Classic German Side Salad

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.

Step: 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.

Step: 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.

Step: 3

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

Per Serving: 240 calories; protein 4.2g; carbohydrates 10.4g; fat 21.5g; cholesterol 77.8mg; sodium 652.9mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .