The Olivier salad Russian salad
The Olivier salad is a delicious and versatile dish that has become a staple in many countries around the world. This Russian salad is typically made with chopped vegetables, meat, and mayonnaise, and can be prepared with a wide range of ingredients.
The History of Olivier salad
Legend has it that the original Olivier salad was created in the 1860s by Lucien Olivier, a chef at the popular Moscow restaurant L’Hermitage. The recipe was closely guarded by Olivier until he passed away, but it is believed that an employee stole the recipe and the salad has been made ever since.
Some theories suggest the recipe for the new Olivier salad was developed by one of the restaurant’s customers who wanted to keep the salad alive after the chef’s death.
The original version, known as game bird mayonnaise, was made with gourmet ingredients such as black caviar, capers, hen, and crayfish tails.
Over time, the salad evolved and the gourmet ingredients were replaced with more common ones such as potatoes, peas, chicken, ham, and pickles. Today, there are countless variations of the Olivier salad, but many Russian chefs agree that adding carrots to the mix is a culinary heresy.
Interestingly, the Olivier salad is also known as Russian salad in some countries, while the meatless version is called French salad or Franceska salata. The Spanish version, known as ensaladilla rusa, is so popular that it has become an important part of Spanish gastronomy and is even served as a tapa in some bars.
In Italy, there is the Piedmontese insalata russa, which typically includes ingredients such as pickled cauliflower, anchovies, and tuna. In the municipality of Carrù, tuna is an obligatory element of the salad.
In conclusion, the Olivier salad is a delicious and adaptable dish that has become a culinary tradition in many countries around the world. While its origins may be shrouded in mystery, there’s no denying that this salad has become a beloved appetizer for many occasions.