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Lean olivier salad

Lean Olivier salad

Made from the simplest ingredients — budget-friendly and delicious! A lean Olivier salad is a great way to add variety to your table when you're skipping animal products. Made entirely of vegetables, it works as a base for all sorts of variations. The mayonnaise is a lean version made from a surprising ingredient.

katushafin

Recipe author

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Composition / ingredients

Servings:

Potatoes (boiled)

Carrots (boiled)

Pickles

Green peas

Apples

Mayonnaise (lean)

Brine (from the green peas)

Vegetable oil

180

Lemon juice

Sugar

0.5

Salt

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

Cooking method

Cooking time: 15 min

Step 1:

How do you make a lean Olivier salad? Gather the ingredients. Boil the vegetables first. Wash the potatoes and carrots, cover them with cold water, and cook for half an hour from when the water starts boiling. Cook them in their skins, without trimming the ends. They're done when they slide off a knife easily when pierced through the middle. Drain the water and let them cool. Drain the liquid from the peas — don't throw out this brine, you'll need it for the mayonnaise.
Step 2:

Peel the vegetables with a small sharp knife. Cut the potatoes, carrots, pickles, and apple into small cubes. The salad looks tidy and attractive if you cut everything into pieces of the same size and shape.
Step 3:

Add the peas. The salad's basically ready — all that's left is to toss it and dress it with the mayonnaise we'll make ourselves.
Step 4:

Make the mayonnaise. Get the ingredients ready. Use an odorless vegetable oil — olive or sunflower both work.
Step 5:

Pour the pea brine, lemon juice, salt, and sugar into a tall cup and start blending with an immersion blender. The liquid should turn white and increase slightly in volume.
Step 6:

Keeping the blender running, start pouring in the oil in a thin stream, a little at a time. Don't rush! The slower you pour, the better the mayonnaise thickens. Blend until it's a thick sauce.
Step 7:

Mine worked on the second try. The first time I poured in all the oil at once and it didn't thicken. The second time I poured it slowly and it came together. Taste the mayonnaise for salt and adjust if needed.
Step 8:

Dress the salad with the mayonnaise and serve right away. Enjoy!

I made the most basic version of lean Olivier, adding only an apple for variety. You could leave out the apple and add onion instead. Or mushrooms — any kind, champignons or wild, boiled or pickled — for a completely different flavor. You could also add squid, if the fast allows seafood, though the taste then strays from the traditional New Year's salad. Let me say more about the lean mayonnaise. As I mentioned, it didn't work for me the first time. I'd suggest making it in small batches: start with just a little pea liquid and practice with a small amount. Pour the oil a bit at a time and it'll thicken quickly. I expect you could even make it without a blender, just whisking the ingredients. Good luck!
Make salads only from fully chilled ingredients. Made with warm ones, a salad can spoil quickly.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.