A salad of equal parts carrots, tomatoes, fine beans and peas, mixed with capers, anchovy and mayonnaise and garnished with egg. From Erken's Big Cookbook (1949), p. 462.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 462 (falt i det fri)
The dish is a variation on the Italian salad that the book also gives in another version.
Cut vegetables
Cut the vegetables into strips, an equal amount of each kind.
Mix
Mix the vegetables with a little capers and the finely sliced anchovy. Stir in mayonnaise.
Garnish
Garnish the salad with halved hard-boiled eggs.
Note
Note: If the mayonnaise is made with raw egg yolks, use fresh eggs and serve the salad promptly. Pregnant women, the elderly and small children should avoid raw egg.
The book gives no quantities, only that there should be equal amounts of each vegetable. A safety note about raw egg has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Egg
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