in the late 19th century in Russia.

The name of the salad was given in honor of its creator – chef of French and Belgian origin Lucien Olivier. In the early 1860s he was the owner of the restaurant of Parisian cuisine Hermitage, located on Trubnaya Square in Moscow.

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History of the salad’s appearance

The main attraction of the Hermitage restaurant was the olivier salad. According to some studies, originally Lucien Olivier invented a dish called Mayonnaise of game.

To prepare it, fillets of grouse and partridges were boiled, cut into strips, and then placed on a dish together with cubes of jelly prepared on the basis of poultry broth. Boiled crawfish necks generously poured with Provençal sauce were placed next to them. In the center of the dish there was a mound of potatoes with pickled gherkins, decorated with slices of hard-boiled eggs.

Interestingly, according to the creator’s idea, the central slide was not intended for eating, but served only as a decorative element.

Lucien Olivier was shocked to see one of the visitors mixing all the components of the dish before eating. The next day, expressing his disdain for this method, the chef defiantly mixed all the ingredients, generously pouring mayonnaise over them.

Original recipe

According to some reports, the original recipe for the salad contained the following ingredients:

two grouse;
veal tongue;
half a pound of fresh lettuce (about 230 g);
25 pieces of boiled crawfish;
half a jar of pickles (pickled vegetables);
two fresh cucumbers;
a quarter pound of capers (about 110 g);
five hard-boiled eggs.

The dressing served was Provençal mayonnaise made with French vinegar from two eggs and 450 g of olive oil.

Reproduction of the salad

The method of cooking the dish, the creator of Olivier kept secret and did not disclose even on his death bed. Despite the fact that the main ingredients were known, the gourmets of that time were never able to reproduce the exact recipe.

Lucien Olivier died in 1883, and then the method of preparing the salad became the secret of the establishment. In 1917, the famous Hermitage restaurant was also closed. For a while, the once popular dish was forgotten.

In the 1930s, one of Lucien Olivier’s students, chef of the Moscow restaurant Ivan Mikhailovich Ivanov decided to revive the popular dish, replacing some ingredients with more affordable ones. Then, instead of grouse, chicken appeared in the salad. He also removed pickles and capers from the recipe.

Subsequently, the dish was modified and simplified. In the Soviet period, the olivier salad became one of the main decorations of the New Year’s table.

Modern revision of the recipe

Now, as in the period of the USSR, available and inexpensive products are used in the olivier salad. The standard dish consists of the following ingredients:

boiled carrots;
boiled potatoes;
boiled sausage;
pickled or pickled cucumbers;
canned green peas;
mayonnaise.

All components need to be diced, mixed and dressed with mayonnaise – that’s the whole recipe. It is the simplicity of production and availability of ingredients that made the salad one of the most popular dishes on the New Year’s table.

Despite the existence of a classic recipe, there are other variations of olivier salad. So, instead of sausage, you can use smoked meat, poultry or beef, and mayonnaise can be replaced with sour cream or kefir. Also, various spices, herbs, fresh vegetables are additionally added to the salad. The number of components depends on the fantasy of the hostess and the combination of products.

Variations of the salad in different countries

Olivier salad first appeared in Russia, but its variations have spread around the world.

In France, this dish is called Russian salad, and local chefs have given it their own unique twist. The French version often includes additional ingredients such as fried mushrooms, shrimp, or even salmon. Also, the French often serve the dish on lettuce leaves or with a light vinaigrette dressing.

In Spanish cuisine, Olivier has also undergone a few changes to suit local tastes. Spaniards add olives, garlic and fresh red peppers to the dish, giving it a sunny and flavorful note. Also, olive oil is often used as a dressing instead of mayonnaise.

In Japan, the salad has also absorbed elements of the local cuisine. Here you can find versions of the dish using pickled seaweed, tuna and soy sauce.

American variations of olivier, on the other hand, have such surprising ingredients as avocado or mustard sauce.

Unusual Olivier recipes

The classic salad recipe is quite often one of the main dishes of the New Year’s table. However, as we wrote earlier, there are many variations of it. Let’s consider some of them.

Olivier with beans

A very easy recipe that will not take a lot of time.

You will need:

200 g of red canned beans;
2-3 potatoes;
1 medium onion;
1 large carrot;
can of canned green peas;
mayonnaise;
salt;
croutons and parsley for decoration.

Rinse the canned beans with cold water, boil the potatoes and carrots until tender. Onions should be finely chopped, and cooled boiled vegetables – peel and dice. Then combine the ingredients in one container, dress with mayonnaise, salt and stir. Before serving, the salad can be decorated with breadcrumbs and parsley.

Olivier with olives

The piquant taste of this salad will please the most refined gourmets.

You will need:

300 g of chicken fillet;
1 can of green seedless olives;
200 grams of Korean carrots;
2 medium onions;
3 eggs;
mayonnaise;
vegetable oil for frying onions;
lettuce, raisins, tomatoes, herbs for decoration.

Boil chicken fillets and cut into strips. Bake potatoes in the oven in a jacket, and after cooling, peel from the skin and cut into cubes. Boiled eggs pass through an egg slicer or cut into small cubes. Onions should be cut into thin strips and fried a little on vegetable oil.

Mix in a deep container chicken fillet, Korean carrots, potatoes, fried onions, eggs and whole olives. Salt all ingredients, dress with mayonnaise and mix. Before serving, place the salad leaves on a plate, and on them – the salad itself. On top, decorate the dish with sliced tomatoes, greens and raisins.

Olivier with mushrooms

This is a variation of the salad for mushroom lovers.

You will need:

150 g canned green peas;
200 g pickled mushrooms;
3 chicken eggs;
2 potatoes;
1 head of red onion;
parsley for decoration;
salt, ground black pepper and mayonnaise to taste.

Boil the potatoes and eggs and cut into cubes. Rinse marinated mushrooms with water, divide into two parts: one cut into pieces, the other set aside. Chop the onion finely.

In a deep bowl mix the chopped mushrooms, onions, peas, potatoes and eggs, dress the mass with mayonnaise, salt and pepper. Remove the salad for 30 minutes in the refrigerator, after which you put it on a plate, decorating with parsley and the remaining mushrooms.

Gastroenterologist’s opinion

Gastroenterologist, gastroenterologist, hepatologist of Hadassah Clinic branch in the Skolkovo International Medical Cluster

“For my taste, Olivier is not in favor now – many people remember it, as a rule, only on New Year’s Eve. Nevertheless, the salad is tasty and healthy, if you keep in moderation”.

The expert analyzed the main ingredients of the salad and their effect on the body.

Potatoes. It is, in fact, a carbohydrate – a source of energy and calories. On the one hand, you will not want to eat, on the other hand – it is important to measure. The vegetable also contains a lot of potassium, which plays an important role in cellular processes. Deficiency of this trace element is a life-threatening condition.

Good old potatoes also contain a lot of vitamin C. Its functions are known to many, but, in addition to fighting colds, ascorbic acid is involved in the processes of iron assimilation. Without it, intestinal cells have difficulty assimilating iron, so it is desirable to eat meat with vegetables or potatoes.

Meat. Red blood cells, carrying oxygen, vitally need iron, and the main source of this essential trace element is meat. From the position of our body, this product is very useful, because, in addition to iron, beef is a source of protein, B vitamins, zinc.

Green peas. This is another source of protein. Also, peas have a lot of fiber, vitamins necessary for adequate intestinal and heart function. However, some people may experience abdominal bloating due to legumes.

Carrots. Some recipes have carrots among the ingredients. This healthy yellow vegetable is rich in beta-carotene. For our body, it is a precursor to vitamin A. The product also contains fiber, antioxidants and other beneficial nutrients that promote healthy eyes, skin and strengthen the immune system.

Mayonnaise. Many people know about its harm – food poisoning, overweight. Are there benefits? Of course, since it is a source of energy and some fat-soluble vitamins.

It is important to remember that the benefit or harm of each of the ingredients depends on the amount, method of preparation and individual characteristics of the body. Observe the measure at the table – and each ingredient of the salad will provide your body with only benefits.