Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR.
The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage. Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today.
MAIN INGREDIENTS
Insalata di riso novarese is a traditional rice salad originating from Novara. The salad is usually made with a combination of Arborio rice, olive oil, anchovies, parsley, garlic, lemon juice, salt, and black pepper. The garlic and anchovies are cooked in olive oil until the anchovies become mushy.
The mixture is removed from the heat, cooled, and poured over cooked rice. The rice is garnished with parsley and sprinkled with lemon juice before it's left to cool, and it's then simply seasoned with salt and pepper to taste before serving.
L'insalata di gallina bionda is a popular Piemontese dish prepared with a special breed of chicken from the region of Piemonte, known as Bionda Piemontese. Cooked chicken meat is elevated with a few elements providing different textures and flavors: fresh vegetables such as chopped celery or carrots bring crispiness, cubed toma Piemontese brings creaminess, while pickled onions, mushrooms, artichokes, and olives excite the palate with their acidity.
Finished with olive oil, lemon juice, salt, and pepper (sometimes even with a light mayonnaise), l'insalata di gallina bionda is most commonly enjoyed as an antipasto, but when served in slightly larger portions, it also works very well as a main dish.
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