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Friday, December 14, 2012,9:23 PM by
V.Chitralekha

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OLIVIER SALAD

Serves :
6

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to 200°C/400°F/ gas 6. Put the grouse or partridges in a small roasting tin.
  • Mix the juniper berries and the butter together and tuck half the juniper butter and one clove-studded onion into the vent of each of the birds.
  • Lay 2 bacon pieces over each breast. Roast for 30 minutes, or until the juices run only slightly pink when the thigh is pierced with a skewer.
  • Leave to cool, and then cut the meal into 2.5 cm / 1 in pieces.
  • Meanwhile, cook the potatoes in boiling salted water for about 20 minutes, or until tender. Allow to cool then peel and cut into 1 cm/ ½ in slices.
  • Cut a few slices of cucumber for garnishing and set aside. Halve the remaining cucumber lengthways, remove the seeds and dice.
  • To make the dressing, put the egg yolk, mustard and a little salt and pepper in a small bowl and whisk together.
  • Add the olive oil in a thin stream, whisking all the time until thickened, then stir in the vinegar.
  • Put the pieces of meat, potato and cucumber in a bowl. Pour over half the dressing and mix carefully.
  • Arrange the lettuce leaves on a serving platter and pile the salad in the middle.
  • Garnish with the reserved cucumber slices and the quartered hard-boiled eggs.
  • Serve with the remaining dressing.

INGREDIENTS

  • 2 young grouse or partridges
  • 6 juniper berries, crushed
  • 3 tablespoon butter, softened
  • 2 small onions, each stuck with 3 cloves
  • 2 streaky bacon rashers, halved 
  • 10 baby potatoes, unpeeled
  • 1 cucumber
  • 2 Little Gem Lettuces, separated into leaves
  • 2 eggs, hard-boiled and quartered

For the dressing

  • 1 egg yolk
  • 1 teaspoon Dijon mustard 
  • 200 ml Cooking oil
  • 4 tablespoon white wine vinegar 
  • Salt and freshly ground black pepper

118 comments for “Olivier Salad”

  • Posted Saturday, February 11, 2023 at 6:51:30 PM

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