Gruibensalat (Crackling Salad)
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
boiled in their jackets and peeled |
|
| 1 | large |
onions
sliced |
|
| ½ | cup |
lard
|
|
| 1 | tablespoon |
lard
|
|
| 3 ½ | ounces |
cracklings
|
* |
| ½ | tablespoon |
black pepper
|
|
| 1 | tablespoon |
salt
|
|
| 1 | x |
beef stock
or water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
boiled in their jackets and peeled |
|
| 1 | large |
onions
sliced |
|
| 118 | ml |
lard
|
|
| 15 | ml |
lard
|
|
| 101.2 | ml/g |
cracklings
|
* |
| 7.5 | ml |
black pepper
|
|
| 15 | ml |
salt
|
|
| 1 | x |
beef stock
or water |
*
|
Directions
Slice the potatoes while still hot, and mix in the sliced onion.
Add the liquid and seasoning.
Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in.
In olden times, this was eaten with a slice of rye bread.
Today, one could serve it with something like an endive (escarole) salad.
