Salad (Salade) a la Tartare

Ingredients

• nice white head of lettuce
• cucumber
• Bermuda onions
• salt herrings
• rich French dressing

Method

1. 1

   Select a nice white head of lettuce, soak in ice water until crisp.

2. 2

   Cut part of the leaves for garnishing, cut the rest in julienne style.

3. 3

   Cut cucumber and Bermuda onions in julienne style.

4. 4

   Soak salt herrings in water, bone and skin, cut in small strips.

5. 5

   Mix all together, garnish the salad bowl with lettuce leaves, put the salad in the center in pyramid style, pour a rich French dressing over it, and garnish with green pickle and hard-boiled eggs.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 440. The excerpt below is the record exactly as published.

Salad ( Salade ) a la Tartare Select nice white head of lettuce, put in ice water until crisp. Put aside part of the leaves for garnishing, cut the rest in julienne style about two inches long and one eighth inch wide. Then cut a cucumber and Bermuda onions in julienne style. Secure some nice salt herrings soaked in water (till the salt is removed), boned and skinned; cut in small strips julienne style. Mix all together. Garnish the salad bowl with the lettuce leaves, put the salad in the centre in pyramid style, pour a rich French dressing

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