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Coburg Dilled Beet Salad
Gourmet Archives

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1 2/3 pounds beets
1 tablespoon salt
3/4 cup tarragon wine vinegar
1/4 cup vegetable oil
1 tablespoon sugar
4 cloves
1 teaspoon bruised juniper berries
1 teaspoon peppercorns
3 sprigs of dill
1 bay leaf
Snipped fresh dill

Scrub and trim the beets, leaving the roots and 1/2 inch of the tops
attached, and reserve the beet greens for another use.
In a saucepan brings 3 quarts water to boil, and add the beets and the
salt. Return the water to the boil. Cook the beets at a bare simmer,
covered, for 1 hour 30 minutes. Transfer the beets to a bowl (with
slotted spoon), reserving the cooking liquid in the pan, and let them
cool until they can be handled.
Peel the beets and add the peelings to the reserved cooking liquid. Slice
the beets thin and reserve them, covered. Reduce the cooking liquid over
high heat to about 1 1/2 cups and strain it into a stainless steel or enameled saucepan. Add the vinegar, the oil, the sugar, the cloves, the juniper berries, the peppercorns, the dill sprigs and the bay leaf and boil the dressing for
15 minutes.
In a heatproof salad bowl, combine the reserved beets and the dressing.
Let the salad cool and sprinkle it with snipped fresh dill. Serves 4.

Coburg Wilted Lettuce and Bacon Salad
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1 large head Romaine lettuce
1 large garlic clove, halved
1 onion, minced
3 tablespoons distilled white vinegar
or cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon snipped fresh dill
Salt and pepper to taste
1/4 pound lean sliced bacon, chopped fine

Trim the Romaine and cut it crosswise into 1 1/2-inch sections. Separate
the leaves, wash them, and spin them dry. Rub a wooden salad bowl with
the cut sides of the garlic clove and add the Romaine and the onion.
In a small bowl combine the vinegar, the vegetable oil, the snipped fresh
dill, and salt and pepper to taste. Pour the dressing over the lettuce and
onion and toss the salad.
In a heavy skillet cook the bacon over moderate heat, stirring, until crisp. Drizzle it and the fat over the salad. Toss and serve immediately.
Serves 4 to 6.
 

Featured Archive Recipes:
Roasted Beet and Portobello Mushroom Salad
Coburg Potato Salad
 

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