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. —celiaruthless
Ingredients
- For the Salad
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2 cups
baby arugula, washed and spun dry
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2
new potatoes, each 2" in diameter
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2
beets, each 2" in diameter
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1
Gala apple, cored and thinly sliced
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1
Dill pickle, thinly sliced crosswise
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8 pieces
pickled herring
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1/2
small red onion, chopped
- For the Dressing
-
2 tablespoons
sour cream
-
2 teaspoons
lemon juice
-
1 teaspoon
horseradish
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2 teaspoons
picking juice from herring
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Ground pepper to taste
Directions
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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.
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Arrange the potatoes, beets, apple, pickles, and herring on top of the arugula. Sprinkle chopped onion on top.
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Whisk all dressing ingredients together in a small bowl, drizzle dressing over the salad, and serve.
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