Russian Salad (without meat)

Ingredients

• 8 carrots
• 3 raw tomatoes
• 1 onion
• a handful of watercress
• 1/2 pint of mayonnaise
• a tablespoonful of capers

Method

1. 1

   Cut carrots into dice, slice tomatoes, and chop onion and watercress.

2. 2

   Mix with mayonnaise and pour over on a bed of lettuce.

3. 3

   Garnish with capers.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 52. The excerpt below is the record exactly as published.

onion juice, i cooked and sliced beet, i cooked and cut up potato, a spoonful of chopped parsley. Mingle these in a bowl lined with lettuce, cover with a dressing of 6 tablespoonfuls of oil, 2 of vinegar, — tarragon preferred, — salt, and pepper. Mix these carefully, and garnish with hard-boiled eggs. RUSSIAN SALAD. Cut into dice i cup each of cold chicken, tongue, and fish, — all cooked, of course. Arrange on a dish, in three parts, the tongue in the middle, with a border of 2 carrots, 4 potatoes, and i cup 151 With a Saucepan over the Sea of string beans, being careful to keep each distinct, and a dressing over all as above. Before serving, pour a mayonnaise over it, evenly. RUSSIAN SALAD (without meat). Cut 8 carrots into dice, 3 raw tomatoes in slices, and chop i onion and a handful of watercress. Mix it with yi pint of mayonnaise, add the chopped onion, and pour this over the rest, on a bed of lettuce leaves. Garnish with a tablespoon- ful of capers, here and there. SALMON SALAD. (Norway.) Remove the skin and bones of i pound of cold cooked fish and flake it into pieces with a fork. Mix it with the sliced yolks of 3 hard-boiled eggs, a tablespoonful each of chopped olives and capers, and gherkin pickles, then add enough mayonnaise dressing, and arrange on a dish edged with lettuce leaves and pieces of aspic jelly, if this is at hand. SWEETBREAD SALAD. (AustrU.) Parboil one pair of large sweetbreads and cut them into dice ; in cooking them season the water with onion, carrot, celery, and parsley, or else cook them in some white broth. Mix the pieces with an equal amount of cooked green peas, and cover 152 i With a Saucepan over the Sea with mayonnaise. Stir well ; serve on a border of lettuce. This is both dainty and good. CHICKEN SALAD. (England.) Mix I tablespoonful of capers

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