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Vegetable salad

Boiled vegetables in round slices arranged on lettuce leaves and dressed with a sauce of finely mashed anchovy, vinegar, oil and parsley. From Erken's Big Cookbook (1949), p. 460.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 460 (falt i det fri)

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About the dish

The book does not state which vegetables to use, so the recipe can be adapted to what is available.

How to make it

  1. 1

    Boil vegetables

    Clean the vegetables and cut them into small round slices. Boil them in boiling, salted water.

  2. 2

    Make dressing

    Mash the anchovy fine. Stir in vinegar, oil, pepper, salt and finely chopped parsley.

  3. 3

    Arrange

    Place the vegetables on a dish with lettuce leaves, each kind separately. Pour the dressing over.

Changes from the original

The book gives no quantities, so they are left open. The order has been rearranged slightly, and the anchovy is taken to be one.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 460) → Modernised~91% of the text changedremovedadded
Grønnsakene renses, skjæres op i runde, små skiver, koker i kokende, saltet vann, ordnes på fat, grønnsaker (etter tilgang; hver sort for sig, seg). salatblad (til å legge grønnsakene på). 1 stk ansjos (gnidd fin). eddik. olje. pepper. salt. persille (finhakket). Rens grønnsakene og skjær dem i salatblade. Ansjosen gnis fint ut, tilsettes små, runde skiver. Kok dem i kokende, saltet vann.. Gni ansjosen fin. Rør inn eddik, olje, pepper, salt, den finhakkede persille, overhelles grønnsakene. salt og finhakket persille.. Legg grønnsakene på et fat med salatblad, hver sort for seg. Hell sausen over.

Note on Modernised

Boka gir ingen mengder, så de er stående åpne. Rekkefølgen er omstilt litt, og ansjosen er regnet som én.

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Frequently asked questions

Which vegetables can be used?
The book names none in particular; they are cut into round slices and boiled.
What gives the dressing its savoury taste?
The anchovy, mashed fine, together with salt.

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