![]() Just think of all the veggies needing cleaning, boiling, cooling, finely chopping, HA! "Slow food", par excellence, like most food made from scratch, but oh, so worth it :-))) Plus that gives time to incorporate lots of LOVE in your dish. the time of preparation given here is totally unrealistic! I do not like to mislead people. Including in the herring salad!Īnd, like with so many new American recipe writers these days. The addition of fresh apples to many dishes and salads is also excellent.Ī delicious Polish tradition, which is also encountered in Nordic countries and parts of Germany. Your suggestion to add chopped eggs, chopped cold cuts I think is excellent and makes it more of a full meal, like the American "Chef's salad". The classic French and Polish vegetable salad that I know is vegetables only, cubed, mostly precooked, in mayonnaise. In the 1700-s and the 1800-s French culture and language were very popular in both Poland and Russia and the exchange included the sharing of culinary specialties. It is used there as an appetizer, part of an array, or a side. Yes, very popular in Poland, but I believe it came from the similar, French classic : "Macedoine de legumes". ![]()
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