German Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic German-style salad of potatoes, Brussels sprouts, cauliflower, broccoli, sea kale or cabbage, beetroot and apple in an olive oil vinaigrette dressing with parsley. The full recipe is presented here and I hope you enjoy this classic British version of: German Salad.
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This is a classic recipe for a Victorian version of German Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 376.—GERMAN SALAD.
Cut cold potatoes, Brussels sprouts, seakale, cauliflower, or brocoli, or any kind of boiled cabbage, in slices; season with oil and vinegar, pepper and salt, and chopped parsley. Beetroot and shred raw apples may also be added.
Modern Redaction
Ingredients:
4 waxy potatoes, boiled in their skins, cooled, peeled and cubed
6 Brussels sprouts, boiled, cooled and quartered
100g cauliflower florets, steamed and cooled
100g broccoli florets, steamed and cooled
100g sea kale or cabbage, boiled or steamed, shredded and cooled
1 beetroot, baked in its skin, peeled and diced
1 apple, coarsely grated
6 tbsp olive oil
3 tbsp wine vinegar
salt and freshly-grated black pepper, to taste
4 tbsp parsley, shredded
Method:
Combine the potatoes, Brussels sprouts, cabbage, broccoli, greens, beetroot and apple in a bowl. Toss lightly and season to taste with salt and black pepper. Place in the refrigerator to chill for at least 40 minutes.
When ready to serve, whisk together the olive oil and vinegar. Season with salt and black pepper, drizzle over the salad ingredients and toss lightly to coat. Garnish with the parsley and serve.
