Ripe Olive Salad

Ingredients

• two cups of these crumbs
• two cups of ripe olives
• half a cup of young onions
• a cupful of mayonnaise
• garnish with lettuce
• Chopped pickle can be substituted for the onion

Method

1. 1

   Prepare by putting diced bread in a mason jar with dried red peppers several days before.

2. 2

   Blend the crumbs, olives, onions, and mayonnaise together and garnish with lettuce.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 65. The excerpt below is the record exactly as published.

RIPE OLIVE SALAD Prepare for this by putting some dice of bread in a mason jar with two or three dried red peppers, broken up, several days before. Take two cups of these crumbs, two of ripe olives and half a cup of young onions, sliced thin. Blend together with a cupful of mayonnaise and garnish with let- tuce. Chopped pickle can be substituted for the onion. 422. RUSSIAN SALAD Have ready — boiled, drained, and chilled — a half cup each of green peas, string beans, asparagus tips, two artichoke hearts, a celery root, cut in cubes, a sliced pimiento, a few sprigs of cauliflower, and two sliced potatoes and a cit- ii8 SALADS AND COLD DISHES cumber, a boiled beet, and a cup each of shredded celery and cold chicken or veal. Mix all together and add a few fillets of anchovy, some ham, cut in dice, and two sliced hard eggs and some stoned olives. Soak two tablespoons of gelatine in two of tarragon vinegar and dissolve over hot water. Cool and beat it into a cup of very stiff mayon- naise ; then fold in half a cup of double cream, whipped stiff. Bind all of the ingredients' together with this and pour into a wet mould, or one lined with aspic, and place on ice to harden. Any of the vegetables can be omitted and others substituted for them. 423. SALPICON— CHILEAN Cut in small pieces a pint of cold veal, lamb or chicken ; add two sliced hard boiled eggs, a few leaves of mint, two teaspoons of finely chopped parsley, one of onion juice, and two heads of lettuce. Pour over all half a cupful of French dressing, toss until thoroughly mixed, and serve. 424. SAUER KRAUT SALAD— RUSSIAN / Place a pound of fresh sauer kraut in a colander and let the cold water run through it for several moments ; then stand aside to drip for an hour. Dress it with olive oil, paprika and a little sugar, and serve in a bowl garnished with lettuce

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