A salad of boiled celeriac slices and orange slices with a dressing of oil and lemon juice, garnished with fringed celery stalks. From Erken's Big Cookbook (1949), pp. 469–470.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 469 (falt i det fri)
The book has several versions of celery and orange salad; the texts are split across a page break, and some ingredients are listed without a stated use.
Prepare celery
Wash the celeriac, slice it and boil it. Cut the celery stalks into 6 cm pieces and slit one end to fringe them. Put them at once in cold water with lemon slices.
Mix dressing
Stir together oil, lemon juice, salt, pepper and paprika into a well-mixed dressing.
Arrange
Place the orange and celeriac slices on a salad dish and pour the dressing over. Lay the fringed celery stalks in a row down the middle of the dish.
Note
The book also lists ginger, sugar and water in addition to 4 oranges and ½ lemon, but does not say how they are used. It may be a sweet sauce or syrup.
Quantities are kept. The written «Vi — pepper» is read as ¼ tsp. Ginger, sugar and water are included as listed, with no stated use.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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