Back to 4 servings The Salad 3 medium-sized red potatoes 3 fresh carrots 1 tsp olive oil 1 cup cubed lardons of pancetta cut into cubes 3 cup seared duck breast or smoked turkey 1 cup French cornichons cut into cubes the same size as the carrots 1 cup frozen or canned peas The Aspic: 2 envelopes of gelatin 1.5 quarts of clarified chicken stock 1 cup Madeira or dry white wine The Sauce: The juice of 2 lemons divided into two batches Tabasco to taste 2 egg yolks 2 tsp fresh lemon zest 2 anchovy fillets mashed 1 shallot finely minced 3 Tbls of capers 2 Tbls Dijon mustard 1 /2 cups of best quality olive oil 3 clove garlic 4 green onions for garnish Salt and pepper to taste The Garnish: Minced chives, fresh dill, green onion, and finely chopped Italian parsley
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1 Step 1: Prepare the gelatin the day before: line a rimmed baking sheet with parchment paper.2 Step 2: Proof the gelatin with 1 cup of cold chicken stock. Bring the remaining chicken stock, Madeira, and Tabasco to a simmer. Add the mixture to the proofed gelatin and cool to room temperature, stirring frequently.3 Step 3: Pour the cooled gelatin into the rimmed baking sheet and chill overnight.4 Step 4: Prepare the remaining salad ingredients: boil the unpeeled potatoes in a separate pot until the point of a knife slides in with ease. Do not overcook them — you want them to keep their shape. Chill them for at least 2 hours, then peel and cut them into a fine dice.5 Step 5: Dice the carrots, then toss them with olive oil and sprinkle them with salt. Roast them for 15 minutes in a 450ºF/220ºC oven. Let cool completely.6 Step 6: Plunge the frozen peas into a small saucepan of rapidly boiling, salted water. Let simmer for 1-2 minutes. Drain, then immerse in a small bowl with cold water. This will help them keep their bright color. If you are using tinned peas, drain them and rinse them thoroughly.7 Step 7: Fry the bacon lardons/pancetta until the fat is rendered. Remove to a plate covered with a paper towel to drain.8 Step 8: You can prepare these ingredients 1-2 days before, keeping them in the refrigerator in a non-reactive bowl covered with plastic wrap.9 Step 9: Make the sauce several hours before serving: combine the garlic cloves, anchovy fillet, mustard, lemon zest, capers, and shallot with one tsp. of salt and several grinds of fresh black pepper in a food processor fitted with a steel blade. Pulse to combine into a rough paste.10 Step 10: Add the egg yolks, then slowly add the olive oil in a fine drizzle until the mixture thickens.11 Step 11: Taste and adjust seasoning with Tabasco, salt and pepper.12 Step 12: Chill for at least 3 hours to allow the flavors to combine and bloom and the texture to thicken.13 Step 13: Assemble the salad: decant the cornichons from their jar, drain well and cut into cubes.14 Step 14: Toss the salad ingredients lightly in a big bowl with approximately three-quarters of the sauce.15 Step 15: Taste to adjust seasoning with salt and pepper and perhaps a bit more sauce. The sauce should lightly coat the ingredients, not drown them.16 Step 16: Remove the aspic from the refrigerator and gently slice into small cubes. Don’t worry if these don’t hold their shape — the taste is the main thing. Return to the refrigerator until you are ready to serve.17 Step 17: As gently as you can, fold the gelatin cubes into the salad.18 Step 18: Garnish with parsley and chives.getsaucepan.com/r/226fca69-5b3c-4fd6-b63e-ec7d17e067b9 · Original: https://jennifereremeeva.com/russian-potato-salad-salat-olivier/
