Ossum Salad (Hallgarten)

Ossum Salad (Hallgarten) Ingredients

1 c Red kidney beans; soaked	3 tb Brown or mustard pickle
3 tb French dressing	5 Anchovy fillets; chopped,
1 sm Onion; finely chopped	5/8 c Sour cream OR yogurt
3 Hard-cooked eggs; chopped	Salt and pepper
1 sm Head celery; chopped OR 1

Instructions for Ossum Salad (Hallgarten)

Bring the soaked beans to the boil in fresh water and boil rapidly for 10 minutes, then cook for 1 to 1-1/2hours, until they are tender but not soft . Drain them and pour over the French dressing and onion while they are still warm. When the beans are cold, add the remaining ingredients, mixing everything together well. Refrigerate and serve cold. NOTE: Staying with American friends we were served this salad. "Gee, Mom, this is an ossum salad," the son declared. Intrigued by the name, I asked for the recipe, to be told that what the young man had in fact said was "awesome". But "ossum" it will always be to me. It is one of those salads where anything goes - the important thing is to have a good balance between the beans and a crisp ingredient. Use yogurt instead of sour cream if preferred. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh on Mar 14, 1998

Main Ingredient: SaladCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Anchovy	Beans	Celery	Eggs
Mustard	Onion	Yogurt

Eggs Salads Yogurt Celery Sour cream Cream Bean Mustard Onion Lunch

for flavor and categorization

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