Russian Salad (Olivier) According to the Archives of L'Ermitage Restaurant

Historical Introduction
Russian Salad, also known as Olivier Salad, is an iconic dish in Russian cuisine, created in the 1860s by Lucien Olivier, the chef at the prestigious L'Ermitage restaurant in Moscow. The dish quickly became a symbol of luxury and refinement due to its use of expensive ingredients like caviar, langoustines, truffles, and meat.

Although the exact recipe for this salad remains a mystery today, its success at L'Ermitage made it an essential part of Russian cuisine. After Lucien Olivier left the restaurant in the 1870s, the recipe was modified and simplified over time. However, the original version continues to inspire chefs and capture the interest of food enthusiasts worldwide.

The Archives of L'Ermitage Restaurant
The archives of L'Ermitage in Moscow contain records of the origins of the Russian Salad. While the exact recipe was never fully revealed, several historical documents describe the ingredients and preparation used by Olivier. These archives have allowed the general outline of the original recipe to be reconstructed, blending refined elements characteristic of the elite of that time.

Authentic Recipe for Russian Salad (Olivier)
Ingredients (in Russian and French)

• Картофель (Potatoes): High-quality potatoes, boiled and cut into small cubes.
• Морковь (Carrots): Boiled carrots, cut into small cubes.
• Лангустины или омар (Langoustines or Lobster): Boiled langoustines (or lobster, depending on availability), cut into pieces.
• Икра (Caviar): Caviar (ideally black caviar or sturgeon caviar, or another type of caviar).
• Трюфели (Truffles): Fresh truffles, cut into small cubes or thin slices.
• Мясо телятины или говядины (Veal or Beef): Small piece of boiled meat, often veal or beef, cut into fine cubes.
• Яйца вареные (Hard-boiled eggs): Hard-boiled eggs, finely chopped.
• Огурцы маринованные (Pickles or Pickled Cucumbers): Pickles or pickled cucumbers, cut into small pieces.
• Горошек (Peas): Fresh or canned peas.
• Майонез домашний (Homemade Mayonnaise): Homemade mayonnaise made with egg yolks, olive or sunflower oil, mustard, and vinegar.

Preparation of Russian Salad (Olivier) - Original Version

1. Cooking the Vegetables:
   Boil the potatoes and carrots in salted water until they are tender but still firm. Let them cool, then cut them into regular cubes.
   Cook the peas (if using fresh peas, boil them for 3-5 minutes).

2. Preparing the Seafood:
   Boil the langoustines or lobster in salted water until just cooked. Peel and cut them into medium-sized pieces.

3. Preparing the Meat:
   Boil a piece of veal or beef in broth until tender. Once cooked, cut it into small cubes.

4. Preparing the Other Ingredients:
   Boil the eggs in boiling water for 10 minutes, then peel and cut them into small cubes.
   Cut the pickles into small pieces, and slice the truffles into thin strips or dice them.

5. Making the Homemade Mayonnaise:
   In a bowl, whisk the egg yolks and gradually add the oil, whisking constantly to form an emulsion.
   Add a spoonful of mustard and a bit of wine or apple cider vinegar. Salt and pepper to taste.

6. Assembling the Salad:
   In a large bowl, combine the potatoes, carrots, langoustines, hard-boiled eggs, peas, pickles, meat, and truffles.
   Add the homemade mayonnaise and gently mix until all the ingredients are well coated.
   Incorporate the caviar just before serving to preserve its texture and flavor.

7. Resting and Serving:
   Cover the salad with plastic wrap and chill it in the refrigerator for at least an hour to allow the flavors to meld.
   Serve well chilled, optionally garnished with a little more caviar or an additional hard-boiled egg.

Important Historical Note
Russian Salad (Olivier) was initially a dish reserved for the elite, a symbol of luxury. Its addition of caviar, langoustines, and truffles made it an exclusive specialty of the L'Ermitage restaurant. It was only later that simplified versions emerged, often with more affordable ingredients like chicken, potatoes, and canned vegetables.

The original ingredients, such as caviar, langoustines, and truffles, were essential for making this dish so special and refined. Russian Salad thus became a marker of the Russian high society of the 19th century, a culinary heritage that endures today.

Sources:

• Culinary Encyclopedia of Russian Cuisine
• Russian Food Journal - Articles on Russian Salad and its history
• The Gastronomy of Russia - History and evolution of Russian cuisine, including Olivier Salad
• Russian Archive - Historical documents about the creation of the dish by Lucien Olivier at the L'Ermitage restaurant in Moscow

Russian Salad (Olivier) is an essential dish representing refinement and Russia's gastronomic heritage, from the elite of 19th-century Moscow to its modern, popular version.