SALADS
SALADS are light, yet nutritious. They are delicious when served with either meat, poultry or fish. They can also be served as an appetizer before dinner or supper. Try adding various raw or steamed vegetables to you salads. The quality of your salad depends very much on the quality of the produce you use. When adding potatoes to your salads, be sure to first wash them and boil them with their skin on. Cooled potatoes are then peeled and cut into cubes or pieces depending on the style the other food in the salad is cut. When adding carrots and turnips, be sure to cool them before boiling, then peel and slice or dice. Be sure to first drain canned vegetables (green peas, kidney beans, carrots, beets, tomatoes) in a sieve or a colander before preparation. Peel and wash onions and chives before you slice them and segment the rings. Sprinkle sliced onions with vinegar if they are too bitter. Cut the spring onions into small pieces for salads and 3-4 centimeters long for use as a garnish. Wash and peel your cucumbers then cut into pieces, strips or dices. Fresh cucumbers, grown in greenhouses or hotbeds, should not be peeled. Fresh green and red cabbage. When adding fresh green or red cabbage, first remove the dirty leaves, then wash the head thoroughly, cut into two or four parts, the cabbage-stump is cut out, then place the portions in cold salty water (50-60 grams of salt per 1 litre of water). The cabbage is then washed again before chopping. Boil or bake beets in the oven, then peel and cut them into pieces. Sauerkraut is first sorted then squeezed dry. If it is too sour, wash it first in cold water. Ripe and firm tomatoes should also first be washed in cold water before cutting them into pieces.
Lettuce. Fist wash leaves in cold water, then leave them in a sieve to dry. Before preparing a salad, the leaves should be drained on a napkin. Celery must also be sorted, bad leaves are removed. Cut off the roots, dark spots of the stalks should be removed with a knife. Then soak them in cold water for 1-2 hours before washing them thoroughly in clean water. When adding parsley or fennel, first remove the stalks then wash. Use the green leaves as a garnish, and the stalks for preparing broths and sauces. The taste of your salad will greatly depend upon your choice of dressing. Mayonnaise, sour cream, or a salad dressing – oil mixed with vinegar, salt, pepper and sugar can be used as a dressing. Bur remember, a dish is considered to be well prepared only if it looks appetizing. So do not concentrate solely on taste but also appearance. Salads are best when garnished with the same ingredients used in their preparation. You can use fine cut pieces of cucumbers, carrots, tomatoes, egg wedges, lettuce leaves or nearly any food to serve this purpose arranging them symmetrically or in different colour patterns.
SPRING SALAD
Boil 5 potatoes with their skin on. Cool, peel and cut them into thin pieces. Chop 1 onion. Add it to the potatoes, add salt and dress with 0,5 cup of salad dressing or oil. Put the mixture in a salad bowl in the shape of a mountain. Garnish the edges with cucumber circles and tomato wedges. Top with green salad and fennel leaves.
FAMILY SALAD
Boil 8 potatoes, cool and cut them into thin pieces. Add 30 grams of chopped chives, pepper and salt to taste. Dress with 5 tablespoons of oil, 2 tablespoons of lemon juice or 3% vinegar and toss. Top with greens.
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