Friday, April 26, 2013

Polish Salads - Vibrant and Bold

The weather is starting to warm up and we are eating lighter.  Peter is not a big fan of salads, but he’ll eat just about anything with bold flavors.  These two Polish salads are refreshing, the flavors are bright and both pair really well with almost any meat or fish.  And what makes them unique is the combination of ingredients that are traditionally found in Polish cuisine.  Specifically, the use of dill, flavoring sour cream with a bit of sugar and salt,  using sour cream over salad vegetables, etc. 

Apple, Carrot, & Horseradish Salad
Serves 4

2 semi-sweet apples (such as Gala), cored & shredded
6 medium carrots, shredded
2 tablespoons prepared horseradish
2/3 cup sour cream
½ tablespoon sugar, more or less to taste
1/8 teaspoon (a pinch) salt, to taste
Parsley (or dill) for garnish

Combine the carrot, apples and horseradish, sugar and salt.  Taste and add sugar or salt to taste.  Gently mix in the sour cream.  Chill thoroughly ,  add color by garnishing with any green leaves such as parsley.   Goes well with pork loin or baked fish. 

Polish Summer Salad
Serves 6

2 heads butter lettuce
8 to 10 medium radishes, sliced
1 large cucumber, sliced
1 cup sour cream
Sugar and salt to taste
1 tablespoon chopped fresh dill

Wash the lettuce and separate the leaves.  Combine with radishes and cucumber slices.  Season the sour cream with sugar and salt and pour over the vegetables.  Sprinkle dill over top.  Serve immediately.  ( Note, if you wait too long before serving, the cucumbers will start giving up liquid).

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