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.

Vegetable Salad (Salade de Légumes à la Jardinière)

Name: Vegetable Salad (Salade de Légumes à la Jardinière)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 dl peas (about one small plateful); 2 dl turnips (in small round slices); 2 dl celery (in small slices); 2 dl cauliflower (in small florets/slices); 2 dl asparagus beans; 2 dl beets (boiled); 6 pcs potatoes (boiled and cold); 1 pcs head of lettuce (for lettuce leaves); 1 tbsp vinegar; 3 tbsp oil; 1 pinch of pepper; 0.5 tsp salt; 1 tbsp finely chopped parsley; 2 pcs anchovy fillets (cleaned)

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
Clean and cut
Clean the vegetables and cut them into small, round slices.
2
Boil the vegetables
Boil each kind separately in boiling, salted water until tender but still holding their shape. Cool.
3
Arrange
Place lettuce leaves on a platter and arrange the vegetables and the boiled, cold potatoes on the platter, each kind separately.
4
Make the dressing
Mash the anchovy finely, then stir in the vinegar, oil, pepper, salt, and finely chopped parsley.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 460)~92% of the text changedremovedadded

~~2 dl erter (ca. en liten tallerkenfull). 2 dl~~ Grønnsalat. (Salade de légumes à la jardiniére.) Erter neper ~~(i små, runde skiver). 2 dl~~ selleri ~~(i små skiver). 2 dl~~ i liten tallerkenfull blomkål ~~(i små buketter/skiver). 2 dl aspargesbønner.~~ av hver aspargesbønner 2 dl del. rødbeter ~~(kokte). 6 stk poteter (kokte og kalde).~~ 1 ~~stk salathode (til salatblader). 1 ss eddik.~~ spiseskje eddik 3 ~~ss olje.~~ spiseskjeer olje 1 knivsodd ~~pepper. 0,5 ts salt.~~ pepper 1/2 teskje salt 1 ss spiseskje finhakket ~~persille.~~ persille 2 stk ansjosfileter (rensede). Rens grønnsakene og skjær dem i små, runde skiver.. Kok hver sort for seg i kokende, saltet vann til de er møre men holder formen. Avkjøl.. Legg salatblader på et fat og ordne grønnsakene og de kokte, kalde potetene på fatet, hver sort for seg.. Gni ansjosen fint ut, rør inn eddik, olje, pepper, salt og finhakket persille.. Hell dressingen over grønnsakene rett før servering. ansjos.

Note on Modernised

«Liten tallerkenfuld av hver» er omregnet til ca. 2 dl per grønnsak. Mål er modernisert (dl, ss, ts), «knivsod» til en knivsodd/klype. Ansjos angis som ansjosfileter. Fremgangsmåten er delt i nummererte trinn.

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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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