Northern German Composed Salad


Northern Composed Salad
This is a German version of Salad Niçoise. Serve it as lunch or a light supper.
Course Salad
Servings 4


For the salad:

  • 1-1/2 pounds baby potatoes cut into bite-sized pieces
  • 1/2 pound fresh green beans trimmed and halved
  • 1 cup sliced arugula leaves
  • 1 cup halved grape tomatoes
  • 1 tablespoon minced fresh chives plus lengths of chives for garnish
  • 1 can German smoked herring in olive oil 7 oz
  • 2 ounces German soft semi-ripened cheese with herbs and garlic such as the Champignon brand
  • 3 German dill pickles (such as Hengstenberg, Kuehne or Gundelsheim), quartered lengthwise

For the Coarse-Grain Vinaigrette

  • 2 teaspoons German coarse-grain mustard
  • 1/3 cup light olive oil
  • 1 tablespoon white wine vinegar
  • sea salt and freshly ground pepper to taste


  • Place potatoes in a medium pot and cover with lightly salted water. Bring to a boil, and cook until fork-tender, about 15 minutes. Meanwhile, make vinaigrette. Drain potatoes and place in a large bowl; add vinaigrette and toss. Using a slotted spoon, divide dressed potatoes among four plates, leaving plenty of vinaigrette in bowl.
  • Place green beans in pot and cover with lightly salted water. Bring to a boil and cook until tender but crisp; drain and place in bowl with vinaigrette. Toss. Using tongs, divide among plates, arranging atop potatoes. Toss arugula in remaining vinaigrette, and divide among plates.
  • Add tomatoes and 1 tablespoon minced chives to bowl. Toss and divide among plates, arranging on top of arugula along with herring. Garnish plates with cheese, pickles and chives. Serve.

For the Vinaigrette:

  • Place mustard in a small bowl. Slowly whisk in olive oil until smooth. Whisk in vinegar, salt and pepper.