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MAY: Honoring tradition with the cured salad

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Published on May 2, 2018

As we reach the brink of a change in the seasons, we thought we’d bring back something a little familiar: Cured salad.

Basing its roots in the classic and traditional “Bauernfrühstück” in Germany, a dish made with egg, potatoes and onions, the cured salad uses the old technique of fermentation to create umami flavors.

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