To talk about Olivier without, first we will briefly talk about the classic Olivier, that is, Olivier with... We have extremely carefully and carefully studied the history of Olivier (see here ). And we know that there are two recipes that were restored according to the testimonies of people who tried the same salad that Lucien Olivier came up with.
We know that to prepare the recipe published in P. P. Alexandrova’s book “Guide to the Study of the Fundamentals of Culinary Art,” 1897 edition, you need to use hazel grouse, potatoes, cucumbers, lettuce, Provencal mayonnaise in olive oil, crayfish necks, lancepick ( broth used for aspic), capers and olives.
For the second recipe - and from the book “A Complete Gift for Young Housewives”, 1904-1905 edition - you need hazel grouse, veal tongue, black caviar, lettuce, crayfish, pickles, kabul soy sauce, cucumbers, capers, hard-boiled eggs. As mentioned above, Olivier’s story contains both recipes and comments on products.
And yet, in all recipes, except for Olivier without mayonnaise, you need mayonnaise, of course. We suggest making it at home. Moreover, we know how to do it in 1 minute. For detailed instructions, see here .
Olivier without potatoes - 5 dietary (and not so dietary) salad recipes with photos
Olivier is a salad that many people like.
But not everyone is ready to put up with the fact that potatoes must be added to this delicious dish. That is why today we will have a simple and at the same time delicious Olivier recipe without potatoes. Yes, yes, you can cook it, it turns out that way. We will have the meat component as usual - high quality sausage, ham or meat. And the cucumbers would be ideal, of course, pickled. But the harmful mayonnaise in this dietary Olivier without potatoes can be replaced with sour cream or an original homemade dressing.
There are a huge number of low-calorie options. In any case, you definitely won’t go hungry, because every recipe presented in this collection is tasty, healthy and very appetizing. Just what you need for the holiday, and especially New Year's, table.
An unusual version of salad with sausage
If you decide to surprise your guests with an unexpected twist, then pay attention to this option, in which cucumbers are replaced with pickled ginger, and mayonnaise with sour cream. Very interesting and tasty!
It contains (cut everything, mix and season):
- Boiled potatoes - 3 pcs.
- Sausage - 200 gr.
- Boiled eggs - 2 pcs.
- Carrots - 2 pcs.
- Green pea.
- Green onions - a bunch.
- Basil, dill, parsley - a small bunch.
- Red pickled ginger - 100 gr.
- Sour cream 20% - 3 tbsp. l.
- Salt, pepper - to taste.
If anyone needs more detailed instructions, they are in this video:
Try this unconventional but very tasty option.
Diet Olivier salad without potatoes with celery
This salad can hardly be called classic, because here we will have products that are not quite familiar to this dish. However, the result will not only please you, but will also surprise you with its freshness, aroma and very low calorie content. What else do you need for those who watch their figure?
What you will need:
As you can see, all that’s left of the usual Olivier in this one without potatoes is butter. But despite this, the salad turns out to be very tasty, easy to prepare and actually dietary.
How to cook
Boil carrots and eggs until fully cooked. Our chicken breast is boiled in advance, so we won’t do anything with it. If you have it raw, just boil it in salted water.
Peel the celery. Peel the already cooked carrots. Do the same with eggs. Peel and core the apple.
Cut the meat into cubes and place in a deep bowl. We do the same with boiled eggs, carrots, apples, and cucumbers. It is better to cut the food very carefully and the cubes should not be large. This way the finished dish will be much tastier.
Add peas - open the jar, pour out the water and transfer with a spoon. Add yogurt, squeeze in lemon juice, stir, add salt and pepper to your liking.
The salad should be kept in the refrigerator for about 20 minutes, then transferred to a beautiful dish and served, garnished with fresh herbs.
Homemade Olivier with turkey and zucchini: dietary recipe
During the vegetable-rich summer season, it would be a sin not to treat your family to a light and juicy salad. Men will be pleased with the meat, and women who are losing weight will be pleased with the low calorie content and delicate taste.
Ingredients
- Boiled turkey (breast) – 200 g;
- Fresh zucchini – 1 small fruit;
- Carrot – 1 pc.;
- Chicken eggs – 2 pcs.;
- Peas (fresh or canned) – 200 g;
- Onions (greens) – 1 bunch;
- Low-fat sour cream – 150 g;
- Mustard – ¼ tsp;
- Salt.
How to quickly prepare dietary Olivier at home
You need to cook vegetables and eggs, as well as meat in advance. Then all that remains is to clean everything, chop finely, chop the onion and season with sour cream mixed with mustard. We add salt at the end.
It would seem that it is impossible to surprise someone with a light version of the famous salad. However, dietary Olivier is just as fertile ground for culinary fantasies as its more nutritious variety. Having come up with our own based on the proposed options, we will pay tribute to the gastronomic talent of restaurateur Lucien, who came up with a much-loved treat that was named in his honor.
I wish everyone bon appetit and good mood!
Always yours Elena Skopich
Olivier without potatoes with fresh cucumber - the easiest recipe
If you keep strict records of calories and want to eat healthy, but tasty, this recipe will be a real discovery for you. Everything is very simple - cut, mix, season and serve.
What you will need:
As you can see, the dressing for this salad will not be quite ordinary. However, what you try will definitely win your heart. And you will no longer want to cook according to other recipes.
How to cook
Boil chicken eggs and carrots until tender. Using a knife, chop into cubes.
Divide one egg into white and yolk. Place the white in a salad bowl and set the yolk aside for now.
We also cut boiled meat and cucumbers – pickled and fresh – into cubes.
Mix everything in one bowl.
Open the peas, drain the liquid, add to the general products.
Cut the onion into half rings, pour boiling water to remove the bitterness, drain and add to other foods.
Now refueling. Place cottage cheese, mustard in a blender, add kefir, yolk and soy sauce. Stir until smooth. Add to other products, mix, add salt if necessary, and be sure to taste.
Place in the refrigerator for 30 minutes. Serve on portioned plates, garnished with herbs.
Step-by-step recipe for classic pre-revolutionary Olivier
For those who are haunted by an authentic version of the salad according to a 19th century recipe, who would like to prepare it the way Lucien Olivier himself did before the revolution. I found you the original recipe on YouTube. And, let me tell you, the desire to try to cook it disappeared as soon as I read the list of ingredients and delved into the cooking process.
But, for general development, you can familiarize yourself with this recipe. For convenience, I will place the components and step-by-step plan under this video:
Ingredients:
- Grouse
- Potato
- Fresh cucumbers
- Lettuce
- Cancerous cervixes
- Lanspeak
- Capers
- Olives
- Mayonnaise Provencal
- Kabul sauce
For lanspeak:
- Veal leg
- Beef on the bone
- Onion
- Carrot
- Black pepper
For the kabul sauce:
- Meat broth 250ml
- Apple vinegar (or wine) 6% – 250ml
- Tomato paste 180g
- Carrot 100g
- Onion 50g
- Chili pepper 1 piece
- Clove 1 bud
- Allspice (Jamaican) 3-4pcs
- Salt/sugar to taste
For Provencal mayonnaise:
- Olive oil 250ml
- Egg 1 piece
- Mustard 1-2 tsp.
- Vinegar 1-2 tbsp.
- Salt pepper
Step-by-step cooking plan:
- Cut the hazel grouse carcass in half, add salt and pepper, and fry until golden brown.
- Lanspik: cook beef with onions and carrots over low heat for 12 hours, obtaining a rich broth.
- Remove the meat and vegetables and strain the broth through a napkin until it is clear and add salt.
- Pour into molds to harden in a thin layer - you should get jellied meat without meat.
- Kabul sauce: chop carrots and onions into small cubes.
- Mix vinegar with broth, tomato paste and vegetables and spices in a saucepan and put on fire.
- Cook until the vegetables are soft, remove the hot peppers and puree with a blender.
- Boil to the desired thickness, adjusting the taste with salt and pepper.
- Provençal mayonnaise: beat olive oil with egg, mustard, a pinch of salt and vinegar.
- Cool the fried hazel grouse, remove the meat from the bones and cut into arbitrary small pieces.
- Cut the potatoes and cucumbers into cubes (after cutting off the skin).
- Mix poultry meat with cucumbers, potatoes, add olives and capers.
- Mix mayonnaise with kabul sauce and season the salad.
- Place the finished dish in a salad bowl, garnishing with crayfish tails and diced lancepick.
- The original Olivier salad is ready!
Cooking Olivier without potatoes and mayonnaise
It is believed that the main enemy of a slim figure is mayonnaise. So let's not use this product in the next recipe, but replace it with a more dietary and healthy one - sour cream.
What you will need:
As you can see, in this recipe we will have turkey, not classic chicken. It is believed that it is more tender, noble and ideal for preparing this tasty and beautiful salad.
How to cook
Boil the meat, eggs and carrots until fully cooked in advance. After which all you have to do is peel the eggs and carrots, and then cut them into small cubes along with the meat.
Grate the zucchini very finely – we need this product more for volume. But first we clean and boil it.
Cut the onion into half rings; if it is too vigorous, pour boiling water over it and leave in this position for 30 minutes. Drain the water and transfer it to other products.
Step-by-step recipe for Olivier with chicken breast and baked vegetables
To make the salad both tasty and as healthy as possible, I suggest using chicken breast as the meat component. And do not cook the vegetables, but bake them in the oven. Also, for a more interesting taste, you can take both salted and fresh cucumbers at the same time. It will be delicious!
You will need:
- chicken fillet - 2 pcs.
- carrots - 2 pcs.
- potatoes - 4 pcs.
- boiled eggs - 5 pcs.
- pickled cucumbers - 4-5 pcs.
- fresh cucumber - 1 pc.
- green peas - 1 can
- red onion - 1 pc.
- mayonnaise
- salt, pepper, dried basil
- lemon juice - 1 tbsp.
- vegetable (preferably olive) oil - 1 tbsp.
Cooking method:
1. Wash the chicken fillet and dry it with paper napkins. To make it tasty, lightly marinate it: sprinkle with salt, basil and ground pepper, rub the spices with your hands. Drizzle with a little lemon juice and olive oil. Use your hand to distribute everything evenly over the meat. Let stand for 30 minutes.
2.Wrap the breast in foil, but not tightly. There should be some air space for steam and juice to escape.
3. Wash the potatoes and carrots and wrap each vegetable separately in foil. If you want, you can bake it open, then the sides will appear golden brown. Place chicken and fruit on a baking sheet.
4.Place in the oven preheated to 200º for 30-40 minutes. Check for doneness by piercing the vegetables with a knife or skewer. During this time, the chicken will be completely ready: clear juice will flow out of it.
5.Chop the onion as finely as possible. Do not take onions, they can give an unpleasant bitterness. It’s better to opt for salad varieties.
If you only have onions, scald them with boiling water, chopped, to get rid of the bitterness.
6.Cut the cucumbers (both salted and fresh) into small cubes of the same size.
7.When the potatoes and carrots are baked, let them cool and peel them. Slice in the same way as cucumbers.
8.Chop the chicken and hard-boiled eggs into cubes and add to the rest of the ingredients. Also add peas without marinade. Mix everything.
9. All that remains is to season the salad. To do this, mix mayonnaise with salt and pepper. You can optionally add dried herbs to taste.
10. It’s better not to mix all of Olivier with mayonnaise at once, as its shelf life will be greatly reduced. It is better to pour out the required amount, season and stir before serving.
11. It turns out to be a very tasty salad. Oven-baked chicken and vegetables do their part. It’s worth trying this version of the famous “Capital” salad, as Olivier was called in the USSR.
Olivier without potatoes and peas
Not everyone wants to see peas in their salad. Well, in this case you can also find a way out - just don’t add it to the salad
What you will need:
In this recipe we boil 4 eggs at once. But two go completely into the salad. And we divide the remaining two into whites and yolks. We send the whites to the salad bowl, and we will use the yolks for dressing.
How to cook
Place the pickled cucumbers in a bowl, after finely cutting them into cubes.
We add sausage or boiled meat to them - whichever you prefer. We also cut it finely.
This also includes carrots, pre-cooked and chopped, and green onions.
Next - boiled eggs. If desired, they can be grated. We also lay out the whites that we won’t need for the sauce. But we leave the yolks (2 pieces).
In another bowl we transfer the ingredients for the sauce - sour cream, mustard, finely grated yolks. Salt, add lemon juice, mix everything thoroughly.
Dress the salad and let it sit in the refrigerator for about 15 minutes. Serve in a common dish or on individual plates.
Olivier according to an old recipe with crayfish tails and caviar
Before this article was written, I was interested in learning more about this salad. How amazed I was when I realized that the original recipe, which was prepared by its author Lucien Olivier, had 47 ingredients. The hereditary chef, thanks to the help of the young but wealthy merchant Yakov Pegov, opened his own restaurant, which he called “Hermitage”. Thanks to its gourmet cuisine and unusual dressing for dishes - mayonnaise sauce, the establishment has become very popular.
The salad sauce was prepared by Lucien himself according to a special recipe; even the working staff did not have access to it. In his family, mustard was added to the sauce for spiciness and they called it “Provencal.”
And then one day, wanting to surprise the guests with something special, the restaurant owner prepared a complex dish consisting of 47 ingredients: tender hazel grouse meat, overseas shrimp, boiled veal tongue, partridge fillet and crayfish tails. Unfortunately, the authentic recipe is now lost.
Naturally, we won’t be able to recreate the old version now. And modern mayonnaise differs from the dressing that government officials, cultural figures and all wealthy people came to try. If you believe the memories of people who lived at that time, its taste and appearance are simply unforgettable. What a pity that the time machine has not been invented
