Salade a la Chicago

Ingredients

• Cut some new carrots
• turnips
• and potatoes
• oil and vinegar (in the proportions of three to one)
• seasoned with pepper and salt
• seasoned with pepper and salt
• some gherkins cut in the same shape
• a few capers
• three or four anchovies
• some chicken cut in dice
• a sprinkling of chopped tarragon

Method

1. 1

   Cut vegetables into olive shapes and cook separately in salted water.

2. 2

   Marinate in oil and vinegar for 2 hours.

3. 3

   Add gherkins, capers, anchovies, and chicken.

4. 4

   Mix with mayonnaise and shape into a dome on a dish, garnished with beetroot and eggs.

Nutrition per 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.

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. Add some gherkins cut in the same shape, a few capers, three or four anchovies (boned, cleaned, and cut up), and some chicken cut in dice with a sprinkling of chopped tan-agon

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