This salad was inspired by a trip to Ikea. I always pick up a couple jars of pickled herring that has carrots in it, and the herring found its way into this salad.
INGREDIENTS:
1 pound Bintje potatoes, or other waxy type 1/3rd cup white wine vinegar 2/3rd cup light bodied olive oil or neutral flavored oil such as sunflower or grapeseed ½ teaspoon fresh thyme leaves 1-2 tablespoons tips from green onions, sliced whisper thin 4 Chantenay carrots, peeled and sliced into 1/8th inch rounds (If the carrots are 1½-2 inches thick, split them lengthwise and then slice.) 4 sprigs of thyme 2 sprigs fresh dill (if you have it. Optional.) 2 bay leaves 1 teaspoon peppercorns ½ cup white wine vinegar + ½ cup rice vinegar* ½ cup +1 tablespoon sugar ½ cup (or more) Quickled Shallots (see recipe) Salt and Pepper to taste 4 cups red butter lettuce, torn into bite sized pieces 1 jar (10 to 12 ounces) pickled herring, in vinegar or wine vinegar (I like the Ikea Herring with Onion and Carrot here)
METHOD:
Place potatoes into a large pot and cover with cold water by 2 inches. Bring water to a boil and then cook gently until just done. Drain them, and peel them as soon as you can handle them without hurting yourself. (You can skip this step if you wish.) Slice them into rounds around ¼ inch thick.
While the potatoes cook, add a pinch of salt and pepper and the thyme leaves to the 1/3rd cup white wine vinegar in a jar large enough to hold the vinegar and oil. Shake well. Add half the oil and shake like mad. Add the rest of the oil and shake some more to combine the ingredients.
When the potatoes are done, before you slice them, pour half the dressing into a non-reactive (think Pyrex) casserole dish or a bowl. As you slice the potatoes add them to the dressing, working quickly. You want the potato slices to still be warm so as they cool in the dressing. They absorb it rather than just “wearing” it. Once all the slices are in the dish, add the rest of the dressing and if needed, toss gently to coat all the slices. Allow to cool at least half an hour, then pour off any excess dressing. The potatoes should be flavored, but still taste of potato. Place in the refrigerator until ready to serve.
While the potatoes cook, bring a pot of water large enough to hold the carrots to a boil. Add the bay leaves, peppercorns, and 2 thyme sprigs, and a tablespoon of salt. Mix together the rice and white wine vinegars, and whisk into the sugar, whisking until you no longer see any grains of sugar. Add the thyme sprigs and dill if using. Once the boiling water is fragrant with the herbs, add the carrots and boil for 30 seconds. Drain, then add the still hot carrots to the sugar/vinegar solution, and allow to cool. Place in the refrigerator to get cold.
When ready to assemble the salads, pull the potatoes from the refrigerator 20 minutes beforehand so the dressing is not solid on the slices. Put out four plates, then put a quarter of the lettuce on each plate. Place potatoes in 1/3rd of the plate, and then the carrots, and then the herring, working around the plate. Place a mound of the Quickled Shallots in the center. Sprinkle the shaved green onion rings onto the potato slices. Serve with thin slices of dense chewy rye or Swedish “crispbread” crackers and good butter.
Chef’s Notes:
If you can find it, there is a seaweed based “caviar” (sold at Ikea as Tangkorn, elsewhere as Seaweed Pearls, Seaweed caviar, etc) that is an excellent addition to this salad. Just add a little pile to the center and put the Quickles on top of that. The ocean tang, the saltines, and the popping texture fit right in.
Serves: 4
Source: Chef Andrew E Cohen
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