Zigeunersalat or Gypsy Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I'm not a Swiss national, but have visited Switzerland. This is a salad that I enjoyed very much and was able to duplicate. Ingredients:
2 eggs |
2 potatoes |
1 cup frozen green peas, thawed |
1/4 pound salami, cut into strips |
1/2 pound swiss cheese, cut into strips |
1/2 cup sliced sweet gherkin pickles |
1 cup french dressing |
1 (10 ounce) package mixed salad greens, rinsed and dried |
1 (2 ounce) can anchovy fillets, drained |
Directions:
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut into quarters.
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and dice.
3. In a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and French dressing until evenly coated.
4. Line a large, shallow bowl with salad greens and top with the salad mixture. Garnish with the hard boiled eggs and anchovies.
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