Classic German Side Salad Recipes

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CLASSIC GERMAN SIDE SALAD



Classic German Side Salad image

This salad is served in most restaurants in Germany as a side salad ("kleiner gruener Salat"). It's a mixture of leafy greens with a simple cream dressing.

Provided by Alois

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 16h20m

Yield 4

Number Of Ingredients 12

8 ounces heavy cream
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon salt
freshly ground white pepper to taste
1 pinch dried marjoram, or to taste
1 medium head Belgian endive, leaves separated
½ orange, juiced
½ head green leaf lettuce, torn into bite-sized pieces
½ head butter lettuce, torn into bite-sized pieces
½ head red leaf lettuce, torn into bite-sized pieces
½ cup garden cress, or more to taste

Steps:

  • Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.
  • Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.
  • Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.

Nutrition Facts : Calories 240 calories, Carbohydrate 10.4 g, Cholesterol 77.8 mg, Fat 21.5 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 652.9 mg, Sugar 2.5 g

GERMAN POTATO SALAD



German Potato Salad image

Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.

Provided by Mary Nolan

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

Steps:

  • Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  • Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  • Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

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Top Asked Questions

What kind of salad do they eat in Germany?
Recipes for Authentic German Salads. Northern German Composed Salad A German version of Salad Nicoise, with fresh vegetables, and German cheese, fish, and pickles, to serve at lunch or as a light supper. Odette’s Potato Salad A version of German potato salad adding cherry tomatoes, chives, scallions, and chopped German pickle.
What goes well with German potato salad?
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How do you cook my German potato salad?
My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs! Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.

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