I have always loved the chopped salads of the Mediterranean and the Middle East. But when the Norwegian vegetables are at their best in early autumn, I try to make a northern version with typical Norwegian vegetables and herbs, like cauliflower, kohlrabi, fennel, dill and mustard.
This salad brings out the best in two simple ingredients that have has tremendous importance in the traditional Norwegian kitchen: potatoes and herring. With the shockingly colored beet, it is transformed into a visual explosion of color, with a hint of sweetness.
This is one of my favorite potato salads. The name may seem a bit confusing, since the only red thing in the salad is the red onion. The name derives from Marit Røed (Røed is Norwegian for red), who came up with the recipe, after whom the salad is named.
Finely slice the cabbage and rinse it in cold water. Let it drip dry in a colander. Peel the shallot and finely cut it. Place the cabbage in a bowl and mix with white wine and vinegar. Put the cabbage aside so that it can absorb the taste of the solution (toss it a couple […]
While the potatoes are still hot, mix potatoes, garlic, herbs, string beans, oil, lemon juice and zest. Leave for 5-10 minutes. Add more oil and lemon juice to taste. Season with salt and pepper. Add the herring and the bowl. Mix it all well together.
Peel and dice the turnips into large cubes. Heat a pot of salted water to a boil. Add the turnips and let them boil for 1-2 minutes until tender. Remove the turnips, and season them, while they are still warm, with the vinegar, rapeseed oil, mustard, salt, and pepper. Rinse the parsley and ground elder, […]