Olivier salad with tongue: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Olivier salad is one of those dishes that are a traditional part of the New Year's table. Since childhood, everyone has known the taste of this tasty and satisfying salad. Each family has its own recipe for Olivier salad. Many housewives use various meat cuts, cook meat in different ways, add spices and so on.

But sometimes even the taste of Olivier becomes boring. However, you don’t want to give up this festive salad. Then you can just try to change the recipe and turn Olivier into something new. For example, instead of boiled sausage or chicken meat, you can add beef tongue to the salad.

Olivier salad with beef tongue

Required composition of products:

• Beef tongue - five hundred grams.
• Potato - three tubers.
• Quail eggs - three pieces.
• Fresh cucumber - three pieces.
• Sour cream - two tablespoons.
• Dill - six branches.
• Horseradish - one tablespoon.
• Mayonnaise - two hundred grams.
• Pepper - one third of a teaspoon.
• S alt - one teaspoon.
• Capers - thirty grams.

Cooking salad

Let's cook according to the recipe Olivier with beef tongue. The first thing to do is boil the potatoes. To do this, put clean potato tubers into a pot of cold water, put on fire and boil until tender. Cool and clean. Then they need to be cut into cubes and transferred to a bowl. Add capers and stir.

The next ingredient to prepare for the Olivier Tongue Salad recipe is fresh cucumbers. From them it is necessary to cut off the peel and cut into medium-sized cubes. Finely chop four sprigs of fresh dill. Combine cucumber with dill, sprinkle with pepper and s alt, and then mix. Then pour into a sieve, cover with a flat plate and set aside for fifteen minutes.

Cook beef tongue for Olivier salad with tongue until fully cooked, cool and cut into small cubes. Put in a bowl, add table horseradish and sour cream. Stir and leave for fifteen minutes to soak. During this time, you can cook quail eggs. Put a small pot of water on the fire and, when the water boils, place the quail eggs in it. In order to cook them hard-boiled, five minutes will be enough.

Combine all the prepared ingredients for beef tongue salad in a suitable size bowl and mix gently. Then put in a salad bowl and decorate on top with fresh cucumber slices, quail eggs, cut into two parts, and dill sprigs. Ready Olivier salad with tongue putfor an hour in the refrigerator. After he is fed, the salad must be put on a dish and served.

Olivier salad with tongue

List of required products:

• A tongue is one kilogram.
• Carrots - three pieces.
• Gherkins - ten pieces.
• Peas - two jars.
• Potatoes - ten small pieces.
• Dill - bunch.
• Chicken eggs - ten pieces.
• Mayonnaise - five hundred milliliters.
• Pepper - half a teaspoon.
• Fresh cucumber - three pieces.
• S alt - one full tablespoon.
• Quail eggs - five pieces.

Cooking the salad

Beef tongue is cooked for a long time, so cooking Olivier salad with tongue should be started by boiling it. Why put it in a pot of water on fire and, when the water boils, dip your tongue into it. Add one onion without the husk and one celery root. Boil the tongue over low heat for two and a half hours, then place five black peppercorns, two bay leaves and s alt to your taste in a saucepan.

Continue to cook the tongue with spices for another thirty to forty minutes. Place the cooked tongue in a bowl of cold water for five to six minutes and immediately begin to peel it from the skin. Place the skinless tongue back into boiling water, first remove the bay leaf and peppercorns. Leave it until the broth cools down completely.

Now you can start preparing the rest of the ingredients for the saladOlivier with beef tongue. Place the washed potato tubers and carrots in one large saucepan. Boil them until fully cooked, cool and peel. Boil hard-boiled chicken eggs for ten minutes, and boil quail eggs for only five minutes. Dip the finished eggs in cold water for twenty minutes, after which it is easy to remove the shell from them.

Wash fresh cucumbers and cut off the skin. Next, you need to cut off a small piece of beef tongue and set aside along with quail eggs, and chop all the other ingredients into small cubes and put in a bowl. Open jars of peas and drain in a colander. Finely chop the dill greens. Pour peas and dill to the rest of the products. Add mayonnaise, pepper and s alt. Mix all the ingredients and put in the prepared dish.

Top with chopped beef tongue slices, quail eggs cut in two and a few sprigs of dill. Cover the dish with beef tongue Olivier prepared according to the recipe with food film and refrigerate for an hour. After the salad has cooled and infused, it can be served.

Shrimp Olivier Salad

Ingredients:

• Beef tongue - one kilogram two hundred grams.
• Shrimp - five hundred grams.
• Onion - two small heads.
• Carrots - four pieces.
• Fresh cucumber - two pieces.
• Potatoes - five pieces.
• Peas - two hundred grams.
• Olives - one hundred and fifty grams.
• Eggs - six pieces.
• Mayonnaise - five hundred grams.

Preparing the ingredients

It is advisable to boil the beef tongue in advance, as it takes three to four hours to cook. Shrimps can also be boiled the day before. It is best to use frozen shrimp. You need to cook them unpeeled for two to three minutes, and then cut a little shell and carefully remove the intestines. Then the finished shrimp should be chopped into pieces.

First you need to marinate the onion. Clean it from the husk and chop. Transfer to a small bowl, sprinkle with sugar, s alt, add a small amount of wine vinegar and pour boiling water. Mix and leave to marinate. Wash potatoes and carrots, then boil until tender.

Chicken eggs boil hard for nine minutes, cool and peel. Cut olives into thin rings. Throw the canned peas in a colander and rinse.

Cut and mix ingredients

Cut all ingredients for Olivier salad with tongue into small cubes. Grind beef tongue, potatoes, carrots, fresh cucumber and chicken eggs. Pour into a deep bowl. Add olives, shrimp, peas and pickled onions.

Next, you need to s alt and spread the mayonnaise. Mix all the ingredients together and transfer to a prepared salad bowl, on the bottom of which lay fresh and clean lettuce leaves. You can decorate the finished Olivier salad with tongue and shrimp when serving with lemon slices, dill sprigs, circlessweet red bell pepper and quarters of small chicken eggs. It is advisable to put the salad in the refrigerator for a while, but you can serve it immediately after cooking.