Which vegetables go into the autumn salad?

A teacup each of finely cut cold, cooked carrots, celery and potatoes, plus 2 tomatoes, 1 tablespoon finely chopped pickled cucumber and 1 head of lettuce.

How is the salad tossed?

The root vegetables are mixed with French salad dressing using two forks, so the pieces don't get mashed. Then the salad is arranged on a platter and sprinkled with finely chopped parsley.

Do the vegetables have to be cooked?

Yes, carrots, celery and potatoes should be cooked and cold before being cut into fine strips. Tomato, cucumber and lettuce are used raw.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 411. It is intended for 4 servings and takes about 40 minutes.

Autumn Salad

Name: Autumn Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 dl cooked carrots (cold, cut into fine strips); 1.5 dl cooked celeriac (cold, finely cut); 1.5 dl cooked potatoes (cold, finely cut); 2 pcs tomatoes (cut up); 1 tbsp pickled cucumber (finely chopped); 1 pcs head of lettuce; 1 tbsp vinegar (for French salad dressing); 3 tbsp cooking oil (for French salad dressing); 0.5 tsp salt; 1 pinch pepper; 1 tbsp parsley (finely chopped, for garnish)

Autumn salad from Erken's Stor kokebok (1914): cold cooked carrots, celeriac and potatoes in strips mixed with pickled cucumber, tomato and head lettuce, tossed in French salad dressing and sprinkled with parsley.

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

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About the dish

A simple autumn salad of cooked root vegetables, tomato and head lettuce, mixed with French salad dressing. The recipe appears in the chapter "Salads, omelets, light dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914).

How to make it

1
Prepare the root vegetables
Clean the cold, cooked carrots, celeriac and potatoes and cut them into fine strips.
2
Mix the salad
Mix the root vegetables with the finely chopped pickled cucumber, the cut-up tomatoes and the divided lettuce.
3
Make the French salad dressing
Stir together salt, pepper and vinegar, and whisk in the oil to a smooth dressing.
4
Toss together
Toss the salad gently with the dressing using two forks.
5
Serve
Arrange the salad on a platter or in a salad bowl and sprinkle with finely chopped parsley.

Changes from the original

"Teacup" is converted to about 1.5 dl. French salad dressing (oil, vinegar, salt, pepper) is specified with quantities. The units of measure are modernized (tablespoon → tbsp).

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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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 411) → 1949 (korrekturlest, s. 455)~46% av teksten endretfjernetlagt til

1 ~~teskaal finskaarne~~ teskål finskårne kolde, kokte gulerøtter 1 ~~— —~~ teskål finskåren kald, kokt selleri 1 ~~— —~~ teskål finskårne kolde, kokte poteter 2 tomater 1 ~~spiseske~~ spiseskje finhakket sur agurk 1 salathode. ~~Røtterne~~ Røttene renses og skjæres i fine strimler, blandes med den hakkede agurk og den ~~opskaarne~~ opskårne tomat og salat. ~~Røtterne~~ Røttene blandes med fransk salatsaus ved ~~hjælp~~ hjelp av to gafler. ~~Lægges paa vase og strøes med finhakket persille.~~

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Frequently asked questions

Which vegetables go into the autumn salad?: A teacup each of finely cut cold, cooked carrots, celery and potatoes, plus 2 tomatoes, 1 tablespoon finely chopped pickled cucumber and 1 head of lettuce.
How is the salad tossed?: The root vegetables are mixed with French salad dressing using two forks, so the pieces don't get mashed. Then the salad is arranged on a platter and sprinkled with finely chopped parsley.
Do the vegetables have to be cooked?: Yes, carrots, celery and potatoes should be cooked and cold before being cut into fine strips. Tomato, cucumber and lettuce are used raw.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 411. It is intended for 4 servings and takes about 40 minutes.

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