Salade La Tortue

Ingredients

• 1 head Bibb lettuce, washed and torn
• 1/2 head escarole, shredded
• 1 1/2 cups julienned celery root
• 3 tomatoes, quartered

Method

1. 1

   Combine all ingredients except the tomatoes in a salad bowl.

2. 2

   Drizzle Vinaigrette Dressing over the salad and toss lightly.

3. 3

   Arrange tomato quarters on top and serve.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 60. The excerpt below is the record exactly as published.

SALADE LA TORTUE 1 head Bibb lettuce, 44 cup diced pimiento washed and torn VINAIGRETTE DRESSING '% head escarole, shredded 3 tomatoes, quartered 1% cups julienned celery root

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