German Cooking Today
Page 18
3–4 teaspoons vinegar
salt, sugar, pepper
2 teaspoons assorted, chopped herbs, e.g. basil, parsley, chives
Per serving:
P: 10 g, F: 9 g, C: 12 g, kJ: 723, kcal: 173
1. Remove the outer, wilted leaves of the Chinese cabbage and cut in half. Remove the hard inner stalk, rinse, drain thoroughly and cut in narrow strips.
2. Drain the tangerines in a sieve, reserve the juice and put 4 tablespoons aside. Cut the ham into strips.
3. To make the sauce, mix together the fromage frais, cream and tangerine juice and season with vinegar, salt, sugar and pepper. Stir in the herbs. Put all salad ingredients in a bowl and stir in the dressing just before serving.
Tip: This salad can also be served as a light meal with bread or rice. It also makes an ideal party salad, but in this case the salad and the dressing should be served separately. You can also use iceberg lettuce instead of Chinese cabbage.
SALADS
118 | Iceberg salad with two sauces
Fruity
Preparation time: about 25 minutes
1 head iceberg lettuce
1 orange
For the yogurt sauce:
150 g/5 oz natural yogurt (3.5% fat)
1 teaspoon cooking oil, e.g. sunflower oil
2 teaspoons white wine vinegar
salt
1 pinch sugar
1 teaspoon chopped lemon-balm or small basil leaves
For the lemon sauce:
4 teaspoons lemon juice
salt
1 pinch sugar
freshly ground pepper
1 pinch grated, untreated lemon zest
2 tablespoons cooking oil, e.g. sunflower oil
Per serving:
P: 3 g, F: 10 g, C: 7 g, kJ: 557, kcal: 134
1. Remove the outer wilted leaves of the iceberg lettuce, cut in quarters and then into large strips, wash and spin dry. Peel the orange in such a way that the white pith is removed at the same time and cut into segments with a sharp knife.
2. To make the yogurt sauce, mix the yogurt, oil and vinegar together, then season with salt and sugar. Next stir in the lemon balm or basil.
3. To make the lemon sauce, mix together the lemon juice, salt, sugar, pepper, grated lemon peel and whisk in the oil.
4. Mix together the iceberg lettuce and orange segments and serve with the two sauces.
Tip: Iceberg salad is delicious served with grilled fish or meat, such as escalopes. It also makes an excellent starter when served with French bread.
Variation 1: For iceberg salad with mango, replace the orange with a ripe, peeled mango, cut into segments.
Variation 2: For iceberg salad with grapes, replace the orange with 150 g/5 oz black or white grapes, rinsed in hot water, patted dry, halved and deseeded.
Variation 3: For sauerkraut and iceberg lettuce salad, prepare 1⁄2 iceberg salad as described above. Drain 1 can of tangerines (drained weight 175 g/ 6 oz) in a sieve and reserve the juice. Separate 250 g/9 oz sauerkraut, chop up smaller if necessary and add to the strips of iceberg lettuce and tangerine segments. To make the sauce, mix together 1 tablespoon mayonnaise with 4 tablespoons whipping cream, 4 tablespoons tangerine juice, 1 tablespoon lemon juice and 1⁄2–1 tablespoon grated horseradish (from a jar), season with salt and pepper and stir into the salad.
SALADS
119 | Lamb’s lettuce
Easy
Preparation time: about 25 minutes
250 g/9 oz lamb’s lettuce
2 slices white bread, 20 g/3⁄4 oz each
20 g/3⁄4 oz (11⁄2 tablespoons) butter
1 hard-boiled egg
For the sauce:
2 teaspoons vinegar, e.g. balsamic vinegar
salt, pepper, sugar
2 tablespoons cooking oil, e.g. walnut oil
2 teaspoons chopped herbs, e.g. parsley
Per serving:
P: 4 g, F: 14 g, C: 5 g, kJ: 656, kcal: 157
1. Cut off the root ends of the lamb’s lettuce in such a way that the florets still hold together. Remove any yellowing, wilting leaves, wash thoroughly and spin dry.
2. Cut the crusts off the slices of white bread and cut the bread into small cubes. Melt the butter in a pan, add the diced bread and fry over medium heat until crisp and brown. Shell the egg and chop finely.
3. For the sauce, mix together the vinegar, pepper and sugar. Whisk in the oil and stir in the herbs. Pour the sauce over the salad just before serving, mix well and sprinkle the croutons (fried bread cubes) and chopped egg on top.
Tip: Serve the lamb’s lettuce salad as a starter or as an accompaniment to baked or freshly boiled potatoes. If you leave out the egg, it can be served as an accompaniment to egg-based dishes. Instead of lamb’s lettuce you can also use 400–500 g (14–18 oz) young spinach, the weight depending on the variety. Wash the spinach thoroughly because spinach grown outdoors is often quite gritty.
Variation: To make lamb’s lettuce with walnuts, cut 1 small peeled and cored pear into very small dice and add to the salad dressing. Coarsely chop 50 g/2 oz walnuts and sprinkle over the salad instead of the chopped egg.
SALADS
120 | Chicory salad
Sophisticated
Preparation time: about 25 minutes
800 g/13⁄4 lb chicory
150 g/5 oz of cooked ham
For the sauce:
150 g/5 oz crème fraîche
4 slightly rounded tea spoons tomato ketchup
salt, pepper, sugar
2 teaspoons chopped herbs
Per serving:
P: 12 g, F: 13 g, C: 8 g, kJ: 822, kcal: 198
1. Remove the outer wilted leaves of the chicory, cut into half lengthways, cut out the bitter wedge-shaped inner stalk and cut the chicory into strips 1.5 cm/5⁄8 in wide. Cut the ham into thin strips.
2. To make the sauce, mix together the crème fraîche and tomato ketchup and season with salt, pepper and sugar. Stir in the chervil. Pour the sauce over the ham salad and mix well.
Tip: Chicory salad can be served as an accompaniment to fish or as a starter with toast and butter.
Arrange the salad on whole chicory leaves.
Variation: You can also make this salad with Chinese cabbage or iceberg salad instead of chicory. You can add a touch of colour by replacing half the chicory with radicchio.
SALADS
121 | Mixed green salad
Classic
Preparation time: about 20 minutes
1⁄4 head Lollo Rossa or Lollo Bionda
1⁄4 head oak leaf salad
200 g/7 oz chicory
For the sauce:
1 small onion
1–2 tablespoons herb vinegar
salt
1 pinch sugar
crushed, dried green peppercorns
4 tablespoons olive oil
2 teaspoons chopped herbs, e.g. parsley, chive, chervil
Per serving:
P: 12g, F: 15 g, C: 3 g, kJ: 635, kcal: 152
1. Remove the outer, yellowing leaves of the two kinds of lettuce. Wash, spin dry and tear into smaller pieces.
2. Remove the outer, wilted leaves of the chicory, cut in half lengthways, wash, leave to drain and cut out the bitter, wedge-shaped inner stalks. Cut the chicory into strips and mix together in a bowl with the two kinds of lettuce.
3. To make the sauce, peel the onion and chop finely. Mix together the vinegar, salt, sugar and peppercorns. Whisk in the oil and stir in the chopped onion and herbs. Pour the dressing over the salad, mix carefully and serve immediately.
Tip: This mixed green salad can be served as a starter and is also delicious served with meat and fish dishes, pasta and gratins. Store fresh green salad in a large plastic bag, fill it with a little air and close carefully. Place the bag in the vegetable compartment where the lettuce cannot be crushed and will remain fresh for longer because of the air inside the bag.
Variation 1: The possibilities for variations on this recip
e are endless. For instance, you can replace the round lettuce with curly endive, fresh spinach or lamb’s lettuce, use hazelnut or walnut oil instead of olive oil, and raspberry vinegar instead of herb vinegar.
Variation 2: For a mixed green salad with escalopes, rinse 500 g/18 oz chicken, turkey or pork escalope under cold running water, pat dry, cut into thick slices and marinate in a mixture of 3 tablespoons soya sauce, seasoned with pepper. Then drain the meat slices and fry on both sides in 3 tablespoons of hot oil (for instance, sunflower oil) for about 4–6 minutes. Arrange the slices of meat, hot or cold, on the salad and serve immediately.
SALADS
122 | Green bean salad
Classic
Preparation time: about 35 minutes, excluding soaking time
750 g/11⁄2 lb green beans
3–4 branches savory
250 ml/8 fl oz (1 cup) water
1⁄4 teaspoon salt
For the sauce:
1 onion
1–2 tablespoons vinegar, e.g. herb vinegar
salt, pepper, some sugar
2 tablespoons cooking oil, e.g. sunflower or olive oil
2 teaspoons chopped herbs, e.g. parsley, dill, savory
Per serving:
P: 4 g, F: 8 g, C: 10 g, kJ: 547, kcal: 130
1. Top and tail the beans, remove any strings, wash and cut or break into pieces and rinse the savory. Bring water to the boil in a pan and add salt. Add the green beans and savory to the salted boiling water, bring back to the boil, cover and cook over medium heat for 15–20 minutes.
2. Drain the cooked beans in a colander, rinse briefly in cold water and leave to drain. Remove the savory.
3. To make the sauce, peel the onion and chop finely. Mix together the vinegar, salt, pepper and sugar and whisk in the oil. Add the chopped onion and herbs and mix well. Pour the dressing over the green beans while they are still warm, mix well and let it soak in.
4. Season the salad again with salt, pepper and sugar just before serving.
Tip: Green bean salad is delicious served with grilled fish, steak or cold roast, or as part of a mixed salad dish.
It is important that the beans are still warm when the dressing is added so that they soak in all the herbs and spices.
If you want to be really quick you can use 2 cans of green beans (drained weight 340 g/12 oz each).
SALADS
123 | Carrot and apple salad
Quick
Preparation time: about 20 minutes
500 g/18 oz carrots
250 g/9 oz slightly sharp apples, e.g. Elstar, Cox
For the sauce:
2 tablespoons lemon juice
1–2 teaspoons sugar or honey, salt
1 teaspoon cooking oil, e.g. sunflower oil
Per serving:
P: 1 g, F: 1 g, C: 13 g, kJ: 296, kcal: 71
1. Peel the carrots and cut off the green leaves and tips, wash and leave to drain. Wash the apples, peel, cut into quarters and remove the cores. Grate the carrots and the apples.
2. To make the lemon sauce, mix together the lemon juice, sugar or honey and salt and whisk in the oil. Pour the sauce over the grated carrots and apples and mix well. Adjust the seasoning by adding salt and sugar to taste.
Tip: If the apples are untreated you can simply wash them, dry them and grate them with the skin on.
You can also add a pinch of ground ginger to the sauce.
SALADS
124 | Tomato and onion salad
For guests (4–6 servings)
Preparation time: about 35 minutes
500 ml/17 fl oz (21⁄4 cups) water
250 g/9 oz onions
2 teaspoons vinegar, e.g. herb vinegar
1⁄2 teaspoon salt
500 g/18 oz tomatoes
3 hard-boiled eggs
1 tablespoon chopped parsley leaves
freshly ground pepper
For the mayonnaise:
1 yolk of 1 medium egg
2 teaspoons herb vinegar
1 slightly rounded teaspoon medium sharp mustard
salt
1 teaspoon sugar
freshly-ground pepper
125 ml/4 fl oz (1⁄2 cup) cooking oil, e.g. sunflower oil
3 tablespoons natural yogurt (3.5% fat)
2 tablespoons chopped herbs, e.g. chives, parsley, oregano
Per serving:
P: 7 g, F: 30 g, C: 6 g, kJ: 1358, kcal: 324
1. Bring the water to the boil. Meanwhile, peel the onions and cut into slices. Add the vinegar, salt and sliced onions to the boiling water, cover and cook over low heat for about 5 minutes, then leave to drain.
2. Wash the tomatoes, wipe dry and remove the stalks. Shell the eggs. Slice the tomatoes and eggs and arrange them with the sliced onions and parsley in alternate layers in a salad bowl. Sprinkle salt and pepper over the sliced eggs and tomatoes.
3. For the mayonnaise, mix together the egg yolk, vinegar, mustard, salt, sugar and pepper in a mixing bowl and stir with a whisk or hand-held mixer with whisk attachment until it forms a thick mass. Gradually add the oil 1–2 tablespoons at a time, and whisk to incorporate. Stir in the yogurt and herbs. Pour the mayonnaise over the salad ingredients and put the salad in the refrigerator.
Tip: Serve the tomato and onion salad with steak, grills, ham, or as a part of a party buffet.
The onions will have lost their sharpness by being boiled in water seasoned with salt and vinegar. They are therefore more digestible but still have a bite. Ready-made mayonnaise may also be used for the sauce. Simply stir yogurt and herbs into it.
Note: Use only very fresh eggs for the mayonnaise. Keep the prepared salad in the refrigerator and consume within 24 hours.
Variation 1: If you like, you can use leeks instead of onions. In this case, remove the outer leaves, root ends and dark green leaves and cut in half lengthways. Wash thoroughly, leave to drain and cut into rings. Blanch the leeks for 1 minute in boiling salted water and leave to drain.
Variation 2: To make a quick tomato salad, wash 750 g/11⁄2 lb small, firm tomatoes, wipe dry, remove the stalks and cut into slices. For the sauce, peel 1 small onion, chop up finely, mix together with 2 tablespoons vinegar (for instance white wine or herb vinegar) and season with salt and vinegar. Whisk in 4 tablespoons vegetable oil (e.g. sunflower oil). Pour the sauce over the sliced tomatoes, mix well and let stand briefly.
SALADS
125 | Bean sprout and avocado salad
Vegetarian
Preparation time: about 30 minutes
150 g/5 oz lamb’s lettuce
150 g/5 oz soy or mung bean sprouts
250 g/9 oz tomatoes
1 avocado
For the sauce:
1–2 tablespoons vinegar, e.g. herb vinegar
4 teaspoons water
salt
freshly ground pepper
1 pinch sugar
1 teaspoon medium mustard
3 tablespoons cooking oil, e.g. walnut oil
Per serving:
P: 4 g, F: 24 g, C: 4 g, kJ: 1030, kcal: 246
1. Remove the root ends of the lamb’s lettuce in such a way that the florets still hold together. Remove any yellowing leaves, wash thoroughly and spin dry. Put the bean sprouts in a sieve, rinse under cold running water and drain thoroughly. Put them on a tea towel if necessary.
2. Wash the tomatoes, wipe dry, remove the stalks and cut into slices. Cut the avocado in half lengthways, remove the stone, peel and cut into slices lengthways.
3. To make the sauce, mix together the water and vinegar, add the salt, pepper, sugar and mustard and whisk in the oil. Arrange the prepared salad ingredients in a dish and pour the sauce over them.
Tip: Serve the bean sprout and avocado salad as a light meal with bread or as an accompaniment to white meat or fish.
You can also sprinkle 50 g/2 oz chopped walnuts over the salad and the bean sprouts may be replaced with lentil sprouts.
Variation: To make a colourful bean sprout salad, remove all
yellowing outer leaves of 1 round or Lollo Bionda lettuce, wash the salad, spin dry and shred into pieces. Peel 2 red onions and cut into strips. Peel 2 carrots and cut off the green leaves and tips. Wash the carrots, drain and chop coarsely.
Prepare 150 g/5 oz soya or mung bean sprouts as indicated above. To make the salad dressing, mix together 2–3 tablespoons herb vinegar with 1–2 tablespoons water, add salt, pepper and sugar, whisk in 5 tablespoons vegetable oil (e.g. sunflower oil) and pour over the salad; mix well. Sprinkle 2 tablespoons sesame seeds over the salad.
SALADS
126 | Pork sausage and cheese salad
Easy
Preparation time: about 35 minutes, excluding soaking time
250 g/9 oz onions
250 g/9 oz Emmental cheese, 350 g/12 oz cooked pork sausages, 75 g/3 oz pickles
For the sauce:
4 teaspoons wine vinegar
4 teaspoons water
1 teaspoon mustard
salt, pepper, sugar
3 tablespoons cooking oil
2 teaspoons chopped chives
Per serving:
P: 28 g, F: 51 g, C: 4 g, kJ: 2481, kcal: 539
1. Peel the onions, cut into rings, put in boiling water and cook for 2 minutes. Pour into a sieve and leave to drain.
2. Remove the rind from the Emmental cheese and cut into strips. Remove the skin from the sausage and cut the meat in half lengthways if necessary. Cut the sausage meat and pickled gherkins into slices.
3. To make the sauce, mix together the vinegar with the water, add the mustard, salt, pepper and sugar and whisk in the oil. Pour the dressing over the salad ingredients and mix well. Leave the salad to stand for 1 hour for the sauce to impregnate the ingredients. Sprinkle with chopped chives before serving.
Tip: The pork sausage and cheese salad can be served as a light meal with pretzels or rolls or as part of a party buffet.
This salad can also be prepared with chicken meat sausage.