8 principles of "proper" cooking salad "Olivier"

Salad "Olivier" is considered one of the most popular, delicious zakwan. Every year he always appears on the tables in the new year's eve. It is worth mentioning that each family has a range of tastes. It would seem that the set of products is the same... Theoretically...



1. Peeled vegetables better cut into small cubes of the same caliber as that of the peas. One size components of the lettuce helps to reveal the taste of each component, not usamu other, and assemble the dish in a single harmonious structure.


2. Of course, the traditional "Olivier" cut into cubes, but can be cut into long strips, then the salad will be more unusual.




3. It is believed that eggs and potatoes in the salad should be the same as the guests at the table.




4. In no case should not be mixed with hot or even warm food - the taste of the salad will be spoiled. You can not put hot foods in the fridge - it promotes the growth of bacteria. It is better to cool them at room temperature.




5. The salad should stand in the heat for a couple of hours to become juicy, and only after that it is recommended to clean the fridge.





6. Ready salad made to decorate with greenery and the same products that make up the dish. You can cut circles or figures (molds for smaller cookies) of boiled carrots, garnish with peas, beautiful meat or sausage chunks.


7. "Olivier" - a separate dish. You should not serve it as a side dish to burgers or barbecue. It will not allow to fully enjoy its taste.




8. To salad longer preserved, chopped ingredients without mayonnaise can be stored for 3 days in the refrigerator at a temperature of + 2°To + 6°C. For storage, you can use tight pail with lid, or an ordinary glass jar, covered with a lid, so that the ingredients of the salad is not oxidized.

According to the materials of culinary sites Runet.

women's web magazine