In the spring, people usually watch as nature wakes up, the children willingly walk and ride bicycles.In the summer, hot weather kids love to splash in the lake, play ball, sunbathing, picnics and just enjoy the sunshineFall is coming. More and more it rains, the sun disappears below the clouds, and the days are getting grayer, but children and adults will not prevent it walking in the rain and jump in puddles.In the court of winter, a time when miracles happen, it's snowing and frosty in the air felt fresh. Everyone loves to walk in the winter, one skate, and other mold snowman. Each season in their own particular
Description This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees. Method Serves 8-10 as an appetizer or 6 as an entree Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed.
Refrigerate the salad until serving time (but for no longer than 4 hours).
Variation: Vegetable Salad Olivier Omit the chicken or veal to make a delicious meatless side dish.
Ingredients # 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal. # 1 pound all-purpose potatoes, boiled in their skins and peeled. # 2 medium Cucumbers in Brine. # 1 cup cooked fresh or frozen peas. # 1 medium onion, finely chopped. # 1 cup Mayonnaise. # 2 hard-boiled eggs, peeled and quartered. # 8 large black Greek olives.
Description
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.
Method
Serves 8-10 as an appetizer or 6 as an entree
Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed.
Refrigerate the salad until serving time (but for no longer than 4 hours).
Variation: Vegetable Salad Olivier
Omit the chicken or veal to make a delicious meatless side dish.
Ingredients
# 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
# 1 pound all-purpose potatoes, boiled in their skins and peeled.
# 2 medium Cucumbers in Brine.
# 1 cup cooked fresh or frozen peas.
# 1 medium onion, finely chopped.
# 1 cup Mayonnaise.
# 2 hard-boiled eggs, peeled and quartered.
# 8 large black Greek olives.