Holiday menu: vegetarian Olivier recipe

It’s time to prepare the menu for the main night of the year – and you can’t do it without Olivier. For those who want to try traditional salads but do not want to overdo it with mayonnaise and sausage, there is a vegetarian Olivier recipe.

This is a simple traditional recipe with roasted vegetables, fried oyster mushrooms, and cashew mayonnaise. However, you can also use regular mayonnaise. The recipe was shared on the Vogue website.

Olivia

Contents:

• four potatoes;
• two carrots;
• five pickled cucumbers;
• two fresh cucumbers;
• finely chopped red onion – one tablespoon;
• frozen green peas – three tablespoons;
• fresh oyster mushrooms – 250 g;
• salt, pepper and olive oil to taste.

For the vegetarian mayonnaise:

• cashews – 100 g;
• mustard – 2 teaspoons;
• lemon juice – 1 teaspoon;
• apple cider vinegar – 1 tablespoon. l.;
• water – 5 tablespoons. l.;
• dried garlic – half a teaspoon;
• olive oil – 1 tablespoon. l.;
• pepper and salt to taste.

Preheat the oven to 180 degrees. Peel the carrots and potatoes, chop them, drizzle with a little olive oil and put them in the oven for about 30 minutes. Wash the oyster mushrooms thoroughly, heat a small amount of oil in a pan and fry them whole until golden brown, adding salt and pepper at the end. Thaw green peas. Chop all the ingredients for the salad very finely, you can also add some sour apples or avocados if you wish. The amount of ingredients varies according to your taste. Feel free to add more fresh cucumbers to make the salad juicier or more carrots to give it a sweeter taste.

And prepare the sauce. Soak the cashews in cold water for a few hours or better yet overnight. Rinse the hazelnuts and place them in a blender with all the other ingredients. Beat well until creamy. Taste while cooking and add more lemon juice, water or salt if necessary. Season the salad with cashew mayonnaise, garnish with herbs and serve.

You can also prepare an original Olivier salad with smoked mackerel.