Dish of Norwegian Summer Salad
(click to enlarge)

Norwegian Summer Salad


Norway   -   Sommersalat
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 #
**
45 min
Hours		 A crisp and refreshing salad, simple but satisfying. It can be used for buffet as it will hold up for hours. See also Comments.

2
14
1/2
10
-------
1/4
2
1
1
1
1/4
-------
ar
lrg
oz
c
oz
---
c
T
T
t
t
t
---

Eggs
Potatoes (1)
Peas, frozen
Iceberg Lettuce
-- Dressing
Olive Oil, ExtV
Cider Vinegar
Dijon Mustard
Sugar
Salt
Pepper
--Garnish
Tomato Slices
Do-Ahead
  1. Boil EGGS hard, peel, cool, and refrigerate. For best method see our recipe Boiling Eggs.
  2. Peel POTATOES, slice about 1/4 inch thick and cut each slice into 4 quarters. Place in a pan of cold water, bring to a boil and simmer until just cooked through. Drain, cool and refrigerate.
Make:   -   (45 min)
  1. Slice Eggs crosswise into halves, then cut each half into quarters lengthwise. Best to use a wire cutter, see our Egg Tools page.
  2. Thaw PEAS.
  3. Slice ICEBURG LETTUCE into about 1 inch cubes.
  4. Combine Potatoes, Lettuce, and Frozen Peas. Toss until well combined, Add Eggs and toss gently. Chill in the fridge.
  5. In a small jar, mix together all Dressing Items.
  6. When ready to serve, shake up the Dressing and pour it over Salad. Toss briefly to coat.
  7. Slice TOMATOES crosswise about 1/4 inch thick.
  8. Serve Cold garnished with the Tomato slices.
NOTES:

  1. Potatoes:

      I prefer Red Potatoes as they cook quickly and are tender but hold together well. In other countries, Red Potatoes may behave differently.

  2. Comments:

      This recipe is from a 1957 recipe book published under the agis of the Norwegian government. It calls for "1 head lettuce", to be "sliced". I find that Iceberg Lettuce [Crisphead Lettuce] gives by far the best texture, matching the other ingredients, and it slices well. It is also more durable on the buffet table.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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