Frankfurter Salad with Mustard and Caraway Dressing, A last-minute salad you can throw together using ingredients from the pantry. Mustard has an important place in the salad maker’s pantry. Varieties differ from country to country and often suggest particular flavours. This salad has a German slant to it and calls for a sweet and sour German-style mustard. American mustards have a similar quality.
Frankfurter Salad with Mustard and Caraway Ingredients:
- 1lb. new potatoes, scrubbed
- 2 eggs
- 12oz. frankfurters
- 1 butterhead lettuce
- 1/2lb. young spinach, stems removed
- salt and pepper
- 3 tbsp. safflower oil
- 2 tbsp. olive oil, preferably Spanish
- 1 tbsp. white-wine vinegar
- 2 tsp. mustard
- 1 tsp. caraway seeds, crushed
- Bring the potatoes to a boil in salted water and simmer for 20 minutes.
- Drain, cover and keep it warm. Boil the eggs for 12 minutes.
- Refresh in cold water, shell and cut into quarters.
- Score the frankfurter skins cork-screw fashion with a small knife.
- Put in a pan then cover with boiling water and simmer for about 5 minutes to heat through then drain well.
- Cover and keep it warm, set aside until needed.
- To make a dressing combine all ingredients in a screw-top jar and shake.
- Wash and spin the salad leaves, toss with half of the dressing, and put in a big platter.
- Toss the potatoes and frankfurters with the remainder of the dressing and scatter over the lettuce.
- Top with hard-boiled eggs, season with salt and pepper then serve.