Dandelion Salad

Ingredients

• Dandelion leaves
• a little butter
• a teaspoonful of vinegar
• two tablespoonfuls of oil
• slices of cold cooked potatoes

Method

1. 1

   Wash dandelion leaves, mix with cooked potatoes, add pepper, salt, and herbs.

2. 2

   Melt butter, add vinegar and oil, stir, and pour over the salad.

3. 3

   Serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 236. The excerpt below is the record exactly as published.

a little butter. Make the sauce apart by boiling the peel in a little milk and butter, rub it through a fine sieve, mix in a little yolk of egg and pour over the pieces. Cucumbers for the Centre of an Entree. — Peel two Cucumbers of moderate size, cut them down the middle into two lengths, and cut each of these into three-inch pieces, pare off the edges, and round the ends. Take out the seeds, lay the Cucumber in salt and water for two hours, and then dry the pieces on a sieve. When dry put them into a preserving jar with two ounces of butter, a teaspoonful of lemon-juice, and a teaspoonful of white sugar. Set the jar in a cool oven for an hour, watch that the Cucumber is not turning yellow, and if it is take the jar out. Pour off the juice, add another teaspoonful of white sugar and a teaspoonful of vinegar. Let the jar stand in the screen an hour or two, and half an hour before serving set it in the bain-marie. The colour of the Cucumber should be bright green. A little spinach colouring may be added if needed. CHICORY. This Wild Endive, or Succory, has always been popular abroad, and is now often cultivated in this country. The best variety is the Belgian, called Whitloof. The green leaves of Chicory are excellent in May, cooked like Spinach. When forced and blanched, Chicory makes one of the best salads, the French barie de Gapucin. 342 CHICORY Puree of Chicory. — Pick six or eight heads of Chicory, boil the leaves in plenty of salted water for half an hour, drain them, cool them in cold water, drain again and press the leaves gently in a cloth. Mince the leaves small, stir them over the fire with a quarter of a pound of butter, a little salt and pepper, and serve on squares of fried bi’ead. DANDELIONS. Dandelions are extremely wholesome, but if the leaves are eaten green they are terribly bitter. They should be blanched till the colour is yellowish white. Dandelion leaves thus treated make a good salad either alone or mixed with other salad. In Prance they are liked in the following way. Wash the leaves if they are at all dirty, and mix them with plenty of slices of cold cooked potatoes. Add white pepper, salt, and chopped herbs. Melt a little butter in a stewpan ; as soon as it is boiling hot add a teaspoonful of vinegar and two tablespoonfuls of oil

Cook this with the app: pantry check, scaling, and the assistant.