Ossum salad (hallgarten)

4 Servings

Ingredients

Quantity Ingredient
1 cup Red kidney beans; soaked overnight
3 tablespoons French dressing
1 small Onion; finely chopped
3 Hard-cooked eggs; chopped
1 small Head celery; chopped OR 1 small cauliflower, chopped
3 tablespoons Brown or mustard pickle
5 Anchovy fillets; chopped, optional
⅝ cup Sour cream OR yogurt
Salt and pepper

Directions

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 <phannema@...> on Mar 14, 1998

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