Layered Salad “Olivier Competitor”
Ingredients:
- Fresh cucumbers – 300 g, diced
- Green peas – 1 can (250 g, drained)
- Large onion – pickled in 1 tsp sugar, 0.5 tsp salt, and 2 tsp vinegar
- Cheese – 200 g, grated
- Sausage/meat/ham/chicken/tongue/mushrooms – 350 g, cooked and diced
- Eggs – 3, hard-boiled, chopped + 3 tbsp milk, salt (for the omelet)
- Sour cream – 4 tbsp
- Salt and pepper – to taste
- Dijon mustard – 1 tsp
- Spicy mustard – 2 tsp
- Mayonnaise (optional) – for dressing
Instructions:
- Prepare the Onion:
- Dice the onion and marinate it in a mixture of sugar, salt, and vinegar. Set aside to pickle.
- Cook the Meat:
- If you’re using raw meat or mushrooms, cook them until done, then dice into small pieces. If using pre-cooked meat, simply dice it.
- Make the Omelet:
- Whisk together the eggs, milk, and a pinch of salt. Cook in a skillet to make a flat omelet. Once cooled, chop it into small pieces.
- Mix the Dressing:
- In a separate bowl, combine the sour cream with the Dijon and spicy mustards. Season with salt and pepper. Alternatively, use mayonnaise if you prefer.
- Layer the Salad:
- On a serving dish, start layering the salad. Begin with a layer of cucumbers, then add a layer of green peas, followed by the pickled onions.
- Add the chopped meat or mushrooms as the next layer, then the chopped omelet.
- Between each layer, add a thin layer of your sour cream dressing (or mayonnaise), spreading it out evenly.
- Garnish:
- Top the salad with a generous layer of grated cheese.
- Chill:
- Let the salad chill in the refrigerator for at least an hour to allow the flavors to combine.
- Serve:
- Serve the salad cold. Before serving, you might want to garnish with additional fresh herbs, like chopped parsley or dill, for color and flavor.
This “Olivier Competitor” salad offers a hearty and satisfying dish that’s perfect for gatherings or as a substantial side. Enjoy your layered culinary creation!
