Roleplaying Resources

Dwarven Salt Salad

To make the salt mixture, combine two gallons of mined salt with a half cup of powdered limestone, a half cup of Pungent Herb*, and two cups of egg whites (preferably from large lizards, though chicken eggs work as well. Some master Dwarven chefs have been known to work with thousands of chameleon or gecko eggs).

Half fill a large clay pot with the salt mixture, and press in fresh beats, radishes, onions and other root vegetables, which have been washed but not dried (unlike other salt crusting techniques, this allows the vegetables to absorb more of the salt, the way Dwarves like it). Fill the pot the rest of the way with salt mixture, and cover.

Slow-heat the pot in an underoven* for two hours.

Carefully remove the now browned and crusted salt while it is still hot, and bury it. Traditionally, it is left underground for eight weeks, but it can be removed after as little as two weeks or as long as a year and a day (though non-dwarves are advised to avoid any Salt Salad aged for more than three months).

When it is finished aging, dig it up, crack the crust and remove the vegetables. They can be served as-is, or mixed with long, thin strips of raw carrot, potato or rhubarb. Traditionally, some of the crusted salt is pulverized and sprinkled on top, and the dish is served with quickbrew sweet ale, though most non-Dwarves forgo the extra salt.

* Pungent Herb is a secret recipe made from tree roots, licorice root and herbs.

* An underoven is a dwarven, two-level oven, which is dug underground. The bottom compartment is lined with stone and clay, and is heated with coal. It is vented through a circle of pipes which protrude from the ground. The top, cooking compartment is insulated with an inch of clay.