Ingredients for - Olivier salad with spicy boiled pork
How to cook deliciously - Olivier salad with spicy boiled pork
1. Stage
Let's boil the meat. I take lean pork. Pour water into the pot, put the meat, put it on the fire. When the water begins to boil, there is foam, we remove it. We put a whole onion in its peel, a couple of sprigs of parsley, black and chili peppers, salt to taste. Put the bay leaf 5 minutes before the end of cooking. Simultaneously boil potatoes, carrots in "jacket" and hard-boiled eggs. When the vegetables and eggs are boiled, pour cold water over them. Take the vegetables out of the water and dry them. Peel the vegetables from their skin. I always cut Olivier very finely. The slicing size of all ingredients, except for meat, is no larger than a pea of green peas. That's the way I liked it and still do. I cut the meat in long straws so it feels like it's in the salad when you eat it. We dress it with mayonnaise, combine everything thoroughly. Salt to taste. I do not salt. There is enough salt in the salad.
2. Stage
This is how the salad turns out.
3. Stage
I'm going to serve the salad individually in old crystal cremains, as I used to do. We put the salad in the crème de la crème. The amount of this salad is enough for 4 cremains. Decorate the top to your liking. I put on a gherkin, parsley leaves and a teaspoon of green peas.
4. Stage
That's the beauty and of course the deliciousness.
