Salad Olivieh
A rich and creamy Persian Salad composed of Chicken, Potatoes, Boiled Eggs and a wonderful array of Vegetables substantiated by a lush Mayonnaise dressing.
Choose organic, pastured Chicken and Eggs, organic Vegetables and organic Mayonnaise made without seed oils. Primal Kitchen is my go to. Choose a good quality Extra Virgin Olive Oil for your dressing; organic, cold pressed and made in a single region. One that has a harvest date on the bottle, the more recent the better. Frankies is my go to.
Persian get togethers are often focused around food and sharing; this dish is the at centerpiece of many of those occasions. The 13th day of Nowruz, the Persian New Year for example called Sizdah Be-dar, is celebrated by being outside in nature with loved ones picnicking. Salad Olivieh with Lavash is the perfect accompaniment to this day, along with Cutlet, a breaded Meat and Potato Patty with Pickles and some Feta Cheese with Walnut and Sabzi (herbs).
Organic Ingredients: Serves 6
3 Large Potatoes, peeled and boiled whole until tender
3 Eggs, hard boiled and peeled
1 Whole Chicken
2 Cups frozen Peas + Carrots, left to defrost
2 Cups Persian Pickled cucumbers, cut into small pieces (see photo)
Dressing:
2 Cups Mayonnaise
1/4 Cup Lemon Juice
2 Tsp. Dijon Mustard
1/8 Cup Extra Virgin Olive Oil
Sea Salt, to taste
Salad Olivieh, ingredients, mise en place
Season Chicken with Sea Salt & Butter/Olive Oil and roast in a 400F oven for an hour and 15 minutes, or until cooked through. Remove from oven and transfer onto a plate. Cover with foil and leave to rest for 20 minutes. Break the Chicken up, removing Meat from Bones. Reserve Breast Meat for the Salad and the rest of the Chicken can be refrigerated and used for up to three days. I always reserve my Roast Chicken Bones and make Broth, which can be used for Soups, Stews, Curries or frozen for up to three months.
Chop Chicken Breast, Potatoes, Pickles and Eggs into small pieces, per picture. Mix with Peas & Carrots.
For the dressing: Mix all ingredients together. Mix into Salad. Cover and refrigerate for a few hours before serving.
Serve with warm Lavash Bread.