An unavoidable meal for Christmas, New Year’s, and Easter is a fantastic French salad. This salad may be served alone, but it tastes best when paired with some excellent ham or an even better roast. It is appropriately referred to as the queen of every Christmas table. However, did you realize that this salad was not even originally from France?
This dish’s more well-known moniker, Olivier’s salad, comes from Belgian chef Lucien Olivier, who created it in the renowned Moscow eatery Hermitage in the 1860s. The original recipe called for a long list of ingredients, some of which was kept a secret, as well as exotic ones like caviar, lobster, and calf’s tongue. According to the legend, an assistant chef at a rival restaurant stole the recipe from Olivier, who subsequently modified it and used it to great success all over the world, notably in these regions of our nation.
Actually, there are two variations of this salad, both of which can be traced back to Olivier’s recipe. The version without meat that we give here is referred to as a French salad, whereas the one with meat is known as a Russian salad. Both are quite good, however, the French salad is better as a side dish with meat even if you can also eat it on its own, but the first one is more of an independent meal.
We chose a traditional French salad for our dish, but there are other options. It may be made with other components that we did not use, including diced apple or lemon juice, which results in a somewhat stronger flavor. However, some people would rather exclude eggs, which are in our opinion a necessary component of this meal. You don’t need to get very enthusiastic about making French salad because it can be easily customized to your preferences. This will allow you to enjoy it to the maximum.
The key component that unites all the components into a cohesive whole and gives the French salad its distinctive flavor is mayonnaise, which you simply cannot eat without. You can opt for the brand of store-bought mayonnaise you want, but if you have the time, we recommend making your own homemade mayonnaise with natural ingredients and no extra additives.
If you have an appropriate bowl that you can fill with the salad and flip over on the plate to make it seem as nice as in our images, you can serve a well-chilled French salad in a somewhat more festive manner. Here’s a quick trick to ensure the salad glides out easily and maintains its attractive shape: lightly oil the bowl.
The French salad is easy to create, even if it takes a little longer to prepare. After that, enjoyment is certain.
French Salad
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Loading...Ingredients
- 200 grams of peas
- 300 grams of carrots
- 200 grams of pickles
- 600 grams of potatoes
- 4 eggs
- 500 ml mayonnaise
- salt, pepper
Instructions
It is best to cook the food at the same time
Boil potatoes in their skins in cold salted water.
When a fork goes through it easily, the potato is cooked
Peel the hot potatoes and leave them to cool
Boil the peas separately in salted water (according to the instructions on the package).
Strain it, cover it with cold water and leave it to cool
Also, cook the carrot separately, and test it with a fork to see if it is cooked.
The fork easily enters the cooked carrot
Drain the carrots, cover them with cold water, peel and leave them to cool
After boiling, boil the eggs for 10 minutes, then pour cold water over them, peel off the shell and let them cool
While the cooked vegetables are cooling, slice the pickles and transfer them to a large bowl
Add the cooled peas and mix gently
Cut the cooled carrot lengthwise into quarters and then into pieces, and add to the mixture of peas and pickles
Cut the cooled potatoes into cubes and add them to the mixture
Season everything with salt and pepper and mix well
In the end, combine everything with mayonnaise, mix and cool well before serving (minimum 3 hours, preferably overnight)
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