Step by step recipes amazing olivier with tongue and fresh cucumbers, capers, crayfish tails and apple

2017-11-02 Julia Kosich

Grade
prescription

3052

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

10 gr.

carbohydrates

6 gr.

135 kcal.

Option 1: Classic Tongue Olivier Recipe

If the cooks practically agreed with other ingredients regarding the type of meat used for Olivier, there is still no consensus. So, one argues that it must be a sausage. Others insist on boiled meat. And we suggest trying to make an amazing Olivier with tongue. Yes, it will take several hours to prepare it. But as a result, you will get so delicious snack that you won't regret it for a minute.

Ingredients:

• 450 grams of beef tongue;
• 5 potatoes;
• 1 carrot;
• 5 pickled cucumbers;
• 5 eggs;
• salt;
• onion;
• celery root;
• 400 grams of canned peas;
• mayonnaise packaging;
• 2 laurels;
• 4 sweet peppercorns.

Step-by-step Olivier recipe with tongue

Rinse beef tongue and place in a wide saucepan. Add the onion (peeled) and a small piece of celery root. Pour in water.

Cook the ingredient for 2.5 hours. Then add salt, throw lavrushka and a few peppercorns. Boil the tongue for another 34-35 minutes.

Also boil potatoes, carrots and chicken eggs. Cool all ingredients completely.

Peel the vegetables from the peel, and the eggs from the shell. Cut the tongue, carrots, pickled cucumbers, eggs and potatoes into small cubes.

Combine the prepared components of Olivier with tongue with canned peas and mayonnaise. Mix the salad and transfer to a vase. Serve on the table.

In order not to waste time on the day of creating the salad, we suggest boiling the tongue in advance. Since this is a rather "hard" product, it makes no sense to cook it for less than 2.5 hours. You will only spoil the dish. In addition, the cooked tongue is excellently stored in the refrigerator for a couple of days.

Option 2: Quick Tongue Olivier Recipe

You can speed up the process of creating an amazingly delicious Olivier salad only by pre-boiling everything necessary ingredients. Thus, you will need to cook the tongue, potatoes and eggs the day before the holiday. And then just chop them up and mix them together.

Ingredients:

• 450 grams boiled tongue;
• 5 eggs;
• 5 potatoes;
• jar of peas;
• 5 pickled cucumbers;
• greenery;
• mayonnaise packaging.

How to quickly cook Olivier with tongue

The day before cooking, boil the planned amount of potatoes and chicken eggs. Store in the refrigerator without removing the peel and shell.

Also pre-cook the beef tongue. To do this, it is important to wash and boil it with onions and other roots in salt water for 3 hours.

So, cut the peeled eggs and potatoes, along with pickled cucumbers and tongue, into neat small cubes.

Combine ingredients in a tall bowl. Add canned peas and mayonnaise. Olivier with tongue mix and serve, garnished with herbs.

In order to cut the ingredients quickly and beautifully, we recommend using a kitchen machine. In addition, while cooking the beef tongue, do not forget to add spices to the broth. It can be laurel, cloves and peppercorns.

Option 3: Olivier with tongue and fresh cucumbers

Most often, Olivier is cooked with pickled cucumbers. However, if you want to refresh hearty salad it is permissible to use fresh fruits. In this case, you need to add a little more salt. Also, do not forget about black pepper, which will add spice to our appetizer.

Ingredients:

• 300 grams of fresh cucumbers;
• 4 eggs;
• 350 grams of tongue;
• 4 potatoes;
• 250 grams of peas;
• carrot;
• mayonnaise packaging;
• ground pepper.

How to cook

Rinse and peel medium beef tongue. Stir it in a saucepan and throw in onions and carrots. Salt. Cook the ingredient for 3 hours.

Boil fresh chicken eggs, medium carrots and a few potatoes until tender.

After cooling the products, peel them and cut into equal pieces.

Also chop the chilled beef tongue and peeled fragrant fresh cucumbers. Combine the components of a hearty salad. Pour canned peas and pour in mayonnaise to taste. By the way, it is better to do it yourself.

If desired, add salt and a little black or allspice. Stir the olivier with the tongue so that the mayonnaise is evenly distributed inside.

Before serving, be sure to store in the refrigerator, like any other mayonnaise salads. Directly on the table, it is recommended to decorate the dish with fresh green leaves.

Option 4: Olivier with tongue and crayfish necks

The original Olivier recipe, which, by the way, is not much like the one according to which we prepare this salad, provides for the use of crayfish necks. But why don't we add this ingredient without changing the composition of the dish? Believe me, having tried this option once, perhaps you will do this forever.

Ingredients:

• 300 grams of tongue;
• 4 potatoes;
• mayonnaise packaging;
• 4 eggs;
• 3 pickled cucumbers;
• 100 grams of cancer necks;
• 200 grams of canned peas;
• greenery.

Step by step recipe

Peel pre-boiled eggs and potatoes from the shell and peel, respectively.

Chop the pre-cooked tongue with pickled cucumbers into small cubes. Do the same with potatoes, crayfish necks and eggs.

Transfer ingredients to a wide bowl. It must be dry and clean. Introduce chopped herbs inside and, if necessary, salt.

Now add the canned peas and mix well with the tongue.

Pour enough mayonnaise. Mix the appetizer for the last time and put it on a serving plate.

Cancer necks can be purchased at any supermarket. And they are already cleaned and pickled. However, it is also acceptable to use crayfish meat (abdomen). Why do they need to be boiled with herbs and salt until cooked. Then peel and cut, adding to the salad.

Option 5: Olivier with tongue and apple

If you, despite the use of pickled cucumbers, do not have enough sour notes in Olivier, we advise you to add to the composition of the snack fresh apple. Moreover, it is permissible to both finely chop and rub. In the latter case, the fetus will not be visually visible. However, it will give away the aroma and taste completely.

Ingredients:

• large apple;
• 3 potatoes;
• 3 eggs;
• 250 grams of boiled tongue;
• 150 grams of canned peas;
• 3 pickled cucumbers;
• mayonnaise;
• carrot;
• greenery.

How to cook

Boil beef tongue with onions, celery and carrots. This will take 3-3.5 hours. Moreover, it is important to add salt 30 minutes before turning off the stove.

Also cook chicken eggs, carrots and medium potatoes in a suitable saucepan.

Pickled cucumbers and a large apple (preferably without skin) cut into small cubes. Do the same with beef tongue.

Peel cooled vegetables and eggs and chop into small pieces.

Combine all products and add canned peas. Add shredded greens and pour in mayonnaise.

With gentle movements, mix the olivier with the tongue. Put in a vase and serve with other dishes on the festive table.

For such salads, it is recommended to use sweet and sour apples. The color of the fruit in this case does not matter. In addition, if you have a desire, an immersion blender and the most simple products Make your own mayonnaise. So you will be sure of the quality of the dressing used, and therefore the salad as a whole.

Option 6: Olivier with tongue and capers

Along with cancer necks, capers were present in the original Olivier recipe. What it is and how they can decorate a salad, you will learn by adding this ingredient to the composition of the salad. It is important to correctly correlate the amount of other salty foods.

Ingredients:

• 5 potatoes;
• 450 grams of beef tongue;
• 5 eggs;
• carrot;
• 2 pickled cucumbers;
• 60 grams of capers;
• mayonnaise packaging;
• 100 grams of canned peas.

Step by step recipe

Lay the washed tongue with different roots in large saucepan. Pour in water, add salt and cook for 3 hours over medium heat.

Once the indicated ingredient is ready, boil potatoes, medium carrots and chicken eggs.

When the components of the olivier with the tongue have cooled down, peel them from the peel and shell.

Cut eggs, pickled cucumbers, potatoes, tongue and carrots into small, neat cubes.

Mix prepared ingredients with peas and pickled capers. Pour in mayonnaise.

Distribute the dressing well and send a delicious salad into a deep vase. Use green leaves as decoration.

One of the common types of salads that are in new year holidays on the table is Olivier. It is prepared according to various recipes and with different ingredients. It can be an option with chicken, sausage, beef.

Cucumbers for salad are used fresh, pickled and even sour. Green peas also play an important role in Olivier salad. Be sure to choose jars in the store with a product from the brain varieties. In this case, you will buy peas that are soft and delicate in taste.

The best option for Olivier would be if you boil fresh or fresh-frozen peas, and then add them to the salad.

It is better not to boil potatoes and carrots, but to bake them wrapped in foil. Baked vegetables, unlike boiled ones, have a rich taste and are not at all watery.

An excellent way to prepare would be to use microwave oven- put the tubers in a plastic bag, set the timer for 10 minutes at full power. Today I offer another version of Olivier salad with tongue, try this version of the salad, the tongue can be used both beef and pork.

Taste Info Holiday salads

Ingredients for 2 servings:

• Baked potatoes - 210 g;
• Baked carrots - 2 pcs.;
• canned peas- 4 tbsp. l.;
• Beef tongue - 240 g;
• Chicken eggs(boiled) - 2-3 pieces;
• Pickled cucumbers - 3 pcs.;
• A pinch of salt;
• Mayonnaise - 3-4 tbsp. l.;
• Dill - to taste.

How to cook beef tongue olivier

For a salad for two servings, use a few potato tubers and large carrots. The day before, bake them in foil and put them in the refrigerator until morning.

Chop the peeled vegetables into small cubes and send them to a deep container to mix the salad.

Boil the beef tongue beforehand and peel it. The peel is easily removed from the tongue if this is done immediately after the end of boiling. Cut the tongue into cubes and also add to the bowl with vegetables.

Beef tongue should be boiled for at least 3 hours in water with the addition of bay leaf, celery root or parsnip and allspice - so the finished addition to the salad will be tastier. Pork tongue cooks faster, readiness can be checked with a knife, it should be easy to enter, and the meat should be soft, the juice should be clear.

Immediately after cooking, pour the tongue with cold water for a few minutes - then it will be easier to peel it.

Finely chop the hard-boiled eggs and send to the salad.

Pour green peas from the jar to the rest of the ingredients.

Cut the pickled cucumbers into cubes, and add to the salad with mayonnaise. Use good quality mayonnaise, or make your own.

Stir the salad, add salt and dill to taste.

Think of a beautiful serving for Olivier salad with beef tongue. For example, you can post ready meal in a culinary ring on a plate. Firm the inside of the salad with a fork so it holds its shape afterwards.

After you have removed the ring, decorate as desired. ready salad top, add sprigs of dill.

Do not store salad seasoned with mayonnaise for more than a day. It is better to prepare all the ingredients and mix them as needed, before serving in parts, so as not to spoil.

There are many interesting recipes salad "Olivier". Today I propose to cook a very tasty and satisfying salad "Olivier" with tongue. The dish is worthy of both everyday and holiday table. Sure, delicate taste This salad will be loved by many.

Ingredients

To prepare salad "Olivier" with tongue you will need:

potatoes - 5 pcs.;

eggs - 3 pcs.;

carrots - 1 pc.;

onion - 1 pc.;

pickled cucumbers - 3 pcs.;

canned peas - 1 can (400 g or to taste);

tongue (I cooked with pork tongue) - 1 pc.;

mayonnaise - to taste;

salt - to taste.

Cooking steps

First you need to boil potatoes in their uniforms, carrots, eggs and pork tongue. Cool down everything. Pork tongue is cooked for a long time - about 1.5-2 hours (depending on size). The finished tongue should immediately be poured with cold water and the skin removed. Peel vegetables and eggs. Cut potatoes into small cubes.

Hard-boiled eggs, cut into cubes and send to the salad with potatoes and carrots.

Finely chop the cucumbers and add to the salad bowl.

Canned peas without liquid add to the salad.

Chop the peeled onion very finely and also send to the salad.

Tongue cut into cubes and put in a salad.

Salad "Olivier" with tongue salt, season with mayonnaise, mix well and send for a couple of hours in the refrigerator.

Before serving, lay out a delicious, tender, hearty Olivier salad in salad bowls and serve chilled.

Bon Appetit!

Calories: Not specified
Cooking time: 30 minutes

Now, at huge variety products in supermarkets, many tend to decorate their table, constantly looking for something new, sophisticated and forgetting the traditional. Therefore, I propose Olivier salad with Tsarsky tongue, which has a slightly different taste, but at the same time remains almost unchanged.
A classic salad with a new taste is perfect for any celebration and traditionally for the New Year, and daisies decorating the salad will remind you of warm and sunny summer days. So delicious and festive! By the way, you can cook
Olivier salad with tongue - recipe with photo.
So, you will need:
- 700 gr. boiled tongue,
- 2 boiled potatoes,
- 5 boiled eggs,
- 1 can of canned peas,
- 2 boiled carrots,
- 2 pickles,
- 1 apple,
- bunch of dill
- mayonnaise,
- lettuce leaves,
- ground black pepper,
- salt.

Recipe with photo step by step:

So, how to cook "Royal" Olivier. Boiled eggs (3 pcs.), Boiled carrots and potatoes, peel and cut into cubes.











Also cut boiled tongue, fresh apple without skin and pickles.














Mix all products, pepper, salt and season with mayonnaise.










Next, put the lettuce leaves on a flat dish, and on them salad Olivier with a tongue slide. Sprinkle finely chopped dill on top.
For decoration, take the 2 remaining boiled eggs, separate the whites from the yolks. Squirrels cut into strips and lay out in the form of chamomile. Fill the middles of daisies with egg yolk, grated on a fine grater (see photo). The remaining grated yolk can be sprinkled on a chamomile field.
Olivier salad with Tsarsky tongue is ready. Bon Appetit!
If you are constantly dieting, you might be interested in

Olivier salad with tongue was first prepared by one of the French chefs. New meat ingredient not only completely changed the taste familiar dish, but also made it more satisfying. It is impossible not to notice the fact that beef or pork tongue is much healthier than usual for this sausage dish.

In general, the language is considered a delicacy. The most exquisite dishes and snacks are prepared from beef tongue. Moreover, that beef, that pork tongue contains a lot of useful vitamins, trace elements and minerals.

However, beef tongue is very difficult to prepare. So that this ingredient does not spoil, but rather improves the taste of the dish, it is necessary to cook it for at least 2-3 hours. Only after such a long cooking period, the tongue will become soft and tasty.

How to cook Olivier salad with tongue - 15 varieties

An interesting variation on the theme of Olivier with a tongue with an incredibly beautiful way of presenting. The salad fully justifies its name: such a dish is not ashamed to be served to the king!

Ingredients:

• Cocktail shrimp - 300 g
• Tongue - 400 g
• Eggs - 3 pcs.
• Potato - 3 pcs.
• Onion - 0.5 pcs.
• Cucumber - 1 pc.
• Carrot - 2 pcs.
• Olives - for decoration
• lettuce leaves - for garnish

Cooking:

The first step is to pickle finely chopped onions in a mixture of water and wine vinegar. We clean the shrimp, cut into pea-sized pieces. All salad products should be cut the same size: this way the dish will turn out tastier. We cut carrots, cucumber, potatoes and eggs into cubes, olives into rings. Add fresh peas and onions.

Prepare the dressing: mix all the necessary ingredients except the oil and beat with a blender. Add the oil gradually in a thin stream, continuing to beat the mixture. It turns out very thick delicious mayonnaise. We dress them with salted salad.

For serving, we decorate the dish with lettuce leaves, lay out Olivier royally with the help of a serving ring, “dress up the salad” with the products that are in the refrigerator.

Very satisfying and tasty dish which will certainly find its place on your holiday table.

Ingredients:

• Onion - 1 pc.
• Boiled tongue - 400g
• Carrot - 1 pc.
• Cucumber - 1 pc.
• Pickled cucumbers - 2 pcs.
• Eggs - 3-4 pcs.
• Bank of canned peas - 1 bank

Cooking:

As in classic recipe"Olivier" all products must be cut into small cubes and mixed in a salad bowl, adding mayonnaise, salt and pepper. Everyone knows how to process vegetables before slicing, but the language requires special knowledge.

Initially, the tongue should be thoroughly washed and left in water for about 30 minutes - thanks to this technique, the tongue will acquire an unusual softness and melting texture.

The tongue is cooked without adding salt, it is better to salt it already in the salad. The pork tongue should be kept on fire for 1.5-3.5 hours, depending on the size, but it will take from 2 to 4 hours to cook the beef tongue. During the cooking process, make sure that the water does not boil too much - this will worsen taste qualities gentle tongue. The water should only bubble a little.

After the tongue has completely cooled, cut into small pieces. Pre-boiled potatoes, peel and cut. Cucumbers cut into small cubes. boiled carrots clean and cut. Hard-boiled eggs and cut. Peel the onion and chop finely. We mix all the ingredients and dress the salad with mayonnaise.

An interesting option with 3 types of meat. All ingredients listed are for 1 serving.

Ingredients:

• Beef tongue - 50 g
• Chicken fillet- 70 g
• Green peas - 60 g
• Fresh cucumber - 60 g
• Pickled cucumber - 60 g
• Potato - 30 g
• Carrot - 30 g
• Tiger shrimps - 50 g

Cooking:

Quail eggs are boiled for 2 minutes, it is important not to overcook them. To make it easier to peel them, dip the eggs in cold water immediately after cooking. We cut the chicken carcass: it needs to be lightly beaten off for softness, salt and pepper, fry in a pan. In a separate pan, green peas are fried right in the pod. All vegetables are cut into small cubes: follow the rule “the smaller the slicing of the components, the tastier salad". We cut the breast and tongue, peas, send to vegetables. Season the resulting mixture with mayonnaise, salt and pepper. Lastly, pre-fried finely chopped shrimp are sent to the dish. We spread the salad with a serving ring, decorate. The dish is ready!

An exquisite salad that is significantly different from the usual classic Olivier recipe.

Ingredients:

• Boiled tongue - 500 g
• Shrimps -250 g
• Eggs - 4 pcs.
• Canned peas - 1 can
• Onion - 1 pc.
• Pickled cucumbers - 300 g
• Carrots - 2 pcs.
• Potatoes - 2 pcs.

Cooking:

This recipe will load all 4 burners of your stove! Boil the tongue, shrimp, potatoes with carrots and eggs in separate pans.

It is better not to boil eggs together with vegetables - this is not very hygienic, and their cooking time varies.

Shrimps will “reach” the fastest way - they can be removed after 5-7 minutes and cleaned. Eggs will cook in 10 minutes (do not forget to put them in cold water later for ease of peeling), carrots and potatoes can be taken out in half an hour, and the tongue will be the most “long-awaited” product. Devote at least 2 hours to the cooking process. We cut all the prepared ingredients into cubes, except for the peas, of course, it is enough to drain the water from it and transfer it to a salad bowl. Salt and pepper the salad to taste. Season with mayonnaise just before serving.

Very beautiful shape serving beloved Olivier. But for execution, you will need 2 forming rings: standard and large diameter.

Ingredients:

• Chicken breast- 400g
• Eggs - 4 pcs.
• Bank of canned peas -1 pc.
• Beef tongue - 600 g
• Eggs - 4-5 pcs.
• Pickled cucumbers - 3 pcs.
• Greens for decoration

Cooking:

All the ingredients in this version of Olivier are laid out in layers, each layer is smeared with mayonnaise. 1 layer - potatoes, then tongue, carrot, cucumber, boiled eggs, chicken meat. Then put on 2 serving ring. Peas, potatoes, chicken meat are laid in 1 layer, cucumbers are the last layer. Decorate the salad with radishes, herbs and peppers. When making this salad, it is very important to pack all the ingredients as tightly as possible when laying out the layers: this way the dish does not fall apart.

Delicious and very satisfying salad, which is able to replace even the main course.

Ingredients:

• Eggs - 3-4 pcs.
• Potatoes - 3 pcs.
• Boiled tongue - 500 g
• Carrots - 2-3 pcs.
• Pickled cucumbers - 3 pcs.
• Cheese durum varieties- 150 g
• Onion - 1 pc.

Cooking:

Cut the boiled potatoes and carrots into cubes as small as possible, divide the eggs into two parts: we also cut the protein into cubes, and set the yolk aside. The protein-vegetable mixture is ready to be sent to the salad bowl. We also send finely chopped onions, tongue and green peas there. Everything can be seasoned with mayonnaise, salt and pepper. Before serving, prepare the yolks: grate them on a fine grater along with cheese and herbs. Sprinkle the finished salad on top.

Very detailed recipe with a clear dosage of products.

Ingredients:

• Potato - 2-3 pcs.
• Champignons - 250 g
• Onion - 1 pc.
• Eggs - 3 pcs.
• Tongue - 400 g

Cooking:

Mushrooms cut into cubes and fry together with the onion for vegetable oil. Cut all other ingredients into cubes and mix with onion-mushroom mass. Dress the salad with mayonnaise.

The name of this salad speaks for itself. This salad option is very costly in finance, but it's worth it.

Ingredients:

• Potatoes - 3 pcs.
• Bank of canned peas - 1 pc.
• Pickled cucumbers - 3 pcs.
• Red caviar - 100 g
• Quail eggs - 9-10 pcs.
• Beef tongue - 500g
• Onion - 1 pc.
• Cancer necks - 100 g

Cooking:

We cut the boiled and cooled potatoes and eggs into cubes, add the tongue, cucumber and cancer necks to them. We mix all the ingredients, season with mayonnaise, salt and pepper to taste. We spread the salad on a beautiful plate, serve with decorated quail eggs with red caviar.

Delicious recipe with three types of meat. All ingredients listed are per serving.

Ingredients:

• Carrot - 2 pcs.
• Chicken breast - 300 g
• Beef tongue - 400 g
• Eggs - 4 pcs.
• Potato - 3 pcs.
• Green pea- 100g
• Pickled cucumber - 1-2 pcs.
• Turkey fillet - 200g
• Onion -1 pc.

Cooking:

All the ingredients are enough, pre-boil, cut into small cubes, mix in a plate for portion serving, season with salt, mayonnaise and pepper. The taste of the dish will pleasantly surprise you!

A wonderful version of Olivier salad with tongue, especially this one original dish kids will rejoice!

Ingredients:

• Boiled tongue - 0.5 kg
• Potato - 4 pcs.
• Pickled cucumbers - 3-5 pcs.
• Carrot - 2 pcs.
• Onion - 1 pc.
• Peas - 1 bank
• Eggs - 4 pcs.
• Peeled shrimps - 300 g
• Olives - for decoration

Cooking:

The salad recipe is no different from its “normal” counterpart. It is necessary to prepare all the products, cut into cubes and put in a salad bowl.

For this dish, you need only finely chopped vegetables - this way it will look neater - and an even, round salad bowl.

We send the finished dressed salad to the festive dishes, generously grease with mayonnaise on top - it should feel like you evenly sprinkled the salad with snow. Then we create: from olives we make eyes and cilia for our snowman, a nose, cheeks, a mouth and a perky bang - from carrots. Gorgeous, elegant dish is ready to go out!

Beautifully decorated Olivier salad with tongue.

Ingredients:

• Beef tongue - 1 pc.
• Carrot - 1 pc.
• Potatoes - 2 pcs.
• Eggs - 2 pcs.
• Green peas - 1 bank.
• Fresh cucumber - 1 pc.
• Pickled cucumber -2 pcs.
• Onion -1 pc.

Cooking:

Prepare all the ingredients in advance: boil the tongue, carrots, eggs, potatoes. After cooling, finely chop. Chop cucumbers, onions, combine with other products, add mayonnaise, salt, pepper and mix. Decorate the salad as you wish. The elegant dish is ready!

This unusual dish suitable for everyone who wants to try something new, unusual, but is not ready to move on to eating pickled insects or other overseas delights.

Ingredients:

• Beef tongue - 400 g
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Fresh cucumber- 1 PC.
• Pickled cucumber - 3 pcs.
• Eggs - 5 pcs.
• Spinach - 100g
• Canned peas - 1 can
• Breadcrumbs- 100g

Cooking:

It all starts in the usual way: we chop the carrots, tongue, cucumbers prepared for the salad, achieving the shape of a cube. We also do with egg white. Add peas to the total mass, mix everything, salt, pepper and leave for a while.

Let's move on to the yolk - it will be the "icing on the cake" in this recipe. The yolk must be breaded in crushed breadcrumbs and fried in in large numbers oils. Before serving, carefully cut the fried yolk and decorate the finished dish with it, adding a spinach leaf and a couple of radish slices. It turns out very original and in the spirit of the time!

A layered version of Olivier, perfect for transparent containers - the layers look very beautiful!

Ingredients:

• Boiled pork tongue - 400g
• Lettuce leaves - 200 g
• Fresh cucumbers - 2 pcs.
• Hard cheese - 100g
• Greenery

Cooking:

Divide all the ingredients by three - and you get the amount you need for one layer. In the future, the layers are simply repeated.

1. 1 layer: 3 chopped lettuce leaves;
2. 2 layer: a third of the amount of boiled tongue;
3. 3 layer: cucumber cut into strips;
4. 4th layer: grated cheese.

Repeat layers until you run out of food. Sprinkle the resulting structure with greenery on top. Salad dressing in portions!

This is not an express salad option, on the contrary, it is a complete holiday dish, which can be served as the main.

Ingredients:

• Pickled cucumbers - 3 pcs.
• Veal tongue - 500g
• Quail - 3 pcs.
• Olives - 100 g
• Onion - 1 pc.
• Arugula - 1 bunch
• Cancer necks - 300 g
• Red caviar - 100 g
• Capers - 50 g
• Carrot -1 pc.
• Fresh cucumber - 2 pcs.

Cooking:

Preparing a dressing: for this fine dining store-bought mayonnaise will not work! Break into a bowl 6 quail eggs, season them with a spoonful of dry mustard, salt, pepper and lemon juice. Mix everything with an immersion blender. Now pour in the oil: do it gradually, in a thin stream, otherwise it will simply peel off from the total mass. An important condition a good dressing is the same temperature of all products: do not take eggs from the refrigerator, but butter from a drawer next to the oven.

Boiled and peeled tongue cut into small cubes. Quail must also be boiled and the meat separated from the bones: we will not need the bones today.

Cut in random order, also do with eggs, carrots, cucumbers and potatoes. The olives are cut in half. Transfer everything to a salad bowl, pick up arugula and whole pearl onions with your hands. Add red and black caviar, season everything with homemade mayonnaise, onion and pepper. It is better if you let the salad stand for a while, but you probably won’t succeed - the dish turns out too tasty!

A non-standard version of cooking Olivier with mushrooms.

Ingredients:

• Boiled tongue - 150 g
• Egg - 2 pcs.
• Potato - 300 g
• Carrot - 150 g
• Onion - 1 bunch
• Champignons (pickled or fried) - 100 g
• Mayonnaise, salt, pepper - to taste.

Cooking:

Cut the egg, potatoes, onions, carrots into squares. Add pre-dried mushrooms to them. Cut the tongue into cubes so that its taste is felt better (as you know, the larger we cut any individual ingredient into a salad, the brighter it sounds in the general orchestra of tastes). Add onion rings to the salad bowl as well, it remains only to season with mayonnaise, salt and pepper. The salad is ready to be served.