Beef salad for Easter

Easter Beef Salad - A Traditional Delicacy

Dear gastronomy enthusiasts, today I invite you to discover together the recipe for a traditional salad that cannot be missing from festive tables - Beef Salad! This salad has a fascinating story, its origins linked to a French chef, Lucien Olivier, who created it in 1860 at the renowned Hermitage restaurant in Moscow. Over the years, the secret of the recipe has been fiercely guarded until a curious apprentice managed to uncover the ingredients. Although the original version has undergone modifications, Beef Salad has become a popular delicacy in many corners of the world, including at our Christmas and Easter tables.

Preparation time: 40 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Number of servings: 6

Ingredients:
- 1 chicken breast
- 200 g boiled peas
- 4 carrots
- 2 parsnips
- 4 small pickled cucumbers
- 2 pickled peppers
- 500 g potatoes
- 150 ml mayonnaise
- 2 teaspoons horseradish mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 50 g sliced olives (optional, for decoration)

Step by Step:

1. Preparing the Ingredients:
Start by boiling the chicken breast in a pot of water with a teaspoon of salt. Boil for about 20 minutes until fully cooked. Once cooled, chop it finely with a knife or food processor.

2. Boiling the Vegetables:
While the chicken breast is boiling, peel the carrots, parsnips, and potatoes. Cut them into cubes and place them in a pot of salted water. Boil until tender, about 15-20 minutes. Once the vegetables are boiled, drain them and let them cool.

3. Preparing the Cucumbers and Peppers:
Cut the cucumbers into small cubes and place them in a strainer to drain excess water. Do the same with the peppers, cutting them into small pieces.

4. Mixing the Ingredients:
In a large bowl, add all the ingredients: chopped chicken, boiled vegetables (potatoes, carrots, parsnips), peas, cucumbers, and peppers. Mix well to achieve a uniform composition.

5. Adding Seasonings:
Season the mixture with salt and freshly ground pepper, then add the mayonnaise and horseradish mustard. Mix again so that each ingredient is well coated with mayonnaise.

6. Serving and Decorating:
Place the salad on a platter and decorate with slices of olives or other preferred ingredients, such as parsley leaves. Beef Salad is served cold, so it is perfect to prepare a few hours before serving.

Practical Tips:
- Preparing Mayonnaise: If you want to make mayonnaise at home, use a boiled egg yolk, mashed with a fork, which you mix with two raw yolks and a little salt. Gradually add oil while stirring continuously, and a few drops of lemon juice for a balanced taste.
- Proportions: For a salad with a balanced consistency, try to maintain the ratio of 1 part meat, ½ part potatoes, and ½ part vegetables.

Nutritional Information:
Beef Salad is a nutritious choice, rich in protein due to the chicken and full of vitamins from the vegetables. One serving (200 g) has approximately 300-350 calories, making it an excellent option for festive meals.

Variations and Recommendations:
- You can experiment with other types of meat, such as boiled beef or even canned tuna.
- If you want a vegetarian version, replace the meat with tofu or a combination of vegetables.

Frequently Asked Questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are a convenient alternative. Make sure to boil them according to the package instructions.
2. How can I keep the salad longer? Beef Salad can be kept in the refrigerator in airtight containers for 2-3 days.
3. What drinks pair well with Beef Salad? A dry white wine or fresh lemonade can perfectly complement the taste of this salad.

This Beef Salad is an excellent choice for festive meals, bringing a touch of tradition and flavor. Prepare it with love and share it with your loved ones!

 Ingredients: 1 chicken breast, 200 g boiled peas, 4 carrots, 2 parsnip roots, 4 small pickled cucumbers, 2 pickled peppers, 500 g potatoes, 150 ml mayonnaise, 2 teaspoons horseradish mustard, 1 teaspoon salt, 1 teaspoon freshly ground pepper, 50 g sliced olives

 Tags:  mayonnaise pepper lemon