Recipe - Grandmamas Herring Salad

4 Filets of salt herring cut
in 1/2inch pieces*
Crisp lettuce leaves
1 Onion; cut or sliced up thin
2 Firm tomatoes; quartered
2 Hardboiled eggs; quartered
1 Cucumber; peeled and cut or sliced up
thin
8 Italian black olives in oil
3 tablespoon Olive oil
1/3 cup Vinegar
1 teaspoon Salt
2 teaspoon Sugar
One fourth teaspoon Black pepper

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sat, 10 Aug 1996 19:27:07 +0300 (IDT)
* Herring filets should be soaked in cold water 12 hours before use.

On a platter, arrange the lettuce leaves. Place the herring slices over
them. Top with onions and border with tomatoes, eggs, cucumbers and black
olives.

Combine the oil, vinegar, salt, sugar and pepper and pour over all.

Chill for an hour.

Memoirs & Menus, Georges Spunt

JEWISHFOOD digest 312

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.