Olivier salad in the oven
Origin of the recipe
Olivier is a traditional New Year's salad made with vegetables and meat. But today we'll make it using a unique recipe: Olivier baked in the oven. Traditionally, leftovers from New Year's are baked in the oven. But if you're feeling adventurous, bake the Olivier immediately after slicing. The combination of boiled meat, cooked smoked sausage, vegetables, and cheese under a golden crust creates an exquisite contrast of textures—a tender base and a delicious, crispy top.
What do you need for cooking?
Ingredients
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Beef
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Boiled-smoked sausage
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Potato
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Carrot
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Canned green peas
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Eggs
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Pickled cucumbers
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Mayonnaise
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Green
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Cheese
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Baking dish
To prepare the salad, we'll need the usual Olivier ingredients. For the meat, it's best to use boiled beef. For the sausage, choose boiled and smoked cervelat. You can substitute the cervelat with more beef. You can make Olivier in the oven with or without the sausage. However, it's best to use both meat and sausage, as the smoky flavor adds a unique touch to the salad.
Step-by-step recipe
Step 1
Dice the raw potatoes and carrots and cook them together until tender. This will ensure perfect dicing. Make sure the vegetables don't overcook or lose their shape.
Step 2
Boil the meat. Cut the boiled beef and cooked-smoked cervelat into cubes.
NOTE: The cubes should be approximately the size of peas.
Step 3
Next, cut the barrel-pickled cucumbers into cubes.
Step 4
Cut the boiled eggs into cubes as well.
Step 5
In a deep bowl, combine peas, chopped eggs, cucumbers, cervelat and boiled beef.
NOTE: Choose the most tender, young green canned peas – this affects the taste of the salad.
Step 6
Add the cooled diced potatoes and carrots to the bowl with the remaining ingredients.
NOTE: After cooking, drain the water from the potatoes and carrots through a sieve and let the vegetables cool (do not add hot vegetables to the salad).
Step 7
Season the salad with mayonnaise.
NOTE: When preparing a baked salad, use slightly less mayonnaise than usual. Mayonnaise becomes thinner when heated. Too much dressing can cause the vegetables to "float" in the container.
Step 8
Finely chop the herbs (green onions and dill) and add to the salad.
Step 9
Add a pinch of salt (if you feel the cucumbers aren't salty enough), pepper to taste, stir – and the classic Olivier salad is ready.
Step 10
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and transfer the Olivier salad to a baking dish. Sprinkle the salad with grated hard cheese and bake for 15 minutes.
NOTE: The salad can be baked in a small metal bowl or foil.
Cooking tips
To get the perfect golden brown top, use hard cheeses that melt well.
Baked Olivier salad is best served immediately, while the cheese crust is hot and crispy. This classic salad's unique flavor is revealed precisely when served hot.
