| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Salads, Holiday |
8 |
Servings |
INGREDIENTS
| 1 |
bn |
Celery |
| 1 |
bn |
Parsley; small |
| 1/2 |
|
Onion; medium |
| 1 |
c |
Mayonnaise |
| 3 |
tb |
Vinegar |
|
|
Salt |
INSTRUCTIONS
Cut celery in short lengths and then mince all vegetables finely in food
processor or chopping bowl. Just before serving, dress with mayonnaise
thinned with a little vinegar to taste, and salt to taste. Any leftovers
will get watery after standing awhile, but can be drained and combined with
fresh dressing.
Stan's Grandmother Sofie came from a San Francisco German delicatessen
family, and she always made this salad for Thanksgiving and sometimes at
Christmas. Simplicity itself, it makes a refreshing counterpoint to all of
the rich dishes at a Holiday meal. Of course Grandma Sofie always chopped
the veggies painstakingly with her much-used chopping bowl and special
knife, and scorned the food processor as one of those "modern things that
mooshes everything all up"! Of course there is no discernable difference in
the salad made with the food processor, but we were all tactfully careful
not to point that out....... <G>
Excellent!
From: Sofie Schmidt Burrowes Murray, from the files of Linda Shogren
Recipe by: Sofie Schmidt Burrowes Murray Posted to MC-Recipe Digest V1 #737
by hurlbert <hurlbert@concentric.net> on Aug 12, 1997
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