SAUERKRAUT
1 Spanish onion,
finely chopped
1 large cabbage,
shredded
2 carrots, grated
¼ cup sugar
1 tsp. salt
¼ tsp. pepper
¾ cup sugar
1 cup oil
1 cup Ancestral
vinegar
2 tbsp. dry mustard
Mix vegetables in ¼ cup
sugar; season with salt and pepper.
Place rest of
ingredients in a saucepan and bring to a boil.
Let cool until lukewarm,
then stir in vegetables.
Can be kept for up to 2
months in refrigerator.
BRETON
1 can tuna, flaked,
drained
2 avocados, diced
1 small cauliflower,
blanched
½ cup mushrooms, thinly
sliced
1 stalk celery, chopped
¼ cup gruyere cheese,
grated
1 dozen walnuts, chopped
juice of 3 lemons
1 egg yolk
6 tbsp. olive oil
2 tsp. Ancestral
vinegar
salt and pepper
Sprinkle avocados with
lemon juice.
Place rest of vegetables
in a bowl and sprinkle with lemon. Prepare a sauce with oil,
lemon juice, vinegar and egg yolk. Mix ingredients and season.
Add avocados and serve chilled.
POTATO
4 cooked potatoes, diced
4 hard boiled eggs
3 tomatoes, diced
handful of black olives
fresh basil, chopped
3 tbsp. Ancestral
vinegar
6 tbsp. olive oil
1 clove garlic crushed
and chopped
salt and pepper
Let potatoes and eggs
cool; so they will be easier to cut.
Mix potatoes, tomatoes,
eggs and olives.
In a bowl, mix oil,
vinegar and garlic.
Season to taste and pour
over vegetables.
Sprinkle with basil and
serve.
SOUTH AMERICAN
1 small can lima beans
1 medium can kidney
beans, drained
1 medium can corn
niblets, drained
1 small can green beans,
drained
1 red pepper, cut in
strips
¼ cup corn oil
1 Jalapeno pepper, very
finely chopped
2 tbsp. soya sauce
2 tbsp. Ancestral
vinegar
1 clove garlic, finely
chopped
salt and pepper
fresh parsley
Mix beans, corn and red
pepper in a bowl.
Prepare a dressing by
mixing remaining ingredients, except the parsley.
Stir in vegetables.
Garnish with parsley and serve.
DANISH
2 pounds red
potatoes
4 shallots,
finely chopped
1/3 cup
plain yogurt
1/3 cup
mayonnaise
2 tsp.
Ancestral vinegar
1 tsp. Dijon
mustard
1 tsp. salt
1 tsp. curry
powder
2 tbsp.
parsley
pepper
Cook potatoes with skin
and let cool.
Peel potatoes and cut
into cubes.
In a bowl, mix shallots,
yogurt, mayonnaise, vinegar,
mustard, salt and curry.
Mix sauce with potatoes.
Add pepper and parsley
and stir again.
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MOROCCAN
2 lemons
1 small onion, thinly
sliced
16 green olives, pitted
3 tbsp. parsley, chopped
1 tbsp. paprika
½ tsp. cumin
4 tbsp. olive oil
2 tsp. Ancestral
vinegar
Soak lemons in lightly
salted cold water for 30 minutes.
Remove lemons, peel and
cut in 2. Extract juice and keep the zest.
Crush zest and spread
along the bottom of a salad bowl.
Add onion, olives,
parsley, paprika, cumin and vinegar. Salt and mix.
Sprinkle olive oil and
lemon juice. Mix well and serve chilled.
COUNTRY STYLE
5 oz. garlic sausage,
cut in cubes
¼ cup white cabbage,
shredded
¼ cup red cabbage,
shredded
2 carrots, grated
1 Romaine lettuce
½ tsp. chervil
5 tbsp. sunflower oil
2 tbsp. Ancestral
vinegar
1 tbsp. Dijon mustard
salt and pepper
Arrange the lettuce in
serving dishes.
Mix cabbage and carrots,
place on lettuce and
garnish with sausage and
chervil.
Mix oil, vinegar and
mustard.
Season with salt and
pepper and pour dressing over prepared plates.
BEETS
2 beets
3 endives
2 cups watercress leaves
1 tbsp. Ancestral
vinegar
1 shallot, chopped
1 tsp. Dijon mustard
1 pinch sugar
¼ cup olive oil
salt and pepper
In a microwave oven,
cook beets in a little bit of water
for about 12 minutes;
let cool, peel and slice.
Mix endives, beets and
watercress in a salad bowl.
In another bowl, mix the
other ingredients and pour in oil gradually.
Sprinkle on salad.
HAWAIIAN
1 pineapple, diced
2 cooked chicken
breasts, cut in strips
1 stalk celery, cut
diagonally
2 tbsp. chopped nuts
1 Boston lettuce
2 tsp. curry powder
1 tsp. Ancestral
vinegar
½ cup mayonnaise
½ tsp. chives
Mix chicken, pineapple,
celery and nuts in a large bowl.
In another bowl, prepare
sauce by mixing
mayonnaise, curry powder
and vinegar.
Stir mayonnaise into
first mixture.
Cover a plate with
lettuce leaves and lay out salad.
Sprinkle with chives.
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