Gundel Salad

Gundel Saláta


  • 1 large tomato
  • 2 green peppers
  • 3 very small cucumbers
  • Salt
  • White pepper
  • 2 tablespoons white-wine vinegar
  • 4 or 5 mushroom caps
  • Juice of 1 lemon
  • 16 asparagus tips, each about 4 inches long
  • Sugar
  • ¼ pound young green beans
  • 1 small head of Boston lettuce
  • 3 tablespoons olive oil
  • ½ teaspoon tomato paste (or less)
  • 1 tablespoon minced flat parsley


  1. Tomato: Dip it into boiling water for a few seconds. Peel, slice, and remove seeds. Put aside.
  2. Green peppers: Remove ribs and seeds and cut into lengthwise slices. Dip into boiling water for 30 seconds. Drain, and put aside.
  3. Cucumbers: Peel and cut into very thin slices. Mix with ½ teaspoon salt. Let stand for 1 hour, then squeeze, and discard the liquid extracted by the salt. Mix with a pinch of white pepper and the vinegar, and put aside.
  4. Mushrooms: Peel mushroom caps and cut into thin slices. Bring ½ cup water to a boil and add half of the lemon juice and ½ teaspoon salt. Cook mushrooms for 3 minutes. Drain, and put aside.
  5. Asparagus tips: Clean the asparagus and cut the tips into halves. Bring 1 cup water with ½ teaspoon sugar and ½ teaspoon salt to a boil. Cook till tips are done but still crunchy. Put aside.
  6. Green beans: Cut beans into slanted (so-called French) slices. Bring ½ cup water to boil with ½ teaspoon salt, and cook beans till they are done but not soft. Put aside.
  7. Boston lettuce: Wash in several waters and dry leaves with paper towels. Mix olive oil, remaining lemon juice, ½ teaspoon salt, ½ teaspoon sugar, a pinch of white pepper, the tomato paste and parsley. Adjust salt and sugar to your taste. Toss lettuce leaves, taking care not to break leaves.
  8. Arrange the lettuce leaves, already lightly coated with dressing, on a large flat serving platter, round or oval. Place cucumbers, asparagus tips, green peppers, beans and tomato slices in attractive separated mounds on the lettuce. Sprinkle mushroom slices over all. Chill the salad for about 30 minutes.