Voedzaam Salade

A delightful salad from Holland, Voedzaam Salade (Terd-sam salad-eh) is a combination of very finely shredded vegetables served in a cream and asparagus sauce. Serve the salad, surrounded by sprigs of watercress, as an accompaniment to cold meat or fish or, on its own as an hors d’oeuvre.

3 medium-sized carrots, scraped and coarsely grated

1 small turnip, trimmed and coarsely grated

1 small onion, grated

1 small cucumber, halved and the seeds removed and discarded

1 green pepper, white pith removed, seeded and coarsely grated

4 celery stalks, trimmed and cut into

2-inch strips

4 oz. button mushrooms, wiped clean, stalks discarded and finely sliced

8 small spring onions , trimmed, quartered lengthways and cut into

2-inch pieces

1 oz. butter

1 tablespoons flour

6 fl. oz. milk

1 tablespoons cider vinegar

1 fl. oz. single cream { teaspoon salt

½ teaspoon white pepper

1 teaspoon grated lemon rind

1 teaspoon chopped fresh chives

1 teaspoon dried chervil

8 oz. asparagus, trimmed and cooked

1 teaspoon paprika

First make the dressing. In a small sauce-pan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the vinegar and cook, stirring constantly for a further 2 minutes. Remove the pan from the heat and add the cream, salt, pepper, lemon rind, chives and chervil, mixing well until the ingredients are thoroughly combined. Dampen’ a circle of greaseproof or waxed paper, large enough to cover the sauce, with water and press it on to the sauce to exclude the air. Set aside to cool completely.

Meanwhile, in a large mixing bowl, combine the carrots, turnip, onion, cucumber, pepper, celery, mushrooms and spring onions . Set aside.

Rub the asparagus through a strainer into a medium-sized mixing bowl and discard the pulp in the strainer. Alterna-tively, puree the asparagus in an electric blender. Remove and discard the paper from the surface of the sauce. Add the asparagus puree to the sauce and beat well. Pour the sauce over the vegetables and, using two large spoons toss the ingredients until they are thoroughly coated with the sauce. Spoon the vege-table mixture into a glass salad bowl and sprinkle over the paprika.

Either serve at once or chill until required.

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