Pawaru-Grahmata

№ 56VII. nodaļa

Kreses, latukas, ķērveles, melises, skābenes

Green salad of cress, lettuce and herbs

  • Serves 4–6 as a side dish
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kresses, Lattukas, Kehrweles, Melisses, Skahbenes

Modernizētslpp. 307 · PDF 321
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Wash all the leaves well and dry them in a salad spinner or a clean tea towel (our addition). Tear or cut the lettuce into pieces; pick the chervil into sprigs; shred the lemon balm and sorrel finely, since both are strong.
  2. Arrange the leaves on a flat dish, each kind in its own heap or all mixed together.
  3. Whisk the vinegar and oil, pour over just before serving and toss gently. Sprinkle with the sugar.
  4. Or, instead of the sugar, boil the eggs for 9–10 minutes, cool them in cold water, peel, cut lengthwise into quarters and lay them around the salad.
  5. For the sour cream version, stir the sour cream with the vinegar, toss the leaves in it and sprinkle with sugar and pepper.

Notes

What the book says vs. what we added

cress, lettuce, chervil, lemon balm and sorrel, washed, cut, laid on a plate separately or together, mixed with wine vinegar and olive oil and sprinkled with sugar, or garnished with hard-boiled eggs cut lengthwise; without oil, dressed with sour cream and vinegar, fine sugar and pepper. The amounts and the drying are ours.

Sugar on salad was usual in 18th-century German and Baltic cooking; start with a little.

Celeriac salad (the book's second dish): peel a small celeriac (about 400 g), cut it into thin slices and, if you like, boil them in salted water for 6–8 minutes until just tender. Salt, let cool, and dress with 1 tbsp vinegar and 2 tbsp olive oil.

Hop shoots (the third dish): the tender tips of young wild hops (Humulus lupulus), picked in April and May from hedges and riverbanks, were a spring vegetable all over northern Europe. Cut off the tough lower part, keeping the top 10–15 cm, boil in salted water for 3–4 minutes, drain and squeeze out the water, then dress with vinegar and olive oil and sprinkle with a little sugar and pepper. Thin green asparagus is the closest substitute.

Sorrel is rich in oxalic acid; a handful in a mixed salad is fine.

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