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LOCATION: Recipes >> Salad Recipes >> Herring 02

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Nederlander Herring Salad

12 ounces herring in wine sauce, drained (reserve liquid and onions)
3 medium fresh beets, cooked
2 medium tart apples, peeled and chopped, tossed with lemon juice
1/4 cup walnuts chopped
2 hard boiled eggs chopped
1 cup cooked cold diced meats (veal, chicken, pork, and/or beef)
1/2 spear of a large dill pickle chopped
reserved onions, diced

1 to 2 Tbsp of the reserved wine sauce
2 tablespoons fine quality cherry or strawberry marmalade
Salt and pepper

Every diced or chopped ingredient should be about penny size for
consistency.

The flavor should be piquant and the sweetness derived from the
marmalade. The salad should be made moist by the sauce and not
juicy. The beets bring forth the rosy color.

Combine every thing gently except for the sauce. For the sauce
strain enough (start with 1 to 2 Tbs) of the marmalade through a
fine strainer and mix with some of the reserved wine sauce to make
the piquant flavor. Gently mix into the salad. Serve the salad
on a bed of fresh salad greens. Serves about 6 to 8

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