Felicity Cloake presents a classic Russian salad recipe, known globally as salade Olivier, after the 19th-century Belgian chef credited with its creation. This richly satisfying dish is adaptable, robust for picnics, and pairs well with fish or green salads.
Ingredients and Preparation
For the salad: 200g waxy potatoes (about 4 small), 100g carrots (1 medium), 100g turnip (or extra potatoes), salt, 50g green beans, 2 eggs (optional), 75g frozen peas, 2 large gherkins plus 2 tbsp pickling liquid, 1 tbsp capers, 50g ham or cooked chicken (optional), and a small bunch of dill or chives. For homemade mayonnaise: 1 egg, 2 tsp Dijon mustard, 1 pinch salt, 1 tbsp white-wine vinegar, 180ml groundnut oil, and 25ml extra-virgin olive oil (optional).
Cooking the Vegetables
Peel potatoes, carrot, and turnip; top and tail beans. Cut carrot and turnip into chunks, keep potatoes whole. Boil potatoes in salted water until tender, drain. Separately, boil beans for 2 minutes, then cool in cold water. Cook carrots and turnip in the same water, then hard-boil eggs for 10 minutes. Thaw peas with boiling water.
Making the Mayonnaise
For stick-blender mayo: place egg, mustard, salt, and vinegar in a jar just wider than the blender head. Pour lighter oil on top, let settle. Plunge blender to base, whiz on high until mayo billows. Gradually tilt jar and lift blender to incorporate all oil. Whisk in extra oil, season to taste. According to Cloake, homemade mayonnaise is worth the effort for this dish.
Assembling the Salad
Chop all vegetables into 1cm dice or lengths. Dice gherkins and add with pickling liquid, capers, and peas. Peel and grate or dice eggs. Cut meat into strips if using. Stir in herbs and about 3 tablespoons of mayonnaise—just enough to coat. Serve immediately or refrigerate. Cloake notes that the salad keeps well and is versatile, accommodating additions like tofu, beans, or seafood.
