Endive, Tomato, and Green String Bean Salad

Ingredients

• a head of endive
• three tomatoes
• a cup of cold cooked string-beans
• French dressing

Method

1. 1

   Dress endive, tomatoes, and string beans separately with French dressing, then arrange on a serving dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.

French dressings using three table- spoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, clulled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise dressing. TOMATOES STUFFED WITH CUCUMBER. Janet McKewsie Hill, Boston. Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chop- ping; stir into a cup of cream dressing and fill the to- matoes with the mixture. Salt and pepper will be need- ed in addition to that in the dressing. If at hand, a pimento may be chopped with the other ingredients, or two tablespoonfuls. ENDIVE,-TOMATO-AND-G?EEN-STRINQ-BEAN SALAD. Janet McKemie Hill, Boston^ Dress the well-blanched stalks of a head of endive, three tomatoes, peeled, cut in halves and chilled, and a cup of cold cooked string-beans

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