It has long been no secret to anyone that there are hundreds of Olivier salad variations in the world. It is made with meat, sausage, fish, seafood, caviar, fruits, vegetables, root vegetables, herbs and spices of various stripes! The menu of expensive restaurants proudly puts on the front lines a pompous dish with shrimps, avocados, pike caviar, horse meat, seaweed and other elements that together form the author’s vision of the Olivier salad chef.

And how many variations of Olivier salad do you know?

It so happened that in simple families this dish is generally considered to be New Year's, so a hearty salad appears at family feasts not often, but exclusively under the memorized dialogues from the movie “The Irony of Fate” or the soundtracks of the comedy “Home Alone”. And this year we suggest you not to deviate from good traditions. Here are just a recipe for the traditional "Olivier" can be a little diversified and ... love it forever! After all, we are talking about a diet, a fantastic and unforgettable salad of quail meat and quail eggs.

To make this wonderful dish you will need:

• 2 quails;
• 2 large potatoes;
• 12 quail eggs;
• 1 large green apple;
• 6 tbsp canned green peas;
• 5 medium-sized pickled cucumbers;
• 8 large capers or 15 small;
• 1 carrot;
• 150 ml of vegetable refined oil;
• 1 tsp mustard;
• 1 tbsp lemon juice;
• 1 tsp apple cider vinegar;
• Salt, sugar, black pepper to taste.

When choosing quail for Olivier salad, choose carcasses that have not been frozen

First of all, we need to prepare a salad dressing - homemade mayonnaise. And, as you might guess. We will cook it on quail eggs.

We break 5 raw eggs into the blender bowl, send mustard, half a teaspoon of salt and half the vegetable oil declared in the list of ingredients. Gradually beat the ingredients with a blender, not forgetting to add a little bit of the rest of the vegetable oil. At the very end, add lemon juice to mayonnaise, whisk briefly and send our sauce to the refrigerator.

Now we need to peel the carrots, potatoes and onions, put them on a baking sheet covered with parchment, along with quail carcasses, sprinkle with aromatic herbs and slightly sprinkle with vegetable oil. All this is sent to a preheated oven for 1 hour and baked at a temperature of 170 degrees.

Vegetables and quail for this salad should be baked with aromatic herbs

While the meat and vegetables are baked, we boil the quail eggs remaining after making the mayonnaise to a hard-boiled state, let cool and cut into halves or quarters.

Cut the baked vegetables and quail into cubes (separating the meat from the bones), mix with eggs, add finely chopped pickled cucumbers, apples and capers, as well as green peas.

Quail meat gives the salad a special taste, texture and aroma

We season our “Olivier” with quail egg mayonnaise, add salt, pepper and sugar to taste. We put it on a dish or on portioned plates and get ready to catch admiring glances and listen to the grateful exclamations of everyone present at the festive table!