Delicious Olivier salad with meat according to classic recipes

We have long been accustomed to preparing our favorite Olivier with sausage, considering it traditional. But in fact, initially this ingredient was not in it! The classic recipe for Olivier with meat has been greatly changed, and we have already forgotten what was in it originally. Of course, many of the ingredients present in the original recipe are not available today. But replacing sausage with meat is not only possible, but also necessary. Firstly, it will turn out much tastier. Secondly, it is much more useful. And thirdly, it will be a completely different recipe - the taste of the salad will change greatly, and only for the better. This Olivier can be prepared in different versions: with beef, pork and even smoked cold cuts. Each of them is good in its own way - they all have completely different, but simply wonderful tastes! Let's look at all the options in a selection of step-by-step recipes with photos.

Delicious Olivier with smoked chicken, shrimp and fresh cucumbers

A festive version of the traditional and beloved Olivier. This method is the most modern and very tasty. The combination of smoked meat with shrimp and other products gives an unsurpassed aroma and taste. Try it yourself. I'm sure you will like it too.

Ingredients:

200 grams of smoked chicken fillet;
4 eggs;
a couple of medium-sized carrots;
3 medium potatoes;
half a kilo of shrimp;
one fresh cucumber;
one pickled cucumber (you don’t have to use pickled cucumbers, but just take two fresh cucumbers);
200 grams of peas;
fresh greens (onion, dill);
mayonnaise and sour cream (1:1 ratio);
salt and pepper, optional.

Preparation:

1. Boil potatoes, carrots and eggs. Vegetables do not need to be peeled for this. Boil until tender, then add cold water to cool. After this, remove from the water, dry slightly and put in the refrigerator for an hour.

2. Place the shrimp in a colander and rinse with warm water. Boil water in a saucepan. As soon as it boils, you need to salt it or add the juice of half a lemon.

3. Pour shrimp into boiling water and wait until it boils again. After this, they need to be cooked for 1-3 minutes, no more. You can check the exact time on the product packaging. Drain the water, cool them, and clean them.

Choose shrimp that are uniform, pink in color, and have a shiny shell. Please note that the freshest shrimp that have not been stored for a long time have the tail always bent inward.

4. Cut them into small pieces. Leave a few of the most beautiful ones to decorate the salad.

5. Peel cooked vegetables and eggs, cut into small cubes. Place them, along with the shrimp, in one salad bowl.

6. Grind the smoked breast in the same way.

7. Cut the cucumbers in the same way as other products. If you are using a pickled or pickled cucumber and it is watery inside, this brine must be drained, otherwise the dish will turn out to be too wet.

8. Add peas and finely chopped herbs. Mix about 2 tablespoons of sour cream and mayonnaise. Add sauce to salad. If desired, you can add salt and season. Mix. Before serving, let rest in the refrigerator for 20-30 minutes.

Salad "Olivier" according to an old recipe with chicken breast and crayfish tails (shrimp)

This recipe is somewhat younger than the original one, invented by the famous Frenchman, but also much older. And I think seafood lovers will really like it.

We will need:

chicken breast - 250 gr.;
shrimp (crayfish necks) - 150 g;
eggs - 5 pcs;
potatoes - 2 pcs. large;
pickled cucumber - 1 pc.;
fresh cucumber - 1 pc.;
olives - 50 g;
sour cream - 150 gr.;
mustard - 2 tsp;
lemon - 1 tsp;
salt - to taste;
greens for decoration.

Prepare a delicious salad with shrimp and chicken:

First boil the chicken, shrimp, eggs and potatoes. Let everything cool and peel. Now cut two eggs, potatoes, meat and cucumbers into large cubes.

Let's prepare the sauce for dressing the salad. Mash 2 boiled yolks in a bowl, then add mustard and mix everything. Add sour cream, lemon juice, salt to the resulting mass and whisk everything until smooth. Pour the dill into the bowl and mix everything again.

Mix all the chopped ingredients in a large saucepan or bowl and add shrimp and olives to them. Don't forget to leave a few shrimp to garnish the salad. Add the sauce and mix everything carefully.

Place lettuce leaves on a dish and Olivier on top. Decorate everything with shrimp and dill. Bon appetit!

Olivier with beef and fresh cucumber - a very tasty recipe

Anyone who has tried winter salad with beef knows how delicious it is. In our family it is prepared according to this recipe. The very first one flies off the table.

Ingredients:

half a kilo of beef pulp;
3 fresh cucumbers;
5 medium potatoes;
2 carrots;
greens (onion and dill);
5 eggs;
a jar of peas;
a glass of homemade mayonnaise;
salt and ground pepper to taste.

Preparation:

1. Wash the meat. Place a pot of water on the stove and boil. As soon as it boils, add the washed beef. Soon, before boiling again, foam will appear. We need to get rid of it. Once all the foam has been removed and the broth has come to a full boil, add salt to taste. If you use the broth in the future, you can add spices. Reduce heat, cover with a lid. Cook for 1.5 hours until done.

2. Boil carrots, potatoes and eggs. Since eggs cook faster than vegetables, it is better to cook them separately. Then cool the products completely. It is advisable to let the potatoes sit in the refrigerator for a while after cooling to room temperature.

3. Wash the cucumbers and dry lightly with a napkin.

4. The greens also need to be washed and finely chopped.

5. Cut all prepared products into cubes. Place in one salad bowl. Cover with peas and mayonnaise. Stir and taste for salt.

6. Before serving, it is better to put the salad in the refrigerator for a couple of hours.

Classic Olivier salad with fresh cucumber

Over time, all your favorite salads get boring and you want something new. Therefore, I present to your attention the classic Olivier, but with the addition of fresh cucumbers. They will give it a spring note.

It won’t take much time to prepare, but the result will be a hearty and tasty dish. Try to take only natural products, then this food will be beneficial for the body.

Let's see what ingredients we need:

Potatoes - 3 pcs.
Carrots - 3-4 pcs.
Boiled sausage - 300 gr.
Fresh cucumbers - 3 pcs.
Mayonnaise, sour cream - for dressing
Dill and parsley - for decoration

So, we will prepare a delicious and easy-to-prepare salad of all times.

1. Wash the potatoes and carrots. Place them in a saucepan or cauldron. Pour cold water, add salt and cook until tender.

2. At this time, send the eggs to boil in another vessel. In about 7 minutes they will be hard-boiled. Then place them in cold water and let them cool.

3. Rinse cooked vegetables with cold water for better cleaning. Then carefully remove the skin and chop.

4. Also chop the sausage into appropriate pieces.

5. Take fresh cucumbers and wash them thoroughly. Blot away excess moisture with a paper towel. Chop into small cubes.

6. Remove the shell from hard-boiled and cooled eggs. We cut them into the same size as the rest of the components.

7. Take a large bowl in which we combine all the products. Add canned green peas. All that remains is to season and mix.

For this dish, I make the dressing from sour cream and half mayonnaise. This makes the salad tastier and more tender.

Salt and pepper to your taste, mix everything thoroughly. So the gorgeous dish is ready. When serving, garnish with a sprig of parsley.

Pork meat Olivier according to the classic recipe

If you decide to make a salad and you have a good piece of pork, prepare Olivier according to this recipe. It turns out very tasty. Your loved ones will ask for more!

Ingredients:

5 medium sized potatoes;
5 eggs;
3 small carrots;
a couple of pickles;
400 grams of boneless pork;
a jar of peas;
mayonnaise;
ground pepper and salt to taste.

Preparation:

1. Boil the meat in salted broth until cooked. To make cooking faster, you can divide the piece into 2 parts. Cool.

2. Potatoes, eggs, carrots also need to be boiled in their skins, cooled, and then peeled.

3. Cut cooked vegetables, meat and eggs into equal pieces. Eggs can be grated, if desired.

4. Cut the cucumbers in the same way. If your cucumbers are watery inside, drain the brine.

5. Mix all products in one bowl, along with peas and mayonnaise. To taste, you can add salt or pepper.

6. Serve, garnish to taste.

Festive Olivier recipe for the Year of the Pig

Products:

300 g chicken breasts
3 eggs
2 pcs. carrots
300 g potatoes (4-5 pcs.)
2 pickled cucumbers
100 g mayonnaise
1 can of green peas (optional)

For decoration

1 fresh cucumber
1 fresh tomato
150 g boiled sausage
dill

Preparation

1. Boil chicken breast in salted water until cooked. Cook for 20-30 minutes after the water boils, over low heat. Remove from broth, place on a plate and cool.

2. Wash potatoes and carrots. No need to clean. We will cook it in its uniform. Place in a saucepan and add water to cover the vegetables. Put on fire and cook until done.

If the knife goes in without effort, then the vegetables are cooked. Drain the water and pour cold water over them briefly so that the vegetables are well peeled. After 5 minutes, drain the water.

3. Pour cold water over chicken eggs and cook hard-boiled for 10 minutes after boiling.

4. Cool in cold water. Peel off the shell

5. Separate the whites from the yolks. Cut egg yolks with a knife or mash with a fork

6. Grate the whites on a coarse grater.

8. Carrots

9 and peel and cut the potatoes into cubes.

10. Finely chop the onion

11. Pickled cucumbers, cut into cubes

12. Cut the cooled chicken fillet into cubes

13. Cut out the snout, ears and tail from the boiled sausage. The easiest way to make holes in a snout is with a cocktail straw.

14. Cut fresh cucumber and tomato into slices and place around the perimeter of the oval dish

15. Place all chopped ingredients, except proteins, in a salad bowl, stir, salt, season with mayonnaise, sprinkle with chopped dill. You can add canned green peas; drain the water from the jar.

16. Place the salad on an oval dish.

17. Decorate the salad by decorating it with a piglet.

Help yourself!

Delicious Olivier with beef and pickles

This delicious and appetizing salad is very easy to prepare. It can be eaten at a family dinner or served to dear guests. I offer you the option of serving on tartlets, for buffets and active parties.

Ingredients:

300 grams of boiled beef;
one boiled carrot;
can of peas;
4 boiled potatoes;
half an onion;
4 boiled eggs;
mayonnaise;
apple;
4 pickled cucumbers (you can also use pickled ones);
tartlets;
greens for decoration.

Preparation:

1. Boil the beef until cooked. It is important that it is well cooked. Then cool it completely after removing it from the broth. Now it will be very easy to cut it into small cubes.

2. Peel and chop boiled vegetables and eggs, like meat.

In order for the potatoes to cut well and not turn into mush, they need to be boiled until tender, cooled and placed in the refrigerator for several hours (ideally overnight).

3. Wash the apple, cut into quarters and remove the core. The peel can be peeled off if desired. Grate it.

4. Finely chop the onion. If it is bitter, then it is better to scald it with boiling water and leave for a few minutes. Then drain the water and add the onion to the salad.

5. Combine all products in one salad bowl. Add peas, stir.

6. If you are not going to use the entire amount of salad today, then do not fill the entire amount at once. After all, a dish seasoned with mayonnaise has a short shelf life.

7. Place our salad into the prepared tartlets. Place on a beautiful plate and garnish with herbs.

8. To ensure that the tartlets are soaked in mayonnaise, it is better to let them sit in the refrigerator for an hour before serving.

Ingredients and composition of Olivier salad

[blok_1_h2]
From history we know that the parent of this salad is considered to be a French chef who worked in Russia and presented his version of the salad to the creative intelligentsia. So the composition of that salad is very different from today’s.

For example, the dish was laid out in segments: capers, crab meat and crayfish necks, hazel grouse meat, cucumber. There were no eggs or carrots in it initially. By the way, in the center of this dish there was a mound of Provencal sauce.

And when the chef saw that the visitors decided to mix all the ingredients together, he was unpleasantly surprised. This is where the saying comes from: what’s bad for a Frenchman is bad for a Russian.

But over time, there were changes in history and crayfish necks became a very expensive product, so they began to be replaced with boiled carrots, very similar in color. But sometimes they started calling the salad not “Olivier”, but “Stolichny”.

I used crayfish tails, crabs, hazel grouse and partridge meat, quail eggs and Provencal sauce, seasoning it all with capers and olives.

There shouldn’t be a lot of potatoes, they increase the amount of salad, but we don’t add any flavor, it just makes it blander and drier.

Are you afraid of not calculating the amount of salad for the number of guests? Then consider that one guest will eat one medium potato. And do this amount in these proportions.

Nowadays, capers, different types of meat, olives, fresh and pickled onions, etc. can be added to the salad. They even completely replace meat with fish.

Classic, traditional Olivier with meat

Traditional is always best. It is not for nothing that this dish is preferred by many generations. Over time, some housewives make changes to the basic recipe, making it more varied and piquant. For lovers of traditional Olivier, I have prepared such a simple recipe. I have known it since childhood and will probably never get tired of it. After all, it is really very tasty and satisfying.

Ingredients:

half a kilo of beef pulp;
4 medium potatoes;
2 carrots;
5 eggs;
can of peas;
a bunch of greenery;
3-5 pickles, depending on size;
salt;
mayonnaise.

Preparation:

1. Wash the beef and cook in boiling water. On low heat on the stove, simmer the meat for at least an hour until done. 15 minutes before removing from heat, add salt to the broth. Then take it out and cool it completely. Cut into cubes.

2. Boil eggs, potatoes and carrots in their skins. If you decide to cook these products in a common container, then keep in mind that eggs cook the fastest. They only need 5-7 minutes after boiling. The potatoes will be ready in 15-20 minutes. Carrots take longer to cook.

Check doneness with a fork. The water must be salted. Vegetables must be cooled completely after cooking. Then peel and cut into the same cubes as meat.

3. Cut the cucumbers into cubes. Place all ingredients in one salad bowl. Add finely chopped herbs and peas to them. Add 2-3 tablespoons of mayonnaise and stir well. Now you need to add a little salt, taste, and mix again.

4. Before serving, the salad needs to rest in the refrigerator. This way it will become even tastier, cooler and all the ingredients will “make friends” with each other.

Meat salad with tongue without mayonnaise

Pork or beef tongue is considered a delicacy and Lucien Olivier knew a lot about this, including slices of tongue in his original recipe. If you haven’t made this salad before, be sure to try it. This meat ingredient and the original dressing with mustard and horseradish will add new flavor notes to the usual recipe.

You will need:

for refueling:

Cooking method:

The skin of a boiled tongue comes off easily due to the temperature contrast. As soon as it is cooked, pour cold water over it and clean it immediately. Place the cleaned tongue back into the broth and boil for another 15 minutes.

One of the obligatory ingredients of Olivier is potatoes. But don’t put too much of it, otherwise the salad’s consistency will turn out starchy, viscous and the rest of the ingredients won’t be noticeable. But you don’t have to skimp on eggs. Culinary experts say that they cannot spoil Olivier and that they give this dish tenderness.

Recipe for delicious Olivier with smoked meat

The taste of smoked meat will also not be out of place in this salad, believe me. This twist is guaranteed to please your guests and it won’t stay on the table for long.

Required ingredients:

Recipe description:

Olivier, no matter how you serve it, will not go unnoticed in any form. But if you still want to make a festive version, then leave the whites of 3 eggs, 1 small pickled cucumber and some peas for decoration. You will also need a serving ring. If you don’t have one, you can use removable sides from the baking pan.

Olivier with beef tongue - a very tasty salad for the holiday table

This delicious gourmet salad will decorate any table. New Year is just around the corner, and this recipe can be very useful to you when you crumble Olivier.

Ingredients:

tongue - approximately 200 grams;
laurel;
a teaspoon of peppercorn mixture;
salt;
a couple of cloves of garlic;
100 grams of peas;
large carrot;
2-3 potatoes;
3-4 eggs;
2-3 pickled cucumbers;
mayonnaise.

Preparation:

1. Boil potatoes, eggs, carrots without peeling. Cool, peel and cut into equal, medium-sized cubes.

2. Just like vegetables, cut the pickled cucumber.

3. Rinse your tongue thoroughly. Soak in water for half an hour. This will make him more tender. Boil in water without adding salt. The total cooking time will be from 2 to 4 hours, depending on the size of the product. Half an hour before readiness, add all the spices from the list (garlic, bay leaf, pepper, salt). After cooking, the tongue should be kept under cold water. Then the skin will come off very easily. Now the tongue needs to be cut in the same way as the vegetables - into cubes.

4. Place all ingredients in a common salad bowl. Add peas. Add salt to taste. Season with mayonnaise and stir thoroughly.

To make the dish more rich, I recommend leaving it in the refrigerator for an hour.

5. Place the salad on portion plates using a split ring. If you have any tongue left, you can decorate the dish with it.

Olivier recipe with pork and apple

The recipe contains pork, but you can replace it with chicken or beef. The highlight of this option is not the meat, but the apple. It gives the salad a slight freshness and makes it taste good.

You will need:

potatoes - 3 pcs.
eggs - 5 pcs.
pickled cucumbers - 3 pcs.
potatoes - 3 pcs.
carrots - 1 pc.
boiled pork - 200 gr.
green peas - 1 can
apple - 1 pc.
salt
mayonnaise

Sequencing:

Prepare the ingredients. Peel the apples, cut into 4 parts, remove the core and seeds, cut into pieces.
Also, boil the pork in advance and for the salad it is better to use the lean part without fat.
Boil potatoes, carrots, eggs, cool, peel. Cut all prepared products, as well as cucumbers, into cubes of approximately the same size.
Place everything in a bowl, add green peas.
Season with mayonnaise, mix, let stand for 1-2 hours in the refrigerator and you can put it in a salad bowl for a treat.

Starchy potato varieties actively absorb mayonnaise and the salad sometimes turns out dry. You can add more mayonnaise, but if you don’t want to add more, then cucumber pickle will help correct the situation. Add 1-3 tablespoons and stir. You will like the result.

Video recipe for meat Olivier in sour cream and mustard dressing

Very tasty and satisfying Olivier. The original sauce gives the dish additional piquancy. You will learn the details and recipe in this video.

Olivier is a dish that needs no introduction. Everyone is familiar with him. Each family prepares it differently. Today I have selected for you a variety of ways to prepare a delicious dish. You can customize the recipes to suit you. After all, some people like more meat, or vice versa, more vegetables. Some people add greens, some don't.

On the eve of the New Year, Olivier's theme is very relevant. Share the article on social networks so that it is always at hand.

See you soon! All the best!

Video on how to make chicken and avocado salad

The author of the video adds an unusual ingredient for Olivier - avocado. Although why not, its buttery taste works well in various salads, why not have it here too. Watch the video for all the details.

I have no doubt, this salad turns out delicious with sausage. But even if you cook only this way and not otherwise, don’t pass by the Olivier options with meat. Choose the recipe you like and be sure to make it whenever the opportunity arises. I am sure you will definitely like it, because it is not just tasty, but very tasty.

Bon appetit!

Delicious Winter salad with pineapples and chicken breast

I want to share with you a recipe that I prepared over the weekend and took a photo. We love this one, it’s juicy, satisfying and, as I’ve noticed for the second time, it sells out with a bang.

This is not French, ordinary, I just wanted to convey that in winter, you don’t have to get fresh vegetables, like snowdrops in the middle of winter, but they are hothouse and not very tasty, it’s enough to use the products that you have and create such beauty from them.

Ingredients:

600 grams chicken fillet
1 can of canned pineapple
5 boiled eggs
1 sour apple (can be sweet and sour, juicy)
150 grams of cheese (hard or mozzarella)
Salt and mayonnaise to your taste

As you can see, everything is available, everything is simple, I boiled the egg and chicken in advance, you can even do it the day before the holiday, and cook it before the guests arrive.

I boil the breast in boiling water, add salt, and preferably, do not remove it from the broth, let it cool and store in it. But if you need to cook urgently, we take it out.

Cut it into cubes, or into small pieces. The dish is layered, so it is important to prepare all the ingredients, then it is easier to assemble.

Then we cut the pineapples, you can take them into pieces in the syrup, but we didn’t have any, so we bought them in rings, take them out of the syrup to drain the liquid, and cut them. Transfer to a bowl.

You can take any type of cheese, even processed cheese. If you like to add a little garlic to your salad, you'll be surprised at how the flavors open up. If you are not afraid of the smell, otherwise anything can happen, suddenly kiss.

But note, this dish tastes better with garlic. I took mozzarella and grated it.

Now let’s assemble the dish, you can use a ring, or shape it with your hands, or take a transparent salad bowl or plate. I take a plate, install a homemade ring from a sieve, cut out the bottom, and voila, a ring.

First step is chicken, then grated eggs, sauce to taste. If you like, salt and pepper according to your preferences.

Next are pineapples and grated cheese, the dish consists of 4 layers, everything is so simple that our teenage daughter assembles it herself in a matter of minutes if ready-made products are available.

And if we talk about the taste, they will sweep it away even faster than you can cook it.

I soak it in cling film for 2 hours in the refrigerator so that it doesn’t get overpowered by foreign odors, cutlets and fish, because we cook a lot of different dishes for the holidays.

And then I take off the ring, twist it, and decorate it, specially showing how simple and banal, down to the aisle, decoration can be. From what we have.

Cranberry and pineapple, my favorite, we have already started trying. It does not fall apart, holds its shape well, and will not leak on the holiday table. I consider it truly an option for the cold season. As they say, everything has its time.