Yes, the Olivier should be a little more finely chopped ;-) BTW the variety with chicken breast exists, and is called Stolichny salat (salad from the capital city).
Oh, and one thing I forgot to add - one year at our company picnic, a colleague who is Persian brought Persian Salat Olivier. It's basically the same thing, but they sometimes use slightly different ingredients and they do chop theirs bigger. It was really interesting.
Yes, I've heard that this feature of the Russian cuisine was adopted in Iran in the 1920s and 30s (apparently through the post-revolution White Russian emigres from Baku, and generally from Transcaucasian area
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Here's an interesting blog post about Persian Salat Olivier: http://mypersiankitchen.com/salad-olivieh/
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