Friday 22 April 2016

My father-in-law’s spring salad

vegan, gluten free

I haven’t seen him recently as he lives in Poland, but I have no doubts that he will be making his refreshing spring salad soon. After researching the best way to make his recipe Vegan I found some interesting information about the roots of his refreshing dish. He must enjoy the Olivier salad. 

It is believed that this cooked vegetable salad has existed for since at least 1864. Russian chef Lucien Oliver prepared this salad especially for Tsar Nicholas II. Oliver never shared the recipe. After his death, people tried to reconstruct the recipe, naming it Oliver salad. This salad typical made from chopped vegetables and meat in a mayonnaise base.

olivier salad

Instant traditional base we going to make vegan version;

Ingredients for base:
200g tofu
35g pine nuts
15ml lemon juice
10g agave syrup
1 ½ teaspoon dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon black see salt ( you can use any salt if you like)
Aprox. 100ml good quality olive oil

Combine all ingredient apart oil in a blender for about 30 second. While blending slowly add in the oil until it emulsifies and it thickens. Taste and adjust seasoning as needed.

Ok we have base now. We can prepare salad.

Ingredients for salad:

3 large carrots
3 large potatoes
1 large parsnip
200g sweet peas
1 large leek (only white part)

 Boil potatoes, parsnip and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes, parsnip, leek and carrots and combine in bowl. Steam peas for about 5 minutes and let cool to room temperature. Add to the bowl sweet corn. Add vegan mayo and mix all ingredients. Add salt and pepper to taste.

olivier salad

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