Grandmama's herring salad

Yield: 4 Servings

Measure Ingredient
4 \N Filets of salt herring cut in 1/2-inch pieces*
\N \N Crisp lettuce leaves
1 \N Onion; sliced thin
2 \N Firm tomatoes; quartered
2 \N Hard-boiled eggs; quartered
1 \N Cucumber; peeled and sliced thin
8 \N Italian black olives in oil
3 tablespoons Olive oil
⅓ cup Vinegar
1 teaspoon Salt
2 teaspoons Sugar
¼ teaspoon Black pepper

From: Ruth Heiges <heiges@...>

Date: Sat, 10 Aug 1996 19:27:07 +0300 (IDT) * Herring filets should be soaked in cold water 12 hours before use.

On a platter, arrange the lettuce leaves. Place the herring slices over them. Top with onions and border with tomatoes, eggs, cucumbers and black olives.

Combine the oil, vinegar, salt, sugar and pepper and pour over all.

Chill for an hour.

Memoirs & Menus, Georges Spunt

JEWISH-FOOD digest 312

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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