Dish of Prague Salad
(click to enlarge)

Prague Salad


Czech Republic   -   Prazský Salát
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
**
5 hrs
Yes		 In the Czech Republic this is a popular restaurant salad, or at least it was in the days of Communist Czechoslovakia (all my Czech cookbooks are from that era).

10
10
10
8
8
1-1/2
1/3
1/4
1/2
oz
oz
oz
oz
oz
T
t
t
c
Veal, roasted (1)  
Pork, roasted
Pickles (2)
Onion, sweet
Apple, sour
Lemon Juice
Salt
Pepper
Mayonnaise (2)
Make   -   (5 hrs - 45 min work + chill (exclusive of roasting meats))
  1. Cut all Solid items into narrow strips. Mix all.
  2. Sprinkle Salad with Lemon Juice, Salt and Pepper, then tumble with Mayonnaise.
  3. Chill for several hours before serving.
NOTES:

  1. Veal:

      Veal is popular and very common in Europe, but here in Southern California it is often difficult to find and expensive. If veal can't be had, another meat can be used. For the photo example I used pork tongue. Lamb could also be used, or beef if that's all you can get - but use a fairly tender cut.

  2. Pickles:

      Polish dills or Russian style dills will work well here.

  3. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree.
  4. 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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