Sauerkraut Salad | Salata de Varza Murata

It's the holidays season. We are fortunate enough to be able to fill our table with lots of goodies, many of them specifically prepared for the celerations. The salad in this post is like the perfect wingman for the main meaty entree (we served it yesterday alongside roasted chicken): it is light and refreshing, and contributes its flavors to keep the lights and attention on your pièce de résistance.

As is the case with every salad, the quality of the ingredients is of utmost importance. If you want to try this recipe, I encourage you to look for the highest quality sauerkraut you can find (homemade would be great, like I was lucky to have) - yes, some sauerkraut can be much better than other!

 - Two cups of sauerkraut
 - Two tablespoons of olive oil
 - Spices: freshly ground black pepper and paprika (optional, for color)

 - The recipe is as simple as it gets: we mix the sauerkrat (which contributes most of the taste and texture) with olive oil (which adds smoothness), black pepper (which adds a bit of a kick) and paprika (which adds a bit of color).

 - The dish is delicious, but simple looking. You can compensate for that by presenting it in a nice colorful bowl or plate.