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Mixed Salad II

Mixed Salad II from Erken's Stor kokebok (1914): heads of lettuce with slices of cucumber and tomato tossed in a dressing of salt, paprika, vinegar and oil stirred together in the salad bowl. Can also be made with endive, chicory, cress, nettle or dandelion.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 411 (falt i det fri)

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About the dish

A light summer salad in which the dressing is stirred straight into the salad bowl before the vegetables are added. Erken adds that the same method can be used for endive, chicory, cress, nettle and dandelion. From the chapter 'Salads, omelets, side dishes' in Stor kokebok (1914).

How to make it

  1. 1

    Prepare the salad

    Wash the heads of lettuce and dry them well. Cut them up.

  2. 2

    Cucumber and tomato

    Peel the cucumber and cut it into slices. Scald the tomatoes with boiling water, peel them and slice them as well.

  3. 3

    Stir the dressing in the bowl

    Combine the salt, paprika, vinegar and oil in the salad bowl.

  4. 4

    Toss and serve

    Add the lettuce, cucumber and tomato slices to the bowl and toss gently with the dressing. The same method can be used for salads of endive, chicory, cress, nettle and dandelion.

Changes from the original

Unclear fractions in the OCR have been read as ¼ teaspoon salt and 1½ tablespoons vinegar. The units have been modernized (gr. → g, spiseske → tbsp).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 411)~81% of the text changedremovedadded
2 stk salathoder (vasket og tørket). 150 g gr. frisk agurk (fersk, skrelt og i skiver). 2 stk tomater (flådde og i skiver). 0,25 ts salt. ¼ teske salt 1 knivsodd paprikapulver. 1,5 ss eddik. knivsod paprika 1½ spiseske eddik 3 ss spiseskeer matolje. Vask salathodene Salathoderne vaskes og tørk dem godt. Del dem opp.. Skrell agurken tørres, agurkerne skrælles og skjær den skjæres i skiver. Skåld tomatene med skiver, tomaterne overheldes kokende vann, flå dem vand, flaaes og skjær dem også skjæres likeledes i skiver.. Bland salt, paprika, skiver. I salatbollen blandes krydderier, eddik og olje sammen i salatbollen.. Legg salat, oljen; salaten, agurk- og tomatskiver i bollen tomatskiverne ilægges og bland forsiktig blandes forsigtig med sausen. Samme fremgangsmåte kan brukes til — Paa samme maate tillages salat av endive, sikori, endivie, cikori, karse, nesle og løvetann. løvetand.

Note on Modernised

Uklare brøker i OCR er tolket som ¼ teskje salt og 1½ spiseskje eddik. Enhetene er modernisert (gr. → g, spiseske → ss).

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Frequently asked questions

How do I make the dressing for this salad?
Mix the seasonings (¼ tsp salt and a pinch of paprika) with 1½ tablespoons vinegar and 3 tablespoons cooking oil right in the salad bowl. Then add the lettuce, cucumber and tomato slices and toss gently with the dressing.
Why should the tomatoes be doused with boiling water?
It loosens the skin so the tomatoes can be peeled before slicing. The cucumber is peeled and sliced as well.
Can I use greens other than head lettuce?
Yes. The recipe notes that the salad can be made the same way with endive, chicory, cress, nettle or dandelion.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 411. It serves 4 and takes about 20 minutes.

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