Salad li-la-Russe

Ingredients

• One boiled carrot
• one boiled turnip
• two boiled potatoes
• one-third of a head of fresh celery
• one boiled beet
• four olives
• four anchovies
• yolks of two eggs
• one tablespoonful of vinegar
• one teaspoonful of Tarragon vinegar
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Mix yolks with salad oil, add both vinegars, and season.

2. 2

   Cut vegetables into small dice, arrange on a platter, and pour dressing over.

3. 3

   Slice beet and arrange around the dish, garnishing with olives and anchovies.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.

one-half teaspoonful of pepper, one table- spoonful of salad oil, three tablespoonfuls of vinegar, two hard boiled eggs. Separate the leaves of the heads of lettuce, wash them' carefully, and dry each leaf thoroughly with a towel, handling them gently that they may be neither crushed nor wilted. Tear the leaves into pieces and arrange them lightly in a salad bowl. Sprinkle over them the 124 SALADS. pepper anji salt, and mixing the vinegar and oil together in a separate bowl pour it, when well blended, over the salad and stir all together at table when serving. Cut the hard boiled eggs into quarters and garnish the dish with them. Notes — Endive, eschalot, chickory, watercresses, celery and all green salads may be prepared as the lettuce and salad is prepared. All green salads should have the material of which they are composed made very cold and crisp before dressing. If French dressing is preferred to the vinegar dressing, the propor- tions of vinegar and oil may be simply changed from the above given quantities to three tablespoonfuls of salad oil, one tablespoonful of vinegar. Green salads should be stirred as little as possible before being sent to the table in order that their freshness may be preserved uutil the moment of serving. Salad li-la-Rnsse. — One boiled carrot, one boiled turnip, two boiled potatoes, one-third of a head of fresh celery, one boiled beet, four olives, four anchovies, yolks of two eggs, one tablespoonful of vinegar, one teaspoonful of Tarragon vinegar, one teaspoonful of salt

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