Tasty for all occasions: salad with olive sausage
Old good olive, the main festive dish since the time immemorial! It has always been the highlight of the program, without it one can not imagine the New Year of that time, nor March 8.
Variety of recipes
Now, very rarely anyone will remember what it isa classic version of this salad. He was invented in the far sixties no less than the 19th century by a Moscow restaurateur, a chef of French origin. The surname, by the way, is the same as the name of the dish itself. The famous inn "The Hermitage" and famous for the fact that they began to serve salads in different versions of Olivier. Initially, there were fillets of partridges and grouse, crawfish, beef tongue, chunks, mugs of eggs and potatoes, marinated cucumbers and mayonnaise, generously flavored with mustard. Our favorite salad with olive sausage is very far from the original version. However, the main ingredients, as we see, are the same. Over time, game meat was replaced with chicken, pieces of boiled beef. Marinated cucumbers were periodically replaced with salted or fresh. And then, when they began to prepare salad olivier with sausage, they put there and smoked, and with bacon, and "Amateur", etc. Finally, we stopped on the options without pieces of fat - "Doctoral" and "Milk."
The number of ingredients for a dish depends onHow many eaters it is calculated for. The landlady must decide for herself. If it turns out a lot - it does not matter, a couple of days your salad with olive sausage safely "live" in the refrigerator and, in the end, will still be eaten by you and other household members. In any case, you will need:
- a loaf of boiled sausage;
- 5-6 eggs;
- 10-11 medium potatoes;
- 3-4 medium carrots;
- 5-6 medium-sized cucumbers (marinated, sour, fresh - at your discretion, but fresh enough and 3, otherwise the salad will be liquid);
- 1 large onion;
- salt, pepper to taste;
- 1 jar of canned green peas;
- your favorite sort of mayonnaise;
- some sunflower oil (optional).
Let's Get Ready
Now you can as a sample and for inspirationfind in the culinary book a beautiful photo of the salad olivier and begin to implement it. Vegetables thoroughly wash and boil in uniforms. Eggs boil hard. Since we have a salad with olive sausage, we need to take more to make it delicious. Therefore, the whole loaf should be cut into circles not more than a centimeter thick, and then cut into cubes. It is not necessary to crumble very chalky, but large chunks will look gross, and taste will fail. Just finely chop the onions. The usual bulb can be replaced with green. Just crumble the cucumbers and pour everything into a deep bowl. When the vegetables are cooked, they should be peeled. To do this better, while the root crops are warm, so the "uniforms" are better removed. After that, carrots are cut with strips and then cubes, potatoes, as well as sausage, circles and cubes. Cooked and peeled eggs finely shred, and all other ingredients are placed in the same bowl. Lastly, put the peas, after washing it from the brine. All the salt, just neat, since the mayonnaise also contains salt, and pepper. Then season with mayonnaise. And, finally, to make the dish turned out juicier and tastier, add a little vegetable oil. We interfere well and leave for a couple of hours to brew. Then we put some of the dish in a salad bowl or a vase, decorate with parsley and dill twigs, olives or circles of radish.