Fruit and vegetable salad

About the dish

The recipe appears twice in the book, across a page break, and shows that both fruit and raw potato featured in raw-food salads of the time.

How to make it

1. 1

   Make the dressing

   Mash the hard-boiled yolk fine with the oil, lemon juice, mustard, salt and pepper. Fold in the stiffly whipped cream and snipped chives last.

2. 2

   Grate potato and carrot

   Grate the potatoes and carrot just before they go into the dressing, and toss them in at once.

3. 3

   Add the rest

   Slice or dice the other fruit and vegetables and mix them in.

4. 4

   Alternative dressing

   Alternatively, cook a dressing over a bain-marie: 1 egg, ½ dl fresh lemon juice, 2 tsp sugar, salt, mustard and paprika. Stir constantly until thick. When cold, you can fold in a couple of tablespoons of whipped cream.

5. 5

   Note on egg

   Note: The dressing cooked over a bain-marie must be heated until the egg is well set. Serve the salad cold and on the same day.