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Author Notes: This is adapted and updated for 21st century palates, from a recipe for "Dutch Salad" in the 1960 edition of Mrs. Beeton's Book of Household Management. The old version is a chopped salad with (gasp!) mayo dressing and Romaine lettuce bed: I livened and freshened up the ingredients and arrangement. If you're a herring fan, you'll love this: it's sweet, tangy, and a tiny bit spicy. —ArchaeoCook
For the Salad
- 2 cups baby arugula, washed and spun dry
- 2 new potatoes, each 2" in diameter
- 2 beets, each 2" in diameter
- 1 Gala apple, cored and thinly sliced
- 1 Dill pickle, thinly sliced crosswise
- 8 pieces pickled herring
- 1/2 small red onion, chopped
For the Dressing
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
- 1 teaspoon horseradish
- 2 teaspoons picking juice from herring
- Ground pepper to taste
- Boil the potatoes until tender (about 20 minutes), rinse in cold water, and slice thin. Simmer the beets until done (about 20 minutes - or microwave, covered, for 6), rinse in cold water, and slice thin.
- Arrange the potatoes, beets, apple, pickles, and herring on top of the arugula. Sprinkle chopped onion on top.
- Whisk all dressing ingredients together in a small bowl, drizzle dressing over the salad, and serve.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
- This recipe was entered in the contest for Your Best Salad with Apples
No Laffy Matter
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