Blue Cheese Souffle with Toasted Walnut Cream
Salad Olivier
A sinfully creamy mixture of chopped potatoes, dill pickles, capers and sweet green peas, traditionally served on a bed of butter lettuce with tomato wedges and chopped parsley.
Ingredients
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Potato Salad:
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Salt, to taste
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Water
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1 cup fresh or frozen peas
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1 1/2 pounds all-purpose potatoes, peeled, boiled and cubed
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1 large sour dill pickle, cut into small dice
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1 medium onion, finely chopped
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2 hard-boiled eggs, peeled and coarsely chopped
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2 tablespoons well-drained capers
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1 pound firm tofu, cut into matchsticks
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3/4 cup low-fat mayonnaise or Nayonnaise
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1/4 cup low-fat sour cream or soy based sour cream
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1 tablespoon Dijon mustard
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2 teaspoons fresh lemon juice
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1/4 teaspoon fresh-ground black pepper, or more to taste
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1 tablespoon minced fresh dill
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Garnish:
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1 head Boston lettuce broken into leaves, washed and dried
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8 to 10 pitted ripe black olives, chopped
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1 large ripe tomato, cut into small wedges
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1/4 cup chopped fresh dill
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Paprika, to taste
Instructions
- To make salad: Bring a pot of salted water to boil and cook peas 3 minutes. Drain and plunge into ice water. Drain and place in a large bowl. Add remaining ingredients. Toss lightly to combine.
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To garnish: Serve on a bed of Boston lettuce leaves. Garnish with olives, tomatoes and chopped dill. Sprinkle with paprika.
Nutritional Info (per serving)
- Calories 255
- Fat 14g
- Saturated Fat 2g
- Cholesterol 57mg
- Sodium 641mg
- Carbohydrates 24g
- Fiber 4g
- Protein 11g
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