There are many options for preparing Olivier salad. The chef of the futuristic restaurant advised us to prepare a version with duck and red caviar for New Year’s Eve.
To prepare it, you will also need fresh and pickled cucumbers, baked potatoes, carrots, peas, quail eggs, bay leaves, salt, sugar and black pepper. And for dressing – vegetable oil, egg, mustard, lemon juice, mayonnaise, sour cream 22%, sugar and salt.
“My real secret when preparing Olivier salad is to cook the root vegetables. “I buy potatoes, carrots, fresh and always pickled cucumbers in a 50/50 ratio. Instead of sausage, I take veal tongue,” said the chef.
He also recommended marinating the duck breast first.
“Add salt, black pepper, bay leaf and leave in the refrigerator for 8 hours. Then cook the duck sous vide at 70 degrees for 20 minutes. We cut the breast and add it to the salad,” explained Alexey Alekseev.
According to his advice, vegetables should be wrapped in foil and baked at 180 degrees until cooked to retain maximum flavor.
“I try to buy fresh frozen peas, but first I put them in boiling water for 30 seconds and remove the skin, which makes the Olivier soft,” the chef said.
Then Alexey Alekseev advises to move on to making homemade mayonnaise.
“For the sauce, we prepare homemade mayonnaise: beat the yolk, add mustard, vegetable oil and lemon juice. Spices to taste. Then add mayonnaise and sour cream. We decorate the salad with quail eggs on top, if you wish, you can also add a spoonful of red caviar,” concluded Alexey Alekseev.
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