Horseradish has been grown in the Eastern European and Baltic states for over 2000 years and the cuisine has embraced the sharp spiciness of this root. It si used liberally in all types of dishes from simple salad dressings to braised and barbequed meats.
This is a simple salad but one that depends on the freshest of seasonal ingredients. The green earthy spinach is complimented by the tart apples and the nutty walnuts. The sharp dressing brings the salad alive. Although this is traditionally a salad dressing, i have also used this as a cruditè dip or in a sandwich, especially with smoked ham or roast beef.
This is a wonderful cookbook about a Danish chef who introduces us to the old and modern dishes of the country. Filled with beautiful photographs and wonderful recipes, this cookbook is a lovely addition to my library.
For moe recipes from this beautiful cookbook, click here.
Ingredients:
For the salad:
1 large bunch baby spinach
1/2 cup walnuts, lightly toasted
2 green tart apples, sliced
For the dressing:
1/2 cup Greek yoghurt
2-3 tablespoons horseradish, or to taste
1 teaspoon castor or regular sugar
Juice of 1/2 lime
Salt, to taste
1/2 teaspoon white pepper
Mix all the ingredients for the dressing. taste for the horseradish, it should be sharp. Set aside in the fridge.
To serve, layer the spinach at the bottom of a bowl. Top with the apples and the walnuts. Drizzle some of the dressing over the salad, serve the extra dressing on the side at the table. Serve immediately.