Olivier salad the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency.
Carrot salad squashes. Houria is cooked carrot salad in Tunisian cuisine. In Russia, doner kebab often includes carrot salad as an accompaniment to the meat. "Surówka z Marchewki" is a Polish cuisine carrot salad made with carrots, Granny Smith apple, lemon juice, sunflower oil or vegetable oil, salt, and sugar. Carrot salad is eaten in Israel with parsley and lemon juice. Macedonia is a dish that was represented in the 1940s and 1950s in north Africa and Québec (Québec City especially) with cans "de la macédoine" of diced carrots and peas. Carrot salad Carrot salad is a salad made with carrots. Recipes