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Coburg Salads

 

 

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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.
"

~ Oscar Wilde


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Coburg Dilled Beet Salad

Gourmet Archives

1 2/3 pounds beets
1 tablespoon salt
3/4 cup tarragon wine vinegar
1/4 cup vegetable oil
1 tablespoon sugar
4 cloves
1 teaspoon bruised juniper berries
1 teaspoon peppercorns
3 sprigs of dill
1 bay leaf
Snipped fresh dill

Scrub and trim the beets, leaving the roots and 1/2 inch of the tops
attached, and reserve the beet greens for another use.
In a saucepan brings 3 quarts water to boil, and add the beets and the
salt. Return the water to the boil. Cook the beets at a bare simmer,
covered, for 1 hour 30 minutes. Transfer the beets to a bowl (with
slotted spoon), reserving the cooking liquid in the pan, and let them
cool until they can be handled.
Peel the beets and add the peelings to the reserved cooking liquid. Slice
the beets thin and reserve them, covered. Reduce the cooking liquid
over high heat to about 1 1/2 cups and strain it into a stainless steel or
enameled saucepan. Add the vinegar, the oil, the sugar, the cloves, the
juniper berries, the peppercorns, the dill sprigs and the bay leaf and
boil the dressing for 15 minutes.
In a heatproof salad bowl, combine the reserved beets and the dressing.
Let the salad cool and sprinkle it with snipped fresh dill. Serves 4.

 

Coburg Potato Salad
Gourmet Archives

This recipe definitely produces the closest facsimile to what I have come to
regard as “authentic” German potato salad, the kind my former in-laws
make, the kind I make, and dearly love….. And yes, feel free to add crisp
crumbled bacon at the very end if you like.  I often do.  Sugar in the
dressing?  Well, just a tad perhaps!
 
And please, use the very best, very freshest potatoes you can find. That
will make all the difference...

 2 1/2 pounds boiling potatoes
(such as red new potatoes, that will hold
their shape when cooked)
1 cup hot brown stock [or beef broth]
2/3 cup minced onion
1/4 cup vegetable oil
3 tablespoons white wine vinegar
Salt and pepper to taste
1/3 cup snipped fresh chives
Minced fresh parsley

 In a large saucepan combine the  potatoes with enough salted cold water
to cover them by 2 inches, bring the water to a boil and simmer the
potatoes, covered, for 20 to 25 minutes, or until they are just tender.
Drain the potatoes, return them to the pan, and steam them, covered,
over moderate heat, shaking the pan for 1 minute or until they are dry.
Let the potatoes cool until they can be handled, peel them, and slice
them thin.
In a heatproof bowl combine the stock or beef broth, onion, vegetable
oil, wine vinegar, and salt and pepper to taste.
In a large heatproof salad bowl put the potatoes, pour the dressing
over them, and toss salad gently. Sprinkle salad with 1/3 cup snipped
fresh chives and some fresh minced parsley. Serves 4.

 

Coburg Wilted Lettuce and Bacon Salad
Gourmet Archives

1 large head Romaine lettuce
1 large garlic clove, halved
1 onion, minced
3 tablespoons distilled white vinegar
or cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon snipped fresh dill
Salt and pepper to taste
1/4 pound lean sliced bacon, chopped fine

Trim the Romaine and cut it crosswise into 1 1/2-inch sections. Separate
the leaves, wash them, and spin them dry. Rub a wooden salad bowl with
the cut sides of the garlic clove and add the Romaine and the onion.
In a small bowl combine the vinegar, the vegetable oil, the snipped fresh
dill, and salt and pepper to taste. Pour the dressing over the lettuce and
onion and toss the salad.
In a heavy skillet cook the bacon over moderate heat, stirring, until crisp. Drizzle it and the fat over the salad. Toss and serve immediately.
Serves 4 to 6.
 

Featured Archive Recipes:
Potato Salad, Let Me Count the Ways...
Roasted Beet and Portobello
Mushroom Salad

The Beet Goes On
 

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