Chiffonade Salad
From The Landmarks club cook book, 1903
Serves 4
A versatile salad with seasonal greens.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.
CHIFFONADE SALAD. This salad consists of all the salads in season. For ex- ample, lettuce, romaine, chicory, escarol, tomato, beets, and celery cut in long slices. The dressing for this salad is made as follows: Take one hard-boiled egg and mash it as fine as possible with a fork ; then add two pinches of paprika and a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, a teaspoonful of hashed estragon, two tablespoonfuls of oil and three tablespoonfuls of vinegar
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