Seven Recipes Featuring Salad Burnet (2024)

This second part of my recipeseries starring the herb Salad Burnet includes seven recipes that we tested andenjoyed. The first three recipes areeasy no-heat required combinations. Ihave gotten lots of compliments on the German Potato Salad and the HamPinwheels with Herbed Cheese, both are excellent for picnics or with grilledsummer foods.

INDEX: Tuna Salad / Herbed Cheese Dip / HamPinwheels with Cream Cheese / Dutch Herb Soup with Potato Dumplings / HerbButter Sauce for White Fish / Fresh Herbs in Rice / German Potato Salad

Tuna Salad with Salad Burnet

1 can of tuna (drained ofwater)

1 Tbsp. of mayo

1 stick of celery minced

1/2 dill pickle diced

1 Tbsp. minced purple onion(or sweet vidalia onion)

1 tbsp. Salad burnet leaves

Mix thoroughly, serve ontoasted bread. (this recipe is my original)

Ham & Basil pinwheels withSalad Burnet cream cheese spread

6flour tortillas, 10” size

8oz. cream cheese (or use salad burnet herb cream cheese spread recipe above)

3/4cup sun-dried tomatoes, minced

12thin slices ham

Freshbasil, enough to cover tortillas

“Itis suggested that the recipe existed as early as the mid 17th century saysChristianne Muusers who publishes bimonthly recipes from the culinarypast. Ideally a lighter spring soup, itis well possible to enrich it for the colder weather ...Play with it a bit. Youcould blend it for a less rustic look and even add some very simple meatballs(or sausage bits)...Add a swirl of cream and you have a sophisticated starter. Hereis Christianne’srecipe translation from Dutch recipe from the Keukenboek by Henriëtte Davidis from 1868, with modernadaptation below it...

‘Herb soup: Take sorrel, purslane, basil, butterhead lettuce,spinach, tarragon, burnet and chives, of the last three somewhat less than ofthe first ones. Wash them and chop them. A good piece of butter is browned withflour and the herbs are added to it, whilst pouring the stock in slowly andstirring everything steadily and smoothly. Then add some salt, chopped cherviland parsley. Let the soup boil for three quarters of an hour and thicken herwith egg yolks. It can be served with egg balls (hard boiled egg yolks) orpotato balls (dumplings or gnocchi)’ “ [from coquinaria]

Makingthe potato dumplings -

11/2 Tbsp. butter

1egg, yolk and white separated

crumbsof 8 slices of white bread (or 4 cups of crushed croutons or bread crumbs)

11/2 cup diced floury potatoes

gratedlemon peel, salt and nutmeg to taste

Tomake the soup -

4cups/2 pints broth/ stock (chicken or vegetable stock.)

3Tbsp. Salted butter

1/3cup flour

5to 8 cups combined spinach, purslane, sorrel and/or basil.

2Tbsp. each of tarragon and chives

2Tbsp. chopped salad burnet

2egg yolks

2Tbsp. each of chopped parsley and chervil

1/4 lb. OPTIONAL choppedsausage (something spiced like italian sausage or chorizo)

Makethe potato dumplings in advance of the soup. Boil the potatoes and mash themwhen they are still hot until they are smooth. Then blend in the butter, eggyolks, bread crumbs and spices. Whisk the egg whites and blend in as well. Formsmall balls with well-floured hands. Set aside until use. Wash and chop all the greens, but keep parsley,burnet and chervil separate.

Brownthe butter in a large pan, stir in the flour. Let this sweat for severalminutes on very low fire until the roux is golden (or dark peanut buttercolored). Now add spinach, purslane, tarragon, chives and burnet and stir untilthe greens have lost the water and have shrunk. Pour in the stock gradually,keep stirring all the while to ensure that it has thickened. Don't forget to scrapethe bottom of the pan to prevent burning.

Puréethe soup in a (hand) blender. Let simmer for fifteen more minutes, then add thepotato balls & sausage and boil for ten more minutes. In addition to the potato dumplings you canadd hard boiled egg yolks, or optionally little meatballs made from littlesausage.

Adda little of the hot soup to the stirred egg yolks, add some more, stirring allthe while, then pour the egg yolks with the added soup into the pan, stirringthe soup continually until it has thickened enough. Add chopped parsley, burnetand chervil just before serving. Serve immediately!

The original recipe above isfrom the Keukenboek byHenriëtte Davidis from 1868 as translated by Christianne Muusers.

Fresh Herb Butter Saucefor White Fish

4mild white fish fillets of any kind

2tablespoons butter

2tablespoons olive oil

2tablespoons salad burnet, young leaves, chopped

2tablespoons French tarragon leaves, chopped

Cookfish by whatever method you like---broil, poach, bake or fry. Set aside.

Onthe stove, melt the butter and add olive oil. Add salad burnet and tarragon.Simmer for a few minutes and serve over fish.

Herbed Rice

3/4cup uncooked instant rice

1tablespoon chopped fresh tarragon

3green onions with tops, thinly sliced

1tablespoon chopped fresh chives

2tablespoons olive oil

2tablespoons white wine vinegar

1tablespoon salad burnet

OPTIONAL(1 tbsp each of lemon zest (or balm), garlic chives, and/or dill)

saltand pepper to taste

Frankfurt Greensauce withPotatoes (German Potato Salad)

“This green sauce can bespooned over whatever you like, but traditionally it’s enjoyed with eggs andpotatoes or with meat. It’s exclusive to Frankfurt, though various versionshave surely travelled the globe. There are several ways to make it, but allversions have exactly seven leafy herbs, some common, others indigenous totheir homes such as burnet, borage and lovage. Goethe was a big fan of grünesoße and as he said, “One doesn’t always lose when one has to do without.” Souse what’s available to you and lots of it.”Thissauce is often served cold over boiled potatoes and two boiled eggs sliced inhalf along with cold chicken. [from doctorsreview] Recipe below combines twodifferent recipes I found online, both credited at the end.

¾cup (3½ oz) mixed fresh herbs (tough stems removed, chopped very finely; choose5-7 from this list to make a substantial bouquet such as salad burnet, chives,watercress, sorrel, rosemary, dill, chervil, borage, arugula, basil, lovage,tarragon, and/or parsley)

¾cup (3½ oz) sour cream (or plain yogurt)

¾cup (3½ oz) mayonnaise

½dill pickle, finely chopped

2free-range boiled eggs, finely chopped (optional)

½cup (3 ¼ oz) finely chopped purple onion (or shallots)

2tbsp (15 ml) German mustard (brown mustard, yellow or dijon)

1tbsp. (15 ml) white wine vinegar

½lemon, grated zest and juice

alittle dill pickle water

saltand pepper

8cups /10½-14oz boiled potatoes (cubed)

Finelychop all the herbs until they almost become a thick paste, then place in alarge bowl. Mix in the soured cream and mayonnaise. Add the dill pickle, boiledegg and onion. Add the mustard, a pinch of sugar and a squeeze of lemon juice.Grate a little lemon zest into the bowl and add enough dill pickle water toloosen the mixture to the consistency of thick cream. Mix thoroughly and letstand for at least 1 hour, preferably overnight, to allow the flavours toinfuse.

Meanwhile,boil the potatoes in a large saucepan until tender but not mushy, thendrain. Toss cooled potatoes with abovesauce and season with salt and pepper and chill before serving.

BIBLIOGRAPHY (Original Recipe Sources, although most above have been modified andtested by me to suit my own tastes)