| |
|
What You Need:
(To Serve: 6)
|
|
|
|
2 whole chicken breasts, about ¾ pound each
1 large onion, peeled and quartered
2 teaspoons salt
½ cup coarsely chopped, drained, sour dill pickles
4 boiled new potatoes, cooled, peeled, and thinly sliced
3 hard-cooked eggs, peeled and thinly sliced
1/8 teaspoon white pepper
¾ cup mayonnaise, freshly made or a good unsweetened commercial variety
¾ cup sour cream
2 tablespoons capers, drained, washed, and patted dry with paper towels
1 tablespoon finely cut fresh dill leaves
6 green olives
1medium tomato, peeled and cut lengthwise into eighths
1 small head lettuce, the leaves separated, washed and dried with paper towels
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 2. to 3-quart pot, combine the chicken, onion and 1 teaspoon of the salt. Cover with about 1½ quarts of cold water and bring to a boil un-covered over high heat, skimming off the fat and scum as it rises to the surface.
|
2. Partially cover the pan, reduce the heat to low, and simmer about 10 minutes, or until the chicken is tender. Remove the chicken from the pot and with a small, sharp knife, remove and discard the skin and cut the meat away from the bones.
|
3. Cut the chicken meat into strips about ½ inch wide and combine them in a large mixing bowl with the pickles, potatoes and eggs.
|
4. Sprinkle with the remaining teaspoon of salt and ½ teaspoon of white pepper. In a small bowl, beat together the mayonnaise and sour cream, and stir half of it into the salad. Taste for seasoning.
|
5. To serve Salat Olivier in the traditional Russian manner, shape the salad into a pyramid in the middle of a serving platter. Mask with the remaining sour-cream-and-mayonnaise dressing and sprinkle it with capers and dill. Decorate with olives, tomatoes and lettuce leaves.
|
|
|
|
|
