Olivier Salad Redefined: A Modern Dozen for a Festive Table
There are numerous ways to craft Olivier salad, a dish that bridges tradition and bold experimentation. For a futuristic dining concept, the head chef proposed a version that blends duck with red caviar for a special New Year’s Eve presentation.
To assemble it, gather fresh and pickled cucumbers, baked potatoes, carrots, peas, quail eggs, bay leaves, salt, sugar, and black pepper. For the dressing, you’ll need 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,” the chef notes. “I choose potatoes and carrots, using a 50/50 mix of fresh and pickled cucumbers. Instead of sausage, I opt for veal tongue for a richer texture.”
He also recommends marinating the duck breast before cooking.
“Season with salt, black pepper, and bay leaf, then refrigerate for eight hours. After that, finish the duck sous vide at 70 degrees for 20 minutes. We slice the breast and fold it into the salad,” explained (Alexey Alekseev).
Following this, vegetables should be wrapped in foil and baked at 180 degrees until tender, preserving maximum flavor.
“I try to source fresh-frozen peas, but I first blanch them in boiling water for 30 seconds and peel away the skin to keep the Olivier soft,” the chef adds.
Next, the culinary team moves on to creating the homemade mayonnaise sauce.
“For the sauce, whisk a yolk with mustard, then slowly stream in vegetable oil and lemon juice. Add spices to taste. Stir in mayonnaise and sour cream. The salad is crowned with quail eggs on top, and if you like, a spoonful of red caviar as a finishing touch,” (Alexey Alekseev) concludes.
Earlier, the Chief suggested exploring a Japanese-inspired New Year dessert as a complementary course.