Olivier salad is one of those dishes that are a traditional part of the New Year's table. Since childhood, everyone knows the taste of this delicious and satisfying salad. Each family has its own recipe for cooking Olivier salad. Many housewives use various meat clippings, cook meat differently, add spices and so on.
But sometimes even the taste of olivier palls. However, I do not want to refuse this festive salad. Then you can just try to change the recipe and turn Olivier into something new. For example, instead of boiled sausage or chicken, beef tongue can be added to the salad.
Beef Tongue Salad
The required composition of the products:
- Beef tongue - five hundred grams.
- Potato - three tubers.
- Quail eggs - three pieces.
- Fresh cucumber - three pieces.
- Sour cream - two tablespoons.
- Dill - six branches.
- Table horseradish - one tablespoon.
- Mayonnaise - two hundred grams.
- Pepper - one third of a teaspoon.
- Salt - one teaspoon.
- Capers - thirty grams.
Cooking salad
We’ll cook a beef tongue according to the recipe. The first thing to do is boil the potatoes. To do this, dip the clean potato tubers into a pot with cold water, put on fire and boil until cooked. Cool and clean. Then they need to be cut into cubes and put in a bowl. Add capers and mix.
The next ingredient that needs to be prepared according to the recipe for Olivier salad with the tongue is fresh cucumbers. From them it is necessary to cut the peel and cut into medium-sized cubes. Finely chop four branches of fresh dill. Combine the cucumber with dill, sprinkle with pepper and salt, and then mix. Then pour into a sieve, cover with a flat plate and set aside for fifteen minutes.
Beef tongue for salad Olivier with tongue cook until fully cooked, cool and cut into small cubes. Put in a bowl, add table horseradish and sour cream. Stir and leave for fifteen minutes to soak. During this time, you can cook quail eggs. Put a small pot of water on the fire and, when the water boils, place quail eggs in it. In order to cook them hard, five minutes will be enough.
Combine all the prepared ingredients for the salad with beef tongue in a suitable container and mix gently. Then put in a salad bowl and decorate on top with slices of fresh cucumber, quail eggs, cut into two parts, and sprigs of dill. Place the finished salad Olivier with tongue for an hour in the refrigerator. After it is nourished, the salad must be laid out on a dish and served.
Olivier salad with tongue
List of required products:
- The tongue is one kilogram.
- Carrots - three pieces.
- Gherkins - ten pieces.
- Peas - two jars.
- Potatoes - ten small pieces.
- Dill is a bunch.
- Chicken eggs - ten pieces.
- Mayonnaise - five hundred milliliters.
- Pepper - half a teaspoon.
- Fresh cucumber - three pieces.
- Salt is one full tablespoon.
- Quail eggs - five pieces.
Cooking salad
Beef tongue is cooked for a long time, so the preparation of salad Olivier with the tongue needs to start by boiling it. Why put in a pot of water on fire and, when the water boils, lower the tongue into it. Add one head of onion without husk and the root of one celery. Boil the tongue over low heat for two and a half hours, after which place five peas of black pepper, two bay leaves in a saucepan and add salt to your taste.
Continue cooking the tongue with spices for another thirty to forty minutes. Place the tongue cooked until cooked in a dish with cold water for five to six minutes and immediately begin to peel it. Put the tongue without the peel back into boiling water, first remove the bay leaf and peas of pepper. Leave it until the broth cools completely.
Now you can start preparing the remaining ingredients for the beef tongue salad. In one large pot, place the washed potato tubers and carrots. Boil them until cooked, cool and clean. Cook hard-boiled eggs for ten minutes, and cook quail only five minutes. Dip the finished eggs in cold water for twenty minutes, after which it is easy to remove the shell from them.
Wash and peel fresh cucumbers. Next, you need to cut a small piece of beef tongue and set aside with quail eggs, and chop all other ingredients in small cubes and put in a bowl. Open and drop the jars of peas into a colander. Finely chop the dill. Pour peas and dill to other products. Add mayonnaise, pepper and salt. Stir all the ingredients and put in the cooked dish.
Garnish with sliced slices of beef tongue, cut into two parts with quail eggs and several sprigs of dill. Cover the dish with a beef-cooked olivier with beef tongue and cover with a food film and send it to the refrigerator for an hour. After the salad has cooled and infused, it can be served on the table.
Shrimp Olivier Salad
Product Composition:
- Beef tongue - one kilogram two hundred grams.
- Shrimp - five hundred grams.
- Onions are two small heads.
- Carrots - four pieces.
- Fresh cucumber - two pieces.
- Potatoes - five pieces.
- Peas - two hundred grams.
- Olives - one hundred and fifty grams.
- Eggs - six pieces.
- Mayonnaise - five hundred grams.
We prepare the ingredients
It is advisable to boil beef tongue in advance, since its preparation takes from three to four hours. Shrimp can also be boiled the day before. It is best to use frozen shrimp. Cook them unpeeled for two to three minutes, and then incise a little shell and carefully remove the intestines. Then the finished shrimp need to be chopped into pieces.
First you need to marinate the onions. Peel and chop it. Transfer to small dishes, sprinkle with sugar, salt, add a small amount of wine vinegar and pour boiling water. Stir and leave to marinate. Wash potatoes and carrots, then cook until cooked.
Cook hard-boiled chicken eggs for nine minutes, cool and peel. Cut olives into thin rings. Throw canned peas in a colander and rinse.
Chop and mix the ingredients
Cut all the ingredients for the Olivier salad with the tongue into small cubes. Grind beef tongue, potatoes, carrots, fresh cucumber and chicken eggs. Put in a deep bowl. Add olives, shrimp, peas and pickled onions.
Next, salt and lay the mayonnaise. Mix together all the ingredients and transfer to a cooked salad bowl, on the bottom of which lay fresh and clean lettuce leaves. You can decorate a ready-made olivier salad with tongue and shrimps when serving on the table with lemon slices, dill sprigs, slices of sweet red bell pepper and quarters of small chicken eggs. It is advisable to put the salad in the refrigerator for a while, but you can serve it on the table immediately after cooking.