Salad A L’Estragon

Ingredients

• some celery
• some peeled radishes
• some cucumbers
• some tomatoes
• some leaves of tarragon
• some chervil
• some salsify
• some cooked artichoke bottoms
• some salad oil
• some tarragon vinegar
• iced tomato Mayonnaise
• chopped tarragon
• chervil
• shallot

Method

1. 1

   Cut celery into inch lengths, then into shreds, and keep in water till crisp.

2. 2

   Cut radishes, cucumbers, and tomatoes in the same way.

3. 3

   Soak tarragon and chervil in cold water.

4. 4

   Clean and cut salsify into inch lengths, cook till tender, or use cooked artichoke bottoms; drain.

5. 5

   Toss vegetables in salad oil and tarragon vinegar, arrange in a dish, pour iced tomato mayonnaise around the base, and sprinkle with chopped herbs.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 41. The excerpt below is the record exactly as published.

SALAD A L’ESTRAGON. Salade a VEstragon. Cut up some celery into inch lengths, then into shreds, keep it in water till crisp ; cut some peeled radishes, cucumbers and tomatoes in the same way and put some leaves of tarragon and chervil in cold water till required. Have some salsify, cleaned, cut in inch lengths and cooked till tender, or some cooked artichoke bottoms ; drain on a sieve. Toss them in a mixture of salad oil and tarragon vinegar ; pile them up in the centre of a dish, season the other vegetables similarly, and arrange them round the salsify to form a border, pour iced tomato Mayonnaise round the base and sprinkle all over with chopped tarragon, chervil and shallot. 74 DAINTY DINNERS AND DISHES. Tomato Mayonnaise: Mix together one large tablespoonful of tomato sauce, the same of Mayonnaise, and a little more than a gill of aspic jelly, pass through a tammy, and set on ice. HERRING SALAD. Salade d Cold boiled waxy potatoes. 2 Dutch herrings. G anchovies, boned. 1 apple. 6 olives. Capers. Cut up the herrings, potatoes onion pickle very finely and mi? vinegar. Garnish the dish with root. 'Iiareng. Cooked beetroot. Onion pickle. Parsley. 2 hard-boiled eggs. 2 tablespoonsful white vinegar. 2 tablespoonsful salad oil. , anchovies, apple, beetroot and : well together with the oil and chopped egg, parsley and beet- JERUSALEM ARTICHOKE SALAD. Salade aux Topinambours. Peel some artichokes, throw them into cold water with a little lemon juice in it. Boil them carefully but do not over- cook them. Drain them, and, when cold, cut them into thin slices and arrange them in a salad bowl, previously rubbed with a shallot. Make a dressing of 7 tablespoonsful oil and 1 desseit- spoonful of vinegar, ^ a teaspoonful of mustard, a little pepper and salt. When well mixed, pour it gradually over the sliced artichokes, and sprinkle them with finely chopped tarragon or parsley. Keep the salad covered till wanted, and serve as soou as possible. MUSHROOM SALAD. Salade de Champignons. 4 lb. mushrooms. 2 tablespoonsful salad oil. 2 slices peeled lemon. Chopped parsley. 1 shallot. Pepper and salt to taste. Oil and vinegar to taste. Peel the mushrooms, chop them into dice, place them in a stew-pan with the salad oil and slices of lemon, let them simmer till cooked; let them get cold. Make a dressing of oil and vinegar a la Fran^aise, toss the mushrooms, parsley, and chopped shallot in it, season with pepper and salt, and serve. SALADS 75 POTATO SALAD. Salade de Pommes de Terre. Peel the potatoes, cut them into small dice sufficient to fill a pint measure ; put them in a saucepan with enough cold water to cover them and a pinch of salt, boil till tender, but do not let them break. Strain off and let cool. Mix in a basin one large tablespoonful of Mayonnaise sauce, a teaspoonful of tar- ragon vinegar

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