A delightfully different German salad, Kopfsalat mit Buttermilch (kawpf-sah-laht mitt boo-tair-milk) makes an ideal light summer lunch, or a vegetable accompaniment to cold meat or fish dishes.
1 medium-sized soft-leaved round lettuce, outer leaves removed, washed, shaken dry and shredded
2 small cooked potatoes, diced
4 lean bacon slices, grilled until crisp and crumbled
4 small pickled gherkins, finely chopped
1 small onion, very thinly sliced and pushed out into rings
½ teaspoon salt
1 teaspoon black pepper
5 fl. oz. buttermilk
1 teaspoon soft brown sugar
1 teaspoon lemon juice
Place all the salad ingredients in a salad bowl and mix well. Set the bowl aside.
Place all the dressing ingredients in a screw-top jar. Screw on the lid firmly and shake the dressing until the sugar has dissolved.
Pour the dressing over the salad ingredients and, using two large spoons, toss the salad well.