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Salad Olivier | салат Оливье

Updated: Mar 3, 2023


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:

 

Directions:

  1. Please visit my "How To Pickle Almost Anything" page if you wanna pickle your own cucumbers.

  2. Please visit my "Smoky Honey Sriracha Wings" page for the rub recipe.

  3. Prepare the cabbage.

  4. In a skillet over medium heat, add 2 TBSP of olive oil.

  5. Once the oil is heated up, add in the cabbage.

  6. Season with salt and pepper.

  7. Saute and cover for 2 to 3 mins or until the cabbage is starting to caramelize.

  8. Saute until lightly caramelized.

  9. Remove from heat and transfer into an extra large salad mixing bowl.

  10. *The reason why I saute the cabbage is I personally find that lightly caramelized cabbage has more flavor than having it raw.

  11. Prepare the carrots.

  12. In the skillet over medium heat, add 1 TBSP of olive oil.

  13. Once the oil is heated up, add in the carrots.

  14. Season with salt and pepper.

  15. Saute and cover for 2 to 3 mins or until the carrots are fork tender.

  16. Saute until lightly caramelized.

  17. Remove from heat and transfer to the cabbage.

  18. *When you boil carrots, they will tend to lose all that wonderful fruity flavor and texture.*

  19. Prepare the onion and garlic.

  20. In the skillet over medium heat, add 1 TBSP of olive oil.

  21. Once the oil is heated up, add in the onion.

  22. Season with salt and pepper.

  23. Saute until lightly caramelized.

  24. Add in the garlic and saute until aromatic.

  25. Remove from heat and transfer to the cabbage and carrots.

  26. Prepare the potatoes and peas.

  27. Wash the potatoes thoroughly.

  28. Finely dice the potatoes and transfer them into a pot.

  29. Fill the pot with water to fully submerge the potatoes.

  30. Season with salt and bring it up to a boil.

  31. Just when the potatoes are fork tender, add in the peas.

  32. Cook for another 1 to 2 mins.

  33. Drain and transfer onto a baking tray lined with kitchen paper.

  34. Set aside for 5 mins.

  35. Transfer to the salad mixing bowl.

  36. Prepare the chicken.

  37. I am using my Nordic Ware's Personal Size Stovetop Kettle Smoker to smoke the chicken breasts.

  38. Season the breasts and tenders on both sides with salt, white pepper and the rub.

  39. Smoke the breasts and tenders as per the manufacturer's instructions.

  40. I smoked mine for 20 mins.

  41. Transfer the breasts onto a chopping board and shred them into pieces with 2 forks.

  42. Add the shredded or pulled smoked chicken to the salad.

  43. *You can use store-bought smoked ham or salmon.*

  44. Assemble the salad.

  45. Add in the pickled cucumbers and brine juice.

  46. Followed by mayo, sour cream, mustard, dill, lemon juice and zest.

  47. Toss and mix until the vegetables and chicken are well coated.

  48. Taste and adjust for more dressing or salt and pepper.

  49. I like to serve my Olivier Salad with some soft boiled eggs.

  50. To make soft boiled eggs:

  51. In a sauce pot over medium-low heat, add 1" of water.

  52. Bring it up to a slow simmer.

  53. Add in the eggs, cover and cook for exactly 7 mins.

  54. Immediately remove from heat and leave the eggs under running water.

  55. Tap and peel.

  56. Slice into halves and season with salt and black pepper.

  57. Finally, garnish with more dill.

  58. You can serve this at room temperature or cold.


The perfect bite?


Probably the best salad I have so far...

 

Recipe Video:



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