Endive Salad

Ingredients

• a particular sort of endive
• oil in the proportion of three
• one
• a little English or French mustard
• salt
• pepper
• finely chopped Tarragon

Method

1. 1

   Pick and break endive into pieces, place in a salad bowl rubbed with shallot.

2. 2

   Dress with oil, vinegar, mustard, salt, and pepper.

3. 3

   Mix well and serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 34. The excerpt below is the record exactly as published.

Endive Salad). — Take a particular sort of endive, called in French barbe de capucin, and after having carefully picked and broken it into convenient pieces, place them in a salad bowl, previously rubbed with a shallot. Add a dressing of oil and vinegar in the proportion of three to one, mixed with a little English or French mustard, and salt and pepper to taste. Mix the salad well, sprinkle on the surface some finely chopped Tarragon

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