Mixed Salad

Ingredients

• % lb. of asparagus
• 1 small head of cauliflower
• V2 small celery-root
• % lb. of green beans
• % lb. of yellow beans
• 5 potatoes
• 6 young carrots
• Salt water
• Pepper
• ^4 cup of fine oil
• % cup of vinegar
• 1 tbsp. of finely chopped summer savory
• 1 head lettuce

Method

1. 1

   The vegetables are cleaned, cut up and each separately cooked until tender in salt water and drained.

2. 2

   The potatoes are boiled until tender, peeled and cut.

3. 3

   When the vegetables and potatoes are cold, mix with oil, vinegar, salt, pepper, onion, summer savory and parsley, being careful not to break the pieces.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 101. The excerpt below is the record exactly as published.

MIXED SALAD. Quantity for 6 Persons. % lb. of asparagus ^4 cup of fine oil 1 small head of cauliflower % cup of vinegar V2 small celery-root Salt to tastfe V4, lb. of green beans Pepper % lb. of yellow beans ^ tsp. grated onion 5 potatoes 1 tbsp. of finely chopped summer 6 young carrots savory Salt water 1 head lettuce

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