Orange and Walnut Salad

Ingredients

• To each pint of orange slices.
• add half a pint (scant) of the sliced nuts.
• dress with three tablespoonfuls of oil.
• one-fourth of a teaspoonful of salt.
• a tablespoonful of lemon juice.

Method

1. 1

   Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise.

2. 2

   Slice English walnuts, blanched or plain.

3. 3

   To each pint of orange slices add half a pint (scant) of the sliced nuts; dress with three tablespoonfuls of oil, one-fourth of a teaspoonful of salt, and, if the oranges are particularly sweet, a tablespoonful of lemon juice.

4. 4

   Serve on a bed of watercress or lettuce.

As published

This recipe was extracted from Kirmess cook book (1907), page 101. The excerpt below is the record exactly as published.

ORANGB-AND-WALNUT SALAD. Tested. This is a particularly good salad to serve with game. Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise. Slice English walnuts, blanched or plain. To each pint of orange slices add half a pint (scant) of the sliced nuts; dress with three tablespoonfuls of oil, one-fourth of a teaspoonful of salt, and, if the oranges are particularly sweet, a tablespoonful of lemon juice.

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