Category — Salads

the white parts of 2 leeks
1/2 celeriac
3 carrots
3 red cabbage leaves
200 gr – 7 oz. yoghurt
400 gr – 14 oz. cooked and peeled grey North Sea shrimps (or other small shrimps)
1 lemon
pepper and salt
nutmeg

Clean the vegetables. Cut them into small strips.
Flavour the yoghurt with pepper and salt, nutmeg and the juice of 1 lemon. Pour some yoghurt on each plate, put 1 or 2 tablespoons shrimps on the yoghurt and finish with vegetable strips.

Makes 4 servings.

Source: Kris VANHOUTTE – My translation

500 g – 1,1 lb haricots princesses
or green beans
3 large potatoes
125 g – 4 oz. smoked streaky bacon,
in one piece
15 g – 1/2 oz. butter
1 tb chopped parsley
1 tb chopped spring onions
0.5 dl – 3 tb + 1 ts red wine vinegar

Trim and wash the beans and cook them in boiling, salted water. They must remain firm. At the same time, cook the potatoes in their skins in boiling salted water.

While the vegetables are cooking, dice the bacon and fry in 15 g – 1/2 oz. butter until it changes color. When the potatoes are cooked, peel them and cut them into rounds.

Drain the beans. Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.

Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.

Pour over the salad, and serve warm.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

250 g / 8 oz. dried white beans
1 onion
1 sprig savory
250 g / 8 oz. potatoes
2 cooked beets
4 kipper fillets
1 dl / 3,3 fl. oz. mayonnaise
1 shallot
1 ts french mustard
1 tb chopped parsley
4 gherkin pickles

Preparation:
Soak the beans overnight. The next day, put the beans in boiling salted water with the onion (cut in two) and the savory. When they are all cooked but still firm, drain them and remove the onion and savory. Cook the potatoes in boiling salted water, peel and dice them. Dice the beets.

Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets. Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard. Spoon the sauce over the salad and mix carefully.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).