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This familiar chicken and vegetable salad, created by and named for a French chef in the service of Tsar Nicholas II, is a handsome creation that can be made with various meats, poultry, game, and vegetables, which are bound with a flavorful sauce. Piled high as a pyramid or shaped into a mound, the salad is elaborately garnished and most attractive. It is a good buffet specialty.
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What You Need:
(To Serve: 6)
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2 cups diced cold, cooked white meat of chicken
1 cup diced cold, cooked carrots
1 cup cold, cooked green peas
2 cups diced cold, peeled, cooked potatoes
1/3 cup minced dill pickles
6 scallions, cleaned and sliced
½ cup mayonnaise
About ½ cup sour cream
2 tablespoons drained capers
3 tablespoons chopped fresh dill or 1 teaspoon dried dill weed
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
GARNISHES
Cubes of cold, cooked lobster
Shelled and cleaned, cooked medium-sized shrimp
Hard-cooked egg wedges
Tomato slices
Pitted black olives
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Translate this recipe:
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| How To Cook: |
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1. Combine chicken, vegetables, pickles, and scallions in a medium-sized bowl.
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2. Mix mayonnaise, sour cream, capers, dill, salt, and pepper; add to chicken mixture.
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3. Refrigerate 1 hour or longer to blend flavors.
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4. To serve, arrange lettuce leaves on a serving dish.
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5. Top with salad, shaping as a pyramid or mound.
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6. Decorate top and sides and surround with garnishes.
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