Salad of Endive and Shrimps

Ingredients

• Shell about a pint of freshly boiled shrimps
• Take four heads of endive
• a salad sauce composed of oil and French vinegar (three to one)
• French vinegar
• pepper and salt
• pepper and salt

Method

1. 1

   Mix oil, vinegar, mustard, pepper, and salt in a basin.

2. 2

   Let shrimps marinate in the sauce for an hour.

3. 3

   Prepare endive, rub a salad bowl with shallot, and combine endive with the sauce and shrimps just before serving.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 55. The excerpt below is the record exactly as published.

salad of Endive and Shrimps will be found rather a novelty : Mix in a small basin a salad sauce composed of oil and French vinegar (three to one), French mustard, pepper, and salt. Shell about a pint of freshly boiled shrimps, and let them lie in the above sauce for about an hour. Take f our heads of endive ; if necessary, wash them, discarding the outside leaves ; break the endives into con- venient pieces, and having dried them thoroughly in a cloth, place them in a salad-bowl, previously rubbed with a shallot or with garlic (if the flavour be approved of). Five minutes before serving, strain the sauce from the shrimps on to the endives, " work " the salad well, then sprinkle in the shrimps, mix the whole well together, and serve at once. Fancy Salads. Salade a la Chicago. — Cut some new carrots, turnips, and potatoes with a crinkled vegetable scoop into the shape of small olives ; cook them all separately in boiling salted water, and when cold lay them for a couple of hours in a marinade composed of oil and vinegar (in the proportions of three to one), seasoned with pepper and salt

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