Olivier
Author:
Dmitriy Shurshakov
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.
