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Everybody’s Salads

7 July 1978


Salads are one of the prime clinchers to a good summer meal, and not just the regular lettuce, tomato, and cucumber combination. Many countries have their specialties and their favourites, some of which are offered here. All amounts are for accompaniment servings; if one wishes to serve one as a luncheon entrée, merely figure that 2 accompaniment servings equal 1 entrée. Now we begin with the cold north and head south…


SWEDISH SALAD (serves 8)

Mimoza Salat, a sample of Swedish salad

1 lb. pickled beets, sliced, drained
1 cup heavy cream
1 ½ cups potatoes, cooked, chilled, peeled, diced
1 cup Matjes herring, diced
1 large red apple, diced
¼ cup dill pickle, minced
¼ cup onion, minced
1 ¼ tsp. salt
¼ tsp. pepper
4 hard-boiled eggs
Dill or parsley, for garnish

     1 – Dry beet slices on paper towels. Reserve about 10 small slices for garnish, and chop the remainder. In a medium bowl, beat cream until stiff. Gently fold in chopped beets, potatoes, herring, apple, pickle, onion, salt, and pepper.

     2 – To serve: Shape mixture into an oval mound on a serving platter. Halve 2 of the eggs. Chop up whites and yolks separately, and use them to garnish the top of the salad, using the dill or parsley for the edges. Use reserved beet slices to surround the salad; slice remaining 2 eggs and do the same.



Nordic food arranged by Danish chef and food writer Trine Hahnemann and Swedish chef Frida Johansson

4 medium cucumbers
½ cup white vinegar
¼ cup sugar
2 tbs. fresh dill, chopped
¼ tsp. white pepper

     1 – Cut cucumbers into very thin slices. Mix with 2 tsp. of salt in a large bowl, and let stand for about 1 hour.

     2 – Drain cucumbers. Stir in vinegar, sugar, dill, pepper, and 1 tsp. salt until well-mixed. Refrigerate, covered, for at least 3 hours.


GREEK SALAD (serves 10)

1 medium head chicory
1 medium head of Boston lettuce
2 medium cucumbers
2 large tomatoes
6 oz black olives
½ lb. feta cheese, crumbled
1-2 oz can anchovy fillets, drained

A Greek Salad

2 green onions, chopped
2 tbs. capers
½ cup olive oil
3 tbs. red wine vinegar
1 tsp. oregano leaves
½ tsp. SALT
1/8 tsp. pepper

     1 – Tear chicory and Boston lettuce into bite-sized pieces into a large salad bowl. Peel cucumbers, leaving thin strips unpeeled to keep firm; slice thinly. Cut tomatoes into wedges. Add tomatoes and cucumbers to the lettuce with the olives, cheese, anchovies, onions, and capers.

     2 – In a small bowl, combine the olive oil with the rest of the ingredients and beat well with a whisk (or make a mixture in a large jar, then covering and shaking well to combine). Pour mixture over the salad and toss well.


TURKISH SALAD (serves 10) 

16 oz. navy or pea beans
3 chicken-flavoured boullion cubes
1 bay leaf
6 oz. olives, drained and halved
2 large tomatoes, chopped
½ cup olive oil
½ cup lemon juice

A Turkish Kisir Salad

2 tbs. dried mint, crumbled, or better yet 1/3 cup fresh mint, chopped
1 tbs. salt
1 tbs. sugar
174 tsp. white pepper
Fresh mint leaves for garnish

     1 – Wash beans in running cold water. In a large Dutch oven over high heat, heat beans, 6 cups of water, chicken bouillon and the bay leaf; bring to boiling and boil for 2 minutes. Remove from heat and cover; allow to rest for 1 hour.

     2 – Return beans to boiling over high heat. Reduce heat, cover and simmer for 1 hour until tender but firm, stirring often. Discard bay leaf after draining.

     3 – Gently mix beans olives, and remaining ingredients, except for mint garnish, in a large bowl. Cover bowl and refrigerate until well-chilled. To serve, transfer to a salad bowl and garnish.




Guidepost cover, 7 July 1978




Featured image/Fran Hogan, Unsplash
Mimoza Salat/Moonsun1981, CC BY-SA3.0
Nordic food/Embassy of Sweden, Washington DC, CC BY-SA2.0 via Flickr

Greek Salad/LoriQoPB, CC BY-ND2.0
Turkish Salad/Bluemoon in her eyes, CC BY2.0