Few dishes can boast the same fame as Olivier. This salad even has a special index. With the help of a set of ingredients, experts track changes in food prices from year to year. How did this treat become an integral part of the festive table and what secrets does it still hold?
Recipe from the Imperial Era
The original recipe of the salad created by Lucien Olivier remains a mystery. The restaurateur never revealed how it was prepared in his restaurant. In the early versions of the dish, one could find woodcocks, crayfish tails, and olives. There were also variations with veal tongue, black caviar from sturgeons, boiled crayfish, and lobsters. In other words, at the early stages, the salad epitomized luxury.
Olivier After the Revolution
Over time, Olivier transformed into the “Capital” salad. This happened due to the October Revolution and the scarcity of various delicacies. The bourgeois woodcock was replaced with chicken, and capers and pickles were excluded. Instead, recipes began to include green peas, sausage, and mayonnaise.
This dish began to be associated with the New Year's table after 1935, when the holiday was officially rehabilitated. In the 1955 publication “Culinary,” it was suggested to prepare the “Capital” salad from boiled or roasted poultry or game, with crayfish tails, olives, and canned crab. All of this was dressed with “Southern” sauce, which included fermented soy, pureed liver, apple puree, tomato paste, vegetable oil, salt, sugar, garlic, onion, ginger, black pepper, cloves, cinnamon, and wine. This version of the salad with a spicy dressing is suitable for those who are tired of the traditional New Year's menu.
The status of Olivier as a New Year's dish was finally established after the release of the 1976 film “The Irony of Fate, or Enjoy Your Bath!” Although the dish itself is not mentioned by name, it still appears on screen. The salad was even prepared in the sequel to the film. In 2007, Olivier with sausage adorned the table of the new characters in the story.
Modern Salad
Today, every hostess prepares this dish at her discretion. Nevertheless, a certain set of ingredients has formed in the folk tradition, which has become the basis of the Olivier index. The traditional recipe of our days includes potatoes, onions, carrots, chicken eggs, canned peas, pickles, and boiled sausage.
Do you love experiments? Mix sausage with finely chopped chicken. The meat with poultry will make the dish more filling. Instead of pickles, you can use fresh ones to add a crunchy texture. For a more original taste, replace canned peas with frozen green peas. Dress such a salad with mayonnaise mixed with lemon zest and juice — this will give the dish an unusual flavor.
Sour cream can also be an excellent base for dressing. Mix it with lemon or lime juice, citrus zest, salt, and black ground pepper. For spicier notes, add a teaspoon of whole grain mustard.
Don’t be afraid to experiment, and let your festive table this year combine beloved traditional flavors with new refreshing accents!
