Olivier


Servings: 2
Cooking time: 20 min

Recipe for Olivier salad with caesar, capers, olives, crawfish shakes, and iceberg lettuce from Cookers Gourmet Cafe chef Dmitry Shurshakov

Ingredients


guinea fowl fillet 50 g
chicken fillet 50 g
boiled potatoes 60 g
pickle 30 g
fresh cucumber 50 g
capers 10 g
olives 20 g
pickled crawfish shakes 30 g
Kaboul sauce 40 g
Provençal sauce 50 g
iceberg lettuce 30 g
chicken egg 2 pcs
salt and pepper to taste

Instructions


Step 1

Dice the boiled chicken fillet and fried chicken fillet.

Step 2

Cut the potatoes into slices.

Step 3

Dice the pickles and fresh cucumber.

Step 4

Cut boiled egg into slices.

Step 5

Slice the olives and capers.

Step 6

Mix the chicken and guinea fowl fillets with the cucumbers, capers and olives.

Step 7

Dress with "Provençal" sauce.

Step 8

Put the salad on a dish, decorate with iceberg lettuce, egg slices, crawfish shakes.

Step 9

Serve with "Kabul" sauce.


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