Salade de Choux-Fleurs Aux Haricots Verts

Ingredients

• some French beans
• a good-sized cauliflower
• six tablespoonfuls of oil
• one of tarragon vinegar
• one of French vinegar
• pepper
• salt
• the raw yolk of an egg
• some chopped parsley

Method

1. 1

   Trim and boil the beans in salted water.

2. 2

   Boil the cauliflower until tender, then divide into sprigs.

3. 3

   Make a dressing with oil, vinegars, pepper, and salt, pouring half over the cauliflower.

4. 4

   Mix the remainder with beaten egg yolk and toss the beans.

5. 5

   Arrange beans around the cauliflower and sprinkle with parsley.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 57. The excerpt below is the record exactly as published.

Salade de Choux-Fleurs Aux Haricots Verts. — Trim some French beans, choosing them as much as possible of the same size, do not cut them, throw them into plenty of fast-boiling salted water with a small piece of soda, and let them boil uncovered till done, when they io2 Fancy Salads. should be drained and thrown into a basinful of cold water to remain for ten minutes. After this drain them thoroughly from all water. Then take a good-sized cauliflower, which has been soaked in cold salted water, boil it till thoroughly tender, and when cold divide it into sprigs and pile them up in the centre of the salad bowl well rubbed with a shallot. Make a salad dressing with six tablespoonfuls of oil, one of tarragon vinegar, one of French vinegar, pepper and salt to taste, mix thoroughly together, and pour half of it over the cauliflower. Add the remainder to the raw yolk of an egg well beaten, and toss the French beans well in this mixture ; arrange them then all round the sprigs of caitliflower, sprinkle some chopped parsley

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