Classic Beef Olivier Salad: Traditional Recipe
A traditional Olivier salad recipe made with tender simmered beef, root vegetables, pickles, and green peas.
Categories
Salads
From achichuk to Tashkent salad: fresh, colourful salads that lift any table.
11 recipes
Light Chicken Salad with Honey Mustard Dressing
Griddled chicken, crisp vegetables and a honey mustard dressing: a healthy dinner in 30 minutes.
Warm Aubergine and Pepper Salad
Golden fried aubergine, sweet peppers and a soy-honey dressing. Delicious warm or cold.
Salmon and Avocado Salad with Yoghurt Dressing
Crispy-skinned salmon, creamy avocado and a light yoghurt dressing: a filling, healthy lunch.
Korean-Style Carrot Salad (Morkovcha)
A spicy, garlicky carrot salad dressed with coriander and sizzling hot oil.
Roasted Beetroot Salad with Goat’s Cheese and Walnuts
Sweet roasted beetroot, tangy cheese and crunchy walnuts in a colourful, satisfying salad.
Chicken Caesar Salad
Crisp romaine, juicy chicken, homemade croutons and a punchy parmesan dressing.
Classic Greek Salad (Horiatiki)
Chunky tomatoes, cucumber, olives and a whole slab of feta: a taste of the Mediterranean in…
Crunchy Cabbage, Carrot and Apple Slaw
A crisp, budget-friendly salad of fresh cabbage, carrot and tart apple, ready in 15 minutes.
Tashkent Salad with Green Radish and Beef
Crisp green radish, tender boiled beef and crunchy fried onion: the capital’s most famous salad.
Achichuk: Uzbek Tomato and Onion Salad for Plov
Thinly sliced tomatoes, mellowed onion and basil. The perfect partner for plov, ready in 15 minutes.
A salad is the natural partner for plov and kebabs. This section mixes light vegetable salads with heartier ones that include meat, and most are ready in 15 to 20 minutes.
Our main tip: slice the vegetables shortly before serving and add the salt last, so the salad stays crisp instead of turning watery.