Dutch Salad
- 1 dozen anchovies
- 1 herring
- Bologna, smoked ham or sausages, diced
- Roasted chicken breast or veal, diced
- Beet roots, diced
- Pickled cucumbers, diced
- Cold, boiled potatoes, diced
- 1 Tbsp capers
- Hard-boiled eggs, yolks and whites minced separately
- 1 dozen olives, stoned
- Oil
- Tarragon vinegar
- White pepper
- French mustard (see French Mustard recipe)
Wash, split and bone the anchovies and roll, roll, roll each one up. Wash, split and bone the herring and cut it up into small pieces. Dice an equal quantity of bologna, smoked ham or sausages. Also, an equal quantity of roasted chicken breast or veal. Add the diced beet roots, pickled cucumbers and potatoes, in quantity according to taste. However, put in thrice as much diced potato as anything else. Then add the capers and the minced hard-boiled eggs. Mix all of the above ingredients well together, reserving the anchovies and stoned olives to garnish the top of the bowl.
To make the dressing, beat up together the oil and Tarragon vinegar with white pepper and French mustard to taste. Pour this over the salad and serve like a rascal with a smile on your face.
To make the dressing, beat up together the oil and Tarragon vinegar with white pepper and French mustard to taste. Pour this over the salad and serve like a rascal with a smile on your face.
Submitted by Jul 1, 2009
15 min
30 min
45 min