French Vegetable Salad

Ingredients

• a quart of the vegetables
• three large tablespoonfuls of oil
• one tablespoonful of vinegar
• half a teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• a teaspoonful of onion juice

Method

1. 1

   Boil and cut up each vegetable separately.

2. 2

   Season with salt and pepper.

3. 3

   Layer the vegetables in a salad bowl, sprinkling each layer with dressing.

4. 4

   Let stand in the ice-chest for an hour or more.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 226. The excerpt below is the record exactly as published.

quart of the vegetables use three large table- spoonfuls of oil, one table-spoonful of vinegar, half a teaspoonful of salt, one-quarter of a teaspoonful of pep- per, and a teaspoonful of onion juice. Mix this dressing thoroughly before using. The amount which can be made with the ingredients mentioned above flavors the salad delicately; and if the dish be desired moist and highly seasoned, the quantity of dressing should be doubled. * French Vegetable Salad. This dish is made of nearly all kinds of cooked vege- tables, string and Lima beans, peas, turnips, carrots, and cauliflower being the most desirable. All .or only a part of -those which have been mentioned may be used. The string beans should be cut into short pieces, and the carrots and turnips into cubes, while the cauliflower should be broken into little flowerets. The vegetables must be mixed lightly, and be placed in a refrigerator, to get thoroughly chilled. They should be cold when used for the salad. A quart will be enough for six persons, SALADS. 433 To make the dressing, rub a slice of onion on the sides and bottom of a pint bowl j then put into the bowl a level teaspoonf ul of salt and one-third of a teaspoonful of pepper, and gradually beat in six table-spoonfuls of salad oil arid two of vinegar. Mix this dressing thor- oughly with the vegetables, and serve. * Mac6doine Salad. This is easily made, only a can of mixed vegetables, six table-spoonfuls of olive oil, two of vinegar, a tea- spoonful of salt, and one-fourth of a teaspoonful of pep- per being used. Turn the vegetables from the can into a strainer, and after pouring cold water over them, put^ them into a salad bowl. Mix the oil, vinegar, salt, and pepper, and add to the vegetables, mixing all very thoroughly. Or, instead of the can of vegetables, use a gill each of carrot, turnip, Lima beans, green peas, and cauliflower. All except the peas should be cut into small, pretty shapes. * Potato Salad. In no other salad is there such an opportunity for variety of combinations. The salad, though, of course, to be served cold, is always better for being made of hot potatoes. New potatoes — and when these are not in season, German potatoes — are best. A ripe, mealy potato breaks into crumbs, and spoils the appearance of the dish. Of course, it is not always convenient to obtain either new or German potatoes. In that case boil the potatoes a little less time than for most other purposes, — say twenty-five minutes, instead of thirty. Cold potatoes may be used. Here are a few combina- tions, and the housekeeper may enlarge upon them to any extent she pleases. Cut one quart of boiled potatoes into small cubes. Add to them one teaspoonful of chopped parsley, and 434 MISS PARLOA'S KITCHEN COMPANION. a dressing made with three table-spoonfuls of vinegar, six of oil, three of hot water or stock, one level table- spoonful of salt, one-third of a teaspoonful of pepper, and one teaspoonful of onion juice. Mix this lightly with the potatoes, and set away in a cold place for an hour or more. Sprinkle a teaspoonful of salt and a teaspoonful of onion juice over a quart of potato cubes, and add half a pint of cream dressing. Let the dish stand for an hour or more in a cold place. At serving-time arrange crisp leaves of lettuce on a flat dish. Put two table- spoonfuls of the salad in each leaf, and put a teaspoonful >f fine-chopped cooked beet on top of the potato. Make a dressing, the same as for oyster salad, omit- ting the crackers, however. Mix with one quart of potato cubes one table-spoonful of capers, two of chopped cucumber pickles, and one teaspoonful of salt. Now add the dressing, and a teaspoonful of onion juice. Let the salad stand until perfectly cold. Olives, smoked herring, fine-chopped cooked ham, or smoked salmon, may be combined with potatoes in a salad. Indeed, anything in the way of fish, meat, or vegetable may be used. Care must be taken that such additions do not predominate. * Lettuce Salad. Wash leaf by leaf the tender white leaves of two heads of lettuce, and put them into an ice-chest for an hour or two. A short time before the salad is to be served, cut an onion in halves, and rub the inside of a cup with it ; then put a quarter of a teaspoonful of salt, one-eighth of a teaspoonful of pepper, and four table- SALADS. 435 spoonfuls of olive oil into the cup, and after stirring well, gradually add a table-spoonful and a half of vinegar. Lay the lettuce in a salad dish, and pour the dressing upon it. This dressing answers for any salad of green or cooked vegetables. The onion flavor may be omitted if one prefer. * Onion-and-Lettuce Salad. Two heads of lettuce and a small Spanish onion must be taken, as well as six table-spoonfuls of olive oil, three of vinegar, half a teaspoonful of salt

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