Would you offer something special to your guests? This easy recipe is for you!
This vegetables salad must be prepared some hours before the meal, but is fresh and good for spring and summer menus: a simple dish that can be seved alone or with other foods, as a garnishment.
Olivier salat (Italienischer Salat) – Zutaten in deutscher Sprache in der Unterseite.
Where is Russian salad from?….
Russia!… This should be the right answer, but there are more versions with different ingredients and origin. The most famous story talks about Lucien Olivier, chef of the Hermitage restaurant in Saint Petersburg for more than 50 years up to the 1917. The reataurant was a place for rich people and was famous to charm its guests with a superfine cuisine. Russian salad was served in plates with a recipe different from the one we are accustomed to use, and it was called Oliver salad from the name of the chef. This salad wad made with ham, vegetables and truffles too, and more…crayfish, partridges, anchovies. The basic ingredient however was a special handmade mayonnaise, so good to combine every taste one eachother.
What about France and Italy?
Caterina De’ Medici, noble woman from Florence who married Henry II (the king of France) in 1547, decided to bring with her an Italian cook to Amboise. He mixed an Italian recipe with the French cuisine using a special sauce, but…..although the dish was similar, it was called with another name. In Piedmont in 1800 we know that a dish, a cold recipe with mayonnaise, vegetables and meat, was offered from the court’s chef to Zar Alexander III, becoming soon a trendy plate among nobles. This could be the origin of the term Russian salad in the south of Europe….but nobody really knows.
How many names?
Tournig through Europe we can hear this dish also called: White salad, or Italian salad, or Hussar salad, French salad….It has tied Europe many years before EU was born….The power of food! But remember… In so many different regions it always needs vegetables and mayonnaise to be prepared.
Ingredients and Directions.
It is made of boiled vegetables cut in small cubes and mixed with mayonnaise.
Vegetables: Carrots, potatoes, peas, small cucumbers.
Mayonnaise: 2 eggs, salt, extra virgin olive oil, lemon.
Other ingredients: salt, pepper, a few drops of extra virgin olive oil and a few drops of vinegar.
Vegetables should be cooled before being cut. The most difficult thing to prepare is the mayonnaise, that takes time and effort (and it’s never perfect to me). Mayonnaise is made with eggs (yolks) some drops of oil and lemon. It needs 15/20 minutes, because it must be energically mixed with a constant speed, so that it becomes dense, almost solid.
Then we can mix it with the vegetables until it gets the right texture. If you do not want to prepare everything, you can buy mayonnaise (high quality products). If you have no time to prepare the vegetables you can use a Bio product (cubes). Mix it all, adding salt, pepper, extra virgin olive oil and a few drops of vinegar. Then put the salad in the fridge for one hour and serve it to your guests.
Zutaten in deutscher Sprache
Platte aus gekochtem Gemüse und in Würfel gemischt mit Mayonnaise geschnitten.
Gemüse: Karotten, Kartoffeln, Erbsen, kleine Gurken.
Mayonnaise: 2 Eier, Salz, extra natives Olivenöl, Zitrone.
Andere Zutaten: Salz, Pfeffer, ein paar Tropfen extra natives Olivenöl und ein paar Tropfen Essig.
Have a nice meal.