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Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. [citation needed] Olivier salad prepared with the Hermitage restaurant's recipe. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening ...
Lucien Olivier (Russian: Люсьен Оливье) (1838–14[26] November 1883) was a Russian chef of Belgian and French descent [1] and owner of the Hermitage restaurant in the center of Moscow, Russian Empire, in the early 1860s. He was born in Moscow. Olivier is known for the creation of Olivier salad, also known as "Russian salad". The ...
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad
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This is an accepted version of this page This is the latest accepted revision, reviewed on 1 January 2025. Food mixture, served chilled or at room temperature This article is about the type of culinary dish. For other uses, see Salad (disambiguation). Salad A garden salad platter served with bread and dressing on the side, consisting of lettuce, beetroot, cucumber, scallions, cherry tomatoes ...