Ravigote Salad

Ingredients

• two large heads of white lettuce
• two cucumbers of medium size
• one teaspoonful of salt
• one-half pint of cold, boiled potatoes
• 1/4 lb. of cold, lean, cooked ham
• 1/4 lb. of cold smoked tongue
• the yolks of three hard-boiled eggs
• the yolk of a raw one
• four tablespoonfuls of olive oil
• one teaspoonful of dry mustard
• one small green onion
• one tablespoonful of gherkins
• one tablespoonful of parsley
• one clove of garlic
• one teaspoonful of salt
• one salt-spoonful of white pepper
• two tablespoonfuls of tarragon vinegar

Method

1. 1

   Clean lettuce, cut leaves, wash in ice-water, and drain.

2. 2

   Slice cucumbers, salt them, and chill.

3. 3

   Prepare radishes and potatoes.

4. 4

   Arrange all in a salad-bowl.

5. 5

   Make dressing by crushing egg yolks, adding olive oil, mustard, onion, gherkins, parsley, garlic, salt, and pepper.

6. 6

   Stir in vinegar.

7. 7

   Pour dressing over salad and remove garlic before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 371. The excerpt below is the record exactly as published.

Ravigote Salad chopped beet and egg, then the an- chovies, and finish with half a table- spoonful of parsley, chopped fine, dis- tributed about it. When ready to serve, pour over the salad a French dressing, and mix gently by lifting the leaves here and there with the salad fork. Orange Salad. — Peel three or four good oranges, free them from the white skin, and cut them into slices of about a quarter of an inch in thick- ness. Arrange them neatly in a compote dish, strew 3 ozs. of finely powdered sugar over them, and pour upon them a wineglassful of sherry, a wineglassful of brandy, and an- other of rum or whiskey. Curagoa or maraschino may be used instead of the above mixture, if preferred. Many persons find no wine so agree- able in an orange salad as port. This dish should, if possible, be made some time before it is wanted. Oyster Salad. See Fish. Pea Salad. — Remove the centre from tomatoes. Chop fine a few sprigs of parsley with a slice of onion and mix them with a large cupful of cooked pease; fill the tomatoes, and put on the top of each one a spoonful of mayonnaise dressing. Chopped cu- cumber or celery may be used with pease. The stuffed tomato should be served on a lettuce leaf. Peanut Salad. — Shell the nuts, which must be fresh and thoroughly roasted, and remove the brown skins ; just before serving, arrange them on a bed of white and tender escarole chicory or small white lettuce leaves ; dress the salad with a plain French salad dressing. The salad must be eaten as soon as it is dressed, or it will lose its crispness and flavor. Pineapple Salad. — This is one of the best of all the fruit salads, served either during the meal or as a sweet course at the end, both of which forms are suggested. For the first, pick up the pineapple in rather large bits and put in a glass dish, and put strawberries over the top. Cover with French dressing, and stand the dish on a platter on which is a quantity of broken ice. Or. to vary the salad, prepare as above, but pass mayonnaise with it, besides the dressing. To turn this into a sweet dish, and yet keep its salad form, prepare the pineapple and cover it with powdered sugar and sprinkle it with the juice of a lemon. When ready to serve, put maraschino cher- ries over the top, and pour the juice over all ; serve in the ice-bed as before. Potato Salad. — Peel and boil six potatoes, and set aside to cool. When cold, cut into slices, and mix with the potatoes two onions, minced very small, and a table-spoonful of minced parsley. Pour a French dressing over the salad, tossing and stirring gently, that the potatoes may become coated with the dressing. Set in a cold place until wanted. The German potatoes, which can be bought in any " delicatessen ” store, are best for salads, as the slices keep their shape better. American potatoes are meal- ier and are apt to crumble. Ravigote Salad. — Clean two large heads of white lettuce, remove the stems of the large leaves, cut the leaves in four pieces. Keep the heart large enough to be cut in four pieces. Wash in ice-water, and drain in the salad - basket or shake gently in a clean towel, taking care not to bruise the leaves. Peel and slice thin two cucumbers of medium size, and put in a bowl with one teaspoonful of salt and a few lumps of ice for two hours before using. When ready, drain in colander and wipe lightly with a towel. Prepared in this way, cucumbers are easy to digest. Peel and slice the largest radishes of a bunch. Keep the smaller ones whole and trim them prettily to decorate the salad. Leave in ice-water until ready to use. Cut in thin slices one-half pint of cold, boiled potatoes ; cut in thin strips two inches long *4 lb. of cold, lean, cooked 331 Russian Salad SALADS Turnip-top Salad ham, and % lb. of cold smoked tongue. Arrange all in a salad-bowl, putting the nicest pieces on top. Set in ice-box until time to serve. Make and keep cold the following dressing : Crush in a bowl the yolks of three hard-boiled eggs, and also the yolk of a raw one. Add slowly four table- spoonfuls of olive oil, stirring to a smooth paste. Add one teaspoonful of dry mustard. Mix well with this one small green onion, one table- spoonful of gherkins, one table-spoon- ful of parsley, all chopped fine, one clove of garlic, one teaspoonful of salt, one salt-spoonful of white pepper. At the last stir in two table-spoonfuls of tarragon vinega

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