Tongue is an offal that is considered a delicacy. All kinds of dishes are prepared from the product, which are very useful for the human body due to the proteins it contains. But some people don’t want to try dishes with the delicacy because they don’t know its true taste. The one who created the Olivier salad initially included beef tongue in the recipe, which is why the treat earned the respect of the richest people in France at that time.
Olivier with tongue
The recipe for this dish is quite familiar; it contains no unusual ingredients, except for boiled tongue, as well as homemade mayonnaise.
What you need for Olivier salad - ingredients:
- Beef tongue – 240 g;
- Potatoes – 190 g;
- Carrots – 130 g;
- 5 chicken eggs;
- Green cucumber – 140 g;
- Pickled cucumber – 120 g;
- Canned peas – 90 g;
- Salt – 15 g;
- 3 chicken egg yolks;
- Unscented vegetable oil – 120 ml;
- Mustard with grains – 35 g;
- Apple vinegar – 15 g;
- Sugar – 20 g;
- Mixture of allspice – 3 g.
Olivier salad with beef tongue:
- Rinse the tongue well and soak in water for several hours to remove all harmful substances. Then immerse the offal in water and cook for about three hours; add salt to the broth only at the end of cooking; you can also add roots, bay leaves and black peppercorns. After cooking, peel the slightly cooled tongue and cut into cubes.
- Boil the washed potatoes and carrots. After softening, cool the vegetables, peel and cut into pieces.
- Hard-boil chicken eggs, then cool, peel and chop.
- Cut fresh and pickled cucumber into cubes.
- To make mayonnaise at home, you need to beat the egg yolk with mustard and apple cider vinegar in a blender, add salt, pepper and sweeten. At the end, starting to beat at high speed, pour in vegetable oil in a thin stream so that the sauce lightens and thickens.
- Combine all the chopped products, add peas, add a little salt and season with mayonnaise.
- You can decorate the salad with tongue slices and herbs.
An almost original version of Olivier salad
The very name of the dish can whet your appetite. The composition of the dish is rich, and it takes a lot of money to purchase all the ingredients. But all your guests will be absolutely delighted with this salad.
What is included in Olivier:
- Tongue (pork) – 270 g;
- Barrel cucumbers – 120 g;
- Potatoes – 160 g;
- Quail eggs – 6 pieces;
- Caviar – 80 g;
- Crayfish necks – 160 g;
- Peas (canned) – 90 g;
- Mayonnaise – 45 ml;
- Salt – 7 g.
How to make Olivier salad:
- Rinse the tongue and cook, and after cooling, peel off the film and cut into cubes.
- Boil the potatoes, remembering to wash them before cooking, then, after cooling, peel the root vegetables and cut into pieces.
- Grind the sour cucumbers.
- Hard-boil quail eggs. Then peel, cut 4 eggs, divide 2 into halves.
- Boil the crayfish tails in salted water, cool, remove the shell, and chop the meat. Leave a few necks whole.
- Mix the products with canned peas, add salt and mayonnaise, stir.
- How to decorate Olivier? Place the egg white halves on the surface of the dish and place them in the recesses where the egg yolks were. Place several whole cancer necks in the center.
New Olivier salad with tongue and shrimp
This salad, of course, is not like the one we are used to seeing on the New Year's table. This option has more benefits for the human body, as well as a rich, rich taste.
What you need for Olivier salad:
- Chicken fillet – 190 g;
- Tongue – 240 g;
- Onion – 90 g;
- Carrots – 80 g (for broth);
- Carrots – 80 g (for salad);
- Potatoes – 80 g;
- Laurel leaf – 3 pieces;
- Peppercorns – 4 g;
- Shrimp – 190 g;
- Pickled cucumber – 90 g;
- Green cucumber – 120 g;
- 7 chicken eggs;
- Caviar – 90 g;
- Unscented vegetable oil – 80 ml;
- Apple vinegar – 25 ml.
Cooking the dish step by step:
- Wash and boil the pork tongue until cooked, half an hour before the end of cooking, add roots and spices to the broth. Add carrots, celery root, onion, bay leaf, peppercorns and salt. After the meat product has cooled, peel and cut into pieces.
- Wash the chicken fillet, cut into pieces, sprinkle with salt and pepper, then fry in a heated frying pan with vegetable oil until golden brown.
- Boil shrimp in salted water, peel and cut into small pieces.
- Wash carrots and potatoes and boil. Then cool, peel and cut into pieces.
- Take five chicken eggs and leave the rest for the sauce. Boil them hard and remove the shells. Cut 4 eggs into cubes, leave 1 for decoration.
- For the sauce, use a blender to mix the vegetable oil with the remaining eggs and add vinegar.
- Cut the salted and fresh cucumber into cubes.
- Mix all ingredients with the prepared sauce, add salt to taste.
- Place caviar and an egg, cut in half, on top of the dish. You can add fresh sprigs of herbs.
Olivier salad with tongue and capers
Many people don’t know what capers are, and most have simply heard the name but don’t know what they look like. These are pickled tree buds that give the dish a marinade flavor.
Olivier salad - ingredients, recipe:
- Boiled tongue – 230 g;
- Pickled cucumber – 140 g;
- Quail eggs – 8 pieces;
- Boiled potatoes – 170 g;
- Capers – 70 g;
- Greens – 35 g;
- Onion – 80 g;
- Peas (canned) – 110 g;
- Mayonnaise – 65 ml;
- Salt – 7 g.
Cooking the dish in stages:
- Cut the boiled, peeled tongue into small pieces.
- Peel the boiled potatoes and cut into cubes.
- Grind the pickled cucumber and squeeze out excess juice with your hands.
- Boil quail eggs until ready, then peel and cut.
- Peel and chop the onion.
- Wash the dill greens.
- Mix the chopped ingredients in a bowl, add capers and canned peas.
- Mix the salad with salt and mayonnaise, garnish with sprigs of herbs.
Salad - Olivier recipe with prunes
A delicious version of the famous salad, which contains sweet prunes, giving the dish its own aroma and taste. The unusual sauce contains some alcohol, so there are age restrictions for consumption.
What you need for Olivier:
- Boiled tongue – 190 g;
- Smoked chicken – 130 g;
- 6 chicken eggs;
- Boiled potatoes – 110 g;
- Prunes – 90 g;
- Salt -9 g;
- Low-fat sour cream – 65 ml;
- Champagne – 45 ml;
- Sugar – 35 g;
- Apple cider vinegar – 22 ml.
Cooking steps:
- All products must be cooked and prepared in advance.
- Separate the tongue from the top film and cut into cubes.
- Separate smoked chicken meat from bones and chop.
- Peel the potatoes and chop into pieces.
- Peel the boiled eggs and chop them.
- Soak the prunes in boiling water in advance, then rinse and cut into pieces.
- For the sauce, mix a chicken egg with sugar, add vinegar and champagne. At the end of whipping, add sour cream and mix well.
- Combine all products, add dressing and mix.
Olivier meat salad with tongue is a real find for gourmets, as well as for those who simply love to eat delicious food. No one will even detect the presence of offal in the dish; they will only praise the hostess who prepared such a wonderful dish. By the way, the real Olivier recipe implies the presence of this ingredient. Bon appetit.
It would seem that what new can be expected from Olivier salad? Its taste is familiar to everyone and has even become a little boring, but there is one ingredient that reveals a different side to the dish. This is beef tongue. With it, the salad not only acquires new taste qualities, but becomes much more satisfying and healthier thanks to the microelements contained in the offal.
Olivier recipe with tongue
Having tried any of the salads prepared according to one of the recipes listed below (with photos), you will not immediately understand that this is the well-known Olivier salad. We are accustomed to the classic version of the dish, but ingredients such as mushrooms, shrimp or cheese add unusual flavor notes to it. Preparing Olivier salad with tongue is simple; the main thing is to boil the offal in advance, and this will take at least 2-3 hours. Only after such a long time will it become soft and will not spoil the taste of the entire Olivier salad.
Olivier with tongue and shrimp
- Time: 1 hour.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 165 kcal/100 g.
- Cuisine: international.
- Difficulty: easy.
This recipe for Olivier salad with beef tongue is unusual in that it combines the taste of meat with seafood, and also uses two types of cucumbers - fresh and pickled. It is recommended to boil quail eggs in salted water and then transfer them to cold water so that they can be cleaned better. Chicken breast and shrimp are not boiled, but fried for a few minutes in a frying pan. So they acquire a slightly different taste, smell and add piquancy to the dish. Snow peas will also add a rich flavor that canned beans lack.
Ingredients:
- eggs (quail) – 4 pcs.;
- beef tongue (boiled), tiger shrimp – 50 g each;
- chicken fillet – 70 g;
- peas (peas), fresh cucumbers, pickled cucumbers – 60 g each;
- potatoes, carrots – 30 g each;
- mayonnaise – 1-2 tbsp. l.
Cooking method:
- Boil potatoes, carrots until tender, peel.
- Place the eggs in boiling salted water, boil for 2 minutes, and transfer to cold water. Clean it.
- Lightly pound the chicken fillet and fry in olive oil on both sides until golden brown. Cool.
- Peel the shrimp from the shell, cut them in half lengthwise, lightly add salt, and fry for about 1-2 minutes in hot olive oil.
- Pour some water into a saucepan, bring to a boil, add peas, blanch for about 2-3 minutes.
- Chop all the ingredients into small cubes, place in a bowl, add a little salt and pepper. Add mayonnaise, stir.
- Place on a plate using a serving ring and garnish as desired.
Classical
- Time: 40-50 minutes.
- Number of servings: 6-7 persons.
- Calorie content of the dish: 162 kcal/100 g.
- Purpose: for breakfast, lunch.
- Cuisine: international.
- Difficulty: easy.
The recipe for this salad differs from the usual Olivier salad by the presence of beef tongue in the list of ingredients and the absence of boiled potatoes. The offal used is considered a delicacy, is well absorbed by the body and contains many nutritional components. The tongue contains vitamins B, E, proteins, fats and almost no carbohydrates. Experts say that regular consumption of offal helps improve digestion, normalize metabolism, and replenish 1/10 of the daily calorie requirement.
Ingredients:
- onion, carrot, cucumber (fresh) - 1 pc.;
- beef tongue (boiled) – 0.4 kg;
- cucumber (pickled) – 2 pcs.;
- egg (chicken) – 4 pcs.;
- peas (canned) – 1 b.;
- mayonnaise.
Cooking method:
- Hard-boil the eggs and carrots until tender. Cool, clean.
- Cut the peeled onion into small cubes, do the same with the rest of the ingredients.
- Combine the ingredients in a salad bowl, add peas, salt and pepper, stir.
With Chiken
- Time: 1.5 hours.
- Number of servings: 11-12 persons.
- Calorie content of the dish: 178 kcal/100 g.
- Purpose: for breakfast, lunch.
- Cuisine: international.
- Difficulty: easy.
In this Olivier salad, beef tongue is combined with 2 types of meat - chicken and turkey. Thanks to this, the dish becomes not only tasty, but also very satisfying. It is better not to add salt while cooking the tongue, as this will result in a softer, more tender offal. Another important point - do not let the liquid boil too much, it is better when it gurgles slightly. If you don’t like the bitterness of onions in your food, you can pre-marinate them or simply pour boiling water over them.
Ingredients:
- carrots, cucumber (pickled) – 2 pcs each;
- chicken fillet – 0.3 kg;
- beef tongue (boiled) – 0.4 kg;
- egg – 4 pcs.;
- potatoes – 3 pcs.;
- green peas – 0.1 kg;
- turkey fillet – 0.2 kg;
- onion – 1 pc.;
- mayonnaise – 350 g.
Cooking method:
- Boil both types of fillet, eggs, carrots and potatoes. Cool.
- Peel vegetables and eggs. Cut them, cucumbers, onions and meat components into small cubes, preferably approximately the same size.
- Mix with peas in a bowl, season with mayonnaise, stir.
- Place in bowls, garnish with olives and sprigs of herbs.
With cheese
- Time: 1 hour 20 minutes.
- Number of servings: 9-10 persons.
- Calorie content of the dish: 181 kcal/100 g.
- Purpose: for breakfast, lunch.
- Cuisine: international.
- Difficulty: easy.
The unusualness of this Olivier lies not only in the presence of hard cheese, which gives the dish a piquant note, but also in the non-standard presentation. Some of the ingredients need to be chopped, mixed and sprinkled on top of the salad. Choose any hard cheese you like. The main thing is that its taste is in harmony with the other components of Olivier. If you don't want to wait for the potatoes to cook, place them in a plastic bag and microwave them. In 10-15 minutes the vegetables will be ready and all that remains is to peel them.
Ingredients:
- eggs – 4 pcs.;
- potatoes, carrots, cucumbers (pickled) – 3 pcs.;
- tongue (boiled) – ½ kg;
- hard cheese – 0.15 kg;
- onion – 1 pc.;
- mayonnaise – 250 g.
Cooking method:
- Boil potatoes, carrots, eggs. Clean.
- Finely chop the egg white, boiled vegetables, onions, cucumbers and tongue.
- Add peas, season with mayonnaise, salt and pepper, stir.
- Grate the cheese and egg yolks on a fine grater, you can add chopped herbs.
- Place the salad among the bowls and sprinkle with the cheese and egg mixture.
For the salad: chicken breast - 2 pcs., beef tongue - 1 pc., onion - 1 pc., carrots - 1 pc., celery stalk - 1 pc., bay leaf - 2 pcs., black pepper - 3 peas, large shrimp - 20 pcs., assorted pickled vegetables - 100 g, fresh cucumbers - 2 pcs., capers - 100 g, eggs - 5 pcs., green salad leaves - 1 bunch, red caviar - 100 g.
For the sauce: - eggs - 2 pcs., olive oil - 400 ml, wine vinegar - 1 tablespoon.
Let's boil the tongue. Peel the onions, carrots and celery. Place the bay leaf and pepper into the broth half an hour before it’s ready. Take out the tongue, peel it and cut it into cubes. Salt and pepper the chicken breasts and fry them in olive oil, then cut them into cubes. Clean and chop the shrimp. Finely chop the boiled eggs. Chop the cucumbers and pickled vegetables into cubes. Beat the egg yolks with vegetable oil and wine vinegar. Mix all ingredients, adding capers and sauce. Decorate the salad with herbs and red caviar.
I suggest taking note of the Olivier holiday salad with boiled pork tongue and shrimp! Low-fat tongue with a delicious taste is much healthier and still tastier than any boiled sausage, even doctor’s sausage. Although there is no arguing about tastes.
Canned cucumbers for salad can be salted or pickled - who likes which one more, or which ones are available. The remaining ingredients are traditional: jacket potatoes, boiled carrots, hard-boiled eggs and canned green peas. Dressing - mayonnaise according to GOST, purchased from a reliable manufacturer or prepared at home.
Prepare the ingredients for the Olivier salad with tongue and shrimp according to the list in the recipe.
The tongues need to be defrosted, rinsed and first brought to a boil in one water, and then poured in fresh water and cooked until tender. Usually this is at least 1.5 hours at a low simmer. Lightly salt the water and add peppers as desired and to taste.
I cooked three languages, because... one of them went into another dish - into a solyanka with pickled cabbage, sausage and this particular tongue broth.
Drain the broth from the finished pork tongues (it can be used as the basis of any soup), and place the tongues themselves in ice water, this will make it easier to remove the films from them.
Vegetables also need to be prepared in advance, i.e. cook and let them cool. You can cook them in a saucepan in water in the usual way; it is recommended to cook them separately for better taste. But the taste of steamed vegetables is even richer (here - in a slow cooker for half an hour).
Hard-boil the eggs in salted water and cool.
Cut the peeled vegetables and eggs into cubes and place in a bowl or pan.
Cut the cucumbers in the same way and add the peas.
Cut the tongues into pieces approximately the same size as all the other ingredients.
Cut the boiled-frozen shrimp into pieces.
If you do not serve the salad right away, store it in the refrigerator.
Before serving, season the Olivier with tongue and shrimp with mayonnaise and place into portions or into a shared salad bowl.
The original Olivier salad with shrimp and pork tongue is ready. Nourishing, festive, surprising with a new taste. I think that many Olivier fans will like it!
Enjoy your holiday feasts!
