Salad Olivier | салат Оливье
- Daniel
- Mar 2, 2023
- 3 min read
Updated: May 20
There are actually a couple of requests for this Russian salad. I managed to do some research and here it is: Olivier Salad. I do not want to dive into too much of the history here, but if you're interested, you can read all about it at Wiki.
I have broke the ingredients in step by step ways to prepare them separately down below. That is how I like them to be (especially raw onions; I dislike raw onions, period). You can prepare however you like to be as well as this is you are the artist of your salad.
As for the meat, you can use store-bought smoked ham or salmon, as desired. I smoked my own chicken breasts. I am using the same rub as my Smoky Honey Sriracha Wings recipe and of cos, my Nordic Ware's Personal Size Stovetop Kettle Smoker.
This is a salad after all. You can either swap out or add ingredients you dislike or like. Capers are great for this salad, for example. You can replace sour cream with yogurt and you can use your favorite brand of mayo, it doesn't have to be Kewpie. But, carrots, potatoes and peas are a must for this salad.
Ingredients:
(Serve 12)
High Quality Olive Oil, For Cooking
Sea Salt
Black Pepper
Cabbage Thinly Sliced, 1/4
Carrots Diced, 2
Yellow Onion Diced, 1
Garlic Finely Minced, 3 Cloves
Yukon Gold Potatoes, 800g
Green Peas Frozen, 120g
Chicken Breast + Tenders, 2
White Pepper, Pinch
Homemade Rub / Your Favorite Rub Or Store-Bought Smoked Ham / Salmon
Baby Cucumbers Pickled Diced Homemade, 100g
Pickled Brine Homemade, 2 TBSP
Kewpie Mayo, 1/2 Cup Adjust To Preference
Sour Cream, 1/2 Cup Adjust To Preference
Mustard Powder, Pinch
Dried Dill, Pinch
Fresh Lemon Juice, 1 Lemon
Fresh Lemon Zest, 1 Lemon
Eggs, For Serving (Optional)
Equipment:
Cast Iron Skillet / Pan
Heavy Pot
Stove Top Smoker / Grill Smoker I'm using: Nordic Ware's Personal Size Stovetop Kettle Smoker
Directions:
Please visit my "How To Pickle Almost Anything" page if you wanna pickle your own cucumbers.
Please visit my "Smoky Honey Sriracha Wings" page for the rub recipe.
Prepare the Cabbage
In a skillet over medium heat, heat 2 tbsp olive oil.
Add cabbage, season with salt and pepper, and sauté.
Cover for 2–3 minutes, then continue sautéing until lightly caramelized.
Transfer to a large salad mixing bowl.
Light caramelization adds depth compared to raw cabbage.
Prepare the Carrots
In the same skillet, heat 1 tbsp olive oil.
Add carrots, season with salt and pepper, and sauté.
Cover for 2–3 minutes, then cook until lightly caramelized and fork tender.
Transfer to the salad bowl.
Sautéing preserves the carrots’ natural sweetness and texture.
Prepare the Onion and Garlic
Heat 1 tbsp olive oil in the skillet.
Add onion, season, and cook until lightly caramelized.
Add garlic and sauté until aromatic.
Transfer to the bowl with cabbage and carrots.
Cook the Potatoes and Peas
Wash and finely dice the potatoes.
Add to a pot with enough salted water to cover.
Bring to a boil and cook until fork tender.
Add peas and cook for 1–2 more minutes.
Drain and spread on a tray lined with kitchen paper to dry for 5 minutes.
Transfer to the salad bowl.
Smoke the Chicken
Season chicken breasts and tenders with salt, white pepper, and your favorite rub.
Smoke using a stovetop kettle smoker for 20 minutes (or as per equipment instructions).
Shred the chicken with two forks and add to the salad bowl.
Store-bought smoked ham or salmon can be used as substitutes.
Assemble the Salad
Add chopped pickled cucumbers and a splash of the brine.
Stir in mayo, sour cream, mustard, chopped dill, lemon zest, and juice.
Toss until everything is evenly coated.
Taste and adjust with more dressing, salt, or pepper if needed.
Prepare the Soft-Boiled Eggs (Optional)
Bring 1 inch of water to a gentle simmer in a saucepot over medium-low heat.
Gently add eggs, cover, and cook for exactly 7 minutes.
Rinse under cold water and peel.
Slice in half and season with salt and black pepper.
To Serve
Plate the salad with soft-boiled eggs on top.
Garnish with fresh dill.
Serve at room temperature or chilled.
The perfect bite?
Probably the best salad I have so far...
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