Olivier salad with quail
What do you need for cooking?
Ingredients
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Beef tongue
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Boiled potatoes
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Carrot
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Quail
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Pickled cucumber
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Frozen green peas
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Garlic
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Capers
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Salt, pepper
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Quail eggs
For homemade mayonnaise:
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Egg
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Mustard
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Salt, sugar
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Olive oil
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Vegetable oil
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Lemon
Kitchen utensils
- Knife
- Spoon
- Pot
- Blender
- Cutting board
- Salad bowl
- Submission form
Step-by-step recipe
Step 1:
Prepare all ingredients. Boil the potatoes, carrots, and eggs until tender, then let cool. Wash the fresh cucumber.
Step 2:
Place frozen green peas in a bowl and pour boiling water over them for a few minutes to defrost.
Step 3:
Chop the vegetables. Peel and dice the boiled potatoes and carrots into small cubes. Place them in a salad bowl. Finely dice the fresh cucumber. It will add a crunchy texture to the salad.
Step 4:
Peel the eggs and cut them into small cubes, including the yolks and whites. Add to the salad bowl.
Step 5:
Add chopped quail to the salad.
Step 6:
Add the tongue. Cut the boiled beef tongue into small cubes and place in a salad bowl.
Step 7:
Prepare the mayonnaise. Beat the egg in a blender, add the mustard, salt, and sugar, and gradually whisk in the oil mixture until a thick emulsion forms. Finally, add the lemon juice.
Step 8:
Dress the salad. Add capers, crushed garlic, and homemade mayonnaise to a salad bowl. Gently mix all ingredients until smooth.
Step 9:
Place the finished salad in the refrigerator for 1-2 hours to allow it to infuse and soak.
Cooking tips
Enhance the flavor: Use high-quality ingredients. Don't forget to season the salad with salt and pepper to taste before tossing. Add a little lemon juice to homemade mayonnaise for a more vibrant flavor.
Don't oversalt the salad, especially if using capers. All ingredients should be well chilled before assembling.
Substitution of ingredients: If you don’t have beef tongue, you can use smoked chicken or ham.
Serving: Serve the salad in a pretty bowl or simply in a salad bowl, garnished with fresh herbs. This dish is perfect for any celebration.
