Spanish Salad

Name: Spanish Salad
Total time: 45 min
Yield: 4-5 servings
Cuisine: Hungarian
Ingredients: 2 egg yolks; 2 tbsp sour cream; 1 tsp salt; 1 tsp sugar; 1 tbsp lemon juice; 1 tbsp mustard; 1 small kohlrabi, finely diced; 1 carrot, finely diced; 1 stalk celery, finely diced; 1 apple, finely diced; 1 cucumber, finely diced; 2 herring fillets, finely diced; 2 boiled eggs, diced; 100 g beans, cooked tender; 100 g lentils, cooked tender

Time: 45 min (about 30 min hands-on)4-5 servingsapprox. 250 kcal / serving (estimated)approx. 23 g protein / serving

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Method

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Cook the kohlrabi, carrot and celery in salted water for about 10 minutes, until tender, then drain and cool.
In a small pot, over a bain-marie (steam), whisk the egg yolks with the sour cream until thick and creamy.
Remove from the heat, and stir in the salt, sugar, lemon juice and mustard, so it's nicely piquant and tangy.
Let cool completely.
In a large bowl, combine the cooled kohlrabi, carrot and celery with the diced apple, cucumber, herring and boiled egg.
Add the cooked beans and lentils too.
Toss the whole thing gently with the cooled egg-and-sour-cream dressing.
Chill for at least 30 minutes before serving so the flavours meld.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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