Crispy vegetable salad with sweet chili sauce
2020-08-13 / test@t
Olivier based on a recipe from 1894
We are all used to a simplified version of the Olivier salad - with sausage, pickles and green peas. But few people know what the real Olivier was. Of course, in the Soviet years, the recipe was transformed almost beyond recognition. The "bourgeois" hazel grouses left him, they also refused from crayfish necks, and fresh cucumbers were replaced with pickles - since the hostess filled the cellars with homemade preparations of this product. Homemade mayonnaise based on olive oil with the addition of Worcestershire sauce has been replaced with regular store-bought mayonnaise. But turning to history is always interesting. That's why I came up with this recipe. It does not pretend to be 100% similar to the original source, but it gives freedom of imagination and certainly will not leave indifferent those who try this Olivier.
Ingredients
- hazel grouse (or homemade chicken, or partridge, or 2 quails) 1 pc.
- cancerous necks (or langoustines) 300 g
- potatoes 3 - 4 pcs.
- fresh small cucumbers 3 pcs.
- pitted olives 80 g
- small purple onion 1 pc.
- quail eggs 7 pcs.
- greens (parsley, dill, lettuce) to taste
- for boiling poultry:
- carrots 1 pc.
- onion 1 pc.
- black peppercorns 5 pcs.
- salt to taste
- bay leaf 1 pc.
- for cooking crayfish or langoustines:
- salt, peppercorns to taste
- medium bunch of dill 1 pc.
- for the sauce:
- quail eggs 5 pcs.
- olive oil 150 ml
- table mustard 2 tsp
- lemon juice 1 tsp.
- salt 1 tsp
- sugar 1 tsp.
- a mixture of allspice and hot peppers in the mill to taste
- Worcestershire sauce 1 tbsp
STEP-BY-STEP COOKING RECIPE
Step 1
Hazel grouse (and if one could not be found, then you can take a homemade chicken, a partridge, or two quails) to wash. Put the bird in a saucepan with cold water (about 1.5 - 2 liters), bring to a boil, remove foam and salt. Season with pepper, add 1 whole carrot and 1 also whole onion. Cook over low heat, covered for about 30 - 40 minutes, until the poultry is cooked. Put the bay leaf 10 minutes before the end of cooking.
Step 2
Cook crayfish. Pour water into a saucepan or bucket and put on fire. Wait until it boils and add salt. Add black peppercorns and a bunch of dill to boiling water. Crayfish immerse them in boiling water head down. When the water boils, reduce the heat. Cover the container with a lid and cook over low heat for about 15 minutes. The crayfish should turn red. Remove the arthropods from the broth and let them cool down. We only need ponytails (cancerous necks). They need to be cleaned of their shells. If you couldn't get crayfish for salad, or you just feel sorry for cooking living creatures, you can take frozen langoustines - it's something like very large shrimps. Sometimes they are sold without a head - that's just what you need! Boil them in salted water for about 5 minutes. Then also cool and clean. Leave ponytails for half of them - they will be used as a salad decoration.
Step 3
Wash potatoes of the same size thoroughly, put in a saucepan with cold water. Bring to a boil, season with salt and cook until tender - about 10 minutes. Cool the potatoes, peel and cut into cubes.
Step 4
Wash the cucumbers, dry and also cut into cubes.
Step 5
Peel a small onion (preferably purple) and chop finely. Pour quail eggs with cold water and cook for 2 - 3 minutes after boiling. Then pour cold water, peel and cut into halves.
Step 6
Remove the finished poultry meat from the broth, allow to cool, separate from the bones and chop. Cut half of the crayfish necks or langoustines (those that are left without beautiful tails) into pieces.
Step 7
Prepare the sauce: break 5 quail eggs into a blender glass. Add sugar, salt, pepper, mustard, lemon juice and Worcestershire sauce. Cover these products with the bell of a blender, placing it on the bottom of the glass. Pour olive oil on top. Turn on the blender at the highest speed and beat for 15-20 seconds. Then begin to raise the blender little by little, so that all the oil gradually combines with the rest of the products. The result is a thick, aromatic sauce with a beautiful mustard hue.
Step 8
Combine all ingredients in a bowl and season with sauce. Stir the salad, arrange in plates or glasses, garnish with herbs and crayfish tails or langoustines with tails and serve.
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