Asparagus Salad with Cauliflower
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.
Asparagus Salad with Cauliflower. Cut the tender part of some cooked asparagus into i£ in. to 2 in. pieces. When cold mix with sufficient tartare or remoulade sauce to well season the salad. Plain mayonnaise or ordinary salad dressing, oil, vinegar, etc., may be used instead of the above-named sauces. The mixing must be done very carefully, so as not to mash up the asparagus pieces. Dress the salad in a glass dish or flat bowl, garnish with small pieces (flowerets) of cooked cauliflower, so as to form a pretty border ; sprinkle with finely chopped parsley
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