Deutsch Salate
We had so many different salads while living in Germany. We
recreate them with the help of Miller's "German Cookbook".
German vinegar makes the difference. Many grocery stores
now carry essig essng.
Kartoffelsalat
Potato Salad
cool for 2 hours
3 lbs. (1,350 g) organic potatoes
1 1/4 cups (310 ml) soup stock
1 large onion, minced
1/3 cup (75 ml) salad oil, not olive oil
1 Tbs. (15 ml) stone-ground mustard
2 1/2 Tbs. (17 ml) essig essng or white vinegar
1 bunch parsley, chopped fine
salt and pepper
1. Wash and cook potatoes, not too done, but firm, boiling water about 10 minutes
2. Peel potatoes while still warm.
3. Cut in slices about 1/8 inch (3 mm) thick.
4. Pour hot soup stock over potatoes.
6. Let cool.
6. Whip vinegar, mustard, and oil together. Add to the salad.
7. Add the other ingredients and mix well.
8. Let stand at least 2 hours.
9. Salt and pepper to taste.
10. Serve cool.
11. Add mayonnaise if desired.
2. Peel potatoes while still warm.
3. Cut in slices about 1/8 inch (3 mm) thick.
4. Pour hot soup stock over potatoes.
6. Let cool.
6. Whip vinegar, mustard, and oil together. Add to the salad.
7. Add the other ingredients and mix well.
8. Let stand at least 2 hours.
9. Salt and pepper to taste.
10. Serve cool.
11. Add mayonnaise if desired.
Chicoreesalat
Chicory Salad
1. Clean chicory and remove stem.
2. Let them sit 10 minutes in lightly salted hot water.
3. Drain, cool, cut crosswise strips.
4. Oil, lemon juice, salt, pepper, a pinch of sugar, and a little minced onion.
Kreessesalat
Cress Salad
1. Wash and drain the cress.
2. Add oil, essig essng or lemon juice, salt and pepper to taste.
Endiviendsalt
Endive Salad
1. Wash endive.
2. Cut in strips.
3. Let sit in hot water 10 minutes.
4. Drain, add oil, lemon juice or essig essng, salt and pepper to taste.
5. Add minced onions. (optional)
6. Often mixed with chicory.
Gurkensalat
Cucumber Salad
1. Peel cucumber and cut slices about 1/8 inch (3 mm) thick.
2. Add oil, lemon juice or essig essng, salt and rather heavy pepper.
3. Serve with cream salad dressings (see "German Dressing" Helle Grundsoße).
4. Dill and minced onion or onion rings. (optional)
5. Frequently used in mixed salads or with potato salad.
Mike's all time favorite is
Roter Heringssalt
Red Herring Salad
of course, I usually have to eat by myself. It's the first think I buy when we are visiting Germany.
-Mike
This variation is relatively low in fat and very healthy Omega 3 fatty acids.
2 herring fillets, cut into large cubes
1 small onion, cut into small cubes
half tuber cooked beetroot (red beets)
1 cucumber, cut into small cubes
1/2 cup (120 ml) of yoghurt or mayonnaise
1 tsp. (5 ml) mustard
salt and pepper
1. Mix yogurt or mayonnaise with the mustard and season with pepper and salt.
2. Add the onions, beetroot, cucumber, herring.
3. Set for 30 minutes and stir again.
See: German Salad Dressings
See: German Salad Dressings
