Many Iranians want to believe that this is an Iranian salad but it is not. The original version of
Olivier salad was invented in the 1860’s by Belgian Lucien Olivier, the chef of the Hermitage,
one of Moscow’s most celebrated restaurants. Ingredients have evolved and this is an Iranian version of the salad, in which chicken meat is the main ingredient.
Olivier Salad • Salad'e Olivieh • سالاد اولیویه
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 400 gr/ 14 oz chicken breast
• 600 gr/ 1 1/3 lb red potatoes or potato of choice
• 200 gr/ 7 oz carrots
• 6 eggs
• 150 gr/ 5 oz frozen peas
• 100 gr/ 3.5 oz Persian cucumbers in brine pickles, khiyar shour
• 2 Tbsp rice vinegar
• 4 Tbsp generous heaping of mayonnaise – preferably made of olive oil
• 4 tsp Dijon mustard
• salt & fresh ground black pepper
• extra virgin olive oil
◊ In a small saucepan, add chicken and a cup of water and on medium-high heat, boil/cook for 15 minutes. Set aside to cool. Once cooled, by hand, shred chicken tenders into half-bite-sizes.
◊ In a big pot, add washed potatoes, carrots and eggs, cover them with tap water and bring to a boil. After boiling 8 minutes, remove the eggs and immerse them in cold water. Check the carrots. If they are two-thirds cooked, take them out and immerse them in cold water. Continue to cook the potatoes until a skewer goes through very smoothly.
◊ Meanwhile, boil the frozen peas in salted, boiling water for 2 ~ 3 minutes. Drain and immerse in cold water. Let drain completely.
◊ When potatoes are cooked, while still hot, cut into 1cm cubes and place them in a large bowl. Immediately sprinkle 2 Tbsp vinegar, salt and pepper (to taste) and mix well. Uncovered, let it chill in refrigerator.
◊ Peel carrots by gently scraping over the surface with a knife. The skin comes right off. Cut them into half the size of potatoes, in 5mm cubes.
◊ Finely chop the eggs and pickled cucumbers.
◊ When potatoes are cooled, add cut carrots, eggs, pickles, peas, chicken meat, mayonnaise, mustard, and stir very well. Sample and adjust salt and pepper.
◊ Pick an appropriately sized/shaped bowl and grease generously with olive oil. Spoon salad in the bowl and press tightly with spoon.
◊ Cover the bowl with serving platter facing down, and flip. Tap the bowl until it releases the formed salad.
◊ Decorate to your liking, chill for 3~4 hours before serving.
Note: If mashed version of salad is preferred, grate half of potatoes, carrots, eggs, pickles, and dice the other half.
~ Prijatnovo appetita! ~
♦ These salads ↓ originally on this post are now on new posts. Click on the images ↓ for recipes:
♦ Check out other beautiful salads on Recipe Index
So, what’s cooking in your kitchen?