Lean Olivier salad

Of the simplest products, budget, delicious! A lean Olivier salad will perfectly diversify your table during the period of rejection of animal products. Consisting of only vegetables, it will act as a base for a variety of variations. Mayonnaise for salad is prepared lean from an unusual ingredient.

katushafin

Recipe author

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Composition / ingredients

servings:

For salad:

Potatoes (boiled)

Carrots (boiled)

Pickles

Green peas

Apples

Mayonnaise (lean)

For mayonnaise:

Brine (from green peas)

Vegetable oil

180

Lemon juice

Sugar

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 58 % 15 g

Carbohydrates 35 % 9 g

175 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make a lean Olivier salad? Prepare the products. Pre-boil the vegetables. Wash the potatoes and carrots, pour cold water and cook for half an hour from the beginning of boiling water. Cook them directly with the peel, without cutting off the tips. Ready-made vegetables will easily slip off the knife if they are pierced in the middle. Drain the water, cool the vegetables. Drain the liquid from the peas. Do not pour out this brine, it will be needed to make mayonnaise.
Step 2:
Peel the vegetables with a small sharp knife. Cut the potatoes, carrots, cucumbers and apple into small cubes. The salad will look nice and neat if you cut all the ingredients into the same size and shape pieces.
Step 3:
Add the peas. The salad is ready, it remains only to mix it and season with mayonnaise, which we will make ourselves.
Step 4:
Prepare mayonnaise. Prepare the products for him. Take odorless vegetable oil, it can be both olive and sunflower.
Step 5:
Pour the pickle from under the peas, lemon juice, salt and sugar into a tall glass and start punching with an immersion blender. The liquid should turn white and slightly increase in size.
Step 6:
Continuing to work with the blender, start pouring vegetable oil in a thin stream in portions. Take your time! The slower you pour, the better the mayonnaise will thicken. Beat to a thick sauce.
Step 7:
I got mayonnaise on the second try. The first time I poured out all the oil at once, and it didn't thicken. The second time the oil was poured quietly, and everything worked out. Try mayonnaise with salt, add if necessary.
Step 8:
Season the salad with the resulting sauce and serve immediately. Bon appetit!

I have prepared the most basic version of a lean Olivier, diversifying it only with an apple. You can not put an apple, but add, for example, onions. Or mushrooms, any, champignons or forest, boiled or salted. It will taste completely different.
You can also put squid if the post allows seafood. But I think the taste will already be somewhat different, not quite similar to the traditional New Year's salad.
I will pay special attention to the preparation of lean mayonnaise.
As I said, I didn't get it right away. I advise you to make mayonnaise in small portions. Take quite a bit of liquid from the peas to begin with, and practice with a small amount. Pour the oil a little at a time, then the mayonnaise will thicken quickly.
I think it can be made without a blender, just whipping the products with a whisk. Good luck!

Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.

Root vegetables are best washed with a brush or a hard sponge under running water.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.