Russian Salad

Ingredients

• I cup cold red beets
• 1 cup cold potatoes
• 2 red onions
• 1 cup celery
• I head chicory
• I teaspoon capers
• I teaspoon pickled nasturtium seeds
• 6 olives

Method

1. 1

   Cut the beets and potatoes into fine cubes.

2. 2

   Slice the onions fine and cut the celery into inch length pieces.

3. 3

   Tear the chicory into fine strips and cut the olives into thin slices.

4. 4

   Toss lightly together, adding the capers and nasturtium seeds.

5. 5

   Lay in lettuce leaves and serve with a French dressing or mayonnaise.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 24. The excerpt below is the record exactly as published.

RUSSIAN SALAD I cup cold red beets 1 cup cold potatoes 2 red onions 1 cup celery I head chicory I teaspoon capers I teaspoon pickled nasturtium seeds 6 olives

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