Copenhagen Salad

Copenhagen Salad Recipe - Cheese, Grapes, Walnuts, Mandarin Oranges and White Wine

Region / culture: Denmark | Preparation time: 15 minutes | Servings: 4

Introduction

Copenhagen Salad is a delicious and refreshing salad that combines the creamy texture of blue cheese with the sweetness of grapes and mandarin oranges. The addition of walnuts adds a nice crunch to this flavorful dish.

History

Copenhagen Salad is a popular dish in Denmark, where it is often served as a side dish or as a light lunch. The combination of blue cheese, grapes, walnuts, and mandarin oranges creates a unique and tasty flavor profile that is sure to please your taste buds.

Ingredients

6 oz (170 g) blue cheese
0.5 lb (227 g) grapes
4 oz (113 g) walnuts -- shelled
11 oz (312 g) mandarin oranges
white wine

How to prepare

Cut the cheese into 0.75 inch cubes (it's easier if the cheese is well chilled). Mix it with halved and seeded black grapes, halved walnuts, and mandarin oranges. Just before serving, sprinkle it with a little white wine or some liqueur.

Variations

You can customize Copenhagen Salad by adding other fruits such as apples or pears, or by using a different type of cheese such as feta or goat cheese. You can also add a drizzle of honey or balsamic glaze for added sweetness.

Cooking Tips & Tricks

Make sure to chill the cheese before cutting it into cubes, as this will make it easier to work with. Be sure to remove the seeds from the grapes before adding them to the salad, as they can be bitter. For added flavor, you can sprinkle the salad with a little white wine or liqueur just before serving.

Serving Suggestions

Copenhagen Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It pairs well with a crisp white wine or a fruity cocktail.

Cooking Techniques

The key to making Copenhagen Salad is to mix the ingredients gently to avoid crushing the cheese or fruit. Be sure to chill the salad before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have blue cheese, you can use feta or goat cheese as a substitute. You can also use pecans or almonds instead of walnuts, and canned mandarin oranges if fresh ones are not available.

Make Ahead Tips

Copenhagen Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to add the white wine or liqueur just before serving to keep the salad fresh.

Presentation Ideas

Serve Copenhagen Salad in a large bowl or on individual plates for a beautiful presentation. Garnish with fresh herbs or edible flowers for an extra touch of elegance.

Pairing Recommendations

Copenhagen Salad pairs well with grilled chicken, salmon, or shrimp. It also goes well with a glass of sparkling water or a fruity cocktail.

Storage and Reheating Instructions

Store any leftovers of Copenhagen Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 320

Carbohydrates

Carbohydrates: 18g

Fats

Total Fat: 22g

Saturated Fat: 7g

Proteins

Protein: 10g

Vitamins and minerals

Vitamin C: 30%

Calcium: 15%

Iron: 8%

Alergens

Contains: Dairy, Tree Nuts

Summary

Copenhagen Salad is a nutritious dish that is high in protein and vitamin C. It is a good source of calcium and iron, making it a healthy choice for a light meal or side dish.

Summary

Copenhagen Salad is a delicious and nutritious dish that is perfect for a light lunch or side dish. With its combination of flavors and textures, it is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Copenhagen Salad. It was a sunny summer afternoon, and I had spent the day at the local farmers market picking up fresh produce for the week. As I was browsing through the stalls, I came across a little old lady selling vegetables from her garden. She had a twinkle in her eye and a warm smile on her face as she greeted me.

As we chatted, she noticed the bag of cucumbers and tomatoes I had picked out. "Ah, you're making Copenhagen Salad, aren't you?" she asked with a knowing look. I was taken aback. I had never heard of Copenhagen Salad before, let alone planned on making it. Intrigued, I asked her to tell me more about it.

The old lady's eyes lit up as she began to recount the story behind the salad. She explained that Copenhagen Salad was a traditional Danish dish that her grandmother used to make for special occasions. It was a simple yet delicious salad made with cucumbers, tomatoes, red onions, and a tangy dressing made from vinegar and dill. She told me that the key to making the salad truly authentic was to let the vegetables marinate in the dressing for at least an hour before serving, allowing the flavors to meld together perfectly.

I was fascinated by the story and the recipe she shared with me. I thanked the old lady for her generosity and bought some fresh dill from her stall before heading home to try my hand at making Copenhagen Salad.

Back in my kitchen, I carefully sliced the cucumbers and tomatoes, finely chopped the red onions, and whisked together the vinegar and dill dressing. As I mixed everything together in a large bowl, I couldn't help but think of the old lady and her grandmother, passing down this recipe through the generations.

After letting the salad sit in the fridge for an hour, I finally took a taste. The flavors exploded in my mouth – the crunch of the cucumbers, the sweetness of the tomatoes, the bite of the red onions, and the tanginess of the dressing all blended together perfectly. I was hooked.

From that day on, Copenhagen Salad became a staple in my kitchen. I would make it for family gatherings, potlucks with friends, and even just as a simple side dish for dinner. Each time I made it, I would think back to the old lady at the farmers market and her grandmother, grateful for the gift of this delicious recipe.

As the years went by, I continued to tweak and perfect the recipe for Copenhagen Salad. I experimented with different types of vinegar, added fresh herbs like parsley and mint, and even threw in some feta cheese for an extra kick. Each variation was a hit with my family and friends, but the original recipe remained my favorite.

I learned that food is not just about nourishment – it is also about connection and tradition. The recipe for Copenhagen Salad had been passed down to me by a stranger at a farmers market, but it had become a cherished part of my own culinary heritage. It was a reminder of the power of food to bring people together, to evoke memories, and to create new ones.

And so, as I sit here at my kitchen table, writing down the story of how I learned to make Copenhagen Salad, I am filled with gratitude for the old lady who shared her recipe with me all those years ago. I may never know her name or see her again, but her kindness and generosity will always be reflected in every bite of this delicious salad.