Like Samal, boeuf salad is not a holiday staple on Romanian tables, but one of the most anticipated and appreciated dishes. But did you know that there are several variations to it and that you can enhance its deliciousness by adding some ingredients?
How to make the best boeuf salad Photo: Delicatessenette
Salad de boeuf, although its name is of French origin, is also made in Russia under names such as “Olivier” and “winter salad”. Although the name comes from the French word “boeuf”, which means “beef”, there have been variations in the dish over time, and it can also be made with chicken or turkey. As you can see, the rich vegetable content does not change.
How to make a boeuf salad “a la carte”
So, here’s what you’ll need to prepare a boeuf salad. Start with the mayonnaise you’ll need: oil, but 3-4 tablespoons, mustard, 3-4 tablespoons, 2 boiled eggs, 1 raw egg yolk, each of the above. Meat of your choice. For chicken, include the whole chicken breast, but without the skin. For the version with beef, two rounds of well-cooked veal risotto are enough.
Add to these 300 grams of parsley root, 500 grams of boiled carrots, 500 grams of boiled potatoes, 3-4 pickled cucumbers or donuts, 100 grams of olives and canned peas.
Then start by dicing carrots, cucumbers and donuts. At the same time, don’t forget to cut the vegetables into other shapes if you want to decorate the salad as beautifully as possible at the end.
After that, also cut the chicken/turkey breast or beef into small pieces and put all the contents including the peas into a bowl. and can be seasoned with salt and pepper.
Mayonnaise is made by mixing raw egg yolk with mustard and oil. Gradually add oil and mustard. When ready, add mayonnaise to all the cut ingredients and mix everything together. And enjoy your meal!
Tip: Pickles should be drained before adding them to the composition so that the salad does not spoil.
How to make an old boeuf salad
Boeuf salad was once called salad de gibier, after the Belgian chef Lucien Olivier, who made the first boeuf salad in 1860 at the then-very popular Hermitage restaurant in Moscow.
The recipe used by the chef was kept secret at the time, but over time, in addition to the already-known vegetables, Lucien Olivier added game meat and meat to satisfy the tastes of the most demanding gourmets. It became known that crayfish were used. However, the original recipe was lost along with the possible secret ingredient of a famous chef.