Olivier "Ribambelle"
Recipe from Mikhail Kuklenko, chef of Ribambelle restaurant
Olivier "Ribambelle"
Recipe from Mikhail Kuklenko, chef of Ribambelle restaurant
Ingredients
| For the salad: |
| Peeled boiled potatoes 25 g. |
| Boiled carrots 25 g. |
| Fresh cucumber 25 g. |
| Fresh frozen green peas 15 g. |
| Boiled chicken fillet 45 g. |
| Boiled quail eggs 2 pcs. |
| For Lyonnaise sauce: |
| Homemade mayonnaise 3 tbsp. |
| Finely chopped shallots 5 g. |
| Grain mustard 5 gr. |
| Fresh chopped parsley 3 gr. |
| For garnish: |
| Frisée salad |
| Fresh mini spinach |
| Corn |
| Oak Leaf Salad |
Instructions
Step 1
Prepare homemade mayonnaise from 1 tbsp. Dijon mustard, 1 tbsp. white wine vinegar, two yolks and salt (to taste). Mix all ingredients in a blender, and then, without stopping stirring, pour in unrefined olive (or other vegetable) oil in a thin stream. Set aside 3 tbsp. of the sauce for the Lyonnaise sauce. Add finely chopped shallots, mustard seed and chopped parsley and stir to combine. Peel the green peas, removing the skin from each pea. Cut the potatoes, carrots, cucumber, eggs and chicken fillets into balls with a special knife or chop into 0.5 cm cubes.
Step 2
Place in a bowl, dress with Lyonnaise sauce to taste and mix. Rinse and dry the salad leaves thoroughly. Place the salad on a plate, garnish with the salad leaves and serve.
