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Salads

6 recipes · Root vegetables and vegetables

6 salads recipes from the “Big Cookbook,” in the root vegetables and vegetables category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Eggplant in Mayonnaise

    A cold eggplant dish: eggplant is peeled, cooked tender, cooled and tossed in mayonnaise sauce.

  • Eggplant Salad

    Raw eggplant salad from Erken's Big Cookbook (1914): thin slices of eggplant are salted and dressed with oil, vinegar and pepper, like a cucumber salad.

  • Beets (Betteraves)

    Beets (betteraves) from Erken (1914): beets baked whole in a hot oven, peeled and sliced, mixed with grated horseradish, vinegar, sugar and caraway.

  • Mustard for Salad

    Erken's simple salad mustard (1914): mustard powder stirred with cold water and salt. A sharper version uses vinegar and cayenne, a milder one cream.

  • Spanish pepper (bell pepper salad)

    Roasted bell peppers after Erken: the peppers are roasted until the skin loosens, peeled, cut into narrow strips, and seasoned with oil and vinegar as a salad.

  • Celery Stalks (celeri)

    Raw celery after Erken (1914): crisp inner stalks cleaned, the tops cut so they curl, and set in a celery glass. Served with cheese, butter and bread.