TheHummer
Cook
This is a recipe from a NZ Magazine that we have enjoyed on various picnics over the summer. Hopefully some of you will enjoy it over the coming months.
Salade Olivier is the much loved deli-standard Russian salad. Olivier was a 19th century French chef who worked in Russia. This salad is also good served on slices of crusty sourdough bread.
Salade Olivier Mayonnaise
3 egg yolks
250 ml light olive oil
½ cup sour cream
1 tb strong dijon mustard
salt
For the chicken
4 single organic chicken breasts, skinned and boned
1 bay leaf
½ onions
1 small carrot sliced
1 stick celery, sliced
10 black pepper corns
For the Salade
3 large potatoes, peeled and diced 2 cm, boiled until tender in salted water and well drained
2 cups peas, cooked as above
3 gherkins, thinly sliced
3 spring onions
zest of 1 lemon
handful rocket leaves, sliced
chervil sprigs to garnish
Salade Olivier Mayonnaise
Beat the egg yolks and then add the oil drop by drop until the mixture becomes creamy. Then add the remaining oil in a thin stream and continue beating to incorporate all the oil. Stir in the sour cream and mustard. Taste and season with salt. Set aside.
For the Chicken
Put the chicken in a saucepan with bay leaf, onion, celery, carrot and peppercorns. Cover with water and bring to the boil. Simmer for about 15 minutes or until the chicken is cooked through. Remove from the heat, drain, discard the vegetables and rest the chicken in a warm place, then slice each breast thinly across the grain of the meat.
For the Salade
Place the chicken and all the remaining ingredients except the chervil into a large bowl. Add the mayonnaise and mix well. Taste and season with salt and pepper. Garnish with the chervil sprigs.
Servings: 8
Salade Olivier is the much loved deli-standard Russian salad. Olivier was a 19th century French chef who worked in Russia. This salad is also good served on slices of crusty sourdough bread.
Salade Olivier Mayonnaise
3 egg yolks
250 ml light olive oil
½ cup sour cream
1 tb strong dijon mustard
salt
For the chicken
4 single organic chicken breasts, skinned and boned
1 bay leaf
½ onions
1 small carrot sliced
1 stick celery, sliced
10 black pepper corns
For the Salade
3 large potatoes, peeled and diced 2 cm, boiled until tender in salted water and well drained
2 cups peas, cooked as above
3 gherkins, thinly sliced
3 spring onions
zest of 1 lemon
handful rocket leaves, sliced
chervil sprigs to garnish
Salade Olivier Mayonnaise
Beat the egg yolks and then add the oil drop by drop until the mixture becomes creamy. Then add the remaining oil in a thin stream and continue beating to incorporate all the oil. Stir in the sour cream and mustard. Taste and season with salt. Set aside.
For the Chicken
Put the chicken in a saucepan with bay leaf, onion, celery, carrot and peppercorns. Cover with water and bring to the boil. Simmer for about 15 minutes or until the chicken is cooked through. Remove from the heat, drain, discard the vegetables and rest the chicken in a warm place, then slice each breast thinly across the grain of the meat.
For the Salade
Place the chicken and all the remaining ingredients except the chervil into a large bowl. Add the mayonnaise and mix well. Taste and season with salt and pepper. Garnish with the chervil sprigs.
Servings: 8
