The speaker shares their recipe for a classic Olivier salad with a twist. The key differences include baking the carrots and potatoes in the oven instead of boiling them, which helps retain their flavor and texture. The speaker also uses pickled gherkins instead of salted cucumbers and adds a squeeze of tangerine juice to the mayonnaise dressing for a sweeter and tangier taste. Additionally, the speaker uses fresh green peas instead of frozen ones and adds a bit of freshly ground pepper for extra flavor. The result is a lighter, more refined version of the classic salad that highlights the individual flavors of each ingredient.
Here are the key facts extracted from the text:
1. The recipe is for a classic Olivier salad with some nuances.
2. The ingredients include carrots, potatoes, tangerines, pickled cucumbers, beef, eggs, green peas, and mayonnaise.
3. The carrots and potatoes are baked in the oven instead of boiled.
4. The baking temperature is around 180-200 degrees Celsius.
5. The baking time is around 45 minutes.
6. The eggs are cooked until the yolks are just set.
7. The peas are fresh and not frozen.
8. The mayonnaise is mixed with tangerine juice for added flavor.
9. The salad is seasoned with salt, pepper, and a squeeze of tangerine juice.
10. The ingredients are mixed together just until they are evenly coated with the dressing.
11. The salad is best served fresh, but it can be refrigerated for later use.
Note: I excluded opinions and personal preferences from the facts, only including objective information about the recipe and its preparation.