Salade Italienne

Ingredients

• equal quantities of carrots
• equal quantities of turnips
• equal quantities of potatoes
• equal quantities of tomatoes
• equal quantities of French beans
• peas
• small stoned olives
• capers
• anchovy fillets in small dice
• and herbs for the seasoning
• Use hard-boiled eggs for the decoration.

Method

1. 1

   Combine diced carrots, turnips, potatoes, tomatoes, French beans, peas, olives, capers, and anchovy fillets.

2. 2

   Season with mayonnaise sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 357. The excerpt below is the record exactly as published.

SALADE ITALIENNE Take equal quantities of carrots, turnips, potatoes, tomatoes, and French beans—all cut into regular dice; also peas, small stoned olives, capers, anchovy fillets in small dice, and herbs for the seasoning. Use hard-boiled eggs for the decoration. Season with mayonnaise sauce. 2009—_JOCKEY-CLUB SALAD Take equal quantities of asparagus-heads and a julienne of raw truffles; the two should be seasoned separately some time in advance. Cohere, when about to dish, with a very little highly- seasoned mayonnaise sauce. 2010—SALADE LACME Take equal quantities of red capsicums and tomato sauce; plain-boiled rice, kept very white, and with each grain distinct; and ciseled, washed, and pressed onion. Season with oil and vinegar, and flavour with curry. 2011—SALADE DE LEGUMES Take equal quantities of carrots and turnips, raised by means of a grooved spoon-cutter; potato dice; French beans cut lozenge-form; peas; small flageolets, and asparagus-heads; arrange them in distinct heaps, and set a fine bunch of cauli- flower in the middle. Season with oil and vinegar, and add some chopped parsley and chervil. N.B.—For vegetable salad, use freshly-cooked and uncooled vegetables as much as possible. 2012—SALADE LORETTE Take equal quantities of corn salad, and a julienne of beet- root and celery. Season with oil and vinegar. LES ROTIS ET LES SALADES 621 2013—SALADE MIGNON Take equal quantities of shelled shrimps’ tails, artichoke- bottoms, cut into dice, and very thin slices of black truffle arranged to form a border. Season with highly-seasoned mayonnaise sauce with cream. 2014—SALADE MONTE-CRISTO Take equal quantities of lobster-meat, cooked truffles, and potatoes and hard-boiled eggs in dice, and arrange them in distinct heaps. In their midst place the very white heart of a lettuce. Season with mayonnaise sauce with mustard, and add some chopped tarragon. 2015—SALADE NICOISE Take equal quantities of French beans

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