The original version of the salad was invented in the 1860s by a Russian chef of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants. Olivier’s salad quickly became immensely popular with Hermitage regulars, and became the restaurant’s signature dish.
The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.
As such, we bring you our version of this famous this as always with the scrumptious Red King Crab:
5 medium sized potatoes
1 large carrot
1 small onion
1 medium sized pickle
200 g king crab
1 jar of Provencal mayo
Salt and ground pepper to taste
(Portion for four)
Boil the carrot, the potatoes, the eggs and dice all of the ingredients into small cubes.
Mix the ingredients with a large amount of mayo (sour cream can be added too).
Decorate the salad with large pieces of king crab and green salad.
Drizzle some olive oil on top and season to taste.