RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Herring Salad, Grandmama's - dairy
Serves 4 as a luncheon salad dish 4 filets of salt herring cut in 1/2-inch pieces* crisp lettuce leaves 1 onion, sliced thin 2 firm tomatoes, quartered 2 hard-boiled eggs, quartered 1 cucumber, peeled and sliced thin 8 Italian black olives in oil 3 Tbsp olive oil 1/3 cup vinegar 1 tsp salt 2 tsp sugar 1/4 tsp black pepper * 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. From "Memoirs and Menus -- The Confessions Of A Culinary Snob," by Georges Spunt
