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