Скажите рецепт обычного салата на английском языке

Salad Olivier

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.

Salad with chicken and carrots in Korean.

Ingredients:200 g chicken fillet,

100 g carrots in Korean,

2 eggs,

1 cucumber,

2 tbsp mayonnaise,

lettuce for decoration,

salt to taste.

Cooking:Chicken and eggs boil until tender. In a bowl cut into strips of chicken and eggs. Add strips to cut a fresh cucumber, Korean carrot and mayonnaise. Stir and season with salt to taste. Arrange on platter with lettuce. You can serve our delicious salad with chicken and carrots in Korean to the table.