5.5.10

FRENCH SALAD - FRANCIA SALÁTA


In my youth I used to be the errand girl for my family. Numerous aunts and uncles would call on my freely provided services. Navigating Budapest meant there were times I had to eat on the run. One of the quintessential fast foods I could afford was French Salad. I used to buy 100 grams of this stuff in a közért (grocery store) with a crusty bun. They would put it on a flimsy paper tray and wrap it up with tissue paper. I would scoop it up with my bun. 

I LOVED French Salad. What gives it the unique taste is the addition of a freshly peeled and diced apple. But each and every vegetable is important, if you cannot find it you may have to omit the celery root, [celery root or celeriac is a root vegetable, it is not celery and it tastes nothing like celery], but none of the other vegetable should be cut or replaced, because then it will not taste like French Salad.

FRENCH SALAD 
3/4 cup carrots, diced
3/4 cup potatoes, diced
3/4 cup celery root, diced
3/4 cup frozen peas
1 apple, peeled and diced
Hungarian Tartar Sauce:
1 cup [preferably homemade] mayonnaise
1 tsp mustard
1 tsp sugar
  
• Uniformly dice the vegetables.
• Steam separately each vegetable.
• Do not overcook.
• Set aside vegetables to cool.
• In the meantime prepare the Hungarian Tartar Sauce.
• Once cooled to room temperature place the vegetables in a medium sized bowl.
• Add the diced apple and combine.
• Gently toss with Hungarian Tartare Sauce.
The vegetables have to be cooked separately. They must not be mushy.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK" to access my recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!