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Vegetable Salad (Salade de Légumes à la Jardinière)

Erken's vegetable salad (salade de légumes à la jardinière), 1914: boiled, cold vegetables – peas, turnips, celery, cauliflower, asparagus beans, beets, and potatoes – arranged by kind on lettuce leaves and topped with a dressing of mashed anchovy, vinegar, oil, pepper, salt, and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 415 (falt i det fri)

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About the dish

A "jardinière" salad of boiled vegetables arranged by kind on a platter – a classic decorative salad from the chapter "Salads, omelettes, in-between dishes" in "Stor kokebok" (1914). Anchovy in the dressing was a common flavor enhancer in Norwegian salads before and after the turn of the century.

How to make it

  1. 1

    Clean and cut

    Clean the vegetables and cut them into small, round slices.

  2. 2

    Boil the vegetables

    Boil each kind separately in boiling, salted water until tender but still holding their shape. Cool.

  3. 3

    Arrange

    Place lettuce leaves on a platter and arrange the vegetables and the boiled, cold potatoes on the platter, each kind separately.

  4. 4

    Make the dressing

    Mash the anchovy finely, then stir in the vinegar, oil, pepper, salt, and finely chopped parsley.

  5. 5

    Serve

    Pour the dressing over the vegetables just before serving.

Changes from the original

"A small plateful of each" is converted to about 2 dl per vegetable. Measures modernized (dl, tbsp, tsp), "knivsod" to a pinch. Anchovy given as anchovy fillets. The method has been divided into numbered steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 415) → 1949 (korrekturlest, s. 460)~79% av teksten endretfjernetlagt til
Grønnsalat. (Salade de légumes à la jardiniére.) Erter næper neper selleri blomkaal aspargesbønner — en i liten tallerkenfuld tallerkenfull blomkål av hver aspargesbønner 2 del. rødbeter 6 kokte, kolde poteter salatblade. Til saus: 1 spiseske spiseskje eddik 3 spiseskeer spiseskjeer olje 1 knivsod knivsodd pepper ½ teske 1/2 teskje salt 1 spiseske spiseskje finhakket persille 2 ansjos. Grønsakerne renses, skjæres op i runde, smaa skiver, koker i kokende, saltet vand, ordnes paa fat, hver sort for sig og i salatblade. Ansjosen gnides fint ut, tilsættes eddik, olje, pepper, salt, den finhakkede persille, overheldes grønsakerne.

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Frequently asked questions

Which vegetables are used in this vegetable salad?
A small plateful each of peas, turnips, celery, cauliflower, and asparagus beans, plus 2 deciliters of beets and 6 boiled, cold potatoes. Everything is placed on a platter together with lettuce leaves.
How is the sauce made?
Two anchovies are mashed finely and mixed with 1 tablespoon vinegar, 3 tablespoons oil, 1 pinch pepper, ½ teaspoon salt, and 1 tablespoon finely chopped parsley. The sauce is poured over the vegetables.
How should the vegetables be prepared and arranged?
They are cleaned, cut into round, small slices, and boiled in boiling, salted water. Then they are arranged on a platter, each kind separately, on lettuce leaves. The potatoes should be boiled and cold. Figure on around 50 minutes total for 6 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 415, under salads.

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