Scandanavian Apple Salad Food

SWEDISH PICKLED BEET AND APPLE SALAD

Steps:

• Heat the oil in a large skillet over medium high heat.
• Add the onion and apples and saute for three to five minutes, until apples have softened.
• Transfer to a medium bowl and sprinkle with the lemon juice.
• Add the beets and capers and toss well.
• Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
• Season with salt and pepper to taste.
• Transfer to serving bowl or individual plates and garnish with the parsley and chives.
• Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
• Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

SWEDISH APPLE SALAD (APPLESALLAD)

Steps:

• Peel apples.
• Coarsely grate or shred the apples.
• Mix cream lemon juice and sugar together.
• Pour sauce over apples.
• Toss lightly.
• Chill.
• Serve cold sprinkle with chopped nuts or paprika or cinnamon depending on your tastes.

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE

Steps:

• For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
• On a larger platter, layer the butter lettuce and top with the sliced veggies.
• For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
• Drizzle the vinaigrette over the salad and top with the Pecorino.

SCANDANAVIAN APPLE SALAD

Steps:

• Combine apples, celery and cabbage. Combine remaining ingredients except grapes. Add to apple mixture. Toss to mix. Garnish with grapes.

SWEDISH MEATBALLS WITH BEETROOT & APPLE SALAD

Steps:

• To make the meatballs, tip the pork into a bowl and add the grated courgette and onion, half the dill, half the garlic and plenty of black pepper. Break in the egg and mix well with your hands. When everything is well combined, break off walnut-size pieces and roll into balls - you should end up with about 28. The mixture will be very soft.
• Heat the oil in a large non-stick frying pan then gently fry the meatballs in two batches until firm and pale golden, turning them every now and then so they brown evenly. Each batch should take 6-8 mins.
• Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in the bouillon and bring to the boil. Turn off the heat, stir in the crème fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.
• For the salad, mix the apple, onion, parsley and capers with the lemon, then stir through the beetroot. Serve the salad alongside the meatballs. If you're cooking for two people, eat half the meatballs and salad now, and chill the rest for another day - it will keep in the fridge for up to three days. Reheat the meatballs in the microwave until piping hot.