They found 1000 and 1 recipe for traditional Olivier in Russia. Yuri Manchuk, brand chef and ideologist of the Charlie restaurant in St. Petersburg, told socialbites.ca how to prepare a salad with roast beef and mayonnaise using tangerine juice.
The ingredients you need are potatoes, chicken eggs, pickled and fresh cucumbers, avocado, juice of two tangerines, mustard with grains, quail eggs, balsamic vinegar, vegetable oil, green onions, green peas and roast beef.
“First we prepare mayonnaise for the dressing. You only need the yolk from quail eggs. Mix mustard, tangerine juice, balsamic vinegar and quail yolk in a bowl. Then, whisking vigorously, pour the oil into a thin stream,” the brand chief began.
Then we move on to preparing the salad.
“Remove the veins from the tenderloin and season with salt and pepper. Fry for three minutes on each side. Mix the remaining ingredients in a bowl. Put the hot meat in the marinade and let it sit for several hours, turning it periodically,” explained Yuriy Manchuk.
We pay particular attention to potatoes.
“It needs to be salted and sprinkled with oil, salt and pepper. Wrap in foil and bake until cooked. 180 degrees 30-40 minutes. Cool and peel. Boil chicken eggs for 8 minutes. Then cut all the ingredients into 0.3 cm cubes and mix with mayonnaise. Garnish with chopped green onions and slices of roast beef,” concluded the brand chef.
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Source: Gazeta
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