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List of ingredients for Frankfurter salad with mustard dressing

* 675 g (1.5 lb) small new salad potatoes such as Pink Fir Apple
* 3 eggs (not too fresh for hard-boiled eggs)
* 350 g (12 oz) frankfurters - Siamese cats love Frankfurters!
* 1 lettuce, chopped. Any type will do, a Chinese cabbage worked well the last time I made this.
* 1 packet of young spinach leaves or rocket leaves, about 225 g (8 oz)
* A handful of chives, chopped (if in season)
* '''Dressing'''
* 3 tablespoons (30 ml) olive oil
* 1 tablespoon (15 ml) white wine vinegar
* Pinch of sugar
* Pinch of salt
* Dash of lemon juice
* 2 teaspoons (10 ml) American squeezy mustard
* 1 teaspoon (5 ml) caraway seeds, crushed in a pestle and mortar

* Bring the potatoes to boil and simmer for 15 minutes in lightly salted water
* Drain, cover and keep warm
* Hard-boil the eggs for 12 minutes, refresh in cold water, peel and cut into quarters
* With a very sharp knife, make a corkscrew shaped score around frankfurters from one end to the other
* Bring to the boil and simmer for 5 minutes, drain and keep warm
* Add the dressing ingredients to a bowl and whisk well until combined. Alternatively use a salad shaker or a screw-topped jar
* Mix half of the dressing with the spinach and lettuce leaves and the other half with the potatoes and the frankfurters
* Divide the salad amongst 4 large plates and dress with the hard-boiled eggs
* Season to taste and serve immediately


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