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Drinks and Coctails Recipes

  Added: Jul 27, 2010  •  Visited (885)  •  Print version Print this recipe (53)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Salad Olivier
This familiar chicken and vegetable salad, created by and named for a French chef in the service of Tsar Nicholas II, is a handsome creation that can be made with various meats, poultry, game, and vegetables, which are bound with a flavorful sauce. Piled high as a pyramid or shaped into a mound, the salad is elaborately garnished and most attractive. It is a good buffet specialty.

What You Need:
  • 2 cups diced cold, cooked white meat of chicken
  • 1 cup diced cold, cooked carrots
  • 1 cup cold, cooked green peas
  • 2 cups diced cold, peeled, cooked potatoes
  • 1/3 cup minced dill pickles
  • 6 scallions, cleaned and sliced
  • ˝ cup mayonnaise
  • About ˝ cup sour cream
  • 2 tablespoons drained capers
  • 3 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
  • Salt, pepper to taste
  • Crisp lettuce leaves, washed and dried

    GARNISHES
  • Cubes of cold, cooked lobster
  • Shelled and cleaned, cooked medium-sized shrimp
  • Hard-cooked egg wedges
  • Tomato slices
  • Pitted black olives

  • How To Cook:
    1. Combine chicken, vegetables, pickles, and scallions in a medium-sized bowl.

    2. Mix mayonnaise, sour cream, capers, dill, salt, and pepper; add to chicken mixture.

    3. Refrigerate 1 hour or longer to blend flavors.

    4. To serve, arrange lettuce leaves on a serving dish.

    5. Top with salad, shaping as a pyramid or mound.

    6. Decorate top and sides and surround with garnishes.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Russia
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Peas
    Dish » Salads

     





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