Salade d la Contoise

Ingredients

• 2 cabbage lettuces
• 1 firm tomato
• a small handful of fine white dandelion
• 2 oz. boiled pickled pork
• 1 tablespoonful salad oil
• 1 tablespoonful French wine vinegar
• chopped parsley
• pepper
• salt

Method

1. 1

   Trim, wash, and drain the lettuces and dandelion.

2. 2

   Tear the leaves into pieces, cut the tomato and pork into small dice.

3. 3

   Fry the pork until brown, add vinegar, and heat.

4. 4

   Mix the salad in a bowl, season, and add the fried pork and oil before serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 414. The excerpt below is the record exactly as published.

Salade d la Contoise ( Contoise Lettuce Salad). — 2 cabbage lettuces, 1 firm tomato, a small handful of fine white dandelion, 2 oz. boiled pickled pork, 1 tablespoonful salad oil, 1 table- spoonful French wine vinegar, chopped parsley, pepper and salt

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