This Russian dish, often served on New Year’s Eve, and also known as Olivier Salad, was invented in the 1860s by Lucien Olivier, chef of Moscow’s celebrated Hermitage restaurant. It became the restaurant’s signature dish–a blend of vegetables, chicken and two popular Russian staples, sausage and sour cream. Doktorskaya (“doctor sausage”) is so named because of its exceptionally nutritious meat.
Dice the following ingredients to the size of peas:
- 4 oz (100 g) cooked chicken
- 2 oz (50 g) cooked Doktorskaya sausage
- ½ C (100 g) cooked carrots
- ¼ C (50 g) gherkin
- ½ C (100 g) cucumber
- ⅓ C (50 g) cooked green peas
- ¼ C (50 g) mayonnaise
- ⅓ C (35 g) sour cream
- ¼ tsp (1.5 g) salt
- ¼ tsp (1.5 g) pepper
- 2 hard boiled quail eggs, cut in half
- 2 cherry tomatoes, cut in half
- 1/4 cup micro greens
Place all salad ingredients in a medium bowl and stir to combine. Divide onto 4 salad plates, garnishing each portion with half a quail egg and half a cherry tomato. Sprinkle micro greens around salad and serve immediately.
Prep time: 20 minutes. Makes 4 servings.