RCI-VG.002.0204.001
Viennese Salad
Viennese Salad Serves 4
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- / 1 lb potatoes450 g
- 4 unit
- onions2 unitthinly sliced and separated into rings
- tinned anchovy fillets4 unitdesalted and finely chopped
- / 2 oz gherkins50 gfinely chopped
- 2 tbsp
- 2 tbsp
- 1 unit
Method
1
Boil the potatoes in salted water until just tender, about 15-20 minutes, then drain and cool slightly before peeling and slicing into thin rounds.
2
Heat water in a saucepan and add the frankfurters, then simmer gently for 5-8 minutes until heated through.
7 minutes
3
Remove the frankfurters from water and slice them diagonally into thin pieces, allowing them to cool slightly.
4
Combine the olive oil and wine vinegar in a small bowl, then season with salt and pepper to taste.
5
Layer the warm potato slices, frankfurter pieces, and onion rings in a serving dish or on individual plates, distributing each component evenly.
6
Drizzle the vinaigrette over the salad, ensuring all layers are lightly dressed.
7
Scatter the finely chopped anchovy fillets and gherkins over the top of the salad.
8
Toss gently to combine all ingredients, then adjust seasoning with additional salt and pepper if needed before serving while still warm or at room temperature.