Italianside
Escarole Salad
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 65. The excerpt below is the record exactly as published.
ESCAROLLE SALAD Marinate the bleached leaves of two heads of escarolle with French Dressing. Chill one hour before serving that it may be crisp. Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.