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

Ingredients

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

Instructions

  • 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.

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!