Apple Salad of the month

Salads are, as the diarist John Evelyn defined them in the 17th century in his book Acetaria, and as we still have them today ... a Composition of Edule Plants and Roots of several kinds, to be eaten raw or green, blanched or candied.

For John Evelyn, a salad need not be just an accompaniment: it could be, as for us, a meal in itself. In this context he quotes Horace (Sat I, 1):

Bread, Wine, and wholesome Sallet you may buy

What Nature adds besides is Luxury

Herring and Apple Salad

serves 4

For this traditional salad, very popular as a lunch in the Netherlands and in the Rhineland, matjes herrings are used. They are young herrings brought in from Dutch harbours. The salad is particularly good when served with small new potatoes.

8 matjes herring fillets, bones removed and soaked

2 apples, peeled and sliced thinly

1 large sweet onion, sliced thinly

250ml (9fl.oz) sour cream

2 tbsp white wine vinegar

pinch of sugar

salt and white pepper

buch of dill chopped

Layer the herring fillets, whole or cut into bite-sized pieces, with apple slices and onion rings in a ceramic dish or bowl. Combine sour cream with vinegar, sugar, salt and pepper and pour over. Leave to marinate in a cool place. serve garnished with dill.

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	Apple Salad of the month Copyright: bridget gillespie, pomona publications Salads are, as the diarist John Evelyn defined them in the 17th century in his book Acetaria, and as we still have them today ... a Composition of Edule Plants and Roots of several kinds, to be eaten raw or green, blanched or candied. For John Evelyn, a salad need not be just an accompaniment: it could be, as for us, a meal in itself. In this context he quotes Horace (Sat I, 1): Bread, Wine, and wholesome Sallet you may buy What Nature adds besides is Luxury Herring and Apple Salad serves 4 For this traditional salad, very popular as a lunch in the Netherlands and in the Rhineland, matjes herrings are used. They are young herrings brought in from Dutch harbours. The salad is particularly good when served with small new potatoes. 8 matjes herring fillets, bones removed and soaked 2 apples, peeled and sliced thinly 1 large sweet onion, sliced thinly 250ml (9fl.oz) sour cream 2 tbsp white wine vinegar pinch of sugar salt and white pepper buch of dill chopped Layer the herring fillets, whole or cut into bite-sized pieces, with apple slices and onion rings in a ceramic dish or bowl. Combine sour cream with vinegar, sugar, salt and pepper and pour over. Leave to marinate in a cool place. serve garnished with dill.
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