Greek salad
2020-08-13 / test@t
Olivier without potatoes
Do you want to learn how to cook Olivier without potatoes? Then quickly study our recipe! In this salad, all the roles are given to completely different "actors". And yet this is precisely Olivier, or rather, his other, more noble version. Delicious seafood is used instead of boiled sausage, and spicy rucola is used instead of carrots. Pickled cucumbers are replaced with fresh ones, and potatoes ... Potatoes are simply not needed here! The result is a truly royal treat that will impress even the most discerning palate. By the way, Olivier without potatoes is perfect for the New Year's table: it is definitely capable of attracting prosperity and happiness to the house!
Ingredients
- lemon - 1 pc.
- avocado - 2 pcs.
- fresh cucumbers - 2 pcs.
- mozzarella - 1 scoop (125 g)
- leek stalk (white part) - 1 pc.
- vegetable oil - 2 tbsp. l.
- oyster mushrooms - 140 g
- boiled or canned crayfish necks - 80 g
- homemade mayonnaise - 80 g
- curd cheese - 40 g
- arugula - 50 g
- red caviar - 4 tbsp. l.
- capers - 1 tbsp. l.
- boiled or canned octopus tentacles - 200 g
- oyster sauce - 1 tbsp l.
- salt freshly ground black pepper - to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare the ingredients for Olivier without potatoes. Wash the lemon and pat dry with a paper towel. Remove a thin layer of zest from half of the fruit with a fine grater. Squeeze the juice out of the lemon.
Step 2
Wash the avocado for Olivier and cut in half. Remove the bones. Peel the pulp and cut into small cubes. Place in a large bowl and stir in lemon juice.
Step 3
Wash and peel the cucumbers. If the seeds are large, remove them. Cut the pulp into medium-sized cubes. Slice the mozzarella as well. Place in a bowl of avocado, add cucumbers and stir.
Step 4
Finely chop the leeks for Olivier. Cut the oyster mushrooms into small cubes. Heat oil in a skillet. Brown the leeks, add the oyster mushrooms and cook until tender. Let cool.
Step 5
Place the fried oyster mushrooms in a bowl with avocado, cucumber and mozzarella. Add half of the crayfish necks and stir. Set aside the rest for serving.
Step 6
For the sauce, mix mayonnaise with curd cheese and zest. Season with salt and pepper. Season the Olivier ingredients in a bowl and place in a salad bowl. Garnish with rocket salad, caviar and capers. Top with the octopus tentacles and the remaining crayfish tails and drizzle with oyster sauce.
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