Arrange salad Olivier. Unusual serving of familiar New Year's dishes: photo

How to decorate Olivier salad for the New Year

How to cook salad Olivier.

In order to prepare a classic salad, they take the meat of domestic game or poultry. There are recipes where the bird is replaced with boiled meat, tongue, ham or even shrimp. Of course, this can be done, but in this case the salad will turn out different. No worse, no better, just different! But, we are one hundred percent sure of this, it is still delicious, although it is already new, original. It is absolutely not recommended to use sausage instead of chicken when preparing a salad. Although such recipes are also found. But the sausage itself is already a cold snack and it is better to eat it on its own. Gourmets believe that it does not go well with salad ingredients.

For cooking Olivier, it is recommended to use not salted, but pickled cucumbers. That is why it is believed that Olivier salad is a winter salad. The classic Olivier recipe also includes apples. And it is better to take sweet varieties, but sweet and sour will do. Apples and cucumbers are recommended to be peeled. Olivier salad is also prepared with fresh cucumbers, but this is no longer Olivier, but a completely different salad is obtained, although it is also very tasty.

In the preparation of Olivier salad, as in any other salad, it is extremely important to maintain the correct proportion. Therefore, in order to prepare a classic Olivier salad recipe, the following ingredients are taken:

For 6 potatoes

3 carrots

2 onions

1-2 small pickled cucumbers

1 apple

200 g boiled chicken

A glass of canned green peas

Salt and ground pepper to taste.

The composition of the recipe refers to vegetables of medium size.

And one more prerequisite for success is not to be too lazy to chop all the salad ingredients smaller. Gently mix chopped vegetables with mayonnaise. Mayonnaise can be bought or made at home.

The result will be such that your guests will say that you have the most delicious Olivier salad and you will not regret the effort!

Nowadays, the Olivier salad recipe is winter and summer. "What's the difference?" - you ask. cucumber difference. We include salty ones in the recipe - we get a winter salad. We use fresh cucumbers - we get a summer one.
How to decorate salad Olivier.

Options - the sea. We spread the salad in a high slide and decorate with slices of pickled cucumbers or parsley leaves, chicken pieces or apple slices. It can be in a common salad bowl, or it can be in portions ... For New Year's Olivier - its own decoration. In a word, turn on your imagination and create your own culinary masterpiece! Here are a few photos of how you can decorate and serve our famous salad on the festive table:

Russian salad- a salad with almost a detective story. And all because the creator of the dish, Lucien Olivier, kept the original recipe a secret. A hereditary French chef emigrated to Russia in the 60s of the XIX century and became the owner of the Hermitage, one of the most pretentious Moscow restaurants.

The Frenchman went to another world without revealing the secret of his culinary offspring. However, V. A. Gilyarovsky, a frequenter of a bohemian establishment, could not ignore the recipe. In his book “Moscow and Muscovites”, he painted the components of the dish, based on his own taste sensations.

The history of Olivier salad

By the way, initially Olivier was not a salad at all, but gourmet garnish to the game. Partridge and hazel grouse fillets were laid out on a plate, along with veal tongue and crayfish necks, all this was watered with Provencal mayonnaise. The composition was completed by a mound of boiled potatoes with gherkins, decorated with eggs.

Muscovites did not appreciate the refined presentation, but they appreciated the taste of the dish and, in front of the indignant maestro, mixed all the ingredients in a plate. After that, the offended cook mixed the ingredients with his own hands and poured them with sauce. Well done!

The task of the Bolsheviks was to eradicate the bourgeois habits of the citizens of the newly created country of the Soviets, so there was no question of any aesthetics, let alone refined ingredients. Much later, almost half a century after the revolution, Soviet citizens could again treat themselves to Olivier (or rather, an unrecognizably simplified version of it) and proudly served it to the sound of chimes in crystal salad bowls as a symbol of wealth and prosperity.

Due to the fact that the love of the people for this salad cannot be eradicated by anything, and with the many years of efforts of our hostesses, its taste has been brought almost to the ideal, "With taste" offers a selection of interesting options serving olivier that will inspire you to new salad achievements!

Modern serving salad "Olivier"

We are sure that you have found something new for yourself. And if you liked the article, share it with your friends!

Popular not only for the New Year, but also for other Russian holidays - Olivier - has its roots in the 19th century. For the first time on Russian soil, this dish, alien to Russian taste, was first prepared by a French culinary specialist and immediately became a favorite delicacy of the intelligentsia. Today, this salad has undergone a number of changes and does not cause such enthusiasm due to its popularity and availability. Now, in order to somehow surprise the guests, you have to impress them with the serving of the dish. It remains to figure out how to decorate Olivier for the spectacular appearance of the “king of salads”?

Origin

It's no secret that the first chef who came up with the original combination of ingredients was a Frenchman. He maintained a tavern with the cultural name "Hermitage". The name of the tavern had nothing to do with the Petersburg Museum; in translation from French, it meant "a secluded place." Nobles were the patrons of the upscale institution.

Question: "How to decorate salad Olivier?" the chefs of the tavern did not arise then. The dish was served from unmixed ingredients: the products were laid out in layers or laid out separately on a plate.

Today, the salad familiar to everyone can be found in different interpretations, and all because after the death of the owner of the tavern, Lucien Olivier, no one knew the real recipe for this delicacy. Of course, the predecessors of the French chef tried to reproduce it, and the recipe as close as possible to the original was published in an 1897 cookbook.

In the Soviet restaurant "Moskva" in the thirties of the XX century, Ivan Mikhailovich Ivanov invented a salad from available ingredients, which became a kind of Olivier. It was dubbed "Capital".

"Royal" recipe

How to decorate Olivier, photo, description, slicing technique - for a modern housewife, this is accessible information, not like a recipe for a classic dish in Tsarist Russia. Nevertheless, even then there were craftsmen who repeated the taste of the salad as much as possible.

The ingredients of the tsarist dish were as follows:

• grouse;
• veal tongue;
• salad;
• boiled crayfish;
• black caviar;
• pickles;
• fresh cucumbers;
• eggs, capers, soy kabul.

The dish was seasoned with a sauce based on French vinegar and egg yolks.

The list, headed by ideologically intolerant grouse, clearly did not resemble the products of the worker-peasant class. Therefore, in Soviet times, the chef Ivanov replaced the royal ingredients with affordable products. Then there was no thought: “How to decorate Olivier?” One of his appearance at the New Year's table was a luxury.

Modern interpretation of the dish

For workers and peasants, the ingredients of the royal recipe for meat salad were alien, and even more so black caviar, crayfish, pickles. New Year's dish combined potatoes, carrots, boiled sausage, pickled cucumbers, eggs, green peas and mayonnaise.

All family members ran in search of scarce salad products, and after acquiring them, there were no more ideas: “How to decorate Olivier for the New Year?” Peas, mayonnaise were bought far before the arrival of the holiday and were kept under the inviolable slogan: “This is for the New Year!”

In modern society, it has become easy to get the listed ingredients for a meat snack, and the appearance of a salad on the festive table does not surprise anyone. Here are advanced housewives and are looking for options for “how to decorate Olivier salad beautifully” to add sophistication to the dish.

Carrots: to put or not?

Many amateur cooks, when preparing Olivier, are wondering about the need for the presence of such an ingredient as carrots in it. Indeed, the Soviet list of products is somehow an analogue of the royal ingredients of sophistication. Except for potatoes and carrots. But if the presence of potatoes can be explained by an attempt to make the dish satisfying, then the slight presence of boiled carrots in it is not entirely clear.

There is a legend that resourceful chefs also replaced crabs, which were present in the traditional Olivier, with an orange root crop. So, the presence of boiled carrots in your favorite salad has become not an obligatory ingredient, but a desirable one. However, if the question is how to decorate Olivier salad, then the presence of a bright root vegetable in it should not be in doubt, since the dish becomes more noticeable with carrots.

Subtleties of cooking

No matter how beautifully the salad is served, the impression of the dish can fade from the lack of taste or the right consistency in it. The popularity of the dish is great, so it is cooked in an unreasonably large amount, which is an unreasonable translation of products. The volume of salad is recommended to be calculated based on the number of invited guests, equal to the number of medium potatoes. That is, if you plan to take 5 people, then for Olivier you need to prepare 5 potatoes.

So that the future dish does not look like porridge, it is necessary to boil the carrots and potatoes, previously peeled and cut into equal cubes. In the water in which nightshade will be boiled, it is recommended to add vinegar (one teaspoon). He will save the vegetable from crumbling, and the question: “How to decorate Olivier, not porridge?” will be up to date.

As a meat for this delight, it is better to choose beef. Moreover, it is worth boiling it after the water boils, then the juiciness of the meat will remain inside the piece.

It is important to cut products using one technique. Brunoise is suitable for Olivier, that is, potatoes, meat, carrots, pickled cucumbers and eggs should be chopped into even cubes.

Filling methods and storage

If before the holiday the hostess is tormented by thoughts about how to decorate the Olivier salad, then after the feast the question worries: “How can you manage to eat all this beautiful so that it doesn’t disappear?” To avoid such a situation, it is recommended to form a serving not from the entire part of the prepared salad. If it so happened that after combining all the products, a bowl of Olivier came out, then you should not sculpt Christmas trees, sticks and thematic animals from the entire resulting mass.

An economical option for serving salad are canapes or boats. They can be quickly issued at any time, and such an appetizer will be individually one-time. That is, there is no common plate of seasoned dishes, which after the holiday must be disposed of.

It is recommended that eggs and mayonnaise/olive oil be added to the salad just before decorating the salad, and the rest of the salad is best left in the refrigerator without these products, then its shelf life will last up to three days.

restaurant serving

Home table setting is somewhat different from the restaurant. And this applies not only to cutlery, but also the presentation of salads by haute cuisine chefs is more refined: they do not have appetizers in the form of any animal, which is very popular at home.

But the question remains the same: "How to decorate Olivier?" Photos of the restaurant presentation of this salad impress with their genius and aristocracy. The most affordable home-made option is the option of serving snacks using a forming ring. His absence is not a cause for disappointment. The ring can be obtained by cutting off a plastic bottle on both sides. When it is ready, all that remains is to put the impromptu ring on a flat plate and fill it with dressed salad, and before serving, the “bottle” device must be removed. The circumference of the resulting stump can be decorated with halves of boiled eggs.

How to decorate Olivier for the New Year?

Snack options for serving salads are considered a convenient alternative for guests to a common dish. Olivier is no exception. This is not only a way to extend the shelf life of the delight, but also a tricky trick - to prevent overeating.

How to decorate Olivier for the New Year in a snack version?

1. Serving in glasses. In wine glasses, a salad laid out in layers looks very original. In addition, it takes up less space on the table than a plate.
2. In cucumbers. It is necessary to cut fresh cucumbers lengthwise and clean the pulp with a teaspoon. It remains to fill the vacated space with salad.
3. In baskets. You can bake Olivier molds yourself, but purchased baskets will be an excellent substitute.
4. In pita bread or lettuce leaves.

Children's table: how beautiful to decorate Olivier?

How often adults try to trick a child into trying something to eat! One of these tricks is the design of dishes in the form of fairy-tale characters or animals.

Olivier can be served to children in the form of fly agaric in an egg. The salad also looks advantageous and appetizing in the form of a Christmas tree decorated with peas and corn. Children's delight is provided at the sight of a mouse from a traditional Olivier. The ears, tail and paws of the animal can be cut from boiled sausage. Any form of salad will already add originality to the dish and will make the kids appetite. At the discretion of the parents: it is better to fill the children's Olivier not with mayonnaise, but with sour cream.

Helpful Hints

An integral part of the New Year holiday is, of course,festive table with special or unusual dishes. However, among the new there will always be a place for traditional recipes.

Many of these dishesperfectly familiar almost everyone in the post-Soviet space, because they wander from year to year on New Year's tables from our grandmothers.

This is not surprising, because traditional recipes are passed down from generation to generation,everyone knows from childhood , and we certainly want our children to try them too.

But to make familiar dishes new and unusual, you can come up withinteresting presentation, which will surprise guests, decorate any table, create a festive mood!

Perhaps some of these ideas are familiar to you, and someone can learn something new anduses the idea for his table.

How beautiful to serve dishes on the New Year's table?

Salad "Olivier"

Salad "Olivier" can hardly surprise anyone, but it is with us main snack any New Year's table. We love him so much precisely because he reminds us of our happy New Year holidays of childhood, and maybe because he appears on our table only once a year.

Although the salad was invented back in the 19th century for some glamorous restaurant, in Soviet times it was mercilessly processed due to the inability of ordinary people to get exquisite products that were originally used in it. For example, hazel grouses were replaced with the usual Doktorskaya sausage, capers with pickles, and crayfish necks were generally missed.

In Soviet times, Olivier was made with boiled sausage, but other options are known today. The basis for the modern salad still remains the same, with the exception of green peas, which were not in the original version. But the meat components can be very different: poultry, pork, beef, tongue(baked, boiled or fried). Sometimes instead of meat you can see options with salted red fish which is to the liking of many. There are many versions and the usual salad becomes unusual!

The salad is served chilled, and you can serve it unusually like this:

Salad, laid out in the form of a bagel. You can simply put it on dishes, giving it this shape with a spoon, but it is easier to use a detachable cupcake mold with a hole.

You can disguise a salad under such a ring:

They look beautiful not only in the photo, but also in life. portioned salads. If you have time and there are not too many guests, you can put the salad on a separate plate and serve it as an appetizer, as they do in a restaurant:

But such a serving of salad will not be too simple: you will need to make mashed green peas.

An unusual idea for serving salad "Olivier" can be served in a loaf of bread. Moreover, here you can use either a white bun or a rye brick. For the manufacture of such a "chest" bread is used, from which the crumb is removed. The salad will be a surprise that you can bring to the table after all the guests are seated. Let guests guess what's inside.

However, you can submit an open "treasure chest":

"Black variant":

Simple New Year's Dishes: Serving

Portion serving salad can be using slices of bread. It is both beautiful and very satisfying. You can use fresh bread or toasted croutons:

Serving salad in baskets is perfect for buffet tables. Baskets can be bought ready-made, or you can make your own from shortcrust pastry using molds.

You can use peppers as baskets:

By applying fantasy from a salad, you can “blind” your favorite animal, or an animal from the Chinese zodiac, which belongs to this year:

Since 2018 is the year of the Dog, then such a salad can decorate your table:

What is the New Year without a Christmas tree, Santa Claus and Christmas decorations?

Salad decorations are only limited by your imagination:

What dishes should be on the New Year's table in 2018?

Salad "Herring under a fur coat"

Another fairly popular salad for the New Year's table - "Herring under a fur coat" - has not too many varieties of recipes compared to "Olivier". Herring, potatoes, carrots, onions and beets make this layered salad very i bright and festive.

This salad was invented after the 1917 Revolution. especially for common people. According to legend, the word SHUBA is actually an abbreviation, which has the following decoding: Chauvinism and Decadence - Boycott and Anathema. You can guess that the herring symbolized this very people, potatoes, carrots and onions - the simple food of the people, but the beets - the red banner.

If you're tired of serving this salad the usual way, try these ideas:

Serving in portions in cups or glasses:

You can use small molds, but serve the salad on plates:

Original ideas for serving "Fur Coats" wrapped in cucumbers:

And this option can be called "based on" Fur coats ":

"Fur coat" in pita bread:

"Fur coat" in bread:

“Fur coat” can also be served in the form of rolls, but then gelatin is added to the salad to “fasten” the finished appetizer and so that it does not fall apart:

Rolls from "Fur coats":

"Fur coat" with beet jelly:

"Fur coat" in potato baskets:

"Fur coat" topsy-turvy:

Beautiful options for serving salad on the table:

Many will surely agree that the invariable attribute of the national New Year, in addition to the Christmas tree decorated with garlands and the film “The Irony of Fate or Enjoy Your Bath”, is a salad called “Olivier” on the festive table. Everyone loves it - both adults and children.

The traditional cooking recipe is also no secret to anyone. But if you add some, sometimes unexpected, ingredients to it, this will help diversify the usual celebration of the New Year.

The taste of an ordinary, perhaps already slightly boring salad, familiar from childhood, can get that very missing zest that will make it a real signature dish of the New Year's feast.

The reason for the popular love for salad "Olivier"

The inventor of this culinary masterpiece is the French chef Lucien Olivier, after whom, in fact, the dish is named. The first to taste the salad "Olivier" in the early 1960s were visitors to the Moscow restaurant "Hermitage", owned by Lucien.

True, few people know that the dish was originally conceived not as a salad, but as a main dish, which included hazel grouse, partridges, cancer necks and beef tongue. Olivier was decorated with eggs, gherkins and potatoes. It was also served with Provencal sauce. These ingredients, according to the plan of the cook, were supposed to play a decorative role and serve as a decoration for the main meat dish.

But the rich and aristocrats of that time, who loved to eat deliciously in the Hermitage, did not always guess the cook's intention correctly. Therefore, often decorative elements were mixed with the main products and were eaten in this form.

After repeatedly contemplating such a "barbaric" picture, the Frenchman had the idea of ​​​​creating the famous salad. In addition, to the delight of many housewives and professional chefs, Olivier has not only excellent taste, but also a proper aesthetic appearance that harmoniously fits into the palette of the festive table.

Naturally, provided that you pay due attention to decorating the salad. It seems to be a trifle, but in no case should it be neglected.

Preparation and decoration of salad "Olivier"

There are many ways to qualitatively and originally arrange this salad. Much depends on your taste and imagination. But there are some standard recommendations that it is advisable to follow if you can’t come up with something new or simply don’t have time to fantasize. Standard design options include:

• For kids. Many parents have probably faced a problem when children refuse to eat meat and some vegetables. But if you colorfully arrange a dish, for example, in the form of a favorite cartoon character or a famous fairy-tale creature, then your child will certainly become interested and will not be able to refuse.

• Symbol of the year. The symbol of 2018 will be the Yellow Earth Dog. By decorating the Olivier salad in the form of a funny puppy, you will not only surprise guests and other participants in the feast, but also make friends with the very symbol of the year. After such attention, the Yellow Dog will surely give you good luck and prosperity in the new year.
• New Year's style. This option for decorating dishes for the New Year has already become a classic. Moreover, the form of registration can be the most diverse. You can put "Olivier" on a dish in the form of a snowman or Christmas tree, make a Christmas wreath, a candle and much more. The main thing is that for you the chosen image is the personification of the New Year 2018.

The classic Olivier salad recipe

There is a common joke among housewives that to prepare this salad, you just need to take all the vegetables at home, add canned peas to them, cut with a sharp knife, pour into a large saucepan and mix. Judging by the recipe for the classic Olivier, this joke is quite possible to agree with.

Required Ingredients:

• Potato
• pickled cucumber
• Carrot
• Canned peas
• boiled sausage
• Dressing (in our country, mayonnaise is usually used for this)

Cooking process:

If you want to diversify your New Year's table, you can deviate from the classic recipe and prepare the Olivier salad, which is slightly different in composition. For example, instead of sausage, you can take boiled chicken meat or smoked meats, and replace the pickled cucumber with fresh.

It is also allowed to use onions, various greens and apples. By doing this, you will not only not spoil the familiar and beloved by many taste of Olivier, but also give it new, pleasant notes. Preparing the dish is very simple, so even a person without special culinary skills can easily cope with this work.

Olivier recipe for vegetarians

Not many people know that even people who prefer vegetarian food can afford this salad, only it needs to be prepared in a special way. The secret is that mushrooms are used instead of meat ingredients. Such a salad is also called "Capital", which, by the way, is considered the second name of "Olivier".

Required Ingredients:

• Large potatoes - 3-5 pcs.
• Canned mushrooms - 200-400 g.
• Canned green peas - 1 tin or 1/2 glass
• Eggs - 5 pcs.
• Sour cream or mayonnaise
• Fresh greens

Salad can also be peppered with ground black pepper and salt. But this is optional. It all depends on your taste.

Cooking process:

Step 1. Boil potatoes and hard boiled eggs. Clean after cooling.

Step 2 Pour the mushrooms into a colander in order to stack the marinade. Then do the same procedure with peas.

Step 3 Cut all ingredients into small cubes.

Step 4 Take a container of a suitable size and pour all prepared products into it, add sour cream or mayonnaise dressing, salt and pepper if desired.

Step 5 Mix and let it brew a little.

There are also more expensive and specific ways of preparing this salad, which may be of interest to gourmets or connoisseurs of expensive gourmet cuisine. For example, if you like seafood, then you can take squid or shrimp instead of meat.

Olivier salad recipe with red caviar

Required Ingredients:

• boiled potatoes
• Boiled carrots (twice less than potatoes)
• pickles
• Boiled quail eggs
• Red caviar (a few tablespoons)
• Smoked red fish 300 grams
• canned peas
• Arugula or lettuce leaves, as well as greens to taste
• mayonnaise dressing

Cooking process:

Step 1. Chop all ingredients and place in prepared bowl.

Step 2 Add red caviar, peas and dressing.

Step 3 Stir.

Step 4 Lay a plate with lettuce leaves, and on top of Olivier.

Step 5 If desired, you can decorate the dish with the remaining red caviar.

Olivier salad recipe with hazel grouse

This salad has a little secret. To make it more refined and consistent with the original recipe, it is better to cook mayonnaise for dressing yourself.

Required Ingredients:

• Medium-sized potatoes - 7-9 pcs.
• Grouse meat - about one kilogram
• Olives - 10-14 pcs.
• Vegetable or meat stock jelly - 1 cup
• Capers - 3-4 pcs.
• Cancer necks - 10-12 pcs.
• Fresh or pickled cucumbers - 3-5 pcs.
• Lettuce leaves - 10 pcs.
• mayonnaise dressing