Classic German Side Salad recipe

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Ingredients

8 ounces heavy cream
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon salt
freshly ground white pepper to taste
1 pinch dried marjoram, or to taste
1 medium head Belgian endive, leaves separated
½ orange, juiced
½ head green leaf lettuce, torn into bite-sized pieces
½ head butter lettuce, torn into bite-sized pieces
½ head red leaf lettuce, torn into bite-sized pieces
½ cup garden cress, or more to taste

Nutrition Info

240 calories
carbohydrate: 10.4 g
cholesterol: 77.8 mg
fat: 21.5 g
fiber: 5.4 g
protein: 4.2 g
saturatedFat: 13.2 g
servingSize: -
sodium: 652.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.

  2. Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.

  3. Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.

Recipe Yield

4 servings

Recipe Note

This salad is served in most restaurants in Germany as a side salad (\"kleiner gruener Salat\"). It's a mixture of leafy greens with a simple cream dressing.

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