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Few people know that in addition to the original Olivier salad recipe with grouse and other scarce products, there are 5 more main secrets of this dish.
We will tell you what to dress the salad with, how to properly prepare vegetables for it and, most importantly, how finely they should be cut.
Details
As for the last point, the appearance of the dish and to some extent the taste depends on it. It is unlikely that anyone will encroach on their favorite salad if the ingredients for it are chopped like a vinaigrette.
- Slicing
Most housewives have no idea what the standard is. By default, smaller is better. This is not quite so. Ideally, you need to crush vegetables and meat components to the size of green peas. The average indicator of vegetable and meat cubes is 7x7 mm. - Vegetables
Traditionally, vegetables for olivier are boiled. It cannot be said that this is fundamentally wrong and completely destroys the work of the hostess. But if vegetables are baked in the oven, their taste will be richer. Potatoes and carrots are baked in a special sleeve, in a uniform. - Potato
This point cannot be ignored, because the quantity of ingredients is no less important than their quality. The main thing is not to get carried away with potatoes and eggs. To calculate everything with accuracy, follow the proportion: 12 g of potatoes and 400-3 chicken eggs are needed for 4 servings of salad. - Cowboy
The salad turns out to be tastier if you crumble the chicken breast into it. But this is for gourmets. If you want to cook as soon as possible, sausage is also suitable. But choose the sausage in its natural casing. In addition to beef, milk, eggs and spices, there should be nothing else in the composition. - Mayonnaise
By default, the salad is dressed with mayonnaise. But there should not be a lot of mayonnaise. Therefore, you need to add dressing to the salad in parts.
