Danish salad

Danish salad

Danish salad can also be served as a small starter together with hearty farmhouse bread. Boil eggs hard, cool in cold water, peel and halve. Wash and dry the iceberg lettuce, cut into strips and spread on plates. Drain the celery salad and arrange on top. Drain the beetroot in slices and place the salad on the iceberg. Quarter the tomato, peel the cucumber salad with a peeler and cut into thin slices. Serve tomato and cucumber salad on the iceberg salad. For the marinade season herb vinegar with pepper, salt and a pinch of sugar. Add corn oil and mix with finely chopped chives. Drizzle the marinade over the salad shortly before serving. Danish salad is served with smoked salmon and halved eggs, as shown in the picture above. Danish Remoulade tastes particularly good on eggs sprinkled with a few fried onions.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
300 kcal
19 g
23 g
24 g

(C)opyright by Marions Kochbuch