Boppard Salad

We reverse engineered this salad from a Rhine waterfront restaurant in the village of Boppard.
This recipe uses the same ingredients as Greek Horiataka salad, but slices and dices them in a very different fashion.

Yield:
Serves 4
Category:
Salads and Dressings
Cuisine:
German

INGREDIENTS:

  • 24 chunks of feta ( sheep preferred) .5 by .5 by 1 inch
  • 12 very thinly sliced onion rings
  • 12 very thinly sliced red pepper rings
  • 12 very thinly sliced green pepper rings
  • 12 pitted olives, halved or quartered
  • 3/8 cup of classic vinaigrette
  • 1 cup shredded carrot
  • 1 cup shredded cabbage

DIRECTIONS:

  1. Combine first six items in a large bowl, toss with the vinaigrette. Let stand 10 minutes to blend the flavours.
  2. Shred the carrot and cabbage separately and marinate in some additional vinaigrette that has a tablespoon of sugar added, for up to an hour.
  3. Place the feta mixture in the centre of 4 salad plates and place the carrots and cabbage in separate small mounds at the side of the plate.

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